Complete Ingredient Details
Milk Protein Concentrate
A dairy-derived powder with 40–89% protein that keeps milk’s natural casein:whey ratio and is used to boost protein with less lactose than milk powder.
Category: Dairy
Subcategory: Milk Proteins
Processing Level: 7
Source: Cow's milk
Purpose: Concentrated dairy protein used to raise protein with less lactose and improve texture.
Manufacturing Method: Membrane filtration, then spray-dried
Why Manufacturers Choose It: Delivers high-quality protein and dependable texture with lower lactose and a clean dairy taste.
Commonly Found In: protein bars, RTD shakes, meal replacements, yogurt, cheese
Health Score: 8
Bottom Line: MPC is a concentrated dairy protein that efficiently raises protein with less lactose than milk powder. It is safe for most people, but those with lactose intolerance should watch serving size and grade, and anyone with milk allergy must avoid it.
Micronutrients: ["Calcium","Phosphorus","Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Skim milk powder, Whey protein concentrate, Egg white powder
Scientific References:This ingredient information is backed by scientific research:
Whey protein concentrate
A dairy protein ingredient made by filtering liquid whey to raise its protein content (often ~35–80% protein), then drying to a powder.
Category: Dairy
Subcategory: Whey
Processing Level: 7
Source: Cow's milk whey
Purpose: High-quality, complete protein used to fortify foods and drinks.
Manufacturing Method: Membrane filtration and spray-drying
Why Manufacturers Choose It: High protein quality, neutral taste, and strong functionality at a competitive cost.
Commonly Found In: protein powders; nutrition bars; RTD shakes; high-protein cereal; yogurt drinks
Health Score: 8
Bottom Line: A filtered, dried dairy protein that offers high‑quality nutrition for most people with few safety concerns. The main caveats are milk allergy and lactose sensitivity—choose whey protein isolate if lactose bothers you.
Micronutrients: ["Calcium","Phosphorus","Potassium"]
Antioxidants: ["Lactoferrin","Alpha-lactalbumin peptides","Glutathione precursors (cysteine)"]
Healthier Alternatives: Skim milk powder, Egg white powder, Pea protein concentrate
Scientific References:This ingredient information is backed by scientific research:
Hydrolyzed casein
Milk protein (casein) that has been broken down into smaller peptides by enzymes or acid to improve solubility, speed absorption, and change texture.
Category: Dairy
Subcategory: Casein Hydrolysates
Processing Level: 9
Source: Cow's milk
Purpose: Dairy protein hydrolysate used to deliver protein and improve emulsifying and mixability.
Manufacturing Method: Enzymatic hydrolysis, filter, spray-dry
Why Manufacturers Choose It: It disperses smoothly, binds/emulsifies well, and performs reliably in drinks and bars.
Commonly Found In: protein bars;infant formula;meal shakes;sports drinks;baked goods
Health Score: 7
Bottom Line: A well‑tolerated dairy protein for most people, hydrolyzed casein mixes easily and adds high‑quality protein. It remains a milk allergen and is not automatically hypoallergenic—check labels and product claims, especially for infant use.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Micellar casein, Whey protein concentrate, Egg white powder
Scientific References:This ingredient information is backed by scientific research:
Collagen
Animal-derived structural protein most often sold as hydrolyzed collagen (collagen peptides) or as gelatin; adds protein and improves texture without sweetness.
Category: Meat & Eggs
Subcategory: Meat
Processing Level: 6
Source: Bovine, porcine, poultry, or fish skins/bones
Purpose: Protein ingredient used to boost protein and improve texture or gelation.
Manufacturing Method: Protein extraction & enzymatic hydrolysis
Why Manufacturers Choose It: Neutral taste and easy solubility let it add body at high levels without sweetness.
Commonly Found In: ["protein bars", "powders", "gummies", "drinks", "coffee"]
Health Score: 6
Bottom Line: Collagen can boost protein grams with little effect on blood sugar, but it is not a complete protein. Use it alongside complete proteins; most adults tolerate typical servings well.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Whey protein, Pea protein, Egg white protein
Scientific References:This ingredient information is backed by scientific research:
Polydextrose
A synthetic, soluble fiber made by condensing glucose with small amounts of sorbitol and food-grade acids. It provides bulk with ~1 kcal/g, helps hold moisture (humectant: holds water in foods), and can replace some sugar or fat.
Category: Additive
Subcategory: Fibers
Processing Level: 9
Source: glucose
Purpose: Low‑calorie bulking fiber used to add body, retain moisture, and improve texture in reduced‑sugar foods.
Manufacturing Method: Melt-condensation then purify
Why Manufacturers Choose It: It’s neutral‑tasting, highly soluble, heat/acid stable, cost‑effective, and counts as dietary fiber on U.S. labels.
Commonly Found In: low-sugar candy; baked goods; beverages; yogurts; nutrition bars
Health Score: 7
Bottom Line: This is a highly processed, low‑calorie soluble fiber that regulators consider safe; it can lower sugars and calories while adding fiber, but large single servings can upset your gut. Check for a laxative warning, space servings if you notice gas or loose stools, and avoid polydextrose‑containing products for infants.
Healthier Alternatives: Inulin, Pectin, Oligofructose (FOS)
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:
Erythritol
A zero-calorie sugar alcohol that provides bulk and sweetness with minimal impact on blood sugar and insulin; mostly absorbed and excreted unchanged in urine.
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 8
Source: Corn or wheat starch
Purpose: Zero-calorie bulk sweetener and humectant.
Manufacturing Method: Microbial fermentation with purification
Why Manufacturers Choose It: Delivers clean, sugar‑like sweetness and bulk with near‑zero calories and wide global approval.
Commonly Found In: ["tabletop blends","keto candy","protein bars","sugar-free gum","beverages"]
Health Score: 7
Bottom Line: Erythritol can meaningfully cut added sugar without spiking blood sugar, but it is a highly refined, fermentation‑derived sweetener that often causes diarrhea at large single doses. Keep portions modest (stay well below ~0.5 g/kg/day) and avoid big bolus drinks or candies—especially if you have cardiovascular risk.
Healthier Alternatives: Honey, Inulin, Dates
Scientific References:This ingredient information is backed by scientific research:
Soluble corn fiber
A highly soluble, largely tasteless dietary fiber made from corn starch that adds fiber, reduces sugars/calories, and helps with texture without adding sweetness.
Category: Fibers
Processing Level: 7
Source: Corn starch
Purpose: Adds soluble dietary fiber to foods and drinks.
Manufacturing Method: Acid/enzymatic conversion, then purification
Why Manufacturers Choose It: Neutral taste and high solubility let them add bulk and fiber while reducing sugars and calories.
Commonly Found In: protein bars;shakes;cookies;gummies;yogurt
Health Score: 8
Bottom Line: A well‑studied, highly refined fiber that helps add fiber and reduce digestible carbs with little taste impact. Most people tolerate moderate amounts, but large single doses can cause GI discomfort—use it to complement, not replace, whole‑food fibers.
Micronutrients: ["None (fiber)","—","—"]
Antioxidants: ["—","—","—"]
Healthier Alternatives: Inulin, Oat beta-glucan, Apple fiber (pectin)
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:
Whole milk
Liquid dairy from cows with about 3.25% milkfat; provides complete protein, lactose (milk sugar), and calcium/vitamin B vitamins.
Category: Dairy
Subcategory: Milk & Cream
Processing Level: 3
Source: Cow's milk
Purpose: Dairy beverage providing protein, calcium, and energy.
Manufacturing Method: Pasteurized, homogenized dairy liquid
Why Manufacturers Choose It: It delivers familiar dairy flavor, creamy texture, and complete protein at low cost.
Commonly Found In: milk chocolate; chocolate coating; protein shakes; ice cream; yogurt
Health Score: 7
Bottom Line: Whole milk is a nutrient‑dense dairy option if you tolerate lactose and include animal foods. Main cautions are allergy and dose‑dependent lactose intolerance; processing is limited to safety steps like pasteurization.
Micronutrients: ["Calcium","Vitamin B12 (Cobalamin)","Vitamin B2 (Riboflavin)"]
Antioxidants: ["Conjugated linoleic acid (CLA)","Lactoferrin","Glutathione"]
Healthier Alternatives: Whole yogurt, Coconut milk, Oat milk
Scientific References:This ingredient information is backed by scientific research:
Egg whites
The clear portion of an egg (albumen) that’s almost pure protein; often used dried as a clean-tasting, high-quality protein source.
Category: Meat & Eggs
Subcategory: Eggs
Processing Level: 2
Source: Eggs
Purpose: High‑quality complete protein that adds structure, foaming, and binding in foods.
Manufacturing Method: Separated, pasteurized, spray-dried
Why Manufacturers Choose It: Neutral taste with excellent protein quality and reliable foaming/binding at scale.
Commonly Found In: protein bars;protein powder;baked goods;meringue;pasta
Health Score: 8
Bottom Line: Egg whites are a separated, pasteurized, often spray‑dried ingredient that gives you a clean, complete protein with minimal fat or carbs. Choose them if you want high‑quality protein without extras; avoid if you have an egg allergy and don’t count on them for the vitamins and minerals found in yolks.
Micronutrients: ["Selenium","Vitamin B2 (Riboflavin)","Potassium"]
Antioxidants: []
Healthier Alternatives: Whey protein concentrate, Soy protein isolate, Pea protein isolate
Scientific References:This ingredient information is backed by scientific research:
Xylitol
A five-carbon sugar alcohol used as a low-calorie sweetener that does not raise blood sugar like sucrose and helps protect teeth. It also holds onto moisture (a moisture-holding agent, called a humectant).
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 8
Source: Hardwoods and corn cobs
Purpose: Low‑calorie bulk sweetener and humectant that helps protect teeth.
Manufacturing Method: Acid hydrolysis and catalytic hydrogenation
Why Manufacturers Choose It: Sugar‑like 1:1 sweetness with bulk, dental claim potential, cooling mouthfeel, and good moisture retention at reasonable cost.
Commonly Found In: ["Chewing gum","Mints/lozenges","Toothpaste","Sugar-free candy","Baked goods"]
Health Score: 7
Bottom Line: Xylitol is a highly refined, hydrogenated sweetener that can protect teeth and lower calories, but large or fast doses—especially in drinks—often trigger gas and diarrhea; keep portions small and space them out. Always store products with xylitol out of pets’ reach, as it is deadly to dogs.
Healthier Alternatives: Stevia (steviol glycosides), Erythritol, Allulose
Scientific References:This ingredient information is backed by scientific research:
Chocolate liquor
Ground, smooth paste of cacao nibs containing both cocoa butter and cocoa solids; despite the name, it has no alcohol.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 4
Source: Roasted cacao nibs from cocoa beans
Purpose: Core chocolate base providing flavor, color, and structure.
Manufacturing Method: Roasted nibs finely ground to paste
Why Manufacturers Choose It: Delivers real chocolate flavor and melt while meeting legal cocoa content standards.
Commonly Found In: dark chocolate; baking chocolate; bars; coatings; chips
Health Score: 6
Bottom Line: Chocolate liquor is an unsweetened cocoa base that can deliver flavanols with potential vascular benefits, but levels depend on processing. The main health watch‑outs are cadmium and stimulants, so choose non‑alkalized, high‑quality products and keep portions moderate—especially for children and during pregnancy.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["Epicatechin","Catechin","Procyanidins"]
Healthier Alternatives: Cacao nibs, Natural cocoa powder, Carob powder
Scientific References:This ingredient information is backed by scientific research:
Skim milk
Fat-free dairy milk (≤0.5% milkfat) that retains milk proteins, lactose, and water-soluble vitamins; often fortified with vitamin A (and sometimes D).
Category: Dairy
Subcategory: Milk & Cream
Processing Level: 4
Source: Cow's milk
Purpose: Provides complete protein and calcium with minimal fat.
Manufacturing Method: Centrifugal separation, pasteurize, standardize
Why Manufacturers Choose It: Delivers high-quality dairy protein and flavor with almost no fat, at low cost and with simple, familiar labeling.
Commonly Found In: ready-to-drink milk, nutrition bars, dry mixes, yogurt, cereals
Health Score: 8
Bottom Line: Skim milk is a straightforward, nutrient‑dense dairy ingredient that boosts protein and calcium while keeping saturated fat low. Most people tolerate it well, but those with lactose intolerance may need to watch portions, and anyone with milk allergy must avoid it.
Micronutrients: ["Calcium","Vitamin B2 (Riboflavin)","Vitamin B12"]
Antioxidants: []
Healthier Alternatives: Skim milk powder (SMP—dry form), Greek yogurt solids, Soy milk
Scientific References:This ingredient information is backed by scientific research:
Chicory fiber
A soluble prebiotic fiber (inulin/oligofructose) extracted from chicory root that adds fiber, mild sweetness, and texture.
Category: Fibers
Processing Level: 6
Source: Chicory root
Purpose: Soluble prebiotic fiber used to add dietary fiber, mild sweetness, and texture.
Manufacturing Method: Hot-water extract, refine, spray-dry
Why Manufacturers Choose It: It provides fiber and creamy texture while enabling sugar reduction with consistent performance.
Commonly Found In: protein bars, cereals, yogurts, meal shakes, baked goods
Health Score: 7
Bottom Line: Chicory fiber is a refined, plant‑derived soluble fiber with a solid safety record that can help with regularity and gut bacteria. Most people do well at modest intakes; if you’re sensitive, start low and increase slowly.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Oat fiber, Apple fiber, Jerusalem artichoke fiber
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:
Sorbitol
A mildly sweet sugar alcohol used to hold moisture (keeps foods from drying out; humectant), add bulk, and replace sugar in reduced-sugar products.
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 8
Source: apples and pears
Purpose: Humectant and bulk sweetener that retains moisture and replaces sugar.
Manufacturing Method: Hydrogenate sugars, then purify
Why Manufacturers Choose It: It reliably keeps products soft and tooth-friendly while providing low-cost bulk with good stability.
Commonly Found In: ["Sugar-free gum","Sugar-free candy","Baked goods","Toothpaste","Cough syrup"]
Health Score: 6
Bottom Line: Sorbitol is a highly refined, hydrogenated sweetener that can help cut sugar and calories, but your gut sets the limit. If sorbitol appears high on the ingredient list or the package warns about laxative effects, keep portions small or pick a different product.
Healthier Alternatives: Honey, Inulin (chicory fiber), Dates
Scientific References:This ingredient information is backed by scientific research:
Coconut
The white flesh of the coconut palm fruit; used dried or fresh for flavor, texture, and fat.
Category: Nuts & Seeds
Subcategory: Nuts
Processing Level: 2
Source: Coconut palm fruit flesh
Purpose: Adds rich flavor, chew, and fat with low digestible carbs.
Manufacturing Method: Harvest, crack, shred, dry; minimal refining
Why Manufacturers Choose It: Distinct tropical flavor and chew that work reliably in bars at a reasonable cost.
Commonly Found In: protein bars, granola, cookies, trail mix, cereals
Health Score: 7
Bottom Line: Coconut is a minimally processed ingredient that adds taste and fullness with relatively few digestible carbs, but it is high in saturated fat. Most people can enjoy small amounts; choose sulfite‑free dried coconut if you avoid preservatives.
Micronutrients: ["Manganese","Copper","Iron"]
Antioxidants: ["Phenolic acids","Flavonoids","Tocopherols"]
Healthier Alternatives: Almond, Sunflower seed, Dates
Scientific References:This ingredient information is backed by scientific research:
Sunflower lecithin
A blend of natural phospholipids from sunflower oil that helps oil and water mix, improves texture, and can provide choline (a nutrient).
Category: Additive
Subcategory: Emulsifiers
Processing Level: 6
Source: Sunflower seeds
Purpose: Natural emulsifier used to blend fats and water and improve texture.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Performs reliably at very low doses, soy‑free, label‑friendly, and cost‑effective.
Commonly Found In: ["Chocolate","Baked goods","Plant milks","Instant mixes","Supplements"]
Health Score: 9
Bottom Line: Sunflower lecithin is a refined emulsifier used in tiny amounts; health risk is low and nutrition added is minimal. If you are minimizing processing aids, note that powdered or de‑oiled forms often involve solvent steps and optional bleaching.
Healthier Alternatives: Egg yolk lecithin, Sunflower oil (as release), Acacia gum
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: