Complete Ingredient Details
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:
Pea protein isolate
A concentrated protein powder made from yellow peas, used to boost protein in foods and drinks.
Category: Plant Proteins
Processing Level: 8
Source: Yellow peas
Purpose: Concentrated plant protein used to boost protein in foods and drinks.
Manufacturing Method: Alkaline extract, acid precipitate, dry & mill
Why Manufacturers Choose It: High protein percentage with mild flavor and reliable functionality at competitive cost.
Commonly Found In: protein bars; plant milks; shakes; meat analogs; cereals
Health Score: 8
Bottom Line: Pea protein isolate is a refined but generally safe plant protein that effectively boosts protein intake and can match dairy’s digestibility. Choose blends or methionine‑fortified formulas, opt for organic if you wish to avoid solvent processing, and use caution if you have legume allergies.
Micronutrients: ["Iron","Magnesium","Potassium"]
Antioxidants: ["Phenolic acids","Flavonoids","Tannins"]
Healthier Alternatives: Hemp protein, Soy protein isolate, Pumpkin seed protein
Scientific References:This ingredient information is backed by scientific research:
Rice protein
A plant-based protein powder made from rice (usually brown rice) that concentrates rice’s proteins for use in shakes, bars, and dairy alternatives.
Category: Plant Proteins
Processing Level: 6
Source: Rice grain
Purpose: Concentrated plant protein used to raise protein content in foods and shakes.
Manufacturing Method: Enzymatic/alkali extraction, filtered & dried
Why Manufacturers Choose It: Neutral taste, vegan-friendly, and available in 80–90% protein that blends easily.
Commonly Found In: ["Protein powders","Nutrition bars","Meal shakes","Dairy alternatives","Baked goods"]
Health Score: 6
Bottom Line: A solid vegan protein option with generally good tolerance and practical serving sizes, but with modest amino‑acid quality and a need to watch arsenic. If you use it regularly, choose tested brands and consider blending with a lysine‑rich protein.
Micronutrients: ["Iron","Magnesium","Phosphorus"]
Antioxidants: []
Healthier Alternatives: Pea protein, Pumpkin seed protein, Hemp 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:
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:
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:
Cacao fat (cocoa butter)
The pale-yellow fat naturally present in cocoa beans; solid at room temp, melts near body temp, and gives chocolate its snap and melt.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 4
Source: Cocoa beans
Purpose: Structuring plant fat that sets chocolate and improves melt.
Manufacturing Method: Pressed fat with optional refining/deodorizing
Why Manufacturers Choose It: Delivers classic snap and flavor release while meeting chocolate standards of identity.
Commonly Found In: ["dark chocolate","milk chocolate","white chocolate","coatings","protein bars"]
Health Score: 6
Bottom Line: Cocoa butter is a calorie‑dense saturated fat with a stearic‑leaning profile that is easier on LDL than some saturated fats, yet it still adds substantial saturated fat and energy. Keep portions small, and if you prefer fewer processing steps, look for products that specify pressed or non‑deodorized cocoa butter.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Cocoa mass (liquor), Shea butter (CBE component), Coconut oil (for bars/coatings)
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:
Chocolate
A sweet, solid confection made by refining and conching cocoa solids with cocoa butter (and often sugar and milk) into a smooth, meltable matrix.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 6
Source: Cacao beans
Purpose: Provides cocoa flavor and a smooth, meltable fat matrix with some polyphenols.
Manufacturing Method: Roast, refine, conche, temper
Why Manufacturers Choose It: It delivers iconic chocolate flavor, glossy snap, and consumer appeal while binding inclusions in bars and snacks.
Commonly Found In: protein bars, cookies, coatings, granola, candies
Health Score: 6
Bottom Line: Chocolate can fit into a balanced diet, but treat it as a sweet. Choose higher‑cocoa, lower‑sugar options, keep portions modest, and be extra cautious for children and pregnancy due to possible heavy‑metal content.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(-)-Epicatechin","Flavan-3-ols (catechins)","Procyanidins"]
Healthier Alternatives: Cocoa nibs, Cocoa powder (natural, non-alkalized), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Corn
A staple cereal grain from maize kernels; provides starch, some fiber, and carotenoid antioxidants like lutein and zeaxanthin.
Category: Grains
Processing Level: 2
Source: Maize kernels
Purpose: Staple grain providing starch energy and structure.
Manufacturing Method: Clean, dry, mill as needed
Why Manufacturers Choose It: Low cost, wide availability, and reliable crisp texture.
Commonly Found In: ["tortillas","cereal","chips","snacks","bars"]
Health Score: 7
Bottom Line: Corn is a familiar, gluten‑free staple that provides energy and eye‑focused carotenoids, with nutrition improved in whole‑grain and nixtamalized forms. The main concerns are mycotoxins (managed by producers and reduced by nixtamalization) and higher blood‑sugar impact when corn is highly refined.
Micronutrients: ["Vitamin B1 (Thiamine)","Folate (B9)","Magnesium"]
Antioxidants: ["Lutein","Zeaxanthin","Ferulic acid"]
Healthier Alternatives: Oats, Brown rice, Sorghum
Scientific References:This ingredient information is backed by scientific research:
Soluble maize fiber
A digestion-resistant carbohydrate made from corn starch. It dissolves clearly in water, adds bulk and fiber with little sweetness, and has a low impact on blood sugar.
Category: Fibers
Processing Level: 7
Source: Corn starch (maize)
Purpose: Adds dietary fiber and replaces sugar bulk with minimal impact on blood sugar.
Manufacturing Method: Heat-acid dextrinization, enzyme treat, purify
Why Manufacturers Choose It: High fiber content, neutral taste, and clean solubility make it a cost‑effective sugar‑bulk replacer.
Commonly Found In: protein bars;shakes;cookies;cereals;yogurt
Health Score: 8
Bottom Line: A refined corn‑starch–derived soluble fiber that adds fiber and can reduce post‑meal glucose when it replaces digestible carbs. Generally well tolerated at typical amounts, but large single doses may cause gas or loose stools.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Oat fiber, Inulin, Apple fiber
Scientific References:This ingredient information is backed by scientific research:
Stevia extract / steviol glycosides
A high-potency, zero-calorie sweetener mixture (e.g., rebaudioside A, M; stevioside) purified from Stevia rebaudiana leaves or made via fermentation/enzymatic conversion. ~150–300× sweeter than sugar at tiny use levels.
Category: Additive
Subcategory: Sweeteners
Processing Level: 7
Source: Stevia leaves
Purpose: Zero‑calorie high‑intensity sweetener used to replace sugar’s sweetness.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: It delivers strong sweetness at tiny doses, is heat/pH‑stable, and is cost‑effective for sugar reduction.
Commonly Found In: diet sodas, flavored water, protein powders, tabletop sweeteners, baked goods
Health Score: 8
Bottom Line: This is a highly purified, zero‑calorie sweetener: use it to cut added sugar while you gradually dial down how sweet your diet tastes. For young children, watch total exposure, and choose products made with purified steviol glycosides—not herbal stevia leaf powders.
Healthier Alternatives: Monk fruit extract, Date paste, Honey
Scientific References:This ingredient information is backed by scientific research: