Complete Ingredient Details
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:
Brown rice malt
A high-maltose sweetener made by enzymatically converting rice starch to sugars, often labeled as brown rice syrup or rice malt.
Category: Sugar
Subcategory: Syrups
Processing Level: 5
Source: Brown rice starch
Purpose: Sweetener and binder that adds chew and moisture.
Manufacturing Method: Enzymatic starch hydrolysis, filtered, concentrated
Why Manufacturers Choose It: Neutral flavor, reliable binding/texture, and a clean-label alternative to corn syrup.
Commonly Found In: protein bars, granola bars, cereals, rice milk, sports gels
Health Score: 3
Bottom Line: Brown rice malt is a refined rice-derived syrup that binds and sweetens well but behaves like a very high‑GI sugar. Use sparingly, and be especially careful to avoid arsenic exposure in young children.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Date paste, Honey, Maple syrup
Scientific References:This ingredient information is backed by scientific research:
Cacao butter
The pale-yellow, naturally hard fat pressed from cacao beans; it melts near body temperature and gives chocolate its creamy snap.
Category: Fats & Oils
Subcategory: Plant Fats
Processing Level: 4
Source: Cacao beans
Purpose: Solid plant fat that structures chocolate and coatings and delivers a clean melt.
Manufacturing Method: Expressed fat with optional refining/deodorizing
Why Manufacturers Choose It: Unmatched snap, shine, and melt stability with a familiar, consumer-friendly label.
Commonly Found In: chocolate, protein bars, coatings, fillings, keto snacks
Health Score: 6
Bottom Line: Among fats in sweets, cocoa butter sits between butter and liquid oils for heart health—less LDL‑raising than butter but not as favorable as unsaturated oils. Keep portions modest, and when possible choose products using mechanically pressed, traceable cocoa butter.
Micronutrients: ["Vitamin E"]
Antioxidants: ["Phytosterols","Tocotrienols","Phenolic compounds"]
Healthier Alternatives: Coconut oil (virgin), Shea butter (food grade), Cocoa butter equivalents (non-lauric blends)
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:
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:
Concentrated grape juice
Evaporated grape juice (typically 65–68 °Brix) used as a natural sweetener, binder, and flavor base.
Category: Sugar
Subcategory: Syrups
Processing Level: 4
Source: Grapes
Purpose: Fruit-derived syrup used to sweeten and add grape flavor.
Manufacturing Method: Vacuum evaporation after juice clarification
Why Manufacturers Choose It: Provides 'from fruit' sweetness and grape flavor in a consistent, pumpable syrup that's widely available.
Commonly Found In: ["snack bars","fruit snacks","yogurt","beverages","sauces"]
Health Score: 4
Bottom Line: Concentrated grape juice is a fruit‑based syrup used mainly for sweetness and grape flavor. It offers some grape antioxidants but is still largely sugar—keep portions modest and check for sulfites if you’re sensitive.
Micronutrients: ["Vitamin C","Potassium","Manganese"]
Antioxidants: ["Anthocyanins","Resveratrol","Catechins"]
Healthier Alternatives: Date paste, Raisin paste, Apple juice concentrate
Scientific References:This ingredient information is backed by scientific research:
Rice starch
A fine, white, neutral-tasting starch extracted from rice; used to thicken, bind, and create smooth, creamy textures. Naturally gluten-free when produced without cross-contact.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Rice grain endosperm
Purpose: Starch used to thicken, bind, and create smooth textures.
Manufacturing Method: Wet milling with enzyme/alkali purification
Why Manufacturers Choose It: It delivers a smooth, white finish and can replace modified starches without additive E-numbers.
Commonly Found In: ["Protein bars","Infant formula","Coatings","Sauces","Gluten-free baking"]
Health Score: 7
Bottom Line: Rice starch is a refined, gluten‑free thickener that delivers very smooth texture but little nutrition. For most people it is safe in small amounts; the main watchouts are extra carbs and, for sulfite‑sensitive individuals, checking labels when needed.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Brown rice flour, Tapioca starch, Oat flour
Scientific References:This ingredient information is backed by scientific research:
Carob powder
Roasted, ground carob pods with a naturally sweet, cocoa-like flavor; caffeine-free and usually low in fat.
Category: Other
Processing Level: 2
Source: Carob tree pods
Purpose: Provides cocoa-like flavor and mild sweetness while adding fiber, without caffeine.
Manufacturing Method: Roast, grind, and sieve pulp
Why Manufacturers Choose It: It mimics chocolate flavor without caffeine, adds fiber, and is cost‑effective for cocoa‑style products.
Commonly Found In: protein bars, granola, cookies, shakes, cocoa mixes
Health Score: 8
Bottom Line: Carob powder is a roasted, ground pod that offers cocoa‑like flavor without caffeine, adds fiber, and shows a lower glycemic impact than many refined carbs. Typical amounts are well tolerated; very high intakes can feel astringent and may bind stools.
Micronutrients: ["Calcium","Potassium","Magnesium"]
Antioxidants: ["Gallic acid","Proanthocyanidins (tannins)","Quercetin"]
Healthier Alternatives: Cocoa powder, Date powder, Mesquite powder
Scientific References:This ingredient information is backed by scientific research:
Green tea extract
A concentrated extract from tea leaves (Camellia sinensis) standardized for catechins like EGCG; used for flavor, antioxidant protection, and marketed health benefits.
Category: Teas, Spices, & Herbs
Subcategory: Tea
Processing Level: 7
Source: Tea leaves (Camellia sinensis)
Purpose: Antioxidant extract that adds tea flavor and helps protect fats from oxidation.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Concentrated catechins deliver strong antioxidant performance with a consumer‑friendly tea label.
Commonly Found In: protein bars, beverages, gummies, capsules, shots
Health Score: 7
Bottom Line: Green tea extract is a concentrated source of tea antioxidants that’s generally safe in foods and tea-like amounts, but high‑dose supplements can stress the liver. Check labels for EGCG content and avoid pushing your daily intake into the high range.
Micronutrients: ["Manganese","Fluoride","Potassium"]
Antioxidants: ["EGCG","ECG","EGC"]
Healthier Alternatives: Brewed green tea, Rosemary extract, Cocoa extract (polyphenols)
Scientific References:This ingredient information is backed by scientific research: