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:
Oligofructose syrup
A mildly sweet, soluble prebiotic fiber made by shortening chicory root inulin and concentrating it into a liquid syrup.
Category: Fibers
Processing Level: 7
Source: Chicory root inulin
Purpose: Adds soluble prebiotic fiber and mild sweetness with minimal glycemic impact.
Manufacturing Method: Enzymatic hydrolysis and purification
Why Manufacturers Choose It: It cuts added sugar while adding fiber, with good solubility, binding, and very low glycemic impact.
Commonly Found In: protein bars; yogurt drinks; cereal bars; baked goods; beverages
Health Score: 8
Bottom Line: A refined but non-hydrogenated prebiotic fiber, oligofructose syrup helps cut added sugars and blunt glucose spikes while adding mild sweetness. Most adults tolerate modest amounts, but higher doses and people with FODMAP sensitivity can experience gas and bloating.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Date paste, Chicory inulin (powder), Honey
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:
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: