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Ingredient list
WaterSugarCitric acidSodium citrateBlue 1Red 40Sodium benzoateSucraloseNatural flavor
Pick a sample product, run the lens, and see a plain-language breakdown of its ingredients — which are synthetic dyes, added sugars, sweeteners, preservatives, flavor enhancers, or emulsifiers, and what each one actually is. You decide what it means for you.
Educational tool using sample products and ingredient data. Not medical, dietary, or safety advice. Always read the actual product label.
Food scientists often sort foods not by nutrients but by how much they're processed. The NOVA framework uses four groups. "Ultra-processed" (Group 4) is the one most tied to long ingredient lists full of additives — it's a description of processing, not a verdict on any single food.
A synthetic (petroleum-derived) red color additive — one of the most widely used certified food dyes in the U.S. It adds red and orange tones to drinks, candy, snacks, and cereal.
A synthetic lemon-yellow dye. U.S. labeling rules require it to be listed by name when present, so you can always spot it in the ingredient line.
A synthetic orange-yellow dye common in snack foods, sauces, baked goods, and beverages.
A synthetic blue dye used in drinks, candies, and frostings. It is often combined with a yellow dye to produce green shades.
A synthetic deep-blue dye, the color-additive form of indigo, used in some candies, beverages, and pet foods.
A synthetic blue-green dye. It is one of the less commonly used certified dyes in the U.S. food supply.
A brown coloring made by heating sugars, sometimes with ammonium or sulfite compounds. It gives colas, sauces, and baked goods their brown hue.
A bright-white mineral-based pigment used to whiten or brighten products such as candies, frostings, and coffee creamer.
Refined table sugar added during manufacturing. It is a caloric sweetener; nutrition labels now break out 'Added Sugars' separately from naturally occurring sugars.
A liquid sweetener made from corn starch, used to add sweetness, bulk, and moisture. It is counted as an added sugar.
A corn-based liquid sweetener in which some glucose has been converted to fructose, making it about as sweet as table sugar. Widely used in sodas and processed foods.
A simple sugar (glucose) made from corn starch, used as a sweetener and texture aid. It is an added sugar.
An intense artificial sweetener roughly 200× sweeter than sugar, so very little is used. Products containing it carry a phenylketonurics (PKU) statement because it contains phenylalanine.
A no-calorie sweetener made from sugar, about 600× sweeter than table sugar and heat-stable, so it appears in baked and shelf-stable products.
A no-calorie artificial sweetener about 200× sweeter than sugar. It is frequently blended with other sweeteners to round out taste.
A synthetic antioxidant preservative added to keep fats and oils from going rancid, extending shelf life.
A synthetic antioxidant preservative, similar in purpose to BHA, used in cereals, snacks, and packaging to protect oils from spoiling.
A synthetic antioxidant preservative used to stabilize oils and extend the shelf life of fried and packaged foods.
A preservative that slows mold, yeast, and some bacteria, used mostly in acidic foods and drinks such as sodas and dressings.
A preservative that inhibits mold and yeast, common in cheese, baked goods, dried fruit, and beverages.
A preservative used in cured and processed meats to fix color and inhibit bacterial growth; usually paired with the meat's color and flavor.
The sodium salt of glutamic acid, an amino acid found naturally in many foods. It is added to enhance savory, 'umami' taste.
A flavor enhancer that boosts savory taste. It is almost always used alongside MSG, whose effect it amplifies.
A savory flavor enhancer typically paired with MSG to intensify umami in snacks, soups, and seasonings.
Fat-derived emulsifiers that help oil and water blend and keep texture smooth in baked goods, spreads, and frozen foods.
An emulsifier from soybeans that keeps ingredients blended and prevents separation, common in chocolate, dressings, and baked goods.
A synthetic emulsifier used to keep ingredients from separating in ice cream, dressings, and some beverages.
A thickener and stabilizer drawn from red seaweed, used to give body to dairy, plant milks, and deli meats.
A starch that has been altered (chemically or physically) to thicken, stabilize, or improve texture. Its presence is a marker of industrial processing.
A salt used to adjust acidity, hold moisture, and stabilize texture in processed cheese, meats, and frozen meals.
An acid that adds tartness and tang, used especially in colas and some processed foods.