Anthony’s label data vary by product; staples like pea protein and yeast are high-protein with low sugar.
Yeast Protein
TVP Protein
Pea Protein
Sprinkle & Savory
- Top popcorn, pasta, soup
- Cheesy, nutty profile
- Pairs with veggies
Nutritional Yeast
Shake & Blend
- 1 scoop + milk or water
- Add fruit or oats
- Drink cold for best feel
Pea Protein
Bake & Fortify
- Stir into batter or dough
- Hydrate fully for texture
- Season well for depth
Textured Veg Protein
Anthony’s Goods sits in many home pantries with baking flours, proteins, and seasonings that swing from zero-sugar sweeteners to hearty grains. This guide makes the labels simple at home. You’ll see what one serving delivers, how to compare items, and when a swap makes sense for your goals.
What The Label Details Actually Tell You
Brand items span very different nutrition profiles. A spoon of erythritol sweetener lists zero calories, while a scoop of pea protein packs dense protein. Large nutritional yeast flakes land in the middle, adding protein, fiber, and B vitamins with modest calories. Reading the panel by serving is a plain way to compare across the range.
Here’s a quick snapshot for popular pantry picks. Serving sizes reflect what the brand and independent databases list per typical use.
| Product | Typical Serving | Nutrition Snapshot |
|---|---|---|
| Nutritional Yeast Flakes | 2 tbsp (16 g) | ~60 kcal · ~8 g protein · ~2 g fiber |
| Premium Pea Protein | 1 scoop (30 g) | ~120 kcal · ~24 g protein · 0–2 g carbs |
| Vital Wheat Gluten | 1/4 cup (30 g) | ~120 kcal · ~23 g protein · ~4 g carbs |
| Blanched Almond Flour | 1/4 cup (28 g) | ~170 kcal · ~6 g protein · ~15 g fat |
| Coconut Flour | 2 tbsp (14 g) | ~60 kcal · ~5 g fiber · ~2 g protein |
| Allulose Sweetener | 1 tsp (4 g) | 0 kcal · 0 g sugar · counts as carb |
| Erythritol Sweetener | 1 tsp (4 g) | 0 kcal · 0 g sugar · sugar alcohol |
| Rolled Oats | 1/2 cup dry (50 g) | ~190 kcal · ~5 g protein · ~4 g fiber |
| Black Chia Seeds | 1 tbsp (13 g) | ~70 kcal · ~5 g fiber · ~3 g protein |
How To Compare Serving Sizes And Claims
Calories and protein per serving set the tone, but sugar, fiber, and sodium matter once you scale up recipes. Baking mixes, flours, and proteins often look different by the tablespoon than by a full scoop or quarter cup. When in doubt, re-check the grams listed beside the serving so you’re comparing equal amounts.
Labels now show grams of added sugars with a % Daily Value, which helps you set a ceiling for sweeteners in mixes and drinks; see the FDA added sugars page for the label rules.
Anthony’s Label Variations To Expect
Some bags carry a short ingredient list with a single food, such as almond flour or chia seeds. Others are supplements, like collagen or pea protein, which follow the Supplement Facts format. Fortified items—nutritional yeast is a common one—may list extra B vitamins. Sweeteners like allulose and erythritol show grams of total carbohydrate but list zero added sugars and zero calories because of how they’re metabolized.
For single-ingredient foods, a quick cross-check in USDA FoodData Central can confirm typical macros per 100 g, handy when you want gram-for-gram comparisons.
Close Variant: Anthony’s Nutrition Labels For Home Bakers
If your main interest is bread, pizza crusts, and muffins, focus on the trio that shapes texture and macros: almond flour, coconut flour, and vital wheat gluten. Almond flour is calorie-dense yet brings protein and unsaturated fat. Coconut flour is drier and high in fiber, so recipes need extra liquid. Vital wheat gluten is almost pure protein, handy for structure in low-carb doughs.
Protein-Rich Staples And When To Use Them
Pea protein blends smoothly into shakes or oatmeal. Nutritional yeast adds savory flavor to popcorn, pasta, and soups. Textured vegetable protein becomes crumbles for tacos or sauces. Each gives protein with different taste and fiber, so pick by recipe and mouthfeel.
Sweeteners: Allulose, Erythritol, And Coconut Sugar
Anthony’s offers both zero-calorie sweeteners and traditional sugars. Allulose and erythritol taste sweet but contribute little energy. Coconut sugar behaves like table sugar in batters but counts toward added sugar on the label. Portion awareness helps, since sweeteners appear across coffee, baking, and sauces.
Reading % Daily Value Without Guesswork
The % Daily Value tells you how a serving fits into a 2,000-calorie day. Around 5% indicates a low amount, and around 20% is high. That scale is handy for sodium on savory mixes and for added sugars on sweet items. It also helps you spot meaningful fiber and iron in grain products.
Smart Swaps For Common Goals
Cutting added sugar? Reach for allulose or erythritol in place of cane sugar in cold drinks or stirred into yogurt. Raising protein? Use pea protein or vital wheat gluten in recipes that can handle a boost. Seeking more fiber? Coconut flour and chia seeds raise fiber fast, though you may need extra moisture to avoid dry bakes.
Storage, Shelf Life, And Flavor Tips
Keep powders dry and sealed. Light and humidity dull flavors and can clump fine flours. For best taste, store opened bags in airtight containers, then label the date. Yeast flakes keep their nutty, cheesy note longest this way. Sweeteners stay free-flowing when moisture stays out of the bag.
Method Notes: Where These Numbers Come From
Numbers in this guide pull from the brand’s bags and reputable nutrition databases. Serving sizes sometimes differ between a label and an online entry, so match the grams first. When an item is fortified, vitamin values can vary by lot; protein, carbs, fat, and fiber remain steady.
Label Decoder: What Matters Most By Goal
Use this cheat sheet to match nutrients with the outcome you want. It keeps shopping simple and recipes predictable.
| Nutrient Focus | Why It Matters | Quick Benchmark |
|---|---|---|
| Protein | Supports satiety and repair in shakes and baked goods | 20–30 g per meal from foods or blends |
| Fiber | Promotes fullness and regularity in high-fiber flours | ~25–38 g per day from foods |
| Added Sugars | High intakes raise calories with few nutrients | <10% of daily calories, per label %DV |
| Sodium | Can creep up in savory mixes and seasonings | Look for <5% DV per serving |
| Iron | Grains and fortified yeast can help daily intake | Pair with vitamin C foods for better uptake |
Practical Ways To Build A Balanced Pantry
Stock one high-protein item for shakes or baking, one fiber-rich flour, and one low- or no-calorie sweetener. That mix covers mornings and weekend projects. Rotate in grains like oats or buckwheat for texture and steady energy. With a few anchor bags, you can switch between lower-sugar treats and hearty bakes without reworking every recipe.
How To Portion Scoops And Spoons
Scoops vary by product. A protein scoop is often 30 g, while a tablespoon of yeast is 8 g. If a recipe calls for cups, weigh the first time you measure so your macros match the label. Keep a small sticky note on the bag with the gram weight you use most.
Build a shake in stages. Start with liquid, add one scoop of protein, blend before adding nut butter or fruit. That order keeps texture smooth and helps you set the calorie ceiling before mix-ins change the total.
When Fortification And Fiber Make A Difference
Large yeast flakes from this brand can be fortified with B vitamins. Fortified batches add B12 and folate on the panel, which helps plant-forward eaters hit targets without dairy or meat. Coconut flour, on the other hand, is naturally high in fiber and changes batter thickness fast. A tablespoon can shift a pancake mix from pourable to paste, so add liquid slowly and rest the batter for a few minutes to let fiber hydrate.
If you care about iron or magnesium, grain and seed items like oats, buckwheat, and chia pull more weight than pure sweeteners or starches.
Allergen And Sensitivity Notes
Almond flour contains tree nuts; vital wheat gluten contains gluten; some items are packed in shared spaces. Check the bag for the current allergen callouts. Sugar alcohols like erythritol can cause stomach upset for some people in larger servings. Start small, pair with a meal, and drink water as you test your response.
If you’re watching sodium, seasonings and ready spice blends can add up across a day. The % Daily Value flag near 5% is a handy way to pick a lighter option.
Recipe Conversions That Tend To Work
Swap one quarter of white flour with almond flour in quick breads for a richer crumb. For gluten structure, add a tablespoon of vital wheat gluten per cup of low-gluten flour in yeast loaves. Coconut flour behaves like a sponge; replace only 10–20% of flour and add one extra egg or a splash more liquid to keep batter smooth.
For protein boosts, mix pea protein into oatmeal after cooking to avoid grit. In sauces and chilis, simmer textured vegetable protein in the liquid so it picks up flavor and softens fully. With sweeteners, allulose browns well in baked goods, while erythritol can leave a cool taste.