Complete Ingredient Details
Maltitol
A sugar alcohol used to replace table sugar. It provides bulk and sweetness with fewer calories, helps hold moisture (humectant: an ingredient that attracts and retains water), and is less likely to cause tooth decay than sugar.
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 8
Source: Corn or wheat
Purpose: Bulk sweetener and humectant for sugar‑reduced foods.
Manufacturing Method: Hydrogenate maltose; purify and crystallize
Why Manufacturers Choose It: Sucrose‑like taste and functionality with fewer calories and noncariogenic claim eligibility.
Commonly Found In: ["sugar-free candy","chocolate","cookies","ice cream","chewing gum"]
Health Score: 6
Bottom Line: Maltitol is a highly refined, hydrogenated sweetener that can cut sugar and protect teeth, but your gut sets the limit. If a label shows a lot of polyols, keep servings modest—aim under about 20 g polyols at once—to avoid cramps or diarrhea.
Healthier Alternatives: Dates, Inulin, Honey
Scientific References:This ingredient information is backed by scientific research:
Cocoa butter
The pale-yellow fat pressed from cacao beans; it gives chocolate its firm snap at room temp and melts near body temp for a creamy mouthfeel.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 4
Source: Cocoa beans
Purpose: Plant fat that sets chocolate and melts near body temperature.
Manufacturing Method: Pressed fat, optionally deodorized
Why Manufacturers Choose It: Unique melting and crystallization deliver snap, gloss, and shelf stability.
Commonly Found In: ["chocolate","protein bars","coatings","confectionery","baking"]
Health Score: 7
Bottom Line: Cocoa butter is a pressed plant fat, often further deodorized, and it is the required fat in chocolate. If this ingredient shows up often in your snacks, watch total saturated fat and favor products that limit packaging‑related mineral‑oil contamination and avoid extra solvent‑recovery steps.
Healthier Alternatives: Shea butter, Coconut oil, High-oleic sunflower oil + structuring agents
Scientific References:This ingredient information is backed by scientific research:
Milk powder
Dehydrated milk solids made by removing water from pasteurized milk; provides protein, lactose, minerals, and flavor in a shelf-stable powder.
Category: Dairy
Subcategory: Milk Powders
Processing Level: 5
Source: Cow's milk
Purpose: Dehydrated milk solids that supply complete protein and dairy nutrients.
Manufacturing Method: Evaporate, spray-dry, sift
Why Manufacturers Choose It: Delivers high-quality dairy protein and flavor in an easy-to-dose, shelf-stable dry form.
Commonly Found In: protein bars, baked goods, drink mixes, confectionery, sauces
Health Score: 7
Bottom Line: Milk powder is simply dehydrated milk that delivers high‑quality protein and core dairy nutrients. It’s a good option if you tolerate lactose, but portion size matters for those with lactose intolerance or who are managing blood sugar.
Micronutrients: ["Calcium","Vitamin B12","Vitamin B2 (Riboflavin)"]
Antioxidants: ["Lactoferrin","Glutathione peptides","Conjugated linoleic acid"]
Healthier Alternatives: Skim milk, Whole milk, Greek yogurt
Scientific References:This ingredient information is backed by scientific research:
Cocoa liquor
A non-alcoholic paste made by finely grinding roasted cocoa nibs; it contains both cocoa butter (fat) and nonfat cocoa solids and is the base of dark and milk chocolate.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 4
Source: Ground roasted cocoa bean nibs
Purpose: Base chocolate paste supplying cocoa fat and solids.
Manufacturing Method: Roast, winnow, grind nibs
Why Manufacturers Choose It: It delivers authentic chocolate flavor and structure no other ingredient matches.
Commonly Found In: dark chocolate;protein bars;coatings;baking chips;confections
Health Score: 6
Bottom Line: Cocoa liquor is just ground cocoa nibs that supply chocolate’s flavor, fat, and bioactives; the main health watch‑outs are cadmium and natural stimulants. Choose tested brands and enjoy modest portions, especially for children and stimulant‑sensitive people.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(−)-Epicatechin","(+)-Catechin","Procyanidins"]
Healthier Alternatives: Cocoa powder, Cacao nibs, Carob powder
Scientific References:This ingredient information is backed by scientific research:
Soy
A legume used in foods as whole beans or as refined ingredients like soy protein isolate, soy flour, soybean oil, and soy lecithin.
Category: Plant Proteins
Processing Level: 2
Source: Soybeans
Purpose: Provides high-quality plant protein and emulsification (lecithin).
Manufacturing Method: Mechanical/solvent extraction; alkaline-precipitation
Why Manufacturers Choose It: Strong functionality and protein quality at low cost and wide availability.
Commonly Found In: protein bars; meal shakes; snacks; bakery; chocolate
Health Score: 8
Bottom Line: Soy offers complete, high‑quality plant protein with low glycemic impact, making it a solid choice for most people. The main caveats are allergy for some, high processing in isolates, and sustainability differences by source.
Micronutrients: ["Iron","Folate","Potassium"]
Antioxidants: ["Genistein","Daidzein","Tocopherols"]
Healthier Alternatives: Pea protein, Almond butter, Pumpkin seed protein
Scientific References:This ingredient information is backed by scientific research:
Glycerin
A clear, sweet, syrupy liquid that holds water (a moisture-attracting compound called a humectant) and helps keep foods soft, moist, and stable.
Category: Additive
Subcategory: Other
Processing Level: 8
Source: Fats and oils
Purpose: Humectant and solvent that holds moisture, softens texture, and carries flavors in foods.
Manufacturing Method: Natural derivative with refined purification
Why Manufacturers Choose It: It reliably keeps products moist with neutral taste, consistent specs, and low cost.
Commonly Found In: ["Protein bars","Icing/frosting","Chewing gum","Dried fruit","Beverages"]
Health Score: 8
Bottom Line: Glycerin is a highly refined derivative of fats and oils and is considered safe at typical amounts. The real‑world risks are big, rapid servings (notably some slush drinks) and off‑spec supply—pace intake, especially for kids, and stick to products using verified food/USP‑grade glycerin.
Healthier Alternatives: Honey, Inulin, Date paste
Scientific References:This ingredient information is backed by scientific research:
Glycerol
A clear, slightly sweet, water-soluble liquid used to keep foods moist (a water-holding agent), add softness, dissolve flavors, and mildly sweeten.
Category: Additive
Subcategory: Other
Processing Level: 8
Source: Vegetable oils and animal fats
Purpose: Humectant that holds moisture and mildly sweetens foods.
Manufacturing Method: Fat splitting/transesterification + purification
Why Manufacturers Choose It: It reliably keeps foods soft and dissolves flavors at low cost and low use levels.
Commonly Found In: ["protein bars","frostings","ice cream","beverages","gummies"]
Health Score: 8
Bottom Line: At the small amounts used in most foods, glycerol is considered safe and has a very low impact on blood sugar. The main caution is large, concentrated drinks—especially for young children—where rapid, high intakes can cause acute symptoms.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Honey, Glycerol from organic oils, Inulin (chicory fiber)
Scientific References:This ingredient information is backed by scientific research:
Maltodextrin
Short glucose-chain carbohydrates (DE < 20) made by partially hydrolyzing starch; very low sweetness, neutral taste, great at adding bulk and carrying flavors.
Category: Additive
Subcategory: Other
Processing Level: 9
Source: Corn, tapioca, potato, or rice starch
Purpose: Neutral, low‑sweetness carbohydrate used to add bulk, carry flavors, and smooth texture in foods and powders.
Manufacturing Method: Partial hydrolysis then purification
Why Manufacturers Choose It: It is inexpensive, neutral-tasting, dissolves quickly, and reliably improves flow, body, and blend stability.
Commonly Found In: ["Protein powders","Snack coatings","Tabletop sweeteners","Sauces","Baked goods"]
Health Score: 5
Bottom Line: Maltodextrin is a highly refined, fast‑absorbing carbohydrate. If you’re watching blood sugar or aiming for less‑processed carbs, limit it; if you want fiber, look for products that name “resistant maltodextrin,” which is a different, fiber‑type ingredient.
Healthier Alternatives: Inulin, Citrus fiber, Dextrin (resistant)
Scientific References:This ingredient information is backed by scientific research:
Oligofructose
A short-chain prebiotic fiber (fructooligosaccharides, FOS) that provides mild sweetness and bulking. It ferments in the large intestine to feed beneficial bacteria.
Category: Additive
Processing Level: 7
Source: Chicory root
Purpose: Prebiotic soluble fiber that adds mild sweetness, bulk, and moisture retention.
Manufacturing Method: Enzymatic conversion or inulin hydrolysis with purification
Why Manufacturers Choose It: Provides fiber, sweetness, and texture while enabling prebiotic claims and blending easily.
Commonly Found In: nutrition bars, yogurts, cereals, beverages, infant formula
Health Score: 7
Bottom Line: This is a refined, fast‑fermenting prebiotic fiber that can support a healthier microbiome at modest doses but often causes gas if you overshoot. If you have IBS or follow low‑FODMAP, favor products with little or no oligofructose, or space out small servings.
Healthier Alternatives: Inulin, Resistant dextrin, Soluble corn fiber
Scientific References:This ingredient information is backed by scientific research:
Coconut oil
A plant fat pressed from coconut kernel; solid at room temperature, melts quickly, mild coconut aroma if unrefined.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 4
Source: Coconuts
Purpose: Solid plant fat used to provide structure, mouthfeel, and stability in foods.
Manufacturing Method: Pressed and refined; steam-deodorized
Why Manufacturers Choose It: Sharp melt, long shelf life, and low cost.
Commonly Found In: protein bars; granola; compound coatings; baked goods; creamers
Health Score: 5
Bottom Line: This is a highly saturated, often refined plant fat. Keep it small in your diet and get most of your fats from unsaturated oils; if a product lists coconut oil high on the label, treat it as a saturated‑fat‑dense choice and balance the rest of your day accordingly.
Healthier Alternatives: Olive oil (extra-virgin), High-oleic sunflower oil, Cocoa butter
Scientific References:This ingredient information is backed by scientific research:
Tapioca starch
A neutral, white starch purified from cassava root; mostly rapidly digested carbohydrate with little protein, fat, or micronutrients.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Cassava root
Purpose: Refined starch used to thicken and bind foods.
Manufacturing Method: Wet extraction and drying; milled
Why Manufacturers Choose It: Delivers reliable texture and a neutral taste at low cost.
Commonly Found In: ["gluten-free bread","protein bars","soups","sauces","boba pearls"]
Health Score: 4
Bottom Line: Tapioca starch is a highly refined carbohydrate used for texture, not nutrition, and it digests quickly. It is safe for most people in moderate amounts, but if you manage blood sugar, watch portion size and pair it with protein, fat, and fiber.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Potato starch, Rice flour, Oat flour
Scientific References:This ingredient information is backed by scientific research:
Cocoa powder
Finely milled, defatted cocoa solids made from fermented, roasted cacao beans; may be natural or alkalized (“Dutch-processed”).
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 3
Source: Defatted cacao bean solids
Purpose: Provides chocolate flavor and color.
Manufacturing Method: Roast, press, mill; optional alkalization
Why Manufacturers Choose It: Strong flavor and color at low cost.
Commonly Found In: ["protein bars","cookies","shakes","brownies","hot cocoa"]
Health Score: 7
Bottom Line: Unsweetened cocoa powder can be a sensible way to get chocolate flavor with some antioxidants and minerals. Choose natural (non-alkalized) cocoa to retain more flavanols, and be mindful of heavy-metal variability and mild stimulant effects.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(−)-Epicatechin","Catechin","Procyanidins"]
Healthier Alternatives: Cacao nibs (ground), Natural cocoa (non-alkalized), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Pectin
A natural soluble fiber from fruit peels (mainly citrus and apple) used to gel, thicken, and stabilize foods.
Category: Additive
Subcategory: Stabilizers
Processing Level: 5
Source: Citrus peels and apple pomace
Purpose: Natural, water‑soluble fiber used to gel, thicken, and stabilize foods and drinks.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Clean‑label gelling with reliable performance at low doses from abundant byproducts.
Commonly Found In: Jams, jellies, fruit prep, gummies, acidic drinks
Health Score: 8
Bottom Line: Pectin is a purified fruit fiber extracted with acid and alcohol, and standards keep any solvent residues to trace levels. It’s a safe way to gel foods; count it as a small fiber boost unless you’re getting gram‑level amounts, and use extra caution with products for infants under 16 weeks.
Healthier Alternatives: Agar, Locust bean gum, Gelatin
Scientific References:This ingredient information is backed by scientific research:
Calcium lactate
A calcium salt of lactic acid used as a firming agent, acidity regulator, leavening aid, stabilizer/thickener, and calcium source in foods.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 7
Source: Sugars
Purpose: Mild calcium salt used to firm foods, regulate acidity, aid leavening, and add calcium.
Manufacturing Method: Fermentation-derived salt, purified
Why Manufacturers Choose It: Clean taste, good solubility, versatile function, and low cost at GMP levels.
Commonly Found In: ["Chewing gum","Jams/jellies","Canned fruit","Baking powder","Fresh-cut fruit"]
Health Score: 8
Bottom Line: Calcium lactate is a refined, fermentation‑derived calcium salt that’s safe at the small amounts used in foods; treat it as a calcium add‑on. Choose products with it if you need more calcium from your diet; if you already take calcium or have a kidney‑stone history, limit fortified items and count it toward your daily cap.
Healthier Alternatives: Calcium citrate, Calcium gluconate, Algae-derived calcium
Scientific References:This ingredient information is backed by scientific research:
Canola lecithin
A multifunctional emulsifier made from canola (rapeseed) oil processing that helps oil and water mix, improves texture, and acts as a wetting and release agent in many foods.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 6
Source: Rapeseed
Purpose: Plant-based emulsifier that helps oil and water mix and improves texture.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Delivers strong emulsifying and viscosity-reducing power at very low doses and is widely available at low cost.
Commonly Found In: ["Chocolate","Baked goods","Margarine","Plant milks","Snacks"]
Health Score: 9
Bottom Line: Canola lecithin is a refined, plant-based emulsifier used in tiny amounts and judged low risk at typical intakes by major regulators. If you want to avoid solvent‑intensive processing and optional bleaching, lean toward organic-certified products or choose foods with fewer emulsifiers.
Healthier Alternatives: Sunflower lecithin, Acacia gum (gum arabic), Oat flour emulsifier (phospholipid-rich fractions)
Scientific References:This ingredient information is backed by scientific research:
Xanthan gum
A ferment-derived polysaccharide used at very low levels to thicken, stabilize, and suspend ingredients; it creates smooth, pourable textures that ‘thin when shaken’ and re-thicken at rest.
Category: Additive
Subcategory: Gums
Processing Level: 8
Source: Plant sugars
Purpose: Powerful thickener and stabilizer used at very low levels.
Manufacturing Method: Fermentation product with solvent precipitation & drying
Why Manufacturers Choose It: It delivers strong, reliable viscosity at tiny doses and stays stable across heat, acid, and salt.
Commonly Found In: Salad dressings; sauces; gluten-free baking; dairy/alt-dairy; beverages
Health Score: 8
Bottom Line: Xanthan gum is a refined, fermentation‑derived additive used in tiny amounts and judged safe at typical food levels. Avoid xanthan‑based thickener products for premature infants; if thickened drinks leave you bloated, choose options with less gum or different thickeners.
Healthier Alternatives: Guar gum, Psyllium husk, Agar
Scientific References:This ingredient information is backed by scientific research:
Soluble tapioca fiber
A non-digestible carbohydrate (resistant dextrin) made from tapioca starch that adds soluble fiber and helps bind, bulk, and lower the glycemic impact of foods.
Category: Fibers
Processing Level: 7
Source: Cassava root starch
Purpose: Soluble fiber used to add fiber and blunt post-meal blood sugar when replacing digestible carbs.
Manufacturing Method: Acid/enzymatic dextrinization, purified
Why Manufacturers Choose It: Neutral taste with strong binding and moisture retention, stable under heat/acid, and lowers glycemic load versus sugars.
Commonly Found In: protein bars;snack bars;gummies;cereals;meal shakes
Health Score: 7
Bottom Line: A refined but generally safe soluble fiber that helps raise fiber intake and can soften post‑meal blood sugar spikes when it replaces digestible carbs. Watch for labeling differences and start with modest amounts to avoid GI upset.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Chicory root fiber (inulin), Oat fiber (beta-glucan), Psyllium husk
Scientific References:This ingredient information is backed by scientific research:
Maltitol syrup
A reduced-calorie bulk sweetener and moisture-retaining agent (humectant) made by hydrogenating high-maltose starch syrup. Typically ~50–75% maltitol with smaller amounts of sorbitol and hydrogenated oligosaccharides; ~50–90% as sweet as sucrose and ~2.1–3.0 kcal/g (d.b.).
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 9
Source: Corn or wheat starch
Purpose: Reduced‑calorie bulk sweetener and humectant used to replace sucrose while controlling crystallization and moisture.
Manufacturing Method: Hydrogenated starch syrup with purification
Why Manufacturers Choose It: It most closely mimics sugar’s taste and texture while cutting calories and improving shelf‑life at scale.
Commonly Found In: sugar-free candy;chewing gum;baked goods;ice cream;cough syrups
Health Score: 6
Bottom Line: Maltitol syrup is a highly refined, hydrogenated starch sweetener that can lower sugar and calories, but it is easy to overdo. Keep portions small—especially for drinks—or you may trade a sugar cut for digestive upset and a still‑meaningful carb load.
Healthier Alternatives: Honey, Inulin, Dates
Scientific References:This ingredient information is backed by scientific research:
Sucralose
A high-intensity, zero-calorie sweetener ~600× sweeter than sugar; made by selectively replacing three hydroxyl groups on sucrose with chlorine.
Category: Additive
Subcategory: Sweeteners
Processing Level: 10
Source: Sugar cane and sugar beet
Purpose: High-intensity zero-calorie sweetener for foods and drinks.
Manufacturing Method: Selective chlorination with purification
Why Manufacturers Choose It: Delivers strong, sugar-like sweetness at tiny doses with good stability and low cost per unit sweetness.
Commonly Found In: ["diet sodas","protein powders","sugar-free gum","baked goods","yogurt"]
Health Score: 6
Bottom Line: Sucralose is a highly processed, zero‑calorie sweetener that can help you cut added sugar, but it is not a weight‑loss strategy. If you choose it, favor products that aren’t baked or fried and keep intake modest so you stay well under the ADI (U.S. 5 mg/kg/day).
Healthier Alternatives: Stevia (steviol glycosides), Monk fruit (mogrosides), Allulose
Scientific References:This ingredient information is backed by scientific research:
Oat flour
Finely milled oats (Avena sativa) used to add bulk, fiber, and soft texture; naturally gluten-free but often cross-contacted with gluten grains unless processed to certified GF standards.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 3
Source: Oat grain (Avena sativa)
Purpose: Whole‑grain flour that adds soluble fiber and bulk.
Manufacturing Method: Dehull, heat-stabilize, grind
Why Manufacturers Choose It: Cost‑effective binder that boosts whole‑grain fiber and creates a soft, cohesive texture.
Commonly Found In: ["protein bars","granola","cookies","pancakes","baby foods"]
Health Score: 8
Bottom Line: A minimally processed whole‑grain flour, oat flour adds meaningful soluble fiber with a well‑supported heart‑health benefit. The main watchouts are gluten cross‑contact and, for a minority with celiac disease, avenin sensitivity.
Micronutrients: ["Manganese","Magnesium","Phosphorus"]
Antioxidants: ["Avenanthramides","Ferulic acid","Tocopherols"]
Healthier Alternatives: Brown rice flour, Buckwheat flour, Sorghum flour
Scientific References:This ingredient information is backed by scientific research:
Soy protein isolate
A highly refined soy-derived protein powder (~90% protein) used to boost protein in bars, shakes, and meat or dairy alternatives.
Category: Plant Proteins
Processing Level: 8
Source: Defatted soybean flakes
Purpose: Concentrated plant protein used to raise protein content and improve texture/emulsification in foods.
Manufacturing Method: Alkaline extract, precipitate, wash, dry
Why Manufacturers Choose It: High protein at low cost with reliable functionality and supply.
Commonly Found In: protein bars;protein powders;meat analogs;shakes;baked goods
Health Score: 7
Bottom Line: Soy protein isolate is a concentrated, complete plant protein that helps many people meet daily protein needs. It’s more processed than whole soy foods, so choose it if you value convenience and vegan protein, and pick alternatives if you prefer minimally processed options or experience digestive discomfort at large doses.
Micronutrients: ["Iron","Phosphorus","Potassium"]
Antioxidants: ["Isoflavones (genistein, daidzein)","Phenolic acids","Saponins"]
Healthier Alternatives: Pea protein isolate, Whey protein isolate, Pumpkin seed protein
Scientific References:This ingredient information is backed by scientific research:
Calcium carbonate
A naturally occurring mineral (chalk/limestone/marble) used to fortify foods with calcium and to act as a white colorant, mild base, anticaking and bulking agent.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 7
Source: Limestone and chalk
Purpose: White colorant and calcium fortifier used to regulate acidity and prevent clumping.
Manufacturing Method: Mined or precipitated mineral, then milled
Why Manufacturers Choose It: Low cost, very white, high‑calcium, and widely permitted across regions.
Commonly Found In: ["Powdered sugar","Chewing gum","Mints & candy","Cereals","Plant milks"]
Health Score: 8
Bottom Line: As a ground mineral, calcium carbonate in foods is considered safe and useful, but the health risk shows up when you stack fortified foods with high‑dose antacids or supplements. If you use calcium pills or CaCO3 antacids, count that calcium and aim to stay under about 2,500 mg per day from all sources.
Healthier Alternatives: Milk minerals (dairy), Lithothamnion (red algae) calcium, Tricalcium phosphate
Scientific References:This ingredient information is backed by scientific research:
Green tea extract
A concentrated extract from tea leaves (Camellia sinensis) standardized for catechins like EGCG; used for flavor, antioxidant protection, and marketed health benefits.
Category: Teas, Spices, & Herbs
Subcategory: Tea
Processing Level: 7
Source: Tea leaves (Camellia sinensis)
Purpose: Antioxidant extract that adds tea flavor and helps protect fats from oxidation.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Concentrated catechins deliver strong antioxidant performance with a consumer‑friendly tea label.
Commonly Found In: protein bars, beverages, gummies, capsules, shots
Health Score: 7
Bottom Line: Green tea extract is a concentrated source of tea antioxidants that’s generally safe in foods and tea-like amounts, but high‑dose supplements can stress the liver. Check labels for EGCG content and avoid pushing your daily intake into the high range.
Micronutrients: ["Manganese","Fluoride","Potassium"]
Antioxidants: ["EGCG","ECG","EGC"]
Healthier Alternatives: Brewed green tea, Rosemary extract, Cocoa extract (polyphenols)
Scientific References:This ingredient information is backed by scientific research:
Nicotinamide
A form of vitamin B3 (also called niacinamide) used to fortify foods and supplements; it is the amide form of niacin that helps your body make NAD⁺ for energy metabolism.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Synthetic vitamin from 3-cyanopyridine
Purpose: Vitamin B3 fortification to prevent deficiency.
Manufacturing Method: Chemical or biocatalytic synthesis, then purification
Why Manufacturers Choose It: Precise, stable, neutral-tasting, low-cost B3 source.
Commonly Found In: Fortified cereals;Meal bars;Energy drinks;Multivitamins;Electrolytes
Health Score: 9
Bottom Line: Nicotinamide is a safe, effective form of vitamin B3 used in tiny amounts to fortify foods and prevent deficiency. The main risks arise only with high‑dose supplements, which can cause side effects and, at very high intakes, liver injury.
Micronutrients: ["Vitamin B3 (Niacin)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Ground sunflower seeds, Liver powder
Scientific References:This ingredient information is backed by scientific research:
Calcium pantothenate (vitamin B5)
A stable, supplemental form of vitamin B5 used to fortify foods and supplements; it’s the calcium salt of pantothenic acid.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Fortifies foods and supplements with vitamin B5.
Manufacturing Method: Fermented or synthetic, then purified
Why Manufacturers Choose It: Chosen for stability, regulatory approval, and precise low-dose delivery.
Commonly Found In: multivitamins; cereals; nutrition bars; drinks; infant formula
Health Score: 9
Bottom Line: Calcium pantothenate is a standard, safe way to add vitamin B5 to foods and supplements. At the tiny amounts used in foods, it supports adequate intake with minimal risk; issues arise mainly with unnecessary megadose supplements.
Micronutrients: ["Vitamin B5 (Pantothenic acid)"]
Antioxidants: []
Healthier Alternatives: Brewer’s yeast (inactive), Sunflower seeds, Shiitake mushrooms (dried)
Scientific References:This ingredient information is backed by scientific research:
Riboflavin
Vitamin B2 — an essential B-vitamin added in tiny amounts to support energy metabolism; also approved as a natural yellow food color (E101).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Essential B-vitamin used to fortify foods and add yellow color.
Manufacturing Method: Microbial fermentation, then purification
Why Manufacturers Choose It: Precise dosing without flavor and doubles as a low-cost yellow color.
Commonly Found In: cereals; protein bars; drinks; meal shakes; breads
Health Score: 9
Bottom Line: Riboflavin (vitamin B2) is an essential nutrient added in tiny amounts to support energy metabolism and is widely considered safe at typical use levels. Most concerns involve high-dose supplements, which your body largely excretes.
Micronutrients: ["Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Milk powder, Eggs
Scientific References:This ingredient information is backed by scientific research:
Thiamin
Vitamin B1 added to foods in tiny amounts to support energy metabolism and prevent deficiency.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Chemical synthesis of thiamin
Purpose: Supplies vitamin B1 in fortified foods.
Manufacturing Method: Synthetic vitamin with purification
Why Manufacturers Choose It: Stable, inexpensive, neutral-tasting, and easy to dose to meet enrichment rules.
Commonly Found In: protein bars, cereals, enriched flour, energy drinks, meal replacements
Health Score: 9
Bottom Line: Thiamin (vitamin B1) added to foods is a safe, tiny‑dose fortificant that helps people meet an essential nutrient need. For most, it’s beneficial at label levels and doesn’t pose meaningful health risks.
Micronutrients: ["Vitamin B1 (Thiamine)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Whole grains, Pork
Scientific References:This ingredient information is backed by scientific research:
Folic acid
A synthetic form of vitamin B9 added to foods and supplements to support DNA synthesis and red blood cell formation.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Chemical synthesis of vitamin B9
Purpose: Vitamin B9 fortifier that helps meet folate needs and lowers neural tube defect risk.
Manufacturing Method: Synthetic vitamin with industrial purification
Why Manufacturers Choose It: Stable, inexpensive, and easy to dose precisely under approved fortification rules.
Commonly Found In: protein bars; cereals; meal shakes; enriched flour; prenatal vitamins
Health Score: 8
Bottom Line: Folic acid is a synthetic form of vitamin B9 added in tiny, regulated amounts to many foods and supplements. At typical intakes it is safe and supports health, but avoid high‑dose supplements unless advised—especially if your B12 status is uncertain.
Micronutrients: ["Folate (Vitamin B9)","Vitamin B12 (related risk interaction)","Iron (often co-fortified)"]
Antioxidants: []
Healthier Alternatives: Spinach (folate), L-5-Methylfolate, Lentils (folate)
Scientific References:This ingredient information is backed by scientific research: