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:
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:
Almond
Edible seed of the almond tree (Prunus dulcis); nutrient-dense, rich in healthy fats, vitamin E, fiber, and plant protein.
Category: Nuts & Seeds
Subcategory: Nuts
Processing Level: 2
Source: Almond tree seeds
Purpose: Whole-food nut that provides unsaturated fats, vitamin E, fiber, and some protein.
Manufacturing Method: Harvested, shelled, pasteurized, then cut or ground
Why Manufacturers Choose It: Recognizable “healthy” image plus crunch and versatile formats.
Commonly Found In: ["Protein bars","Nut butters","Trail mixes","Granola","Baked goods"]
Health Score: 8
Bottom Line: A nutrient‑dense whole food that supports heart health and provides vitamin E, fiber, and plant protein. For most people, the main cautions are oxalates (if you are stone‑prone) and standard food‑safety issues managed by pasteurization and testing.
Micronutrients: ["Vitamin E","Magnesium","Manganese"]
Antioxidants: ["Proanthocyanidins","Flavonoids","Phenolic acids"]
Healthier Alternatives: Sunflower seed, Pumpkin seed, Peanut
Scientific References:This ingredient information is backed by scientific research:
Pea starch
A native starch isolated from yellow/green peas; high in amylose compared with many cereal starches, giving firm gels and more resistant starch.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Yellow and green peas
Purpose: Plant starch used to thicken and bind foods.
Manufacturing Method: Wet fractionation with water, then drying
Why Manufacturers Choose It: Strong binding from higher amylose, neutral taste, and straightforward source-specific labeling.
Commonly Found In: ["protein bars", "extruded snacks", "gluten-free pasta", "soups", "sauces"]
Health Score: 6
Bottom Line: Pea starch is a simple, water‑extracted plant starch that mainly adds texture and carbohydrate. It’s generally safe; any health upside comes from resistant starch formation, while the main caution is typical of refined carbs—potentially rapid digestion and a blood sugar rise.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Potato starch, Tapioca starch, Rice flour
Scientific References:This ingredient information is backed by scientific research:
Rice flour
A finely milled powder made from rice; naturally gluten-free and used to add bulk, bind, and soften texture in snack bars and other foods.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 3
Source: Rice grain (Oryza sativa)
Purpose: Naturally gluten-free flour used to add bulk and binding.
Manufacturing Method: Dry-milled and sifted grain flour
Why Manufacturers Choose It: Neutral taste, low cost, and reliable texture in gluten-free products.
Commonly Found In: snack bars, crackers, noodles, gluten-free bread, batters
Health Score: 6
Bottom Line: Rice flour is a straightforward, gluten‑free grain flour that most people tolerate well but offers modest nutrients when refined. The main watch‑outs are inorganic arsenic (especially for infants) and verifying gluten‑free labeling if you must avoid gluten.
Micronutrients: ["Manganese","Selenium","Magnesium"]
Antioxidants: []
Healthier Alternatives: Oat flour, Sorghum flour, Cassava flour
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:
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:
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:
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:
Citric acid
A tart-tasting organic acid found naturally in citrus fruits and made at scale by fermenting sugars; used to acidify, preserve, and enhance flavor while chelating metals.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: lemons
Purpose: Acidulant used to sour foods, control pH, and chelate metals to protect color and flavor.
Manufacturing Method: Microbial fermentation with industrial purification
Why Manufacturers Choose It: It delivers reliable sourness and strong pH control at low cost with excellent solubility and availability.
Commonly Found In: ["soft drinks","candy","jams/jellies","sports drinks","canned fruit"]
Health Score: 8
Bottom Line: Citric acid is a highly refined, fermentation‑derived acidulant. If a product is very acidic—common in soft and sports drinks—limit frequent sipping and protect your teeth; the ingredient itself is considered low risk by major regulators.
Healthier Alternatives: Lemon juice, Malic acid, Vinegar (acetic acid)
Scientific References:This ingredient information is backed by scientific research: