Complete Ingredient Details
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:
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:
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:
Cocoa liquor
A non-alcoholic paste made by finely grinding roasted cocoa nibs; it contains both cocoa butter (fat) and nonfat cocoa solids and is the base of dark and milk chocolate.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 4
Source: Ground roasted cocoa bean nibs
Purpose: Base chocolate paste supplying cocoa fat and solids.
Manufacturing Method: Roast, winnow, grind nibs
Why Manufacturers Choose It: It delivers authentic chocolate flavor and structure no other ingredient matches.
Commonly Found In: dark chocolate;protein bars;coatings;baking chips;confections
Health Score: 6
Bottom Line: Cocoa liquor is just ground cocoa nibs that supply chocolate’s flavor, fat, and bioactives; the main health watch‑outs are cadmium and natural stimulants. Choose tested brands and enjoy modest portions, especially for children and stimulant‑sensitive people.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(−)-Epicatechin","(+)-Catechin","Procyanidins"]
Healthier Alternatives: Cocoa powder, Cacao nibs, Carob powder
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:
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:
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:
Shea butter
A semi-solid plant fat from the kernels of the African shea tree; used as an edible fat and as a cocoa-butter equivalent in chocolates and confections.
Category: Fats & Oils
Subcategory: Seed Fats
Processing Level: 4
Source: Shea tree kernels
Purpose: Solid plant fat used to structure foods and mimic cocoa butter.
Manufacturing Method: Mechanical/solvent extraction, then refining
Why Manufacturers Choose It: Cocoa‑butter‑like performance at lower cost and steady supply.
Commonly Found In: chocolate, spreads, fillings, margarine, baked goods
Health Score: 6
Bottom Line: On a label, shea butter signals a refined, fractionated plant fat added for structure, not nutrients. It is considered safe under tight specs, but it raises saturated‑fat grams—choose products that keep those low and avoid making refined‑fat snacks routine for young children.
Healthier Alternatives: Cocoa butter, Coconut oil (non-hydrogenated), High-oleic sunflower oil + structurant (e.g., fully-refined hardstock)
Scientific References:This ingredient information is backed by scientific research:
Agave nectar
A plant-derived liquid sweetener made from agave sap; very high in fructose, sweeter than table sugar, and low on the glycemic index.
Category: Sugar
Subcategory: Syrups
Processing Level: 5
Source: Agave
Purpose: Liquid sweetener used to sweeten foods and beverages.
Manufacturing Method: Hydrolyzed plant sap, filtered, concentrated
Why Manufacturers Choose It: High sweetness with mild flavor, easy cold solubility, and moisture-binding for bars and snacks.
Commonly Found In: protein bars, granola, beverages, sauces, dressings
Health Score: 4
Bottom Line: Agave nectar is a refined, fructose‑heavy syrup with a low GI. If you pick it for a gentler blood‑sugar rise or vegan labeling, keep portions small and keep total added sugars low.
Healthier Alternatives: Honey, Maple syrup, Date paste
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:
Cacao powder
Finely milled cocoa solids made by pressing cocoa liquor to remove most cocoa butter, then grinding the remaining cake; natural or ‘dutched’ (alkalized) styles exist.
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 3
Source: Seeds of Theobroma cacao
Purpose: Adds chocolate flavor and a small amount of fiber and minerals.
Manufacturing Method: Pressed, milled cocoa solids
Why Manufacturers Choose It: Delivers intense chocolate flavor and dark color at low use levels with consistent supply.
Commonly Found In: protein bars; RTD shakes; granola; baking mixes; puddings
Health Score: 7
Bottom Line: Cacao powder is generally a healthful way to add chocolate flavor, with low glycemic impact and potential flavanol benefits if you choose natural (non‑alkalized) products. The main cautions are cadmium/lead variability and mild stimulant effects—moderate your intake and consider brand testing and labeling.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["Epicatechin","Catechins","Procyanidins"]
Healthier Alternatives: Cacao nibs, Natural cocoa (non-alkalized), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Grape juice concentrate
A thick, syrupy concentrate made by removing water from grape juice; used as a natural sweetener, binder, and flavor in packaged foods.
Category: Sugar
Subcategory: Syrups
Processing Level: 4
Source: Pressed grapes (Vitis vinifera/labrusca)
Purpose: Sweetener that adds grape flavor and color.
Manufacturing Method: Pressed, clarified, evaporated under vacuum
Why Manufacturers Choose It: Chosen for 'from fruit' labeling, consistent sweetness, and moisture-binding that improves texture.
Commonly Found In: protein bars;fruit snacks;gummies;beverages;sauces
Health Score: 4
Bottom Line: Grape juice concentrate is a flavorful, ‘from fruit’ sweetener—nutritionally it mostly adds sugar, so use sparingly. Purple types offer some polyphenols, but not enough to offset the health downsides of excess added sugars.
Micronutrients: ["Vitamin C","Potassium","Manganese"]
Antioxidants: ["Anthocyanins","Procyanidins","Resveratrol"]
Healthier Alternatives: Date paste, Apple juice concentrate, Raisin paste
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:
Cacao
Powder or liquor from fermented, roasted cacao beans; naturally bitter, rich in flavanols and theobromine.
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 2
Source: Seeds of Theobroma cacao
Purpose: Provides chocolate flavor, color, and flavanol antioxidants.
Manufacturing Method: Roast, press, and mill; sometimes alkalized
Why Manufacturers Choose It: Strong consumer appeal and deep chocolate flavor with easy dispersion in dry mixes.
Commonly Found In: protein bars, cocoa drinks, chocolate, bakery, cereals
Health Score: 7
Bottom Line: Cacao powder is a nutrient- and polyphenol‑rich ingredient that can fit a healthy pattern when used without added sugar and fat. For the best profile, choose non‑alkalized, low‑cadmium‑tested cocoa and be mindful of stimulant sensitivity.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(-)-Epicatechin","Catechin","Procyanidins"]
Healthier Alternatives: Carob powder, Cocoa nibs (minimally processed), Natural (non-alkalized) cocoa
Scientific References:This ingredient information is backed by scientific research: