Complete Ingredient Details
Brown rice syrup
A thick, amber sweetener made by breaking rice starch into simpler sugars (mostly maltose and maltotriose). It’s less sweet than table sugar but has a very high glycemic index.
Category: Sugar
Subcategory: Syrups
Processing Level: 5
Source: Brown rice
Purpose: Sweetener and binder that holds moisture.
Manufacturing Method: Enzymatic starch hydrolysis & evaporation
Why Manufacturers Choose It: Neutral taste with strong binding and humectant performance at a competitive cost.
Commonly Found In: granola bars, protein bars, cereals, rice milk, sauces
Health Score: 3
Bottom Line: Brown rice syrup is a fructose-free, highly refined sweetener that binds well but offers little nutrition and spikes blood sugar; arsenic carryover from rice is an added concern for young children.
Micronutrients: ["Potassium","Calcium","Magnesium"]
Antioxidants: []
Healthier Alternatives: Honey, Date paste, Maple syrup
Scientific References:This ingredient information is backed by scientific research:
Brown rice protein
A plant protein powder made from brown rice that boosts protein in shakes, bars, and other foods.
Category: Plant Proteins
Processing Level: 6
Source: Brown rice grain
Purpose: Concentrated plant protein used to raise protein content in foods and beverages.
Manufacturing Method: Protein extracted, filtered, spray-dried
Why Manufacturers Choose It: Provides high protein with a neutral flavor at a competitive cost for vegan formulations.
Commonly Found In: shakes, protein bars, cereals, dairy-free drinks, snacks
Health Score: 7
Bottom Line: A practical vegan protein that performs well for most adults; the main watch‑outs are arsenic testing and lysine balance. Choose tested products and consider blending with lysine‑rich proteins.
Micronutrients: ["Iron","Magnesium","Phosphorus"]
Antioxidants: []
Healthier Alternatives: Hemp seeds (ground), Pumpkin seeds (ground), Chickpea flour
Scientific References:This ingredient information is backed by scientific research:
Pea protein
Protein extracted from yellow peas (Pisum sativum L.), concentrated or isolated for use in high-protein foods and drinks.
Category: Plant Proteins
Processing Level: 6
Source: Yellow pea seeds
Purpose: Concentrated plant protein used to raise protein.
Manufacturing Method: Alkaline extract, precipitate, dry
Why Manufacturers Choose It: High protein quality and reliable gelling/emulsifying at competitive cost.
Commonly Found In: protein bars, RTD shakes, meat analogs, baked goods, dairy-alts
Health Score: 8
Bottom Line: Pea protein is a high-quality, plant-based protein that most people tolerate well and that carries strong sustainability advantages. Key caveats are possible GI upset in sensitive individuals and the risk of cross-reactivity for those with peanut or other legume allergies.
Micronutrients: ["Iron","Phosphorus","Potassium"]
Antioxidants: []
Healthier Alternatives: Soy protein, Pumpkin seed protein, Hemp protein
Scientific References:This ingredient information is backed by scientific research:
Cashew Butter
A creamy spread made by grinding roasted cashew kernels; provides healthy fats, some protein, and minerals.
Category: Nuts & Seeds
Subcategory: Nuts
Processing Level: 3
Source: Cashew kernels
Purpose: Creamy nut paste that supplies unsaturated fats and minerals.
Manufacturing Method: Roasted nuts ground into paste
Why Manufacturers Choose It: Provides smooth texture and neutral flavor that binds recipes without extra emulsifiers.
Commonly Found In: ["protein bars","granola","cookies","sauces","spreads"]
Health Score: 7
Bottom Line: Cashew butter is a minimally processed spread that delivers unsaturated fats, minerals, and a low glycemic impact. The main cautions are FODMAP sensitivity, oxalate load for stone‑prone people, and calorie density—so portion control and product choice matter.
Micronutrients: ["Magnesium","Copper","Manganese"]
Antioxidants: ["Tocopherols (vitamin E)","Catechins","Procyanidins"]
Healthier Alternatives: Almond Butter, Peanut Butter, Sunflower Seed Butter
Scientific References:This ingredient information is backed by scientific research:
Butter
A dairy fat made by churning cream until milkfat separates and forms a water-in-oil emulsion (≥80% milkfat).
Category: Dairy
Subcategory: Butter & Milk Fats
Processing Level: 3
Source: Cow’s milk or cream
Purpose: Dairy fat used to add rich flavor and creamy texture.
Manufacturing Method: Churned dairy fat; minimal refining
Why Manufacturers Choose It: Irreplaceable buttery flavor with a familiar, simple label.
Commonly Found In: Baked goods, spreads, sauces, confectionery, snacks
Health Score: 4
Bottom Line: Butter is a minimally processed dairy fat that delivers flavor but is high in saturated fat and calories. Most people can include small amounts, but milk‑allergic individuals must avoid it and anyone limiting saturated fat should watch portions.
Micronutrients: ["Vitamin A","Vitamin E","Vitamin K2"]
Antioxidants: ["CLA","Carotenoids","Coenzyme Q10"]
Healthier Alternatives: Ghee (clarified butter), Cocoa butter, Coconut oil
Scientific References:This ingredient information is backed by scientific research:
Brown rice
Whole-grain rice that retains the bran and germ, providing more fiber, minerals, and phytonutrients than white rice.
Category: Grains
Processing Level: 2
Source: Dehulled whole grain rice
Purpose: Whole grain providing fiber, minerals, and carbohydrates.
Manufacturing Method: Dehulled whole grain; minimal milling
Why Manufacturers Choose It: Low-cost, neutral-tasting, gluten-free grain that adds bulk and crisps/puffs well.
Commonly Found In: Granola bars; cereal blends; crisps; gluten-free flours; baby snacks
Health Score: 7
Bottom Line: Brown rice is a minimally processed whole grain that boosts fiber and nutrients compared with white rice. The main watch‑out is inorganic arsenic—manage it by rotating grains and using arsenic‑reducing preparation.
Micronutrients: ["Manganese","Magnesium","Vitamin B1 (Thiamine)"]
Antioxidants: ["γ-Oryzanol","Ferulic acid","Tocotrienols"]
Healthier Alternatives: Oats (whole), Quinoa, Buckwheat
Scientific References:This ingredient information is backed by scientific research:
Maple sugar
Crystallized sweetener made by boiling down maple sap (via maple syrup) until it fully crystallizes; tastes like concentrated maple with caramel notes.
Category: Sugar
Subcategory: Sugars
Processing Level: 3
Source: Sugar maple tree sap
Purpose: Granulated sweetener that provides maple flavor.
Manufacturing Method: Boil, crystallize, granulate, sieve
Why Manufacturers Choose It: Sucrose-like performance with a distinct maple flavor and clean labeling.
Commonly Found In: Bars; Granola; Trail mix; Baking mixes; Glazes
Health Score: 3
Bottom Line: Maple sugar is a natural granulated sweetener made from maple sap, and nutritionally it behaves like table sugar. Choose it for flavor and keep total added sugars modest.
Healthier Alternatives: Date paste, Maple syrup, Coconut sugar
Scientific References:This ingredient information is backed by scientific research:
Coconut milk powder
Spray-dried coconut milk that reconstitutes with water to provide rich, creamy flavor and fat; many commercial versions include carriers such as maltodextrin and sometimes milk-derived sodium caseinate.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 7
Source: Mature coconut fruit endosperm
Purpose: Shelf-stable powder that delivers coconut fat, flavor, and creaminess.
Manufacturing Method: Spray-dried emulsion with carrier
Why Manufacturers Choose It: It blends easily into dry mixes, ships and stores well, and replaces canned coconut milk at lower cost.
Commonly Found In: protein bars,meal replacements,instant beverages,dessert mixes,plant creamers
Health Score: 6
Bottom Line: Tasty and convenient, but keep portions moderate for saturated fat and check labels for added milk proteins or sulfites.
Micronutrients: ["Manganese","Copper","Iron"]
Antioxidants: ["Phenolic acids","Tocopherols","Phytosterols"]
Healthier Alternatives: Coconut cream (canned), Coconut flour, Oat milk powder
Scientific References:This ingredient information is backed by scientific research:
Lemon
A tart yellow citrus fruit used mainly to add bright, sour flavor and aroma (juice, zest, or oil) to foods and drinks.
Category: Fruit
Processing Level: 1
Source: Lemons
Purpose: Adds sourness and citrus aroma without added sugar.
Manufacturing Method: Natural fruit; expressed juice or peel oil
Why Manufacturers Choose It: Delivers strong, familiar flavor at very low use levels with clean-label appeal.
Commonly Found In: Protein bars;Flavored water;Yogurt;Baked goods;Dressings
Health Score: 9
Bottom Line: Lemon is a minimally processed way to add bright flavor and vitamin C with little sugar. If your product is a sour lemon drink, protect your teeth by avoiding long, frequent sips; the main safety issue with lemon oils is skin photosensitivity when applied before sun, not when eaten.
Micronutrients: ["Vitamin C","Potassium","Folate"]
Antioxidants: ["Hesperidin","Eriocitrin","Diosmin"]
Healthier Alternatives: Lemon zest (fresh), Lemon puree, Lime
Scientific References:This ingredient information is backed by scientific research:
Sunflower oil
Edible oil pressed or extracted from sunflower seeds; varies by type (high-linoleic, mid-oleic, high-oleic) and by how much it’s refined.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Sunflower seeds
Purpose: Neutral oil that adds unsaturated fat, texture, and flavor-carrying.
Manufacturing Method: Pressed or solvent-extracted, then refined
Why Manufacturers Choose It: Neutral taste, good stability (especially high‑oleic), and reliable, affordable supply.
Commonly Found In: protein bars, nut butters, baked snacks, granola, dressings
Health Score: 7
Bottom Line: When you see sunflower oil on a label, prefer high‑oleic if you want less omega‑6; refined oils are widely used and monitored for trace byproducts. Those byproducts (3‑MCPD and MOAH‑related) are kept low, but this matters most for infant formula and other products eaten in large amounts by babies.
Healthier Alternatives: Olive oil (extra-virgin), High-oleic canola oil, Cocoa butter (for coatings)
Scientific References:This ingredient information is backed by scientific research:
Lemon oil
A concentrated aromatic oil pressed or distilled from lemon peel and used in tiny amounts to give bright lemon flavor and aroma.
Category: Flavoring
Subcategory: Flavoring
Processing Level: 3
Source: Lemon peel
Purpose: Natural flavor that provides lemon aroma and taste.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: It delivers intense lemon flavor at tiny doses and has well-established GRAS status.
Commonly Found In: nutrition bars, candies, beverages, yogurts, dressings
Health Score: 8
Bottom Line: Lemon oil is a natural lemon‑peel flavor used in very small amounts and is considered safe at those levels. Trace phototoxic compounds exist in cold‑pressed oils, but this is mainly a skin concern, not a food‑use concern.
Healthier Alternatives: Lemon juice concentrate, Lemon zest, Lemon extract
Scientific References:This ingredient information is backed by scientific research: