Complete Ingredient Details
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:
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:
Palm oil
A semi-solid vegetable oil pressed from oil palm fruit; refined palm oil is neutral-tasting and shelf-stable, while unrefined “red” palm oil retains carotenoids and vitamin E.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 6
Source: Oil palm fruit
Purpose: Semi-solid plant fat that provides structure and oxidative stability in foods.
Manufacturing Method: Pressed, refined (RBD), fractionated
Why Manufacturers Choose It: Low cost, neutral flavor, and reliable semi-solid texture without hydrogenation.
Commonly Found In: ["Protein bars","Cookies","Baked snacks","Spreads","Creamers"]
Health Score: 5
Bottom Line: Most products use refined palm oil, which behaves like a saturated‑fat source and raises LDL compared with unsaturated oils—so keep it limited and read saturated fat on the Nutrition Facts panel. If you want nutrients from palm, choose clearly labeled red palm oil; otherwise, opt for items that use more unsaturated oils and ensure refined palm oil is well‑controlled for 3‑MCPD/glycidyl esters.
Healthier Alternatives: High-oleic sunflower oil, Cocoa butter, Avocado oil (high-oleic)
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:
Tapioca fiber
A soluble dietary fiber made from cassava (tapioca) starch; typically a resistant dextrin used to add fiber with minimal taste or texture.
Category: Fibers
Processing Level: 7
Source: Cassava root starch
Purpose: Adds soluble dietary fiber to foods.
Manufacturing Method: Enzymatic conversion and purification
Why Manufacturers Choose It: It dissolves cleanly, is neutral-tasting, and qualifies as dietary fiber under FDA rules.
Commonly Found In: ["protein bars","shakes","baked goods","cereals","keto candy"]
Health Score: 8
Bottom Line: Tapioca fiber (resistant dextrin) is a refined but well‑studied soluble fiber that can help you meet daily fiber needs with minimal taste or texture changes. Most people tolerate modest amounts, but large intakes can cause gas—so increase gradually and get most of your fiber from whole foods.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Oat fiber, Chicory root fiber (inulin), Apple fiber
Scientific References:This ingredient information is backed by scientific research:
Alkalized cocoa
Cocoa powder treated with an alkali (Dutch process) to raise pH, mellow acidity, darken color, and improve dispersibility—often labeled "processed with alkali."
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 8
Source: Cacao beans treated with alkali
Purpose: Provides chocolate flavor with darker color and a smoother, less acidic taste.
Manufacturing Method: Alkali treatment, press, dry & mill
Why Manufacturers Choose It: It delivers smoother flavor, darker color, and reliable dispersibility.
Commonly Found In: protein bars, cookies, brownies, drink mixes, cereals
Health Score: 7
Bottom Line: Alkalized cocoa delivers a smoother, darker chocolate taste but usually contains fewer flavanols than natural cocoa. Enjoy in moderation, choose reputable low‑cadmium sources, and pick natural or high‑flavanol products if vascular benefits are your goal.
Micronutrients: ["Magnesium","Iron","Potassium"]
Antioxidants: ["Epicatechin","Catechins","Procyanidins"]
Healthier Alternatives: Natural cocoa powder, Cacao powder, Carob powder
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:
Vanilla extract
A natural flavor made by extracting the aromatic compounds from cured vanilla beans into a water–ethanol solution; used at very low levels to add warm, sweet aroma.
Category: Flavoring
Subcategory: Flavoring
Processing Level: 4
Source: Vanilla orchid beans
Purpose: Natural flavor used to add vanilla aroma and enhance sweetness perception.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Delivers a familiar, strong flavor at tiny doses with a clear legal standard.
Commonly Found In: Protein bars; cookies; ready-to-drink shakes; breakfast cereals; yogurts
Health Score: 9
Bottom Line: Vanilla extract is a natural flavor that delivers big aroma at tiny doses and has a strong safety record at typical intakes. The main consideration is its alcohol carrier, which is minimal in finished foods but relevant for strict alcohol avoidance.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Ground vanilla bean (vanilla powder), Vanilla bean paste, Cinnamon
Scientific References:This ingredient information is backed by scientific research:
Stevia extract [Reb A]
A zero-calorie high-intensity sweetener purified from stevia leaves; its main molecule, rebaudioside A, tastes ~200–300× sweeter than sugar at typical use.
Category: Additive
Subcategory: Sweeteners
Processing Level: 8
Source: Stevia leaves
Purpose: High‑intensity sweetener used to replace sugar with negligible calories.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: It delivers strong sweetness at very low cost per sweetness unit, is heat/acid stable, and is plant‑derived.
Commonly Found In: ["Soft drinks","Flavored water","Yogurt","Protein bars","Tabletop packs"]
Health Score: 8
Bottom Line: Stevia extract (Reb A) is a zero‑calorie, highly refined sweetener that can meaningfully cut added sugar. Use it as a swap for sugary products, but watch total daily intake and choose purified forms that meet safety specs.
Healthier Alternatives: Raw honey, Monk fruit, Erythritol
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:
Peanut
Edible legume seed that is nutrient dense, rich in healthy fats and plant protein, and a common major food allergen.
Category: Nuts & Seeds
Subcategory: Nuts
Processing Level: 2
Source: Groundnut plant seeds
Purpose: Whole food ingredient providing protein and healthy fats.
Manufacturing Method: Harvest, dry, roast, and shell
Why Manufacturers Choose It: Low cost, wide availability, and consumer appeal.
Commonly Found In: ["Protein bars","Trail mixes","Peanut butter","Snack bars","Satay sauce"]
Health Score: 8
Bottom Line: For most non‑allergic people, peanuts are a nutrient‑dense, low‑GI ingredient that supports satiety and overall diet quality. The main safety watch‑outs are allergy (for sensitized individuals) and rare aflatoxin contamination, which regulations help control.
Micronutrients: ["Vitamin E","Niacin (B3)","Magnesium"]
Antioxidants: ["Resveratrol","P-coumaric acid","Flavonoids (catechins)"]
Healthier Alternatives: Almond, Sunflower seed, Pumpkin seed
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:
Monk fruit
A very sweet extract from the Asian gourd Siraitia grosvenorii. Its main sweet compounds, mogrosides (especially mogroside V), provide intense sweetness with virtually no calories.
Category: Additive
Subcategory: Sweeteners
Processing Level: 7
Source: Monk fruit
Purpose: High‑potency sweetener used to replace sugar.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Delivers intense sweetness with good stability and clean‑label appeal.
Commonly Found In: diet sodas,protein bars,tabletop packets,sugar-free syrups,baked goods
Health Score: 8
Bottom Line: Monk fruit extract is a highly refined, zero‑calorie sweetener that can meaningfully cut added sugar without spiking blood glucose. If you prefer ingredients with longer human safety histories, moderate your intake while EU authorities finish reviewing the purified additive.
Healthier Alternatives: Stevia, Erythritol, Allulose
Scientific References:This ingredient information is backed by scientific research: