Moderate Health Risk High Environment Risk

so delicious dairy free non-dairy dessert bar

Summary

Total Ingredients: 28 (More than average)

Total Additives: 16 (More than average)

health risk: moderate (1) low (14)
environment risk: high (1) moderate (9) low (5)
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Full Ingredients List

NON-DAIRY FROZEN DESSERT (CASHEWMILK [FILTERED WATER, CASHEWS], CANE SUGAR, CARAMEL SAUCE [ORGANIC TAPIOCA SYRUP, WATER, PEA PROTEIN, ORGANIC MOLASSES, NATURAL FLAVOR, ORGANIC COCOA BUTTER, SODIUM CITRATE, SALT, PECTIN], SEA SALT, ACACIA GUM, GUAR GUM, NATURAL FLAVOR, CARAMEL SYRUP), CHOCOLATE COATING (CANE SUGAR, COCONUT OIL, CHOCOLATE LIQUOR, COCOA [PROCESSED WITH ALKALI], COCOA BUTTER, SUNFLOWER LECITHIN).

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Additives or Preservatives

sodium citrate

In Percent of Plant Milks: 3% Uncommon
Health Risk: Low
Environment Risk: Low
Function: Preservative used to reduce acidity, mainiting flavor and extending shelf life

tapioca syrup

In Percent of Plant Milks: 0.3% Uncommon
Health Risk: Low
Environment Risk: Low
Function: Additive derived from plants used to sweeten foods.

molasses

In Percent of Plant Milks: 0.3% Uncommon
Health Risk: Low
Environment Risk: Moderate
Function: Additive used to distinctively sweeten foods, add color, and add moisture

coconut oil

In Percent of Plant Milks: 0.4% Uncommon
Health Risk: Low
Environment Risk: Low-Moderate
Function: Additive typically used to thicken and add textures.

cocoa butter

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Moderate-hazardous
Function: Additive used to add chocolate flavoring to food

cocoa

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

chocolate liquor

In Percent of Plant Milks: 0.4% Uncommon
Health Risk: Low
Environment Risk: Moderate-hazardous
Function: Additive used to add chocolate flavoring to food

caramel syrup

In Percent of Plant Milks: 0.3% Uncommon
Health Risk: Low
Environment Risk: Low
Function: Additive used to sweeten food

cashews

In Percent of Plant Milks: 4% Uncommon
Health Risk: Low
Environment Risk: Low-Moderate
Function: Cashews are typically used as a base in plant based milks, and are also used for flavoring.

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.

pectin

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Low-Moderate
Function: Additive used to stabilize and texturize food, as well as provide a gelling effect - it can be especially useful in foods processed at high temperatures.

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.

acacia gum

In Percent of Plant Milks: 1% Uncommon
Health Risk: Low
Environment Risk: Low-Moderate
Function: A versitile additive that can be used as an emulsifier of ingredients (this stops ingredients from spreading), stabilizer of ingredients, and texturizer, as well as a source of fiber. It is especially useful in foods manufactured 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.

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