Complete Ingredient Details
Milk protein isolate
A very high-protein dairy powder made from skim milk, containing both casein and whey proteins with most lactose and minerals removed.
Category: Dairy
Subcategory: Milk Proteins
Processing Level: 8
Source: Skim cow milk
Purpose: Very high-protein dairy ingredient used to raise protein with low lactose.
Manufacturing Method: Membrane filtration, then spray drying
Why Manufacturers Choose It: It delivers complete, highly digestible protein with neutral taste, low lactose, and reliable texture.
Commonly Found In: protein bars, RTD shakes, high-protein yogurt, creamers, baked goods
Health Score: 8
Bottom Line: Milk protein isolate is a refined dairy powder that provides very high‑quality protein with little lactose. It’s safe for most people at typical food levels and can help you meet protein goals; lactose‑sensitive individuals should gauge personal tolerance.
Micronutrients: ["Calcium","Phosphorus","Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Skim milk powder, Whey protein concentrate, Micellar casein
Scientific References:This ingredient information is backed by scientific research:
Soy protein isolate
A highly refined soy-derived protein powder (~90% protein) used to boost protein in bars, shakes, and meat or dairy alternatives.
Category: Plant Proteins
Processing Level: 8
Source: Defatted soybean flakes
Purpose: Concentrated plant protein used to raise protein content and improve texture/emulsification in foods.
Manufacturing Method: Alkaline extract, precipitate, wash, dry
Why Manufacturers Choose It: High protein at low cost with reliable functionality and supply.
Commonly Found In: protein bars;protein powders;meat analogs;shakes;baked goods
Health Score: 7
Bottom Line: Soy protein isolate is a concentrated, complete plant protein that helps many people meet daily protein needs. It’s more processed than whole soy foods, so choose it if you value convenience and vegan protein, and pick alternatives if you prefer minimally processed options or experience digestive discomfort at large doses.
Micronutrients: ["Iron","Phosphorus","Potassium"]
Antioxidants: ["Isoflavones (genistein, daidzein)","Phenolic acids","Saponins"]
Healthier Alternatives: Pea protein isolate, Whey protein isolate, Pumpkin seed protein
Scientific References:This ingredient information is backed by scientific research:
Whey protein isolate
A refined dairy protein powder (≥90% protein by dry weight) made from liquid whey that’s filtered and dried to deliver fast-digesting, leucine-rich protein.
Category: Dairy
Subcategory: Whey
Processing Level: 8
Source: Cow's milk whey
Purpose: Complete dairy protein used to raise protein content and emulsify/foam.
Manufacturing Method: Membrane filtration and drying
Why Manufacturers Choose It: Delivers top‑tier protein quality with low lactose, neutral flavor, and strong solubility/texture.
Commonly Found In: protein powders, bars, shakes, yogurt, RTD drinks
Health Score: 8
Bottom Line: Whey protein isolate is a highly purified, very high‑quality dairy protein that most non‑allergic adults tolerate well. It’s an efficient way to meet protein goals, with the main caveat being possible mild GI upset at large single doses.
Micronutrients: ["Calcium","Phosphorus","Potassium"]
Antioxidants: ["Cysteine (glutathione precursor)","Lactoferrin","Alpha-lactalbumin peptides"]
Healthier Alternatives: Skim milk powder, Egg white powder, Pea protein isolate
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:
Maltitol syrup
A reduced-calorie bulk sweetener and moisture-retaining agent (humectant) made by hydrogenating high-maltose starch syrup. Typically ~50–75% maltitol with smaller amounts of sorbitol and hydrogenated oligosaccharides; ~50–90% as sweet as sucrose and ~2.1–3.0 kcal/g (d.b.).
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 9
Source: Corn or wheat starch
Purpose: Reduced‑calorie bulk sweetener and humectant used to replace sucrose while controlling crystallization and moisture.
Manufacturing Method: Hydrogenated starch syrup with purification
Why Manufacturers Choose It: It most closely mimics sugar’s taste and texture while cutting calories and improving shelf‑life at scale.
Commonly Found In: sugar-free candy;chewing gum;baked goods;ice cream;cough syrups
Health Score: 6
Bottom Line: Maltitol syrup is a highly refined, hydrogenated starch sweetener that can lower sugar and calories, but it is easy to overdo. Keep portions small—especially for drinks—or you may trade a sugar cut for digestive upset and a still‑meaningful carb load.
Healthier Alternatives: Honey, Inulin, Dates
Scientific References:This ingredient information is backed by scientific research:
Hydrolyzed gelatin
Short-chain collagen peptides made by breaking down animal collagen so they dissolve easily and don’t gel.
Category: Meat & Eggs
Subcategory: Meat
Processing Level: 9
Source: Bovine, porcine, and fish collagen
Purpose: Soluble collagen peptides used to add protein and bind without gelling.
Manufacturing Method: Enzymatic hydrolysis after collagen extraction
Why Manufacturers Choose It: Neutral taste, dissolves easily, and offers low-cost protein with smooth mouthfeel.
Commonly Found In: protein bars;RTD drinks;gummies;chewables;yogurts
Health Score: 6
Bottom Line: Hydrolyzed gelatin is a safe, highly soluble collagen peptide powder that can add protein grams and may modestly support joints and skin. It is not a complete protein, so pair it with higher-quality proteins to meet essential amino acid needs.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Egg white, Whey protein isolate, Pea protein isolate
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:
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:
Maltitol
A sugar alcohol used to replace table sugar. It provides bulk and sweetness with fewer calories, helps hold moisture (humectant: an ingredient that attracts and retains water), and is less likely to cause tooth decay than sugar.
Category: Additive
Subcategory: Sugar Alcohols
Processing Level: 8
Source: Corn or wheat
Purpose: Bulk sweetener and humectant for sugar‑reduced foods.
Manufacturing Method: Hydrogenate maltose; purify and crystallize
Why Manufacturers Choose It: Sucrose‑like taste and functionality with fewer calories and noncariogenic claim eligibility.
Commonly Found In: ["sugar-free candy","chocolate","cookies","ice cream","chewing gum"]
Health Score: 6
Bottom Line: Maltitol is a highly refined, hydrogenated sweetener that can cut sugar and protect teeth, but your gut sets the limit. If a label shows a lot of polyols, keep servings modest—aim under about 20 g polyols at once—to avoid cramps or diarrhea.
Healthier Alternatives: Dates, Inulin, Honey
Scientific References:This ingredient information is backed by scientific research:
Cocoa bean
The fermented, dried seeds of the cacao tree (Theobroma cacao) that are roasted and ground to make cocoa, cocoa butter, and chocolate.
Category: Cocoa & Chocolate
Subcategory: Cocoa
Processing Level: 2
Source: Cacao tree seeds
Purpose: Natural source of chocolate flavor and antioxidant-rich cocoa solids.
Manufacturing Method: Ferment, dry, roast, winnow, grind
Why Manufacturers Choose It: Delivers unmatched chocolate taste and creamy texture that sell products.
Commonly Found In: Protein bars; dark chocolate; cocoa nibs; trail mixes; granola
Health Score: 7
Bottom Line: Cocoa beans offer rich chocolate flavor with antioxidant compounds, but products can carry cadmium and small amounts of stimulants. Most people can enjoy cocoa in moderation by choosing reputable brands and watching portions, especially with very dark chocolate.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["Flavanols (epicatechin)","Procyanidins","Catechin"]
Healthier Alternatives: Roasted nuts (e.g., almonds), Dried fruit (e.g., raisins), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Sugar (sucrose)
Common table sugar made of one glucose and one fructose molecule; a calorie-dense sweetener that also adds bulk and texture.
Category: Sugar
Subcategory: Sugars
Processing Level: 4
Source: Sugarcane and sugar beet
Purpose: Caloric sweetener that adds sweetness and bulk.
Manufacturing Method: Crystallized plant juice; industrially refined
Why Manufacturers Choose It: It is inexpensive, consistent, and provides reliable sweetness and texture.
Commonly Found In: protein bars; breakfast cereals; baked goods; sauces; beverages
Health Score: 4
Bottom Line: Table sugar is a purified, calorie‑dense sweetener. It’s safe as an ingredient, but for health, keep added sugar low—ideally under 10% of calories and lower if you can.
Healthier Alternatives: Honey, Date paste, Maple syrup
Scientific References:This ingredient information is backed by scientific research:
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:
Chocolate
A sweet, solid confection made by refining and conching cocoa solids with cocoa butter (and often sugar and milk) into a smooth, meltable matrix.
Category: Cocoa & Chocolate
Subcategory: Chocolate
Processing Level: 6
Source: Cacao beans
Purpose: Provides cocoa flavor and a smooth, meltable fat matrix with some polyphenols.
Manufacturing Method: Roast, refine, conche, temper
Why Manufacturers Choose It: It delivers iconic chocolate flavor, glossy snap, and consumer appeal while binding inclusions in bars and snacks.
Commonly Found In: protein bars, cookies, coatings, granola, candies
Health Score: 6
Bottom Line: Chocolate can fit into a balanced diet, but treat it as a sweet. Choose higher‑cocoa, lower‑sugar options, keep portions modest, and be extra cautious for children and pregnancy due to possible heavy‑metal content.
Micronutrients: ["Magnesium","Iron","Copper"]
Antioxidants: ["(-)-Epicatechin","Flavan-3-ols (catechins)","Procyanidins"]
Healthier Alternatives: Cocoa nibs, Cocoa powder (natural, non-alkalized), Carob powder
Scientific References:This ingredient information is backed by scientific research:
Soy lecithin
A mixture of natural phospholipids taken from soybean oil refining that helps oil and water mix (emulsifier) and can stabilize texture.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 6
Source: Soybeans
Purpose: Emulsifier that helps oil and water mix and improves flow and texture.
Manufacturing Method: Natural phospholipid from oil refining
Why Manufacturers Choose It: Reliable emulsifying at tiny, low-cost doses and widely available supply.
Commonly Found In: ["Chocolate","Baked goods","Spreads","Powders","Supplements"]
Health Score: 8
Bottom Line: Soy lecithin is a refined emulsifier used in tiny amounts, and independent reviews judge these uses as safe. If you want to skip bleaching or solvent deoiling, choose organic or sunflower lecithin—and if you manage a soy allergy, check the label every time.
Healthier Alternatives: Sunflower lecithin, Enzymatically modified lecithin, Acacia gum
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:
Tapioca starch
A neutral, white starch purified from cassava root; mostly rapidly digested carbohydrate with little protein, fat, or micronutrients.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Cassava root
Purpose: Refined starch used to thicken and bind foods.
Manufacturing Method: Wet extraction and drying; milled
Why Manufacturers Choose It: Delivers reliable texture and a neutral taste at low cost.
Commonly Found In: ["gluten-free bread","protein bars","soups","sauces","boba pearls"]
Health Score: 4
Bottom Line: Tapioca starch is a highly refined carbohydrate used for texture, not nutrition, and it digests quickly. It is safe for most people in moderate amounts, but if you manage blood sugar, watch portion size and pair it with protein, fat, and fiber.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Potato starch, Rice flour, Oat flour
Scientific References:This ingredient information is backed by scientific research:
Calcium carbonate
A naturally occurring mineral (chalk/limestone/marble) used to fortify foods with calcium and to act as a white colorant, mild base, anticaking and bulking agent.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 7
Source: Limestone and chalk
Purpose: White colorant and calcium fortifier used to regulate acidity and prevent clumping.
Manufacturing Method: Mined or precipitated mineral, then milled
Why Manufacturers Choose It: Low cost, very white, high‑calcium, and widely permitted across regions.
Commonly Found In: ["Powdered sugar","Chewing gum","Mints & candy","Cereals","Plant milks"]
Health Score: 8
Bottom Line: As a ground mineral, calcium carbonate in foods is considered safe and useful, but the health risk shows up when you stack fortified foods with high‑dose antacids or supplements. If you use calcium pills or CaCO3 antacids, count that calcium and aim to stay under about 2,500 mg per day from all sources.
Healthier Alternatives: Milk minerals (dairy), Lithothamnion (red algae) calcium, Tricalcium phosphate
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:
Almond Butter
A paste made by grinding roasted almonds into a smooth or crunchy spread; naturally rich in healthy fats, vitamin E, and magnesium.
Category: Nuts & Seeds
Subcategory: Nuts
Processing Level: 3
Source: Ground roasted almonds
Purpose: Nut paste that supplies unsaturated fats and protein while binding snack bars.
Manufacturing Method: Roast, grind, optional salt/oil
Why Manufacturers Choose It: It reliably binds bars and adds creamy texture with a recognizable, clean‑label ingredient name.
Commonly Found In: Protein bars, spreads, smoothies, cookies, energy bites
Health Score: 8
Bottom Line: Almond butter is a minimally processed nut paste that delivers heart‑healthy fats, vitamin E, and a low glycemic impact. For most people, it’s a wholesome choice when portions are modest and the jar is 100% almonds.
Micronutrients: ["Vitamin E","Magnesium","Manganese"]
Antioxidants: ["Phenolic acids","Flavonoids (catechin/epicatechin)","Plant sterols"]
Healthier Alternatives: Peanut butter, Sunflower seed butter, Tahini (sesame)
Scientific References:This ingredient information is backed by scientific research:
Sucralose
A high-intensity, zero-calorie sweetener ~600× sweeter than sugar; made by selectively replacing three hydroxyl groups on sucrose with chlorine.
Category: Additive
Subcategory: Sweeteners
Processing Level: 10
Source: Sugar cane and sugar beet
Purpose: High-intensity zero-calorie sweetener for foods and drinks.
Manufacturing Method: Selective chlorination with purification
Why Manufacturers Choose It: Delivers strong, sugar-like sweetness at tiny doses with good stability and low cost per unit sweetness.
Commonly Found In: ["diet sodas","protein powders","sugar-free gum","baked goods","yogurt"]
Health Score: 6
Bottom Line: Sucralose is a highly processed, zero‑calorie sweetener that can help you cut added sugar, but it is not a weight‑loss strategy. If you choose it, favor products that aren’t baked or fried and keep intake modest so you stay well under the ADI (U.S. 5 mg/kg/day).
Healthier Alternatives: Stevia (steviol glycosides), Monk fruit (mogrosides), Allulose
Scientific References:This ingredient information is backed by scientific research:
Carrageenan
A gel-forming, water-soluble fiber from red seaweed used to thicken, stabilize, and (in some types) gel foods and drinks.
Category: Additive
Subcategory: Gums
Processing Level: 6
Source: Red seaweed
Purpose: Seaweed‑derived hydrocolloid used to thicken, stabilize, and sometimes gel foods at very low levels.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: It gives reliable texture and protein stabilization at tiny doses, is widely approved, and is cost‑effective.
Commonly Found In: ["chocolate milk","plant milks","ice cream","deli meats","yogurt"]
Health Score: 7
Bottom Line: Carrageenan is a purified seaweed extract that delivers texture at tiny doses and is authorized by major regulators. If you have a sensitive gut—or you are choosing formula for an infant under 12 months—favor carrageenan‑free options while questions about breakdown in acidic/heat conditions and infant use remain under review.
Healthier Alternatives: Pectin, Gellan gum, Guar gum
Scientific References:This ingredient information is backed by scientific research:
Butterfat
The natural fat from milk (the fat portion of butter and ghee); provides rich flavor, creamy texture, and carries fat-soluble vitamins.
Category: Dairy
Subcategory: Butter & Milk Fats
Processing Level: 5
Source: Cow's milk fat
Purpose: Adds creamy texture and flavor while carrying fat‑soluble vitamins.
Manufacturing Method: Mechanical separation and heat clarification
Why Manufacturers Choose It: Delivers distinctive buttery flavor and melt consumers expect.
Commonly Found In: Protein bars, Chocolate, Ice cream, Baked goods, Caramels
Health Score: 4
Bottom Line: Butterfat is a simple dairy fat that adds flavor and carries some fat‑soluble vitamins, but it is high in saturated fat. Enjoy small amounts and prioritize unsaturated fats if heart health is a concern.
Micronutrients: ["Vitamin A","Vitamin D","Vitamin E"]
Antioxidants: ["Beta-carotene","Coenzyme Q10","CLA"]
Healthier Alternatives: Almond butter, Cocoa butter, Coconut oil
Scientific References:This ingredient information is backed by scientific research:
Disodium phosphate
A sodium salt of phosphoric acid used in foods to control acidity (pH), help fats and water stay mixed, bind minerals like calcium, and improve texture—especially in processed cheese.
Category: Additive
Subcategory: Salts
Processing Level: 10
Source: Phosphate rock
Purpose: pH buffer and emulsifying salt that stabilizes texture and moisture.
Manufacturing Method: Neutralize phosphoric acid, crystallize, mill
Why Manufacturers Choose It: Reliable calcium‑sequestration, pH control, and low cost with broad regulatory acceptance.
Commonly Found In: ["processed cheese","dairy drinks","deli meats","baked goods","powdered mixes"]
Health Score: 6
Bottom Line: Disodium phosphate is a highly refined mineral salt that improves texture by controlling acidity and binding minerals, but it also adds extra phosphorus to your diet. If you rely on many processed foods or have reduced kidney function, choose products without “phos‑” additives (or with citrate instead) to keep intake in check.
Healthier Alternatives: Citrate salts (e.g., trisodium citrate), Glucono-δ-lactone (GDL), Enzyme-aided cheese salts (citrate blends)
Scientific References:This ingredient information is backed by scientific research:
Corn starch
A refined carbohydrate powder from the endosperm of corn, used mainly to thicken, bind, and improve texture.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Corn (maize) endosperm
Purpose: Refined starch used mainly to thicken and stabilize foods.
Manufacturing Method: Wet-milled, washed, dried, and milled
Why Manufacturers Choose It: Low cost, neutral taste, and reliable thickening.
Commonly Found In: Protein bars, Sauces, Gravies, Puddings, Baked goods
Health Score: 6
Bottom Line: Cornstarch is a highly refined starch that is safe at typical food levels but offers little nutrition beyond carbohydrate. If you manage blood sugar, watch portions, and if you need gluten-free foods, look for products that meet FDA’s gluten-free rule.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Tapioca starch, Potato starch, Arrowroot starch
Scientific References:This ingredient information is backed by scientific research:
Cellulose gum
A modified cellulose (carboxymethyl cellulose, CMC) used to thicken, stabilize, and bind water in foods.
Category: Additive
Subcategory: Gums
Processing Level: 8
Source: Wood pulp or cotton linters
Purpose: Thickener and stabilizer that binds water.
Manufacturing Method: Chemical etherification of cellulose
Why Manufacturers Choose It: Consistent, low‑cost viscosity with good heat and acid stability across many foods.
Commonly Found In: ice cream;salad dressings;bakery;dairy drinks;sauces
Health Score: 7
Bottom Line: Cellulose gum is a chemically modified plant fiber that regulators consider safe at the small amounts used in foods. If you’re prone to gut symptoms, favor products with fewer emulsifiers and gums or where cellulose gum appears low on the list, and see if your digestion improves.
Healthier Alternatives: Guar gum, Locust bean gum, Pectin
Scientific References:This ingredient information is backed by scientific research:
Dextrose
A simple sugar (glucose) used to sweeten, add bulk, bind, and help foods hold moisture (a moisture-retaining agent called a humectant). Rapidly absorbed and raises blood sugar quickly.
Category: Sugar
Subcategory: Sugars
Processing Level: 6
Source: Corn starch; also in fruits
Purpose: Nutritive sweetener used to add sweetness and retain moisture.
Manufacturing Method: Hydrolyze starch, refine, crystallize
Why Manufacturers Choose It: It is inexpensive, neutral-tasting, highly soluble, and reliably improves texture.
Commonly Found In: protein bars; sports gels; baked goods; drink mixes; candies
Health Score: 4
Bottom Line: Dextrose is a highly refined simple sugar that raises blood sugar quickly. It is useful for fast energy in specific situations but counts as added sugar, so keep portions modest.
Healthier Alternatives: Honey, Maple syrup, Date paste
Scientific References:This ingredient information is backed by scientific research:
Yellow 5
A bright lemon-yellow synthetic azo dye used to color foods, drinks, drugs, and cosmetics (also called tartrazine, E102, CI 19140).
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petrochemical aromatics
Purpose: Synthetic yellow colorant for foods, drinks, and drugs.
Manufacturing Method: Synthetic azo dye; purified
Why Manufacturers Choose It: Bright, stable, and inexpensive at very low doses.
Commonly Found In: ["Soft drinks","Candy","Baked goods","Snack foods","Cereals"]
Health Score: 6
Bottom Line: Yellow 5 is a petrochemical, highly refined colorant with regulator‑set safety limits and clear labeling. Choose products without artificial colors if you’ve seen behavior or breathing reactions, manage asthma/aspirin sensitivity, or prefer to limit synthetic additives.
Healthier Alternatives: Turmeric (curcumin), Beta-carotene, Annatto
Scientific References:This ingredient information is backed by scientific research:
Maltodextrin
Short glucose-chain carbohydrates (DE < 20) made by partially hydrolyzing starch; very low sweetness, neutral taste, great at adding bulk and carrying flavors.
Category: Additive
Subcategory: Other
Processing Level: 9
Source: Corn, tapioca, potato, or rice starch
Purpose: Neutral, low‑sweetness carbohydrate used to add bulk, carry flavors, and smooth texture in foods and powders.
Manufacturing Method: Partial hydrolysis then purification
Why Manufacturers Choose It: It is inexpensive, neutral-tasting, dissolves quickly, and reliably improves flow, body, and blend stability.
Commonly Found In: ["Protein powders","Snack coatings","Tabletop sweeteners","Sauces","Baked goods"]
Health Score: 5
Bottom Line: Maltodextrin is a highly refined, fast‑absorbing carbohydrate. If you’re watching blood sugar or aiming for less‑processed carbs, limit it; if you want fiber, look for products that name “resistant maltodextrin,” which is a different, fiber‑type ingredient.
Healthier Alternatives: Inulin, Citrus fiber, Dextrin (resistant)
Scientific References:This ingredient information is backed by scientific research:
Red 3
A bright cherry-red synthetic color (erythrosine) used to tint candies, cherries, icings, and some drugs. It’s an iodinated xanthene dye.
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petroleum-derived organics; iodine salts
Purpose: Synthetic red color used mainly to give a vivid cherry-red hue.
Manufacturing Method: Synthetic dye with purification
Why Manufacturers Choose It: Very bright, shade-consistent red that’s stable and inexpensive at low doses.
Commonly Found In: ["candies","maraschino cherries","frostings","ice pops","pills"]
Health Score: 3
Bottom Line: Red 3 is a highly refined, iodine‑rich synthetic dye that FDA is phasing out of U.S. foods; it should be off food labels by January 15, 2027. If it appears on a product you’re considering—especially if you track thyroid function—choose an option using beet or fruit/vegetable colors instead.
Healthier Alternatives: Beet juice color, Anthocyanins, Carmine
Scientific References:This ingredient information is backed by scientific research:
Yellow 6
A synthetic orange-yellow azo dye used to add or restore color in foods, drinks, and some drugs/cosmetics.
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petroleum
Purpose: Synthetic color used to give a bright yellow‑orange hue at very low doses.
Manufacturing Method: Synthetic azo dye with purification
Why Manufacturers Choose It: It delivers vivid, uniform color that stays stable through processing at a low cost.
Commonly Found In: ["Candy","Beverages","Snacks","Baked goods","Sauces"]
Health Score: 4
Bottom Line: Yellow 6 is a synthetic, petroleum‑derived color that is tightly regulated but can contribute to attention/behavior changes in some children. If your household prefers fewer synthetic additives—or you’ve noticed sensitivity—choose dye‑free or organic products; otherwise, typical exposures are well below the safety limit set by EFSA/JECFA.
Healthier Alternatives: Paprika extract, Turmeric/curcumin, Annatto
Scientific References:This ingredient information is backed by scientific research:
Blue 1
A bright, water-soluble synthetic blue food color (also called Brilliant Blue FCF, FD&C Blue No. 1, E133).
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Petrochemicals
Purpose: Synthetic blue colorant used to impart vivid, stable blue or teal/green shades in foods, beverages, and drugs.
Manufacturing Method: Synthetic dye with purification
Why Manufacturers Choose It: It delivers strong, stable color at very low cost and is widely permitted globally.
Commonly Found In: ["Beverages","Candy","Frostings","Cereals","Ice pops"]
Health Score: 6
Bottom Line: Blue 1 is a fully synthetic, batch‑certified dye with a wide safety margin at typical intakes, but it adds no nutrition. Keep vividly dyed foods occasional—especially for children—and never use this dye to tint medical tube‑feeding formulas.
Healthier Alternatives: Spirulina extract, Butterfly pea flower, Gardenia blue
Scientific References:This ingredient information is backed by scientific research: