Glucose Solids. Maltodextrin). Shorfening . Defatted Soy Flour. Whey. Mono- and Diglycerides. Wheat Gluten. Sodium Stearoyl Lacty Late. Skim Milk. Propylene Glycol Mono Fatty Acid of Esters. Eggs. Acetylated Tartaric Acid Esters of Mono- and Digly Cerides. Enzymes . Glycerin
Processing Impact: 3/10
Products Containing Glucose Solids. Maltodextrin). Shorfening . Defatted Soy Flour. Whey. Mono- and Diglycerides. Wheat Gluten. Sodium Stearoyl Lacty Late. Skim Milk. Propylene Glycol Mono Fatty Acid of Esters. Eggs. Acetylated Tartaric Acid Esters of Mono- and Digly Cerides. Enzymes . Glycerin (1)
About Processing Impact
The processing impact score (1-10) indicates how much an ingredient contributes to a food's overall processing level. Ingredients with higher scores are typically more heavily processed or are additives used primarily in ultra-processed foods.
Low Impact (1-3)
Minimally processed ingredients like whole foods, simple extracts, or traditional preservatives.
Medium Impact (4-6)
Moderately processed ingredients like refined oils, flours, or simple additives.
High Impact (7-10)
Highly processed ingredients like artificial flavors, colors, or industrial additives.