Moderate Health Risk High Environment Risk

ripple chocolate dairy-free pea milk

Summary

Total Ingredients: 17 (More than average)

Total Additives: 12 (More than average)

health risk: moderate (1) low (10)
environment risk: high (2) moderate (3) low (5)
View Details

Full Ingredients List

WATER, PEA PROTEIN BASE (WATER, PEA PROTEIN), CANE SUGAR, SUNFLOWER OIL, COCOA POWDER, CONTAINS LESS THAN 1% OF VITAMIN A PALMITATE, VITAMIN D2, TRICALCIUM PHOSPHATE, DIPOTASSIUM PHOSPHATE, MIXED TOCOPHEROLS (TO PRESERVE FRESHNESS) SUNFLOWER LECITHIN, NATURAL FLAVOR, SEA SALT, GUAR GUM, GELLAN GUM.

The Heart icon () indicates the risk posed to your health.
The Earth icon () indicates the risk posed to the environment.
The Green Leaf logo () indicates that a product contains no harmful ingredients.

Additives or Preservatives

sunflower oil

In Percent of Plant Milks: 6% Uncommon
Health Risk: Low
Environment Risk: Moderate-High
Function: Additive used to texturize processed foods - it is especially useful when foods are processed at high temperatures.

cocoa

In Percent of Plant Milks: 6% Uncommon
Health Risk: Low
Environment Risk: Moderate
Function: Additive used to add chocolate flavoring to food

vitamin d2

In Percent of Plant Milks: 64%
Health Risk: Low
Environment Risk: Unknown
Function: Additive used as a dietary supplement to add Vitamin D2

vitamin a palmitate

In Percent of Plant Milks: 60%
Health Risk: Low
Environment Risk: Low
Function: Additive used as a dietary supplement to add Vitamin A.

salt (sea salt, natural salt, etc)

In Percent of Plant Milks: 47%
Health Risk: Low
Environment Risk: Low
Function: Preservative used to extend the shelf life of food, and maintain flavor.

sunflower lecithin

In Percent of Plant Milks: 42%
Health Risk: Low
Environment Risk: Low
Function: Additive used to stabilize and texturize ingredients in food processing - it is useful when foods are processed at high temperatures.

guar gum

In Percent of Plant Milks: 17%
Health Risk: Low
Environment Risk: Low-Moderate
Function: Additive that is used for thickening liquids - particularly those that have been processed at high temperatures.

gellan gum

In Percent of Plant Milks: 58%
Health Risk: Low
Environment Risk: Low
Function: Additive that works as a bind ingredients, stabilize ingredients, and texturize food. It is particularly useful in processed foods that are heated to high temperatures during manufacturing. It typically works as a plant based alternative to gelatin.

dipotassium phosphate

In Percent of Plant Milks: 10%
Health Risk: Low
Environment Risk: Low
Function: Additive that works as an emulisifying, texturizing, and binding agent.

tricalcium phosphate

In Percent of Plant Milks: 21%
Health Risk: Low
Environment Risk: Moderate
Function: Additive that works as an anti caking agent

cane sugar

In Percent of Plant Milks: 35%
Health Risk: Moderate
Environment Risk: High
Function: Additive used to sweeten food

natural flavors (msg)

In Percent of Plant Milks: 28%
Health Risk: Unknown
Environment Risk: Unknown
Function: Additive used to enhance the flavor of food