Product

CHOCOLATE DOUGH

Barebells

Candy & Chocolate

24 ingredients on the label

Barcode: 850000429260

All ingredients (24)

PROTEIN BLENDThe body breaks protein down into amino acids that are absorbed in the gut and used for tissue building and metabolism, and plant protein blends have been reported to digest more slowly than animal proteins. The EFSA set a Population Reference Intake of 0.83 g protein/kg body weight per day for adults and found that intakes up to twice the PRI are considered safe, while no Tolerable Upper Intake Level was established.
Processed
The body breaks protein down into amino acids that are absorbed in the gut and used for tissue building and metabolism, and plant protein blends have been reported to digest more slowly than animal proteins. The EFSA set a Population Reference Intake of 0.83 g protein/kg body weight per day for adults and found that intakes up to twice the PRI are considered safe, while no Tolerable Upper Intake Level was established.
- High-Moisture Extrusion of a Dietary Protein Blend Impairs In Vitro Digestion and Delays In Vivo Postprandial Plasma Amino Acid Availability in Humans - The Journal of Nutrition
- Digestion, Metabolism, and Health Effects of Plant Proteins and Their Food Formulations: A Systematic Scoping Review of Clinical Postprandial Studies and in vitro Methods - Taylor & Francis
- Effects of supplementation with milk protein on glycemic parameters: a GRADE-assessed systematic review and dose–response meta-analysis - Nutrition Journal
- Dietary intake of total, animal, and plant proteins and risk of chronic kidney disease: systematic review and dose-response meta-analysis of prospective cohort studies - BMC Nutrition
- A review of the toxicological effects and allergenic potential of emerging alternative protein sources - Comprehensive Reviews in Food Science and Food Safety
- EFSA opinion on the safety of 'rapeseed protein isolate' (10.10.2013) - EFSA Journal
- Alternative proteins for meat and dairy replacers: Food safety and future trends - Critical Reviews in Food Science and Nutrition
CALCIUM CASEINATEThe body digests calcium caseinate as a milk protein, breaking it into amino acids that enter the bloodstream, and casein-derived peptides can help calcium solubility in the gut. The FDA lists calcium caseinate as a food additive under 21 CFR 172.840, and JECFA set an ADI of "not limited" for the related sodium caseinate.
Processed
The body digests calcium caseinate as a milk protein, breaking it into amino acids that enter the bloodstream, and casein-derived peptides can help calcium solubility in the gut. The FDA lists calcium caseinate as a food additive under 21 CFR 172.840, and JECFA set an ADI of "not limited" for the related sodium caseinate.
- EWG's Food Scores | Ingredient: Calcium Caseinate - EWG
- Allergy - milk-free diet - UHCW NHS Trust
- Milk A1 β-casein and health-related outcomes in humans: a systematic review - PubMed
- Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans - Nutrients (MDPI)
- Safety Assessment of Bovine Milk Proteins and Protein Derivatives as Used in Cosmetics - Cosmetic Ingredient Review
WHEY PROTEIN ISOLATEThe body breaks whey protein into amino acids and peptides that feed muscle protein synthesis and can acutely raise insulin and incretin responses, with peer-reviewed reviews also noting possible liver and kidney strain in people with compromised function. The EFSA reviewed whey basic protein isolates as a novel food and set an adult maximum use level of 610 mg/day in food for special medical purposes, while the EFSA set a protein Population Reference Intake of 0.83 g/kg body weight per day for adults.
Processed
The body breaks whey protein into amino acids and peptides that feed muscle protein synthesis and can acutely raise insulin and incretin responses, with peer-reviewed reviews also noting possible liver and kidney strain in people with compromised function. The EFSA reviewed whey basic protein isolates as a novel food and set an adult maximum use level of 610 mg/day in food for special medical purposes, while the EFSA set a protein Population Reference Intake of 0.83 g/kg body weight per day for adults.
- Investigating the Health Implications of Whey Protein Consumption: A Narrative Review of Risks, Adverse Effects, and Associated Health Issues - Healthcare (MDPI)
- Safety and tolerability of 6-month supplementation with a vitamin D, calcium and leucine-enriched whey protein medical nutrition drink in sarcopenic older adults - Aging Clinical and Experimental Research
- The Synergistic Effects of Whey Protein Supplementation and Physical Exercise on Glycemic Control and Metabolic Parameters in Type 2 Diabetes Mellitus: A Systematic Review - Current Cardiovascular Risk Reports
- Effects of supplementation with milk protein on glycemic parameters: a GRADE-assessed systematic review and dose–response meta-analysis - Nutrition Journal
- Whey Protein Intervention and Inflammatory Factors and Oxidative Stress: Systematic Review and Meta-analysis of Randomized Controlled Trials - Nutrition Reviews
WHEY PROTEIN CONCENTRATEThe body breaks whey protein into amino acids and peptides that feed muscle protein synthesis and blood sugar handling, and the kidneys filter the nitrogen byproducts of that breakdown. The EFSA's protein Dietary Reference Value for adults is a Population Reference Intake of 0.83 g protein/kg body weight per day, and the EFSA states that intakes up to twice that level are considered safe in healthy adults.
Processed
The body breaks whey protein into amino acids and peptides that feed muscle protein synthesis and blood sugar handling, and the kidneys filter the nitrogen byproducts of that breakdown. The EFSA's protein Dietary Reference Value for adults is a Population Reference Intake of 0.83 g protein/kg body weight per day, and the EFSA states that intakes up to twice that level are considered safe in healthy adults.
COLLAGENAfter swallowing, the gut breaks collagen into amino acids and small peptides, which the body then uses for general protein needs rather than delivering intact collagen to specific tissues. The FDA has issued GRAS notices for hydrolyzed collagen-derived ingredients, and EFSA reviewed collagen hydrolysate joint claims without setting an ADI for it.
Processed
After swallowing, the gut breaks collagen into amino acids and small peptides, which the body then uses for general protein needs rather than delivering intact collagen to specific tissues. The FDA has issued GRAS notices for hydrolyzed collagen-derived ingredients, and EFSA reviewed collagen hydrolysate joint claims without setting an ADI for it.
- Assessing the Significance and Awareness of Oral Collagen ... - Cureus
- Safety of egg membrane collagen peptides as a novel food pursuant to Regulation (EU) 2015/2283 - - 2025 - EFSA Journal - Wiley Online Library - EFSA Journal
- Collagen • The Nutrition Source - Harvard T.H. Chan School of Public Health
- Mayo Clinic Minute: Can collagen supplements help with aging? - Mayo Clinic News Network - Mayo Clinic
GLYCEROLGlycerol is metabolized mainly in the liver, where it can be converted to glucose or lactate, and it is absorbed through the gut when swallowed. The EFSA concluded in 2017 that there is no need for a numerical ADI, while the BfR says no ADI has been established for E 422 and EFSA set an acute reference dose of 125 mg/kg body weight in 2026.
Processed
Glycerol is metabolized mainly in the liver, where it can be converted to glucose or lactate, and it is absorbed through the gut when swallowed. The EFSA concluded in 2017 that there is no need for a numerical ADI, while the BfR says no ADI has been established for E 422 and EFSA set an acute reference dose of 125 mg/kg body weight in 2026.
- Glycerol in slush ice drinks can cause undesirable health effects - BfR - German Federal Institute for Risk Assessment (BfR)
- Re‐evaluation of glycerol (E 422) as a food additive - EFSA Journal
- Rapid Risk Assessment for Glycerol in Slushed Ice Drink Products | Published in FSA Research and Evidence - Food Standards Agency
- Follow-up of the re-evaluation of glycerol (E 422) as a food additive - EFSA Journal
- Safety of acute exposure to the food additive glycerol (E 422) from beverages - EFSA Journal
- Differential Metabolism of Glycerol Based on Oral versus Intravenous Administration in Humans - Metabolites
- Potential harmful health effects of inhaling nicotine-free shisha-pen vapor: a chemical risk assessment of the main components propylene glycol and glycerol - PubMed - Tobacco Induced Diseases
- Glycerol intoxication: slush ice drinks and toxicosurveillance - Archives of Disease in Childhood
- Safety Assessment of Glycerin as Used in Cosmetics - International Journal of Toxicology
MALTITOLMaltitol is only partly broken down in the gut; small amounts cross the intestinal wall, while most is fermented by gut bacteria, which can draw water into the bowel and cause a laxative effect. The FAO/WHO JECFA set an ADI "not specified" for maltitol syrups that meet its specifications, and the EFSA's 2011 health-claim review noted that polyols can cause laxative effects.
Processed
Maltitol is only partly broken down in the gut; small amounts cross the intestinal wall, while most is fermented by gut bacteria, which can draw water into the bowel and cause a laxative effect. The FAO/WHO JECFA set an ADI "not specified" for maltitol syrups that meet its specifications, and the EFSA's 2011 health-claim review noted that polyols can cause laxative effects.
- A Systematic Review of the Effects of Polyols on Gastrointestinal Health and Irritable Bowel Syndrome - PMC / Henry Ford Health System
- Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts - International Journal of Environmental Research and Public Health
- 903. Maltitol syrup (WHO Food Additives Series 40) - WHO / JECFA via inchem.org
- OPINION ON A MALTITOL SYRUP NOT COVERED BY THE CURRENT SPECIFICATIONS - European Commission Scientific Committee on Food
- Scientific Opinion on the substantiation of health claims related to the sugar replacers xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D-tagatose, isomaltulose, sucralose and polydextrose and maintenance of tooth mineralisation by decreasing tooth demineralisation and reduction of post-prandial glycaemic responses - EFSA Journal
POLYDEXTROSELittle polydextrose is absorbed intact; colon bacteria ferment part of it into short-chain fatty acids and gas, and the body uses those fatty acids for some energy. The EFSA re-evaluated polydextrose (E 1200) in 2021 and concluded no numerical ADI is needed, while the JECFA lists its ADI as not specified.
Processed
Little polydextrose is absorbed intact; colon bacteria ferment part of it into short-chain fatty acids and gas, and the body uses those fatty acids for some energy. The EFSA re-evaluated polydextrose (E 1200) in 2021 and concluded no numerical ADI is needed, while the JECFA lists its ADI as not specified.
- A review of the studies of the safety of polydextrose in food - Food and Chemical Toxicology
- Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods - Food Safety - Health Canada - Health Canada
- Re-evaluation of polydextrose (E 1200) as a food additive - EFSA Journal
- Effect of Polydextrose on Subjective Feelings of Appetite during the Satiation and Satiety Periods: A Systematic Review and Meta-Analysis - Nutrients
COCOA BUTTERCocoa butter is mostly triglycerides of palmitic, stearic, and oleic acids, which the body digests and absorbs as ordinary dietary fat that affects blood lipids and glucose response. The FDA has affirmed cocoa butter substitutes from palm oil as GRAS for use in nonstandardized confectionery, and the Codex Alimentarius sets maximum lead limits for cocoa butter and other vegetable fats.
Processed
Cocoa butter is mostly triglycerides of palmitic, stearic, and oleic acids, which the body digests and absorbs as ordinary dietary fat that affects blood lipids and glucose response. The FDA has affirmed cocoa butter substitutes from palm oil as GRAS for use in nonstandardized confectionery, and the Codex Alimentarius sets maximum lead limits for cocoa butter and other vegetable fats.
- Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin - Foods (MDPI) / PMC
- Diets enriched with palm olein, cocoa butter, and extra virgin olive oil exhibited similar lipid response: a randomized controlled study in young healthy adults - Nutrition Research
MILK POWDERMilk contains protein, calcium, vitamin D and other minerals that the body absorbs and uses for growth and bone health, and the umbrella review of meta-analyses links milk intake to a mix of benefits and possible harms in the gut and metabolic systems. The EFSA set an ADI of 3.7 mg/kg body weight per day for nitrate ion, and the EFSA concluded that nitrite in fresh animal products like milk presents no human health concern at dietary levels.
Processed
Milk contains protein, calcium, vitamin D and other minerals that the body absorbs and uses for growth and bone health, and the umbrella review of meta-analyses links milk intake to a mix of benefits and possible harms in the gut and metabolic systems. The EFSA set an ADI of 3.7 mg/kg body weight per day for nitrate ion, and the EFSA concluded that nitrite in fresh animal products like milk presents no human health concern at dietary levels.
- Milk consumption and multiple health outcomes: umbrella review of systematic reviews and meta-analyses in humans | Nutrition & Metabolism | Springer Nature Link - Nutrition & Metabolism
WATERWater is absorbed and used throughout the body for hydration, and dissolved minerals and contaminants in it are handled by the gut, kidneys, and other organs according to their chemistry. The WHO sets guideline values for chemical contaminants in drinking water based on health concern, and the ANSES sets quality limits for around 40 chemicals or chemical classes in drinking water in France.
Processed
Water is absorbed and used throughout the body for hydration, and dissolved minerals and contaminants in it are handled by the gut, kidneys, and other organs according to their chemistry. The WHO sets guideline values for chemical contaminants in drinking water based on health concern, and the ANSES sets quality limits for around 40 chemicals or chemical classes in drinking water in France.
- Updated consumer risk assessment of fluoride in food and drinking water including the contribution from other sources of oral exposure | EFSA - European Food Safety Authority
- Exposure to Drinking Water Trihalomethanes and Risk of Cancer: A Systematic Review of the Epidemiologic Evidence and Dose–Response Meta-Analysis - Environmental Health Perspectives
- Adverse health outcomes associated with drinking highly saline water: a systematic review - European Journal of Epidemiology
SOY CRISPThe brief describes cocoa flavanols and methylxanthines as absorbed after intake and metabolized into conjugates and microbial phenolic acids, and frying-related Maillard products such as acrylamide as a documented process contaminant. The JECFA (WHO Food Additives Series 87 and 91) reviews additive safety evaluations, but the brief contains no specific ADI for soy crisp or for its components.
Ultra-processed
The brief describes cocoa flavanols and methylxanthines as absorbed after intake and metabolized into conjugates and microbial phenolic acids, and frying-related Maillard products such as acrylamide as a documented process contaminant. The JECFA (WHO Food Additives Series 87 and 91) reviews additive safety evaluations, but the brief contains no specific ADI for soy crisp or for its components.
- Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition - International Journal of Food Science
- Chocolate and risk of chronic disease: a systematic review and dose-response meta-analysis - European Journal of Nutrition
SOY PROTEIN ISOLATEThe body breaks soy protein down into amino acids that feed muscle and general protein needs, and soy also carries isoflavones that act weakly like estrogen in hormone pathways.
Ultra-processed
The body breaks soy protein down into amino acids that feed muscle and general protein needs, and soy also carries isoflavones that act weakly like estrogen in hormone pathways.
- Foods and food supplements containing soy: health aspects - BfR
- Soy: MedlinePlus Medical Encyclopedia - MedlinePlus (NIH)
- The health effects of soy: A reference guide for health professionals. - Europe PMC
- Sojahaltige Lebensmittel und Nahrungsergänzungsmittel: Gesundheitliche Aspekte - BfR
COCOACocoa flavanols are absorbed and act on blood vessel lining, where they support endothelium-dependent vasodilation, which is linked to healthy blood flow. The EFSA concluded a cause-and-effect relationship for cocoa flavanols and endothelium-dependent vasodilation and set 200 mg of cocoa flavanols daily as the amount needed for the claimed effect, while the EFSA set a tolerable weekly intake of 2.5 µg/kg body weight for cadmium.
Processed
Cocoa flavanols are absorbed and act on blood vessel lining, where they support endothelium-dependent vasodilation, which is linked to healthy blood flow. The EFSA concluded a cause-and-effect relationship for cocoa flavanols and endothelium-dependent vasodilation and set 200 mg of cocoa flavanols daily as the amount needed for the claimed effect, while the EFSA set a tolerable weekly intake of 2.5 µg/kg body weight for cadmium.
PROCESSED WITH ALKALIWhen alkali and heat act on proteins, they can form lysinoalanine, a cross-linked amino acid that has been linked to renal cell changes in rats fed high levels of alkali-treated soy protein. The FAO/WHO JECFA set the ADI for alkali-treated starches as "not limited" and the JECFA set the ADI for sodium hydroxide as "not limited".
Processed
When alkali and heat act on proteins, they can form lysinoalanine, a cross-linked amino acid that has been linked to renal cell changes in rats fed high levels of alkali-treated soy protein. The FAO/WHO JECFA set the ADI for alkali-treated starches as "not limited" and the JECFA set the ADI for sodium hydroxide as "not limited".
- Biological Effects of Feeding Graded Levels of Alkali Treated Soybean Protein Containing Lysinoalanine (Ne-2-[carboxyethyl]-L-lysine) in Sprague-Dawley and Wistar Rats - The Journal of Nutrition / Elsevier
- Toxicity of Alkali-treated Soyprotein in Rats - The Journal of Nutrition / Elsevier
- Effects of alkali-treated proteins: feeding studies with free and protein-bound lysinoalanine in rats and other animals. - The Journal of Nutrition
- Protein-alkali reactions: chemistry, toxicology, and nutritional consequences - Advances in Experimental Medicine and Biology
- Full article: How processing may affect milk protein digestion and overall physiological outcomes: A systematic review - Critical Reviews in Food Science and Nutrition
TAPIOCA STARCHTapioca starch is digested in the small intestine into glucose, and its resistant forms pass to the colon where gut bacteria ferment them into short-chain fatty acids, with flatulence reported at high single doses of tapioca resistant maltodextrin. The FDA has reviewed resistant dextrin from tapioca as GRAS for use as a dietary fiber in listed foods, and the EFSA's re-evaluation of modified food starches reports an ADI "not specified" for the modified starch class.
Processed
Tapioca starch is digested in the small intestine into glucose, and its resistant forms pass to the colon where gut bacteria ferment them into short-chain fatty acids, with flatulence reported at high single doses of tapioca resistant maltodextrin. The FDA has reviewed resistant dextrin from tapioca as GRAS for use as a dietary fiber in listed foods, and the EFSA's re-evaluation of modified food starches reports an ADI "not specified" for the modified starch class.
- Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial - Journal of Nutritional Science
- Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans - International Journal of Food Sciences and Nutrition
- Tolerability and SCFA production after resistant starch supplementation in humans: a systematic review of randomized controlled studies - American Journal of Clinical Nutrition
SUNFLOWER OILThe body absorbs sunflower oil's linoleic acid, an essential omega-6 fat that feeds into cell membranes and immune signaling, and it can shift blood lipids and platelet activity.
Processed
The body absorbs sunflower oil's linoleic acid, an essential omega-6 fat that feeds into cell membranes and immune signaling, and it can shift blood lipids and platelet activity.
- Comparison of sunflower oil and canola oil consumption on serum lipid profile in adults: a systematic review and meta-analysis - Journal of Health, Population and Nutrition (Springer Nature)
- FOOD USE AND HEALTH-EFFECTS OF SOYBEAN AND SUNFLOWER OILS - Journal of the American College of Nutrition (indexed by US EPA HERO)
- The effect of different edible oils on body weight: a systematic review and network meta-analysis of randomized controlled trials - BMC Nutrition (PMC)
- Lead and cadmium content in sunflower oil - Grasas y Aceites (indexed by US EPA HERO)
UNSWEETENED CHOCOLATEThe body absorbs cocoa-derived compounds such as flavanols and methylxanthines, which are metabolized and cleared after intake, and cadmium carried in cocoa mass can build up in the kidneys. The EFSA set a tolerable weekly intake for cadmium of 2.5 µg/kg body weight, and the WHO set a provisional tolerable weekly intake of 0.007 mg/kg body weight.
Processed
The body absorbs cocoa-derived compounds such as flavanols and methylxanthines, which are metabolized and cleared after intake, and cadmium carried in cocoa mass can build up in the kidneys. The EFSA set a tolerable weekly intake for cadmium of 2.5 µg/kg body weight, and the WHO set a provisional tolerable weekly intake of 0.007 mg/kg body weight.
- BfR suggests the introduction of a maximum level for cadmium in chocolate - BfR Opinion No. 015/2007, 31 January 2007 - BfR (German Federal Institute for Risk Assessment)
- CODEX COMMITTEE CONTAMINANTS IN FOOD 14 Session – 20 – 24 April 2020 - European Union / Codex Committee on Contaminants in Food
- The Health Effects of Chocolate and Cocoa: A Systematic Review - Nutrients (PMC)
- Macro- and Microelemental Composition and Toxicity of Unsweetened Natural Cocoa Powder in Sprague-Dawley Rats - Journal of Toxicology
COCOA (PROCESSED WITH ALKALI)Alkalization lowers cocoa's pH and phenolic content, and the reduced polyphenols are what the gut and blood vessels would otherwise process from cocoa.
Processed
Alkalization lowers cocoa's pH and phenolic content, and the reduced polyphenols are what the gut and blood vessels would otherwise process from cocoa.
- Document - European Commission (DG Health and Food Safety)
- Changes in cocoa properties induced by the alkalization process: A review - Valverde García - 2020 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library - Comprehensive Reviews in Food Science and Food Safety
SODIUM HYDROXIDEWhen it contacts tissue it causes rapid tissue breakdown through strong corrosive action, and it dissociates completely in water and is not metabolized. The US EPA reports it is corrosive and irritating to skin, eyes and mucous membranes, and the FDA considers it generally recognized as safe (GRAS) for use in food.
Processed
When it contacts tissue it causes rapid tissue breakdown through strong corrosive action, and it dissociates completely in water and is not metabolized. The US EPA reports it is corrosive and irritating to skin, eyes and mucous membranes, and the FDA considers it generally recognized as safe (GRAS) for use in food.
- Gastrointestinal mucosal damages caused by ingestion of corrosive substances: A case study of hydrochloric acid and sodium hydroxide - Narra J
- Alkali Toxicity - StatPearls, NCBI Bookshelf
- Foregut caustic injuries: results of the world society of emergency surgery consensus conference - World Journal of Emergency Surgery
- Sodium Hydroxide: Reregistration Eligibility Decision (RED) Fact Sheet - US EPA
- EWG's Guide to Healthy Cleaning | SODIUM HYDROXIDE | Substance - Environmental Working Group
POTASSIUM CARBONATEOnce swallowed, the potassium from the alkali becomes part of the mineral content of the cocoa, and cocoa alkalization is reported to reduce its procyanidin and phenolic content. The FDA lists potassium carbonate as a GRAS-status food substance with flavoring, leavening, nutrient, pH-control and processing-aid uses, and the EFSA-era Codex (GSFA) lists it under good manufacturing practice.
Processed
Once swallowed, the potassium from the alkali becomes part of the mineral content of the cocoa, and cocoa alkalization is reported to reduce its procyanidin and phenolic content. The FDA lists potassium carbonate as a GRAS-status food substance with flavoring, leavening, nutrient, pH-control and processing-aid uses, and the EFSA-era Codex (GSFA) lists it under good manufacturing practice.
- Macro- and Microelemental Composition and Toxicity of Unsweetened Natural Cocoa Powder in Sprague-Dawley Rats - Journal of Toxicology
- Changes in cocoa properties induced by the alkalization process: A review - Comprehensive Reviews in Food Science and Food Safety
- Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans - LWT - Food Science and Technology
- Potassium carbonate poisoning: MedlinePlus Medical Encyclopedia - MedlinePlus
NATURAL and ARTIFICIAL FLAVORSThe body breaks down most flavor substances through enzymatic and non-enzymatic reactions, producing more water-soluble compounds that are cleared by the liver and kidneys. The EFSA evaluates flavorings case by case, and the FAO/WHO JECFA has set group-based ADIs for flavoring agents, with no single ADI for the mixed "natural and artificial flavors" label.
Ultra-processed
The body breaks down most flavor substances through enzymatic and non-enzymatic reactions, producing more water-soluble compounds that are cleared by the liver and kidneys. The EFSA evaluates flavorings case by case, and the FAO/WHO JECFA has set group-based ADIs for flavoring agents, with no single ADI for the mixed "natural and artificial flavors" label.
- Opinion of the SCF on pulegone and menthofuran - European Commission Scientific Committee on Food
- EU Lists of Flavourings - Food Safety - European Commission - European Commission
- Added flavors: potential contributors to body weight gain and obesity? | BMC Medicine | Springer Nature Link - BMC Medicine
- Full article: Pulmonary effects of e-liquid flavors: a systematic review - Taylor & Francis (Critical Reviews in Toxicology)
SOY LECITHINThe body takes up lecithin's phospholipids, mainly phosphatidylcholine, and uses them as building blocks for cell membranes, with the gut microbiota also shifting in response to lecithin in lab models. The JECFA (FAO/WHO) set an ADI "not limited" for lecithin, and the EFSA re-evaluated lecithins (E 322) as a food additive in 2017.
Processed
The body takes up lecithin's phospholipids, mainly phosphatidylcholine, and uses them as building blocks for cell membranes, with the gut microbiota also shifting in response to lecithin in lab models. The JECFA (FAO/WHO) set an ADI "not limited" for lecithin, and the EFSA re-evaluated lecithins (E 322) as a food additive in 2017.
- Direct impact of commonly used dietary emulsifiers on human gut microbiota - Microbiome
- Common dietary emulsifiers promote metabolic disorders and intestinal microbiota dysbiosis in mice - Communications Biology
- Lecithinum ex soya - herbal medicinal product - European Medicines Agency
- Safety and efficacy of lecithins for all animal species - EFSA Journal
SUCRALOSESucralose is poorly absorbed, with most of the dose passed through unchanged, and peer-reviewed reviews link it to shifts in gut bacteria and altered glucose signaling. The EFSA re-evaluated sucralose in 2026, kept the ADI of 15 mg/kg body weight per day, and could not confirm safety for proposed new uses involving prolonged high heat.
Ultra-processed
Sucralose is poorly absorbed, with most of the dose passed through unchanged, and peer-reviewed reviews link it to shifts in gut bacteria and altered glucose signaling. The EFSA re-evaluated sucralose in 2026, kept the ADI of 15 mg/kg body weight per day, and could not confirm safety for proposed new uses involving prolonged high heat.
- Sucralose and human health: metabolic, microbiome, neuroendocrine, toxicological, and environmental perspectives - International Journal of Food Science and Technology
- EWG evaluation of food chemicals: Sucralose | Environmental Working Group - Environmental Working Group
- Sucralose: From Sweet Success to Metabolic Controversies—Unraveling the Global Health Implications of a Pervasive Non-Caloric Artificial Sweetener - Life (PMC10971371)
- EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use | EFSA - EFSA
- Re‐evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares - - 2026 - EFSA Journal - Wiley Online Library - EFSA Journal

Sources

High-Moisture Extrusion of a Dietary Protein Blend Impairs In Vitro Digestion and Delays In Vivo Postprandial Plasma Amino Acid Availability in Humans - The Journal of Nutritionpeer reviewed study
Digestion, Metabolism, and Health Effects of Plant Proteins and Their Food Formulations: A Systematic Scoping Review of Clinical Postprandial Studies and in vitro Methods - Taylor & Francisreview article
Effects of supplementation with milk protein on glycemic parameters: a GRADE-assessed systematic review and dose–response meta-analysis - Nutrition Journalmeta analysis
Dietary intake of total, animal, and plant proteins and risk of chronic kidney disease: systematic review and dose-response meta-analysis of prospective cohort studies - BMC Nutritionmeta analysis
A review of the toxicological effects and allergenic potential of emerging alternative protein sources - Comprehensive Reviews in Food Science and Food Safetypeer reviewed study
EFSA opinion on the safety of 'rapeseed protein isolate' (10.10.2013) - EFSA Journalgovernment agency
Alternative proteins for meat and dairy replacers: Food safety and future trends - Critical Reviews in Food Science and Nutritionreview article
EWG's Food Scores | Ingredient: Calcium Caseinate - EWGtoxicology database
Allergy - milk-free diet - UHCW NHS Trustmedical institution
Milk A1 β-casein and health-related outcomes in humans: a systematic review - PubMedmeta analysis
Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans - Nutrients (MDPI)peer reviewed study
Safety Assessment of Bovine Milk Proteins and Protein Derivatives as Used in Cosmetics - Cosmetic Ingredient Reviewcosmetics safety body
Investigating the Health Implications of Whey Protein Consumption: A Narrative Review of Risks, Adverse Effects, and Associated Health Issues - Healthcare (MDPI)review article
Safety and tolerability of 6-month supplementation with a vitamin D, calcium and leucine-enriched whey protein medical nutrition drink in sarcopenic older adults - Aging Clinical and Experimental Researchpeer reviewed study
The Synergistic Effects of Whey Protein Supplementation and Physical Exercise on Glycemic Control and Metabolic Parameters in Type 2 Diabetes Mellitus: A Systematic Review - Current Cardiovascular Risk Reportsreview article
Effects of supplementation with milk protein on glycemic parameters: a GRADE-assessed systematic review and dose–response meta-analysis - Nutrition Journalmeta analysis
Whey Protein Intervention and Inflammatory Factors and Oxidative Stress: Systematic Review and Meta-analysis of Randomized Controlled Trials - Nutrition Reviewsmeta analysis
Avis relatif à un cas de décompensation de cirrhose, transplantation hépatique et insuffisance rénale aiguë associées à la consommation des produits Mass gainer et Pure whey - ANSESgovernment agency
Assessing the Significance and Awareness of Oral Collagen ... - Cureuspeer reviewed study
Safety of egg membrane collagen peptides as a novel food pursuant to Regulation (EU) 2015/2283 - - 2025 - EFSA Journal - Wiley Online Library - EFSA Journalgovernment agency
Collagen • The Nutrition Source - Harvard T.H. Chan School of Public Healthmedical institution
Mayo Clinic Minute: Can collagen supplements help with aging? - Mayo Clinic News Network - Mayo Clinicmedical institution
Glycerol in slush ice drinks can cause undesirable health effects - BfR - German Federal Institute for Risk Assessment (BfR)government agency
Re‐evaluation of glycerol (E 422) as a food additive - EFSA Journalgovernment agency
Rapid Risk Assessment for Glycerol in Slushed Ice Drink Products | Published in FSA Research and Evidence - Food Standards Agencygovernment agency
Follow-up of the re-evaluation of glycerol (E 422) as a food additive - EFSA Journalgovernment agency
Safety of acute exposure to the food additive glycerol (E 422) from beverages - EFSA Journalgovernment agency
Differential Metabolism of Glycerol Based on Oral versus Intravenous Administration in Humans - Metabolitespeer reviewed study
Potential harmful health effects of inhaling nicotine-free shisha-pen vapor: a chemical risk assessment of the main components propylene glycol and glycerol - PubMed - Tobacco Induced Diseasespeer reviewed study
Glycerol intoxication: slush ice drinks and toxicosurveillance - Archives of Disease in Childhoodpeer reviewed study
Safety Assessment of Glycerin as Used in Cosmetics - International Journal of Toxicologycosmetics safety body
A Systematic Review of the Effects of Polyols on Gastrointestinal Health and Irritable Bowel Syndrome - PMC / Henry Ford Health Systemmeta analysis
Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts - International Journal of Environmental Research and Public Healthreview article
903. Maltitol syrup (WHO Food Additives Series 40) - WHO / JECFA via inchem.orggovernment agency
OPINION ON A MALTITOL SYRUP NOT COVERED BY THE CURRENT SPECIFICATIONS - European Commission Scientific Committee on Foodgovernment agency
Scientific Opinion on the substantiation of health claims related to the sugar replacers xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D-tagatose, isomaltulose, sucralose and polydextrose and maintenance of tooth mineralisation by decreasing tooth demineralisation and reduction of post-prandial glycaemic responses - EFSA Journalgovernment agency
A review of the studies of the safety of polydextrose in food - Food and Chemical Toxicologytoxicology database
Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods - Food Safety - Health Canada - Health Canadagovernment agency
Re-evaluation of polydextrose (E 1200) as a food additive - EFSA Journalgovernment agency
Effect of Polydextrose on Subjective Feelings of Appetite during the Satiation and Satiety Periods: A Systematic Review and Meta-Analysis - Nutrientsmeta analysis
Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin - Foods (MDPI) / PMCpeer reviewed study
Diets enriched with palm olein, cocoa butter, and extra virgin olive oil exhibited similar lipid response: a randomized controlled study in young healthy adults - Nutrition Researchpeer reviewed study
Milk consumption and multiple health outcomes: umbrella review of systematic reviews and meta-analyses in humans | Nutrition & Metabolism | Springer Nature Link - Nutrition & Metabolismmeta analysis
Updated consumer risk assessment of fluoride in food and drinking water including the contribution from other sources of oral exposure | EFSA - European Food Safety Authoritygovernment agency
Exposure to Drinking Water Trihalomethanes and Risk of Cancer: A Systematic Review of the Epidemiologic Evidence and Dose–Response Meta-Analysis - Environmental Health Perspectivesmeta analysis
Adverse health outcomes associated with drinking highly saline water: a systematic review - European Journal of Epidemiologyreview article
Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition - International Journal of Food Sciencepeer reviewed study
Chocolate and risk of chronic disease: a systematic review and dose-response meta-analysis - European Journal of Nutritionmeta analysis
Foods and food supplements containing soy: health aspects - BfRgovernment agency
Soy: MedlinePlus Medical Encyclopedia - MedlinePlus (NIH)medical institution
The health effects of soy: A reference guide for health professionals. - Europe PMCreview article
Sojahaltige Lebensmittel und Nahrungsergänzungsmittel: Gesundheitliche Aspekte - BfRgovernment agency
Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006 - EFSA Journalgovernment agency
Scientific Opinion on the modification of the authorisation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006 following a request in accordance with Article 19 of Regulation (EC) No 1924/2006 - EFSA Journalgovernment agency
Maximum levels for cadmium in chocolates containing or declaring ≥30% to <50% total cocoa solids on a dry matter basis and cocoa powder (100% total cocoa solids on a dry matter basis) (at Step 4) - European Union / Codex Committee on Contaminants in Foodgovernment agency
The Health Effects of Chocolate and Cocoa: A Systematic Review - Nutrientsreview article
Biological Effects of Feeding Graded Levels of Alkali Treated Soybean Protein Containing Lysinoalanine (Ne-2-[carboxyethyl]-L-lysine) in Sprague-Dawley and Wistar Rats - The Journal of Nutrition / Elsevierpeer reviewed study
Toxicity of Alkali-treated Soyprotein in Rats - The Journal of Nutrition / Elsevierpeer reviewed study
Effects of alkali-treated proteins: feeding studies with free and protein-bound lysinoalanine in rats and other animals. - The Journal of Nutritionpeer reviewed study
Protein-alkali reactions: chemistry, toxicology, and nutritional consequences - Advances in Experimental Medicine and Biologypeer reviewed study
Full article: How processing may affect milk protein digestion and overall physiological outcomes: A systematic review - Critical Reviews in Food Science and Nutritionpeer reviewed study
Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial - Journal of Nutritional Sciencepeer reviewed study
Comparison of utilisation and fermentation of highly cross-linked phosphate starches produced from two different plant origins, potato and tapioca in rats and humans - International Journal of Food Sciences and Nutritionpeer reviewed study
Tolerability and SCFA production after resistant starch supplementation in humans: a systematic review of randomized controlled studies - American Journal of Clinical Nutritionmeta analysis
Comparison of sunflower oil and canola oil consumption on serum lipid profile in adults: a systematic review and meta-analysis - Journal of Health, Population and Nutrition (Springer Nature)meta analysis
FOOD USE AND HEALTH-EFFECTS OF SOYBEAN AND SUNFLOWER OILS - Journal of the American College of Nutrition (indexed by US EPA HERO)review article
The effect of different edible oils on body weight: a systematic review and network meta-analysis of randomized controlled trials - BMC Nutrition (PMC)meta analysis
Lead and cadmium content in sunflower oil - Grasas y Aceites (indexed by US EPA HERO)peer reviewed study
BfR suggests the introduction of a maximum level for cadmium in chocolate - BfR Opinion No. 015/2007, 31 January 2007 - BfR (German Federal Institute for Risk Assessment)government agency
CODEX COMMITTEE CONTAMINANTS IN FOOD 14 Session – 20 – 24 April 2020 - European Union / Codex Committee on Contaminants in Foodgovernment agency
Macro- and Microelemental Composition and Toxicity of Unsweetened Natural Cocoa Powder in Sprague-Dawley Rats - Journal of Toxicologypeer reviewed study
Document - European Commission (DG Health and Food Safety)government agency
Changes in cocoa properties induced by the alkalization process: A review - Valverde García - 2020 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library - Comprehensive Reviews in Food Science and Food Safetyreview article
Gastrointestinal mucosal damages caused by ingestion of corrosive substances: A case study of hydrochloric acid and sodium hydroxide - Narra Jpeer reviewed study
Alkali Toxicity - StatPearls, NCBI Bookshelfmedical institution
Foregut caustic injuries: results of the world society of emergency surgery consensus conference - World Journal of Emergency Surgerypeer reviewed study
Sodium Hydroxide: Reregistration Eligibility Decision (RED) Fact Sheet - US EPAgovernment agency
EWG's Guide to Healthy Cleaning | SODIUM HYDROXIDE | Substance - Environmental Working Grouptoxicology database
Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans - LWT - Food Science and Technologypeer reviewed study
Potassium carbonate poisoning: MedlinePlus Medical Encyclopedia - MedlinePlusmedical institution
Opinion of the SCF on pulegone and menthofuran - European Commission Scientific Committee on Foodgovernment agency
EU Lists of Flavourings - Food Safety - European Commission - European Commissiongovernment agency
Added flavors: potential contributors to body weight gain and obesity? | BMC Medicine | Springer Nature Link - BMC Medicinepeer reviewed study
Full article: Pulmonary effects of e-liquid flavors: a systematic review - Taylor & Francis (Critical Reviews in Toxicology)peer reviewed study
Direct impact of commonly used dietary emulsifiers on human gut microbiota - Microbiomepeer reviewed study
Common dietary emulsifiers promote metabolic disorders and intestinal microbiota dysbiosis in mice - Communications Biologypeer reviewed study
Lecithinum ex soya - herbal medicinal product - European Medicines Agencygovernment agency
Safety and efficacy of lecithins for all animal species - EFSA Journalgovernment agency
Sucralose and human health: metabolic, microbiome, neuroendocrine, toxicological, and environmental perspectives - International Journal of Food Science and Technologyreview article
EWG evaluation of food chemicals: Sucralose | Environmental Working Group - Environmental Working Grouptoxicology database
Sucralose: From Sweet Success to Metabolic Controversies—Unraveling the Global Health Implications of a Pervasive Non-Caloric Artificial Sweetener - Life (PMC10971371)review article
EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use | EFSA - EFSAgovernment agency
Re‐evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares - - 2026 - EFSA Journal - Wiley Online Library - EFSA Journalgovernment agency

See what's in the products you buy

Scan a barcode and read what every ingredient does, in plain English.

Get early access