B

Bacillus Coagulans Sporebiotic

Postbiotic

A spore-forming probiotic strain that survives baking, the stomach, and the trip through the gut to where it can actually do something. Heat-stable, shelf-stable, dairy-free. Most probiotic bars rely on live cultures that don't make it past the production line; the spore form is the workaround.

B

Beetroot Powder

Natural colour

Dried beetroot, ground fine. Used in the Cherry & Dark Chocolate bar to deepen the natural pink-red of the cherry through the body of the bar. No synthetic colourings. Faint earthy sweetness that sits behind the cherry without competing with it.

B

Brown Rice Protein

Protein

Protein extracted from whole-grain brown rice. High in methionine and cysteine; lower in lysine. The complement to pea protein — together they form a complete amino acid profile, comparable in quality to whey. Most plant-based bars use a single plant protein, which is not complete. We use two on purpose.

C

Chicory Root Fibre

Prebiotic fibre

Inulin — the most studied plant prebiotic. Selectively feeds beneficial gut bacteria, supporting digestive balance and the postbiotic spores elsewhere in the formulation. Most of the 9g of fibre per bar comes from here. Real-food fibre rather than synthetic bulking agents like polydextrose or IMO.

C

Cocoa Butter

Chocolate

The naturally occurring fat in cocoa beans. The single most important ingredient decision in the bar. Solid at room temperature, liquid at body temperature — what gives real chocolate its snap, sheen, and melt-on-the-tongue quality. Used both in the couverture coating and separately to enrich the body. The cheaper alternative — vegetable-fat compound coating — would have saved 30% on chocolate cost. We did not take it.

C

Cocoa Mass

Chocolate

Roasted, ground cocoa beans — the unsweetened paste that's the base of real chocolate. Provides the deep, bittersweet chocolate character of the couverture coating. Sourced from suppliers we can trace.

C

Cocoa Powder, reduced fat

Chocolate

Cocoa powder with most of the cocoa butter pressed out, leaving concentrated cocoa solids. Used in the body of the bar — not the coating — to deepen the chocolate flavour without adding more fat. Lower in saturated fat than full-fat cocoa, same depth of flavour.

C

Coconut Oil

fat

Cold-pressed coconut oil, refined to remove the coconut flavour. Solid at room temperature, which gives the bar structure and a clean snap when you bite. The cleanest plant-based alternative to palm oil — which we don't use, in any form, for any reason.

C

Coconut Sugar

sweetener

The dried sap of coconut palm blossoms. Used in a small amount — only inside the dark couverture chocolate coating, not in the body of the bar. Lower glycaemic index than refined cane sugar. Real-food sweetness that keeps the chocolate recognisable as chocolate without the bloating problems of sugar alcohols.

C

Dates

primary sweetener

Pureed dried dates — the largest ingredient by weight. Real fruit, natural sugars bound in fibre, so the sweetness arrives slowly and the glucose response stays flatter than a refined-sugar equivalent. Adds caramel-like depth and most of the chew. The reason the bar tastes like dessert rather than like a supplement.

G

Golden Flaxseed

Functional

Cold-milled golden flaxseed. Contributes plant-based omega-3 (ALA), additional fibre, and a subtle nutty texture. We use golden rather than brown flax for the lighter colour and milder finish — same nutritional profile, less interference with the headline flavours.

L

Lecithin (Sunflower)

Emulsifier

A natural emulsifier extracted from sunflower seeds. Helps the chocolate coating temper smoothly and gives the bar a uniform texture. Sunflower-derived rather than soy-derived — the bar is soy-free by design, and the lecithin had to follow.

M

Monkfruit Juice Extract

Sweetener

Pressed and dried juice of the monk fruit (Siraitia grosvenorii), native to southern China. The mogrosides in monk fruit taste roughly 200x sweeter than sugar with no caloric contribution. Used sparingly to round out the date-led sweetness — never as the primary sweetener. The clean alternative to sugar alcohols.

N

Natural Flavouring

Flavour

Flavour compounds extracted from real food sources — fruits, beans, herbs — using physical processes (pressing, extraction, distillation). Used in small amounts in each SKU to lift and stabilise the headline flavour. Always disclosed; never used to mask cheaper ingredients underneath.

P

Peanuts

protein

Ground roasted peanuts. No added oil, no added sugar. Adds richness, a touch of natural sweetness, and a small additional protein boost. Used in both SKUs. Contains peanuts — the bar is not suitable for peanut allergy sufferers.

R

Rice Syrup

Sweetener / Humectant

A natural sweetener made from cooked, enzyme-cultured brown rice. Used in a small amount as a humectant without resorting to sugar alcohols or synthetic preservatives. Slower release than refined sugar.

S

Salt

Mineral

A small amount of fine sea salt. Lifts the cocoa, sharpens the sweetness, and stops the bar tasting flat. The single most underused ingredient in the snack-bar category, and the easiest cheap-bar tell — when a chocolate-coated bar tastes one-dimensional, it's usually because the salt isn't there.

V

Vanilla Beans

Spice

Whole vanilla beans, ground into the couverture chocolate. Real vanilla — not vanillin, not natural flavouring. Adds warmth and depth to the chocolate coating. The single most expensive aromatic in the bar by weight. Worth it.

Most snack brands don't publish a glossary like this.

The cynical reason:
the back panel is the part of the marketing they'd rather you didn't read carefully.

The honest reason:
it's a lot of work, and most customers won't ever look.

We've written it anyway, in the version of British English we'd want to read ourselves, in case you do.

If anything here doesn't match the bar you're holding, write to us and we'll fix it.