BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (35 g) — the label's %RDA
Energy & macronutrients
Energy170 kcal9%
Total Fat9g12%
Saturated Fat2.5g12%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates19g7%
Total Sugars8g16%
Added Sugars8.01g16%
Dietary Fiber2g7%
Protein4g8%
Sodium140mg6%
Minerals
Potassium110mg2%
Calcium0mg0%
Iron0.6mg3%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Primary ingredient in snack foods, spreads, confectionery, and vegetable oil production, serving as a source of dietary protein and texture enhancement.
2
Whole Grain Oats
Under Review
AI summary pending...
3
Tapioca Syrup
Under Review
AI summary pending...
4
Cane Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
6
Rice Flour
No Notables
Thickener, texture agent, gluten-free baking flour, and coating agent
7
Sunflower Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
8
Palm Kernel Oil
Moderate
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
9
Glycerin
E422
No Notables
Humectant, sweetener, solvent, and thickening agent
10
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Cocoa Powder
No Notables
flavour and coloring agent
12
Sunflower Lecithin
E322
No Notables
Emulsifier and stabilizer
13
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
14
Natural Flavor
No Notables
flavour
15
Barley Malt
Under Review
AI summary pending...
16
Baking Soda
INS 500II
No Notables
Leavening agent, pH regulator, and acidity regulator in food processing.
17
Raisin Juice Concentrate
Under Review
AI summary pending...
18
Annatto (Color)
Under Review
AI summary pending...
Ingredient
Concern
Function
Notes
1
Peanuts
Allergen
⚠Moderate Concern
Primary ingredient in snack foods, spreads, confectionery, and vegetable oil production, serving as a source of dietary protein and texture enhancement.
Peanuts offer substantial nutritional benefits but require mandatory allergen labeling due to their potential to trigger immune responses in sensitive populations.
2
Whole Grain Oats
?Under Review
—
AI summary pending...
3
Tapioca Syrup
?Under Review
—
AI summary pending...
4
Cane Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
5
Wheat Flour
Allergen
✓No Notable Concerns
Structuring agent, carbohydrate source, and textural base for baking and cooking.
Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections.
6
Rice Flour
✓No Notable Concerns
Thickener, texture agent, gluten-free baking flour, and coating agent
Rice flour is a well-tolerated, naturally gluten-free ingredient widely used for texture and baking, with considerations primarily related to its glycemic response profile when consumed in refined forms.
7
Sunflower Oil
✓Low Concern
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake.
8
Palm Kernel Oil
⚠Moderate Concern
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
Palm kernel oil contains high levels of saturated fats, meaning consumption patterns should align with broader dietary guidelines for lipid intake.
9
Glycerin
E422
✓No Notable Concerns
Humectant, sweetener, solvent, and thickening agent
Glycerin is a commonly used food additive with a well-established safety profile and broad regulatory approval.
10
Salt
⚠Moderate Concern
flavour enhancer, preservative, texture modifier, and fermentation controller
An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines.
11
Cocoa Powder
✓No Notable Concerns
flavour and coloring agent
Cocoa powder is a naturally derived ingredient with established culinary uses and minor trace mineral considerations.
12
Sunflower Lecithin
E322
✓No Notable Concerns
Emulsifier and stabilizer
Sunflower lecithin is a widely accepted, plant-derived emulsifier with a well-established safety profile for general consumption.
13
Soybean Oil
✓Low Concern
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake.
14
Natural Flavor
✓No Notable Concerns
flavour
Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices.
15
Barley Malt
?Under Review
—
AI summary pending...
16
Baking Soda
INS 500II
✓No Notable Concerns
Leavening agent, pH regulator, and acidity regulator in food processing.
Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications.
17
Raisin Juice Concentrate
?Under Review
—
AI summary pending...
18
Annatto (Color)
?Under Review
—
AI summary pending...
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
