Complete Ingredient Details
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:
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:
Lactitol
A reduced-calorie sugar alcohol made from milk sugar (lactose); mildly sweet, adds bulk and helps keep foods moist.
Category: Additive
Subcategory: Sweeteners
Processing Level: 8
Source: Cow's milk whey lactose
Purpose: Reduced-calorie bulk sweetener that helps retain moisture.
Manufacturing Method: Hydrogenate lactose, purify, crystallize
Why Manufacturers Choose It: Delivers sugar-like bulk and texture with minimal glycemic impact.
Commonly Found In: ["sugar-free candy","chocolate","baked goods","ice cream","protein bars"]
Health Score: 7
Bottom Line: Lactitol is a refined, dairy‑derived sugar alcohol that helps cut sugar while keeping bulk and taste. It is considered safe, but overeating it can cause GI upset—watch portion size if you are sensitive.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Dates, Inulin, Honey
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:
Polydextrose
A synthetic, soluble fiber made by condensing glucose with small amounts of sorbitol and food-grade acids. It provides bulk with ~1 kcal/g, helps hold moisture (humectant: holds water in foods), and can replace some sugar or fat.
Category: Additive
Subcategory: Fibers
Processing Level: 9
Source: glucose
Purpose: Low‑calorie bulking fiber used to add body, retain moisture, and improve texture in reduced‑sugar foods.
Manufacturing Method: Melt-condensation then purify
Why Manufacturers Choose It: It’s neutral‑tasting, highly soluble, heat/acid stable, cost‑effective, and counts as dietary fiber on U.S. labels.
Commonly Found In: low-sugar candy; baked goods; beverages; yogurts; nutrition bars
Health Score: 7
Bottom Line: This is a highly processed, low‑calorie soluble fiber that regulators consider safe; it can lower sugars and calories while adding fiber, but large single servings can upset your gut. Check for a laxative warning, space servings if you notice gas or loose stools, and avoid polydextrose‑containing products for infants.
Healthier Alternatives: Inulin, Pectin, Oligofructose (FOS)
Scientific References:This ingredient information is backed by scientific research:
Cultured nonfat dry milk
Skim milk that’s fermented with beneficial dairy cultures to add tangy flavor and then spray-dried into a shelf-stable powder.
Category: Dairy
Subcategory: Milk Powders
Processing Level: 6
Source: Cow's milk
Purpose: Adds cultured dairy flavor while supplying complete protein and calcium.
Manufacturing Method: Ferment, concentrate, spray-dry
Why Manufacturers Choose It: Provides tangy dairy taste and protein in a shelf-stable, easy-to-dose powder.
Commonly Found In: protein bars, snack seasonings, ranch mixes, yogurt coatings, baked snacks
Health Score: 8
Bottom Line: A fermented skim milk powder that adds tangy dairy flavor plus complete protein and minerals. It’s generally a nutritious choice, with the main caveat being lactose for those who are sensitive.
Micronutrients: ["Calcium","Potassium","Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Skim milk powder (non-cultured), Buttermilk powder, Yogurt powder
Scientific References:This ingredient information is backed by scientific research:
Calcium caseinate
Milk-derived protein (a calcium salt of casein) used to boost protein, bind moisture, and stabilize emulsions; digests slowly and can help reduce bar hardening.
Category: Dairy
Subcategory: Caseins
Processing Level: 8
Source: Cow's milk casein
Purpose: Milk-derived protein used to fortify protein and stabilize texture in foods and drinks.
Manufacturing Method: Acid precipitation, then neutralization
Why Manufacturers Choose It: Delivers complete protein and strong emulsifying and water-binding performance that improves texture in bars and shakes.
Commonly Found In: protein bars;meal shakes;coffee creamers;processed meats;baked goods
Health Score: 7
Bottom Line: A safe, high‑quality milk protein that boosts protein content and improves texture in bars and shakes. It is unsuitable for milk‑allergic or strictly dairy‑free diets and may contain trace lactose.
Micronutrients: ["Calcium","Phosphorus","Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Skim milk powder, Whey protein concentrate, Pea protein isolate
Scientific References:This ingredient information is backed by scientific research:
Titanium dioxide
Bright white, inert mineral colorant that makes foods look opaque and uniformly white.
Category: Additive
Subcategory: Colors
Processing Level: 10
Source: Ilmenite and rutile ores
Purpose: White colorant used to opacify foods.
Manufacturing Method: Mined mineral, refined pigment-grade oxide
Why Manufacturers Choose It: Exceptional whiteness and opacity at very low dose and cost.
Commonly Found In: ["chewing gum","frostings","confections","supplements","coffee creamers"]
Health Score: 4
Bottom Line: This is a highly refined mineral whitener, not a nutrient. If you want to minimize exposure amid an unresolved DNA‑damage debate, choose products without titanium dioxide; U.S. rules still allow up to 1% by weight, while the EU banned it in 2022.
Healthier Alternatives: Calcium carbonate, Rice starch, Calcium phosphate
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:
Modified corn starch
A corn-based starch that’s been physically, enzymatically, or chemically altered so it thickens, stabilizes, or emulsifies foods more reliably (e.g., stays smooth after freezing and reheating).
Category: Flours & Starches
Subcategory: Starches
Processing Level: 9
Source: Corn starch
Purpose: Used to thicken, stabilize, and (for some types) emulsify foods so texture holds during processing and storage.
Manufacturing Method: Physically or chemically altered starch
Why Manufacturers Choose It: Reliable performance under heat, acid, and freezing at low cost with simple labeling.
Commonly Found In: ["protein bars","soups","sauces","puddings","frozen meals"]
Health Score: 7
Bottom Line: Modified corn starch is mainly a texture tool and is considered safe at the small amounts used in foods. It is nutritionally neutral unless it is a resistant (RS4) type, which can contribute fiber; otherwise it offers little beyond carbohydrates.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Arrowroot starch, Tapioca starch, Psyllium husk
Scientific References:This ingredient information is backed by scientific research:
Lactic acid
A mildly sour organic acid made by fermenting sugars; used to acidify, preserve, and enhance flavor in foods.
Category: Additive
Subcategory: Acids
Processing Level: 8
Source: Plant sugars
Purpose: Mild organic acid used to acidify foods, control pH, and inhibit microbes.
Manufacturing Method: Fermented sugars with industrial purification
Why Manufacturers Choose It: Dependable, clean‑tasting acidulant that boosts safety and flavor at low cost and low use levels.
Commonly Found In: ["pickles","yogurt","sourdough bread","deli meats","beverages"]
Health Score: 8
Bottom Line: This is a refined, fermentation‑derived acid that safely lowers pH to help keep foods safer. Avoid it for infants and be cautious if you have short bowel syndrome; it is not a probiotic and simply adds acidity.
Healthier Alternatives: Lemon juice, Vinegar, Starter culture fermentation
Scientific References:This ingredient information is backed by scientific research:
Monoglyceride
An emulsifier made from glycerol and edible fatty acids; usually sold/used together with diglycerides and labeled as “mono- and diglycerides (E471)”.
Category: Additive
Subcategory: Emulsifiers
Processing Level: 8
Source: Vegetable oils and animal fats
Purpose: Emulsifier used to keep oil and water mixed and improve texture.
Manufacturing Method: Industrial glycerolysis and purification
Why Manufacturers Choose It: Strong performance at very low dose and cost.
Commonly Found In: bread; ice cream; margarine; peanut butter; salad dressings
Health Score: 8
Bottom Line: A refined, fat-based emulsifier considered safe at permitted uses and typically present in tiny amounts. Most consumers need not worry, but those concerned about processing, animal sourcing, or palm sustainability may want to check certifications.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Lecithin, Egg yolk, Butter (milk fat)
Scientific References:This ingredient information is backed by scientific research:
Acesulfame potassium
A zero-calorie, high-intensity artificial sweetener (~200× sweeter than sugar) often blended with other sweeteners for a more sugar-like taste.
Category: Additive
Subcategory: Sweeteners
Processing Level: 10
Source: Synthetic chemicals
Purpose: Zero-calorie sweetener used to replace sugar and add sweetness.
Manufacturing Method: Synthetic reaction, purification, crystallization
Why Manufacturers Choose It: It is very sweet at tiny doses, heat-stable, inexpensive, and blends well with other sweeteners.
Commonly Found In: ["diet sodas", "protein powders", "sugar-free gum", "baked goods", "flavored waters"]
Health Score: 7
Bottom Line: Ace-K is a zero-calorie synthetic sweetener with a strong safety record at approved intakes. It can help you cut added sugar, but it is not a shortcut to better health; focus on an overall diet with fewer sweetened products.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Stevia (leaf extract), Monk fruit (mogrosides), Erythritol
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:
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:
Corn maltodextrin
Low-sweetness carbohydrate powder from corn starch used to add bulk, carry flavors, and adjust texture.
Category: Additive
Subcategory: Other
Processing Level: 9
Source: Corn
Purpose: Low‑sweetness carbohydrate used mainly to add bulk, carry flavors, and control texture.
Manufacturing Method: Acid/enzyme starch hydrolysis
Why Manufacturers Choose It: It’s cheap, bland, dissolves easily, and reliably adds bulk as a carrier.
Commonly Found In: ["sports drinks","powdered mixes","baked goods","soups","desserts"]
Health Score: 5
Bottom Line: Corn maltodextrin is a highly refined, fast‑absorbing carbohydrate that pushes blood sugar up quickly. Choose products with fiber‑type carbs if you want steadier energy; reserve maltodextrin for planned rapid fueling, such as during endurance exercise.
Healthier Alternatives:
Scientific References:This ingredient information is backed by scientific research:
Egg whites
The clear portion of an egg (albumen) that’s almost pure protein; often used dried as a clean-tasting, high-quality protein source.
Category: Meat & Eggs
Subcategory: Eggs
Processing Level: 2
Source: Eggs
Purpose: High‑quality complete protein that adds structure, foaming, and binding in foods.
Manufacturing Method: Separated, pasteurized, spray-dried
Why Manufacturers Choose It: Neutral taste with excellent protein quality and reliable foaming/binding at scale.
Commonly Found In: protein bars;protein powder;baked goods;meringue;pasta
Health Score: 8
Bottom Line: Egg whites are a separated, pasteurized, often spray‑dried ingredient that gives you a clean, complete protein with minimal fat or carbs. Choose them if you want high‑quality protein without extras; avoid if you have an egg allergy and don’t count on them for the vitamins and minerals found in yolks.
Micronutrients: ["Selenium","Vitamin B2 (Riboflavin)","Potassium"]
Antioxidants: []
Healthier Alternatives: Whey protein concentrate, Soy 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:
High-oleic safflower oil
A refined vegetable oil from safflower seeds bred to be rich in oleic acid (>=70%), offering high heat stability and a neutral taste.
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Safflower seeds
Purpose: Neutral, heat-stable oil providing mostly monounsaturated fat.
Manufacturing Method: Pressed, then refined (RBD)
Why Manufacturers Choose It: Excellent oxidative stability, neutral taste, and cost-effective performance.
Commonly Found In: Protein bars, nut butters, chips, baked goods, dressings
Health Score: 8
Bottom Line: This is a refined, high‑oleic seed oil that delivers mostly monounsaturated fat and is less prone to oxidation than many seed oils. Choose products labeled “high‑oleic” from makers that monitor 3‑MCPD/glycidyl esters; this oil doesn’t provide omega‑3s.
Healthier Alternatives: Olive oil (extra virgin), High-oleic sunflower oil, Avocado oil (virgin)
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:
Tapioca
A neutral, gluten-free starch extracted from cassava root that provides body, chew and binding in foods.
Category: Flours & Starches
Subcategory: Starches
Processing Level: 6
Source: Cassava root
Purpose: Neutral, gluten-free starch used to thicken and bind.
Manufacturing Method: Wet extraction and drying
Why Manufacturers Choose It: Delivers clear gels and chewy texture at low cost.
Commonly Found In: gluten-free baking; puddings; boba pearls; soups; sauces
Health Score: 6
Bottom Line: Tapioca is purified cassava starch that’s safe when properly processed and useful for gluten‑free thickening and chewy textures. Nutritionally it’s mostly refined carbohydrate, so enjoy in moderation and choose reputable brands—especially for pearls.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Arrowroot starch, Potato starch, Rice flour (fine)
Scientific References:This ingredient information is backed by scientific research:
Arabic gum
A natural, water-soluble sap (hydrocolloid) from acacia trees used to stabilize, emulsify, and add soluble fiber with minimal thickness.
Category: Additive
Subcategory: Gums
Processing Level: 6
Source: Acacia trees
Purpose: Natural, water‑soluble fiber used mainly to emulsify and stabilize foods and beverages.
Manufacturing Method: Natural extract with industrial purification
Why Manufacturers Choose It: Excellent emulsification at very low viscosity, with broad regulatory acceptance and good heat/acid tolerance.
Commonly Found In: Soft drinks, confections, bakery glazes, flavor emulsions, supplements
Health Score: 8
Bottom Line: Arabic gum is a natural tree sap that’s dissolved, filtered, heat‑treated, and spray‑dried; some batches are bleached for clarity. On a label, it signals a safe stabilizer that adds a little soluble fiber—pace yourself only if large supplemental amounts give you gas or bloating.
Healthier Alternatives: Pectin, Guar gum, Locust bean gum
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:
Soybean oil
A pale, neutral-tasting vegetable oil pressed from soybeans; most retail and food-industry oil is refined, bleached, and deodorized (RBD).
Category: Fats & Oils
Subcategory: Seed Oils
Processing Level: 6
Source: Soybeans
Purpose: Neutral vegetable oil that adds fat, carries flavors, and supplies essential fatty acids.
Manufacturing Method: Solvent-extracted, then refined (RBD)
Why Manufacturers Choose It: It’s abundant, inexpensive, neutral-tasting, and shelf‑stable at scale.
Commonly Found In: protein bars;salad dressings;margarine;mayonnaise;snack chips
Health Score: 6
Bottom Line: Soybean oil is a highly refined, omega‑6‑forward oil. If it shows up often on the labels you buy, make sure you also eat dependable omega‑3 sources and avoid leaning on deep‑fried foods so your fat balance and contaminant exposure stay in check.
Healthier Alternatives: Extra-virgin olive oil, High-oleic sunflower oil, Coconut oil (virgin)
Scientific References:This ingredient information is backed by scientific research:
Whole wheat flour
Flour milled from the entire wheat kernel (bran, germ, and endosperm) with no parts removed.
Category: Flours & Starches
Subcategory: Flours
Processing Level: 3
Source: Whole wheat grain
Purpose: Provides gluten-based structure while delivering whole‑grain fiber and micronutrients.
Manufacturing Method: Whole grain cleaned, milled, sifted
Why Manufacturers Choose It: It’s widely available, affordable, and provides strong gluten structure with whole‑grain appeal.
Commonly Found In: breads;crackers;tortillas;granola bars;cookies
Health Score: 8
Bottom Line: Whole wheat flour is a minimally processed whole grain that adds fiber, minerals, and beneficial plant compounds compared with refined flour. It supports healthier eating patterns for most people but is unsuitable for celiac disease and can still raise blood sugar moderately depending on the product.
Micronutrients: ["Magnesium","Manganese","Selenium"]
Antioxidants: ["Ferulic acid","Alkylresorcinols","Lignans"]
Healthier Alternatives: Oat flour, Buckwheat flour, Rye flour
Scientific References:This ingredient information is backed by scientific research:
Strawberry powder
A concentrated fruit powder made from strawberries—usually freeze-dried fruit milled to a fine powder, or spray-dried strawberry puree/juice sometimes with carriers (e.g., maltodextrin).
Category: Fruit
Processing Level: 3
Source: Strawberries (Fragaria × ananassa)
Purpose: Adds natural strawberry flavor and color with a modest boost of vitamin C and polyphenols.
Manufacturing Method: Dried fruit, milled; industrial purification optional
Why Manufacturers Choose It: Authentic flavor and color at low use rates with a simple, label-friendly name.
Commonly Found In: Protein bars;Smoothies;Yogurt;Baked goods;Cereals
Health Score: 8
Bottom Line: Strawberry powder is a whole‑fruit ingredient that mainly adds flavor plus a modest nutrient and phytonutrient bump. For the cleanest option, look for 100% freeze‑dried strawberry powder and consider organic to limit pesticide residues.
Micronutrients: ["Vitamin C","Manganese","Folate"]
Antioxidants: ["Anthocyanins","Ellagic acid","Quercetin"]
Healthier Alternatives: Raspberry powder, Blueberry powder, Date powder
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:
Blueberry powder
Dried and milled blueberries (often freeze-dried or spray-dried) that concentrate blueberry flavor, color (purple/blue), fiber, and polyphenols.
Category: Fruit
Processing Level: 3
Source: Blueberries
Purpose: Provides natural blueberry flavor and color while contributing polyphenol antioxidants and some fiber.
Manufacturing Method: Dehydrate, then mill and sieve
Why Manufacturers Choose It: Delivers uniform color and flavor in dry mixes, blends easily, and is cheaper and simpler than using fresh fruit.
Commonly Found In: ["protein bars", "cereals", "drink mixes", "baked goods", "yogurt"]
Health Score: 8
Bottom Line: A fruit-based ingredient with potential antioxidant benefits, but quality varies by processing. Choose freeze-dried whole‑fruit powders with minimal carriers and keep portions modest if watching carbs.
Micronutrients: ["Vitamin C","Vitamin K","Manganese"]
Antioxidants: ["Anthocyanins","Quercetin","Chlorogenic acids"]
Healthier Alternatives: Freeze-dried blueberry pieces, Blueberry puree (low-sugar), Whole dried blueberries (no added sugar)
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:
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:
Calcium phosphate
A family of calcium–phosphate salts (mono-, di-, and tribasic) used as leavening acids, anti-caking agents, and mineral fortifiers in foods.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Phosphate rock
Purpose: Leavening acid and anti-caking agent that can also fortify calcium and phosphorus.
Manufacturing Method: Neutralize, precipitate, filter, dry, mill
Why Manufacturers Choose It: Consistent leavening and free‑flow at low cost with neutral taste.
Commonly Found In: ["Baking powder","Self-rising flour","Powdered mixes","Table salt","Infant cereal"]
Health Score: 7
Bottom Line: This is a refined, highly absorbable phosphate. Choose products that don’t stack multiple “phosphate” additives, and limit them if you have kidney disease or rely on many processed foods—check labels for monocalcium, dicalcium, or tricalcium phosphate (E341).
Healthier Alternatives: Cream of tartar, Calcium carbonate, Rice flour (as anti-caking aid)
Scientific References:This ingredient information is backed by scientific research:
Ascorbic acid
Vitamin C used in foods to prevent oxidation, keep color and flavor, strengthen dough, and add nutrition.
Category: Additive
Subcategory: Antioxidants
Processing Level: 8
Source: Corn or cassava
Purpose: Antioxidant that preserves color and adds vitamin C.
Manufacturing Method: Biotech fermentation with industrial purification
Why Manufacturers Choose It: It’s a low‑cost, reliable antioxidant and color protector that also fortifies with vitamin C.
Commonly Found In: breads, juices, cured meats, cut fruit, supplements
Health Score: 9
Bottom Line: Ascorbic acid is a highly refined, fermentation‑derived form of vitamin C that’s safe at the tiny amounts used in foods. Treat supplements with care—keep doses modest, and be cautious if you’re prone to kidney stones or have iron overload.
Healthier Alternatives: Lemon or acerola juice, Rosehip extract, Acerola concentrate
Scientific References:This ingredient information is backed by scientific research:
Magnesium oxide
An inorganic mineral compound (MgO) used in foods and supplements mainly to supply magnesium; also functions as an anti-caking, pH-control, and firming agent.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Calcined magnesium hydroxide or carbonate
Purpose: Adds magnesium and serves as an anti-caking and pH-control agent.
Manufacturing Method: High-heat calcination and milling
Why Manufacturers Choose It: Very high magnesium content at low cost with reliable anti-caking performance.
Commonly Found In: supplements; fortified bars; drink mixes; spice blends; table salt
Health Score: 7
Bottom Line: Magnesium oxide is a safe, inexpensive way to add magnesium and keep powders free-flowing, but it is absorbed less well than several other magnesium salts. For most people, food-level exposure is low risk; GI side effects mainly arise from higher-dose supplements.
Micronutrients: ["Magnesium"]
Antioxidants: []
Healthier Alternatives: Magnesium citrate, Magnesium glycinate, Magnesium chloride
Scientific References:This ingredient information is backed by scientific research:
Tocopheryl acetate
A stabilized, shelf-friendly form of vitamin E (alpha-tocopherol) that the body converts to active vitamin E; used mainly to fortify foods and help protect fats from going rancid.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Vegetable oils and acetic acid
Purpose: Antioxidant used to fortify foods with vitamin E.
Manufacturing Method: Chemical esterification with purification
Why Manufacturers Choose It: It stays stable through processing and storage and is easy to dose in many products.
Commonly Found In: ["protein bars","multivitamins","fortified cereals","meal shakes","dressings"]
Health Score: 8
Bottom Line: A stabilized vitamin E source used to fortify foods and protect fats, tocopheryl acetate is well‑supported as safe at typical food levels. The main caution is with high‑dose supplements, which can raise bleeding risk.
Micronutrients: ["Vitamin E (alpha-tocopherol)"]
Antioxidants: []
Healthier Alternatives: Mixed tocopherols, Rosemary extract, Ascorbyl palmitate
Scientific References:This ingredient information is backed by scientific research:
Niacin
An essential B vitamin (B3) added to foods and supplements to support energy metabolism; most commonly present as nicotinic acid or niacinamide (nicotinamide).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Petrochemical-derived pyridine synthesis
Purpose: Nutrient supplement providing vitamin B3 for fortification.
Manufacturing Method: Chemical synthesis with purification
Why Manufacturers Choose It: Tiny, stable doses reliably hit labeled %DV without changing taste.
Commonly Found In: ["protein bars", "breakfast cereals", "meal shakes", "multivitamins", "energy drinks"]
Health Score: 8
Bottom Line: Niacin is an essential vitamin added in small amounts to prevent deficiency and support energy metabolism. It is safe for most people at label levels, but combining multiple fortified foods and supplements can exceed the UL and cause flushing, especially with nicotinic acid.
Micronutrients: ["Vitamin B3 (Niacin)","Vitamin B6","Riboflavin"]
Antioxidants: []
Healthier Alternatives: Sunflower seeds, Peanuts, Tuna
Scientific References:This ingredient information is backed by scientific research:
Zinc oxide
An inorganic mineral (ZnO) added to foods and supplements as a stable source of dietary zinc.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Zinc ore or refined zinc metal
Purpose: Stable zinc source used to fortify foods and supplements.
Manufacturing Method: Mineral oxide with food-grade purification
Why Manufacturers Choose It: Very high zinc content, low cost, and excellent stability with minimal impact on taste.
Commonly Found In: Protein bars;Fortified cereals;Meal replacements;Drink mixes;Multivitamins
Health Score: 8
Bottom Line: Zinc oxide is a purified mineral used in tiny amounts to add essential zinc to foods and supplements. It is safe for most people at typical intakes; the main caution is avoiding long‑term high doses that can reduce copper levels.
Micronutrients: ["Zinc"]
Antioxidants: []
Healthier Alternatives: Pumpkin seeds, Oysters (powder), Chickpeas
Scientific References:This ingredient information is backed by scientific research:
Calcium pantothenate (vitamin B5)
A stable, supplemental form of vitamin B5 used to fortify foods and supplements; it’s the calcium salt of pantothenic acid.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Fortifies foods and supplements with vitamin B5.
Manufacturing Method: Fermented or synthetic, then purified
Why Manufacturers Choose It: Chosen for stability, regulatory approval, and precise low-dose delivery.
Commonly Found In: multivitamins; cereals; nutrition bars; drinks; infant formula
Health Score: 9
Bottom Line: Calcium pantothenate is a standard, safe way to add vitamin B5 to foods and supplements. At the tiny amounts used in foods, it supports adequate intake with minimal risk; issues arise mainly with unnecessary megadose supplements.
Micronutrients: ["Vitamin B5 (Pantothenic acid)"]
Antioxidants: []
Healthier Alternatives: Brewer’s yeast (inactive), Sunflower seeds, Shiitake mushrooms (dried)
Scientific References:This ingredient information is backed by scientific research:
Ferrous fumarate
An iron (Fe2+) salt used to add dietary iron to foods and supplements; commonly chosen for high iron content per gram and decent stability.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Minerals
Processing Level: 8
Source: Iron fumarate mineral salt
Purpose: Adds bioavailable iron to foods and supplements.
Manufacturing Method: React iron salt with fumarate, purify
Why Manufacturers Choose It: High iron per gram with acceptable absorption and minimal taste or color impact.
Commonly Found In: multivitamins, infant cereal, breakfast bars, protein bars, meal shakes
Health Score: 7
Bottom Line: A well‑established iron source that effectively addresses low iron but often causes GI side effects at higher doses. Safe and useful for most people when used as directed, but avoid extra iron if you have iron‑overload conditions and keep supplements away from children.
Micronutrients: ["Iron"]
Antioxidants: []
Healthier Alternatives: Pumpkin seeds, Blackstrap molasses, Heme iron from beef liver powder
Scientific References:This ingredient information is backed by scientific research:
Pyridoxine hydrochloride
A lab-made form of vitamin B6 used to fortify foods and in supplements; it’s the stable hydrochloride salt of pyridoxine.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Chemical synthesis
Purpose: Added vitamin B6 used to fortify foods and supplements.
Manufacturing Method: Chemical synthesis and crystallization
Why Manufacturers Choose It: Stable, low-cost, and precise at milligram doses.
Commonly Found In: fortified cereals, nutrition bars, meal shakes, supplements, infant formula
Health Score: 8
Bottom Line: At label levels, pyridoxine HCl safely supplies vitamin B6 to meet daily needs. The main risk is from chronic high-dose supplements or stacking multiple products, so check totals—especially if you take levodopa without carbidopa.
Micronutrients: ["Vitamin B6 (Pyridoxine)"]
Antioxidants: []
Healthier Alternatives: Brewer's yeast (inactive), Chickpea flour, Sunflower seeds
Scientific References:This ingredient information is backed by scientific research:
Riboflavin
Vitamin B2 — an essential B-vitamin added in tiny amounts to support energy metabolism; also approved as a natural yellow food color (E101).
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Microbial fermentation or chemical synthesis
Purpose: Essential B-vitamin used to fortify foods and add yellow color.
Manufacturing Method: Microbial fermentation, then purification
Why Manufacturers Choose It: Precise dosing without flavor and doubles as a low-cost yellow color.
Commonly Found In: cereals; protein bars; drinks; meal shakes; breads
Health Score: 9
Bottom Line: Riboflavin (vitamin B2) is an essential nutrient added in tiny amounts to support energy metabolism and is widely considered safe at typical use levels. Most concerns involve high-dose supplements, which your body largely excretes.
Micronutrients: ["Vitamin B2 (Riboflavin)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Milk powder, Eggs
Scientific References:This ingredient information is backed by scientific research:
Thiamin mononitrate
A stable, supplemental form of vitamin B1 used to fortify foods and meet Daily Value targets.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 8
Source: Synthetic vitamin B1 salt
Purpose: Adds vitamin B1 to foods and supplements for fortification.
Manufacturing Method: Salt formation & purification
Why Manufacturers Choose It: Stable in dry products, inexpensive, and widely approved.
Commonly Found In: ["enriched flour","breakfast cereals","meal bars","instant rice","supplements"]
Health Score: 9
Bottom Line: Thiamin mononitrate is a well‑vetted, stable form of vitamin B1 used to fortify foods and supplements, with a strong safety record at everyday intakes. For most people, it’s a net positive source of B1; just check the %DV to see how much you’re getting.
Micronutrients: ["Vitamin B1 (Thiamine)"]
Antioxidants: []
Healthier Alternatives: Nutritional yeast, Whole wheat flour, Sunflower seeds
Scientific References:This ingredient information is backed by scientific research:
Folic acid
A synthetic form of vitamin B9 added to foods and supplements to support DNA synthesis and red blood cell formation.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: vitamin
Processing Level: 9
Source: Chemical synthesis of vitamin B9
Purpose: Vitamin B9 fortifier that helps meet folate needs and lowers neural tube defect risk.
Manufacturing Method: Synthetic vitamin with industrial purification
Why Manufacturers Choose It: Stable, inexpensive, and easy to dose precisely under approved fortification rules.
Commonly Found In: protein bars; cereals; meal shakes; enriched flour; prenatal vitamins
Health Score: 8
Bottom Line: Folic acid is a synthetic form of vitamin B9 added in tiny, regulated amounts to many foods and supplements. At typical intakes it is safe and supports health, but avoid high‑dose supplements unless advised—especially if your B12 status is uncertain.
Micronutrients: ["Folate (Vitamin B9)","Vitamin B12 (related risk interaction)","Iron (often co-fortified)"]
Antioxidants: []
Healthier Alternatives: Spinach (folate), L-5-Methylfolate, Lentils (folate)
Scientific References:This ingredient information is backed by scientific research:
Chromium chloride
A lab-made mineral salt supplying trivalent chromium (Cr(III))—sometimes added in microgram amounts to fortified foods and dietary supplements as a trace mineral.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Industrial synthesis from chromium oxide
Purpose: Trace mineral source providing trivalent chromium.
Manufacturing Method: Synthesize salt; purify and dry
Why Manufacturers Choose It: Cheap, stable, and precise microgram dosing.
Commonly Found In: multivitamins, sports drinks, meal bars, dieting shakes, TPN solutions
Health Score: 7
Bottom Line: Chromium chloride is a lab-made mineral salt used in tiny amounts to supply essential chromium. It appears safe at modest doses, but high-dose supplements are unnecessary for most people and not well studied long term.
Micronutrients: ["Chromium"]
Antioxidants: []
Healthier Alternatives: Brewer's yeast (nutritional yeast), Whole grains, Meats & nuts
Scientific References:This ingredient information is backed by scientific research:
Biotin
A water-soluble B vitamin (B7) added in tiny amounts to fortify foods or sold in supplements; it helps enzymes that process fats, carbs, and amino acids.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: Vitamins
Processing Level: 8
Source: Chemical synthesis or microbial fermentation
Purpose: Water-soluble B vitamin used to fortify foods and meet the Daily Value.
Manufacturing Method: Purified vitamin via synthesis or fermentation
Why Manufacturers Choose It: Delivers 100% DV in microgram doses with no taste impact at low cost.
Commonly Found In: ["protein bars","multivitamins","meal shakes","energy drinks","hair-nail gummies"]
Health Score: 9
Bottom Line: Biotin is an essential B vitamin, and the tiny amounts added to foods are safe and help meet daily needs. The main caution is with milligram-level supplements, which can distort certain lab tests without clear added benefit for most people.
Micronutrients: []
Antioxidants: []
Healthier Alternatives: Egg yolk, Liver (beef or chicken), Sunflower seeds
Scientific References:This ingredient information is backed by scientific research:
Sodium selenite
An inorganic mineral salt used in tiny amounts to add the essential trace mineral selenium to foods and supplements.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Copper refining by-product, synthesized salt
Purpose: Trace mineral source used to add selenium.
Manufacturing Method: Industrial synthesis from mineral by-product
Why Manufacturers Choose It: Cheap, highly soluble, and easy to dose precisely at microgram levels.
Commonly Found In: multivitamins, infant formula, fortified bars, meal replacements, pet/feed
Health Score: 7
Bottom Line: Sodium selenite safely delivers essential selenium at the tiny amounts used in fortified foods. Because too much selenium can be harmful, avoid stacking multiple supplements or many selenium‑fortified products.
Micronutrients: ["Selenium"]
Antioxidants: []
Healthier Alternatives: Selenium yeast, Brazil nut flour (controlled dose), Selenium-enriched milk powders
Scientific References:This ingredient information is backed by scientific research:
Sodium molybdate
A mineral salt that provides molybdenum (an essential trace element) for fortified foods and supplements.
Category: Vitamins, Minerals & Phytonutrients
Subcategory: mineral
Processing Level: 8
Source: Molybdenum ore–derived mineral salt
Purpose: Provides molybdenum for trace-mineral fortification.
Manufacturing Method: Synthesized salt, then purified and crystallized
Why Manufacturers Choose It: It is highly soluble, stable, inexpensive, and enables precise microgram dosing.
Commonly Found In: ["protein bars","meal shakes","sports powders","multivitamins","fortified drinks"]
Health Score: 8
Bottom Line: Sodium molybdate is a refined mineral fortificant that supplies essential molybdenum. At the tiny amounts used in foods, it is generally safe; problems arise mainly with large supplemental doses.
Micronutrients: ["Molybdenum","Iron (trace co-occurrence in foods)","Zinc (trace co-occurrence in foods)"]
Antioxidants: []
Healthier Alternatives: Lentils, Whole grains (e.g., oats, buckwheat), Sesame seeds
Scientific References:This ingredient information is backed by scientific research: