Moderate Health Risk High Environment Risk

365 everyday value chocolate oatmilk

Summary

Total Ingredients: 20 (More than average)

Total Additives: 14 (More than average)

health risk: moderate (1) low (12)
environment risk: high (1) moderate (2) low (5)
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Full Ingredients List

OATMILK (FILTERED WATER, OATS), CANE SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: SUNFLOWER SEED OIL, COCOA POWDER (PROCESSED WITH ALKALI)**, TRICALCIUM PHOSPHATE, POTASSIUM PHOSPHATE, CALCIUM CARBONATE, SEA SALT, GELLAN GUM, NATURAL FLAVORS, VITAMIN A PALMITATE, ERGOCALCIFEROL (VITAMIN D2), RIBOFLAVIN (VITAMIN B2), CYANOCOBALAMIN (VITAMIN B12).

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Additives or Preservatives

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.

cocoa

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

cyanocobalamin

In Percent of Plant Milks: 5% Uncommon
Health Risk: Low
Environment Risk: Low
Function: Additive used as a dietary supplement to add Vitamin B12

ergocalciferol

In Percent of Plant Milks: 7% Uncommon
Health Risk: Low
Environment Risk: Low
Function: Additive used as a dietary supplement to add Vitamin D2

riboflavin (b2)

In Percent of Plant Milks: 21%
Health Risk: Low
Environment Risk: Unknown
Function: Additive used as a dietary supplement to add Vitamin B2

vitamin b12

In Percent of Plant Milks: 32%
Health Risk: Low
Environment Risk: Unknown
Function: Additive used as a dietary supplement to add Vitamin B12

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

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.

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.

potassium phosphate

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Unknown
Function: Additive that is used to extend food shelf life, act as a dietary supplement for potassium, and work as a 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

calcium carbonate

In Percent of Plant Milks: 45%
Health Risk: Low
Environment Risk: Unknown
Function: Additive that prevents color or taste deterioration

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