Ingredient library: what’s in your food, supplements and skincare
Bravoora’s ingredient library has 41 plain-language guides to the ingredients on food, supplement and skincare labels: what each one is, where it hides, its other names on a label, and whether it fits your diet. Every guide names its sources and the day they were checked.
Allergens, E-numbers and dishes
All 41 ingredient guides
41 ingredients
Tree nutsAlmonds, cashews, walnuts and the rest — and the sweets they hide inside.Read the guide
FishOften where you do not expect it: dressings, sauces and stock.Read the guide
Crustaceans and molluscsTwo separate groups on a label, and one of the most severe allergies there is.Read the guide
MustardDeclared in the EU, the UK and the Gulf, and hiding in many dressings.Read the guide
Pork-derived ingredientsNot always the word pork.Read the guide
CeleryThe stalk is obvious. The stock cube is not.Read the guide
LupinA bean sold as a snack and baked into flour, and a declared allergen in Europe.Read the guide
SesameTiny seeds used whole, pressed into oil and ground into a paste.Read the guide
PeanutsA legume, not a tree nut, and one of the most common food allergens.Read the guide
MilkMilk and its proteins hide under many names on ingredient lists.Read the guide
EggsEggs bind, glaze and lighten many foods you might not expect.Read the guide
GlutenA protein in wheat, barley and rye, and in foods made from them.Read the guide
SoyA bean that turns up as protein, oil, sauce and lecithin.Read the guide
Carmine (E120)A bright red colour made from insects.Read the guide
CaffeineA natural stimulant that can also hide inside plant extracts.Read the guide
GelatinAn animal protein that sets gummies, marshmallows and softgels.Read the guide
Vitamin D3The most common form of vitamin D in supplements.Read the guide
Fragrance (parfum)One word on the label that can stand for many ingredients.Read the guide
NiacinamideA form of vitamin B3 found in many serums and moisturisers.Read the guide
WheyThe milk protein left after cheese-making, under a name that doesn’t say milk.Read the guide
TahiniGround sesame seeds. On a label, tahini means sesame.Read the guide
SemolinaCoarse wheat flour. If a label says semolina, it says wheat.Read the guide
Mono- and diglycerides (E471)The most common emulsifier on a label, and its source is rarely stated.Read the guide
CaseinThe main protein in milk, and the one that hides inside “non-dairy” products.Read the guide
AlbuminEgg white protein, written under its technical name.Read the guide
Durum wheatThe hard wheat pasta is made from. It is wheat, so it is gluten.Read the guide
Shellac (E904)The shine on sweets and coated tablets, made from an insect resin.Read the guide
LactoseThe sugar in milk. Avoiding it is not the same as avoiding milk protein.Read the guide
Lecithin (E322)The emulsifier in almost every chocolate bar, from four possible sources.Read the guide
SulphitesA preservative group that has to be declared once it passes a set level.Read the guide
RennetThe enzyme that turns milk into cheese. It may or may not come from an animal.Read the guide
GheeButter with the water and milk solids cooked off. Still milk on every label.Read the guide
SpeltAn old kind of wheat, often sold as an alternative to wheat. It contains gluten.Read the guide
BulgurCracked, parboiled wheat in grain salads, pilafs and veggie burgers. It contains gluten.Read the guide
CouscousTiny rolled pellets of durum wheat semolina. It contains gluten.Read the guide
Barley malt extractSweet, dark syrup from sprouted barley. Barley is a gluten cereal.Read the guide
MarzipanAlmonds and sugar, ground to a paste. On a label, marzipan means almonds.Read the guide
GiandujaChocolate blended with hazelnut paste. On a label, gianduja means hazelnuts.Read the guide
Arachis oilArachis is the Latin name for the peanut. Arachis oil is peanut oil.Read the guide
TofuSoy milk set into blocks. On a label, tofu means soy.Read the guide
TempehWhole soybeans fermented into a firm cake. On a label, tempeh means soy.Read the guideNo ingredient matches that yet.
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