Low Health Risk High Environment Risk

wild oats marketplace organic almondmilk

Summary

Total Ingredients: 13 (More than average)

Total Additives: 10 (More than average)

health risk: low (10)
environment risk: high (1) moderate (1) low (5)
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Full Ingredients List

ORGANIC ALMONDMILK (FILTERED WATER, ORGANIC ALMONDS), TRICALCIUM PHOSPHATE, SEA SALT, POTASSIUM CITRATE, ORGANIC LOCUST BEAN GUM, GELLAN GUM, ORGANIC SUNFLOWER LECITHIN, ORGANIC VANILLA FLAVOR, VITAMIN A PALMITATE, VITAMIN D2, VITAMIN E ACETATE.

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Additives or Preservatives

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.

vanilla extract (flavor)

In Percent of Plant Milks: 3% Uncommon
Health Risk: Low
Environment Risk: Moderate-High
Function: Additive used to sweeten and enhance the flavor of foods.

vitamin e acetate

In Percent of Plant Milks: 11%
Health Risk: Low
Environment Risk: Unknown
Function: Additive used as a dietary supplement to add Vitamin E

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.

locust bean gum

In Percent of Plant Milks: 23%
Health Risk: Low
Environment Risk: Low
Function: Additive that works as a thickener in food, and in combination with some other additives as a gelling agent. It is particularly useful in processed foods that are heated to high temperatures during manufacturing.

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 citrate

In Percent of Plant Milks: 22%
Health Risk: Low
Environment Risk: Unknown
Function: Preservative that works as a pH buffer to inhibit the growth of microbes in food, and extends shelf life

tricalcium phosphate

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