There are thousands of types and brands of chocolate and candy, and hundreds of ingredients that can be used to make them. In the ingredient glossary, you’ll find a searchable list of ingredients that we use in our products as well as a short description of each ingredient. This list will grow over time, as chocolate and candy companies continue to innovate new products.

Not finding what you’re looking for? Contact us for more information at info@alwaysatreat.com.

IngredientDescription
Acai Puree ConcentrateSee Fruit Puree Concentrate
Acesulfame PotassiumA zero-calorie sweetener with about 200 times the sweetness of sugar. Also known as acesulfame-K, Ace-K ©, Sunette, and Sweet One ©. "K" is the chemical symbol for potassium.
Acetic AcidThe component of vinegar that gives vinegar its characteristic aroma and flavor.
Acetylated MonoglyceridesComposed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
AlkaliSubstances that neutralize acid level (or substances that increase basicity).
AlluloseAllulose is a low calorie sugar that exists in nature in very small quantities, but can also be manufactured. Allulose is naturally present in small quantities in a variety of sweet foods like caramel sauce, maple syrup and brown sugar. A monosaccharide, or simple sugar, allulose is absorbed by the body, but not metabolized so it is nearly calorie-free.
Almond OilOil that is derived from almonds.
AlmondsSmall, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.
Ammonium BicarbonateUsed in baked products to make them rise.
Annatto (Color and Extract)A natural flavor and yellow-to-orange color derived from the seeds of the achiote tree.
Apple Juice ConcentrateApple juice that has had part of its water removed.
Artificial Color (Colour)A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels.
Artificial Flavor (Flavour)A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
Ascorbic AcidAn organic compound and an essential nutrient in the human diet, also known as vitamin C, which helps flavor food.
Ascorbyl PalmitateA food additive that acts as an antioxidant and preservative to increase the shelf life of a food.
AspartameAn artificial, low-calorie sweetener with about 200 times the sweetness of sugar. Because it is so sweet, only very small amounts are used. "Phenylketonurics - Contains Phenylalanine" is a warning statement found in products that contain Aspartame.
Barley MaltSteeped, germinated and dried barley, used to add a "malt" flavor to foods and beverages. Also known as barley extract or malted barley.
BeeswaxA natural ingredient obtained from the honeycomb of bees. Used as a component of glaze on some confectionery products.
Beta CaroteneA precursor to vitamin A production in the body, beta carotene is important for normal growth and development. It is also used to color foods.
BHTA food additive that acts as an antioxidant to preserve food and increase its shelf life. Also known as Butylated Hydroxytoluene.
BiotinSee Vitamin B7
Bleached Enriched Wheat FlourEnriched wheat flour that has been treated with a FDA approved flour bleaching agent to make it look whiter in color, which is then fortified with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.
Blue 1An artificial color approved by the U.S. FDA for use in foods, drugs and cosmetics. It gives food a bright blue color. Also known as Brilliant Blue FCF.
Blue 1 LakeAn artificial blue color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.
Blue 2An artificial color approved by the U.S. FDA for use in foods, drugs and cosmetics. It gives food a dark blue-violet color. Also known as Indigo Carmine or Indigotine.
Blue 2 LakeAn artificial indigo color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.
BlueberriesSoft, small and round berries grown all around the world. In the United States, they are often picked during the spring and summer months, but can be eaten year round in a variety of forms, such as dried or frozen. Blueberries have a sweet and mildly tart flavor.
Blueberry Juice ConcentrateSee Fruit Juice Concentrate
Blueberry Puree ConcentrateSee Fruit Puree Concentrate
Brown Rice FlourA flour prepared by grinding brown rice. Brown rice flour is often used as a gluten-free alternative in cooking and baking.
Brown Rice SyrupA natural sweetener made from cooked brown rice. Also known as rice syrup.
Brown SugarSugar that is partially refined. Brown sugar can also be made by adding molasses to refined sugar.
ButterA solid or semi-solid dairy product created by slowly churning cream. Often used as a spread or in cooking and baking.
Buttermilk (including Powder)A slightly sour dairy liquid obtained after butter has been churned. Buttermilk powder is the dried and flaked form of the liquid. Used in baking and cooking.
Cacao NibsSmall, dried pieces of cacao beans (cocoa beans) obtained after the cacao beans have been cured, cleaned, dried and the shells removed. Serve as starting material for all chocolate and cocoa products.
Calcium CarbonateA calcium compound used to fortify foods. It can also be used to adjust the acidity, stabilize ingredients or improve the texture of a product.
Calcium CaseinateA protein produced from casein in milk. See Casein for more information.
Calcium ChlorideA calcium compound used to fortify foods. It can also be used as a thickener or to stabilize ingredients.
Calcium LactateA calcium compound found in baking powder that helps improve the texture of baked goods. It can also be used to adjust the acidity or improve the firmness of a food.
Calcium OxideA calcium compound used to fortify foods. It can also be used to improve the texture of food or to adjust the acidity of a food.
Calcium PantothenateSee Vitamin B5
Calcium StearateA form of calcium mixed with a fatty acid. Used as an emulsifier to prevent ingredients from separating.
Calcium Sulfate (Sulphate)A calcium compound used to fortify foods. Used to adjust the acidity, stabilize ingredients, or to increase the firmness of a product.
Cane SugarA common form of sugar derived from sugarcane, a type of plant that typically grows in the tropical and subtropical regions of the world.
Canola OilOil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.
CaramelA beige to dark-brown confectionery product often containing milk and sugars.
Caramel Color (Colour, includes Solids)A food color obtained through a process called caramelization. Caramelization is the controlled heating of different carbohydrates, like sugar and molasses, until a light brown color is obtained.
Caramelized Sugar SyrupSee Caramel Color
Carmine Color (Colour, K-Carmine)A natural color additive extracted from the insect Coccus cacti that gives food a deep, dark red color. Also known as Cochineal Extract.
Carnauba WaxA natural substance obtained from the leaves and buds of the Brazilian fan palm tree. Used as a component of a glaze on confectionary products.
CarrageenanA natural gum obtained from red and purple seaweeds, often used to thicken food and keep ingredients from separating.
CaseinThe main naturally occurring protein in cow's milk. Used to increase the protein content of food. Also known as caseinate, calcium caseinate, or sodium caseinate.
CaseinateSee Casein
CashewsSmall, kidney-shaped nuts obtained from the cashew tree. Cashews can be eaten in many different ways, such as roasted, salted or plain, and they can also be ground into cashew butter.
Cellulose GelA gel made from plants and used to thicken foods, improve their texture, and keep ingredients from separating.
Cellulose GumA gum made from cellulose and used to thicken foods, improve their texture, and keep ingredients from separating.
CherriesSmall, round, often dark-red fruit native to Europe, Asia and Africa. In the United States, they are mostly picked during the summer months, but can be eaten year-round in a variety of forms such as dried or frozen. Cherries have a sweet, mildly tart flavor.
Cherry JuiceA liquid naturally present in cherries. Obtained by squeezing and crushing the fruit.
Cherry Juice ConcentrateCherry juice that has had part of its water removed.
Cherry Puree ConcentrateCrushed cherries which have had some of their water removed.
Chicory Root ExtractAn extract of the root of the chicory plant. It contains mostly inulin, a soluble fiber. See Inulin for more information.
Chicory Root FiberAn extract of the root of the chicory plant. It contains mostly inulin, a soluble fiber. See inulin for more information.
Chili PowderA hot spice obtained by drying and grinding chili peppers.
ChipotleSmoke-dried jalapeno peppers.
ChocolateLiquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. FDA, it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
Chocolate LiquorSee Chocolate
Chocolate Processed With AlkaliChocolate (chocolate liquor) that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting chocolate.
CinnamonA spice obtained from the bark of the Cinnamomum tree that is used to enhance the flavor of food.
Citric AcidA naturally occurring organic acid found in lemons, limes, and other sour fruits but can also be produced via fermentation. Often used as a flavoring agent and as a preservative to increase a product's shelf life.
Cochineal ExtractSee Carmine Color
CocoaAlso known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.
Cocoa ButterThe naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.
Cocoa Butter EquivalentsCommonly known in the industry as CBE, these common vegetable fats have physical and chemical properties similar to those of cocoa butter and interact with cocoa in the same way as cocoa butter so they can be used for the partial or complete replacement of cocoa butter in making chocolate candy. CBEs have the same nutrition profile as cocoa butter. Common CBEs include palm, shea, sunflower and safflower vegetable oils. There is no impact to the flavor or quality of chocolate candy when made with a CBE.
Cocoa Powder (Natural Cocoa)See Cocoa.
Cocoa Processed With AlkaliCocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.
CoconutA large, oval, brown fruit from the coconut palm tree. The white edible coconut flesh is found on the inside of the shell and is often found in tropical regions around the world.
Coconut OilOil that is obtained from the seed, or fruit, of the coconut palm tree.
Coffee (Ground Beans, Instant)A beverage prepared from the roasted beans of the evergreen Caffea shrub found mainly in South America, Asia and Africa. The flavor is dependent on the type of bean and how it is roasted.
Condensed MilkSee Evaporated Milk
Confectioner’s GlazeA clear coating that is applied to foods to improve their appearance and protect them.
Corn FlourA flour prepared by grinding corn and removing its water content.
Corn MealAn ingredient made by grinding corn and removing its water content. Its texture is coarser than that of corn flour.
Corn OilOil that is obtained from corn.
Corn SyrupA sweetener made from corn starch. Also known as glucose syrup.
Corn Syrup SolidsA sweetener obtained by removing the water from corn syrup.
CornstarchStarch derived from corn, used as a thickener.
Cottonseed OilOil that is obtained from the seeds of cotton plants.
CranberriesSmall, round red berries grown all around the world. In the United States, they are often picked during the fall months, but can be eaten year round in a variety of forms, such as dried or frozen. Cranberries have a sweet and mildly tart flavor.
Cranberry Juice ConcentrateCranberry juice that has had part of its water removed.
Cream (including Heavy)A liquid ingredient high in milk fat separated from milk.
Cream Of TartarA substance that acts as an acidifier and buffering agent to help stabilize foods. Also known as tartaric acid and potassium bitartrate and is often added in baking to activate baking soda.
Crisp Brown RiceBrown rice that has been heated to create a crisp, airy texture. Adds a crunchy texture to foods.
Crisp RiceRice that has been heated to create a crisp, airy texture. Adds a crunchy texture to foods.
Crystallized GingerGinger that has been cooked and coated with sugar.
Cultured DextroseA food additive prepared through the fermentation of milk or sugar that helps inhibit the growth of bacteria and mold in food.
CyanocobalaminSee Vitamin B12
D-Calcium PantothenateSee Vitamin B5
Dark ChocolateChocolate products that contain higher amounts of chocolate liquor or cocoa solids (not cocoa butter) than milk chocolate. The amount of chocolate ingredients required to call a product "dark chocolate" varies among countries. Dark chocolate typically contains less sugar and has a more bitter taste than milk chocolate.
Defatted PeanutsPeanuts that have had some or all of their fat removed.
Deionized Apple Juice ConcentrateApple juice that has gone through deionization and has had most of its water, flavor, and color removed. Used as a sweetener.
DextrinA powder obtained from starch (often corn starch) used to thicken foods.
DextroseA simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.
Dicalcium PhosphateA calcium compound used to fortify foods.
DiglyceridesComposed of two glycerol molecules and a fatty acid. Used as an emulsifier to prevent ingredients from separating.
Distilled MonoglyceridesSee Monoglycerides
Dried BlueberriesBlueberries which have had most of their water removed.
Dried CranberriesCranberries which have had most of their water removed.
Dried FruitFruit that has had most of its water removed.
Dutched CocoaCocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also can be labeled as Cocoa Processed With Alkali.
Edible Vegetable MonoglyceridesSee Monoglycerides
Egg WhitesThe egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.
EggsChicken eggs are the most common type of eggs that humans eat. The egg is composed of the egg white and the egg yolk. Eggs contain protein, vitamins, minerals, fat, and cholesterol.
Elderberry ExtractA natural flavor obtained from the berry of the elder bush.
Elderberry Juice ConcentrateElderberry juice which has had some of its water removed.
EmulsifierA type of food additive that helps prevent the separation of ingredients, particularly mixtures of oil or fats and water.
Enriched Wheat FlourA flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.
ErythritolA reduced-calorie sugar alcohol that is about 70% as sweet as sugar. Often used in sugar-free foods to replace sugar.
Ethyl VanillinAn artificial flavor that provides strong vanilla flavor.
Evaporated Cane JuiceThe concentrated juice from sugarcane in crystallized form.
Evaporated MilkMilk that has had about 60% of its water evaporated (removed).
FD&C (Color/Colour Name)Artificial colors that have been approved by the U.S. Food and Drug Administration (U.S. FDA) to be used in foods, drugs and cosmetics (FD&C).
Ferric OrthophosphateAn iron compound used to enrich food.
Ferrous SulfateA compound added to foods to provide iron, which is needed by the body to produce red blood cells
FigA soft and sweet fruit native to the Middle East and Asia. The fruit is often dark brown on the outside and red on the inside with a lot of seeds, and it can be eaten either fresh or dried.
FlavonoidsA group of compounds found naturally in plants and plant-based foods such as blueberries, black tea and cocoa products such as cocoa and chocolate products.
Flavor (Flavour)An ingredient added to enhance the taste of food and beverages.
FlourA powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.
Folate (Folic Acid)A B vitamin needed for cell growth and reproduction. Also known as folic acid and Vitamin B9.
FondantA thick mixture of sugar, water, and sometimes flavors and colors. Used to make candy and icing.
Fractionated Vegetable OilOil that has been separated into different fat components, such as separation of a fat into solid and liquid components.
FructoseA simple sugar that occurs naturally in fruit and honey. Used to sweeten foods and beverages.
Fruit JuiceA liquid naturally present in fruits and vegetables. Obtained by squeezing and crushing the fruit.
Fruit Juice ConcentrateFruit juice that has had most of its water removed.
Fruit PowderA powder formed from the drying and grinding of fruit.
Fruit PureeGround fruit that contains fruit pulp and is thicker than juice.
Fruit Puree ConcentrateFruit puree that has had some of its water removed.
Fumaric AcidA food additive that is used to regulate acid content of food. Often used to replace cream of tartar or citric acid.
Gelatin Or K-GelatinA protein of animal origin used to thicken and stabilize foods. Gelatin labeled as "K-gelatin" is certified Kosher.
Gellan GumA polysaccharide used as a gelling agent in products such as gummy candies or used to keep ingredients suspended in the product.
GingerA spice from the stem of the plant Zingiber with a slightly hot taste.
GlucoseA simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as dextrose.
GlutenA natural protein found in wheat, barley, rye and sometimes oats, which helps give elasticity to dough and provide a chewy texture.
Glycerin (Glycerine)A food additive made from various vegetable oils. Also known as glycerol.
GlycerolA food additive made from various vegetable oils. Used to help keep food moist and fresh longer.
Glyceryl MonostearateA specific monoglyceride, which is composed of one glycerol molecule and one fatty acid.
Goji Berry Juice ConcentrateGoji berry juice that has had part of its water removed.
Graham CrackersSlightly sweetened crackers made from whole wheat flour.
Graham FlourA type of wheat flour.
GranolaA cereal, usually made by combining rolled oats, a sweetener like honey, and sometimes dried fruit, nuts and chocolate.
Grape Juice ConcentrateGrape juice that has had part of its water removed.
Greek Yogurt Flavored CoatingA confectionery coating that contains Greek yogurt flavor.
Greek Yogurt PowderA powder made by removing the water from Greek yogurt (milk).
Green Tea (includes Powder and Solids)A tea made from the leaves of the Camellia sinensis plant, with a pale to very light green color and bitter flavor.
Guar GumA gum obtained from the seeds of a pea plant grown in India. Used as a thickener in food. Also known as Jaguar Gum.
Gum AcaciaSee Gum Arabic
Gum ArabicA gum obtained from the Acacia Tree. Used as a thickener in food. Also known as acacia gum.
Gum BaseThe non-nutritive, non-digestible portion of chewing gum that consists of insoluble ingredients that remain after chewing.
Gum TragacanthA gum obtained from various Middle Eastern legumes. Used to thicken foods.
HazelnutsSmall, brown nuts found in various countries around the world. Hazelnuts can be eaten in many different ways, such as roasted, salted or plain.
High Fructose Corn Syrup (HFCS)A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.
High Maltose Corn SyrupA type of corn syrup in which a large percentage of the carbohydrates present are maltose and which contains little to no fructose.
High Oleic Sunflower OilSunflower oil that has an increased amount of monounsaturated fatty acids, particularly oleic fatty acid.
HoneyA sweet, sticky fluid made by honey bees that has a comparable sweetness to table sugar.
Hydrogenated Starch HydrolysateA mixture of sugar alcohols used as reduced-calorie sweetener and a humectant, a way to keep foods moist.
Hydrogenated Vegetable OilOils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.
Hydrolyzed Corn ProteinThe protein obtained from the breakdown of corn into its component amino acids.
Hydrolyzed Milk ProteinThe protein obtained from the breakdown of milk into its component amino acids.
Hydrolyzed Soy ProteinSoy protein that has been broken down into its component amino acids, often used to improve food texture and enhance flavor.
Hydrolyzed Whey SyrupA natural sweetener obtained from the breakdown of milk sugar (lactose) into its basic components: glucose and galactose.
Hydroxylated LecithinSee Lecithin
InulinCommonly known as chicory root fiber, it can be added to foods as a source of fiber or as a partial replacement for sugar or fat.
Invert SugarA mixture of glucose and fructose that is sweeter than sugar, more soluble and doesn't crystallize as quickly.
Invert SyrupA sweetener produced by dissolving sugar in water followed by hydrolyzation.
InvertaseAn enzyme that breaks down sucrose into its basic components: glucose and fructose (which creates invert sugar).
Iodized SaltSodium chloride (salt) with added potassium iodine.
IsomaltA reduced calorie sugar alcohol used to replace sugar and provide sweetness in foods.
JalapeñoA type of chili pepper with a spicy flavor.
Kona CoffeeSee Coffee
LactaseAn enzyme that breaks down lactose, a milk sugar, into its basic components: glucose and galactose.
Lactic AcidAn organic acid naturally present in milk and is added to foods to adjust the acidity.
LactitolA reduced-calorie sugar alcohol derived from lactose and used to replace sugar in almost any application to provide sweetness.
LactoseThe natural sugar present in milk, also known as milk sugar.
Lactylated MonoglyceridesSee Monoglycerides
Lavender EssenceAn essential oil of the lavender flower, pressed out of the flowers when they are seed bearing. Used to add a slight floral flavor.
LecithinA substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
LemonA small, often yellow citrus fruit, with a tart, sour flavor.
Lemon ExtractA natural flavor obtained from lemons.
Lemon Juice ConcentrateA liquid naturally present in lemons. Obtained by squeezing and crushing the fruit.
Lemon OilOil obtained from the lemon peel. Used as a flavor.
Lemon PureeCrushed, ground lemons that contains lemon pulp and is thicker than juice.
Licorice ExtractA natural flavor obtained from the root of the licorice plant Glycyrrhyiza glabra.
Lime Juice ConcentrateLime juice that has had part of its water removed.
Lime Juice PowderA powder formed from the drying of lime juice.
Lime OilOil obtained from the lime peel. Used as a flavor.
LimoneneA flavor obtained from lemon peels and other citrus fruits.
Liquid GlucoseSee Liquid Sugar
Liquid SugarSugar that has been dissolved in water. Used to sweeten foods.
Locust Bean GumA gum obtained from the carob tree. Often used as a thickening or gelling agent.
Macadamia NutsSmall, round nuts native to Australia and also grown in Hawaii. Macadamia nuts can be eaten in many different ways, such as roasted, salted or plain.
MagnesiumA mineral found in plant and animal foods that is involved in muscle contraction and bone formation.
Magnesium OxideA magnesium compound used to fortify food. It can also be used to prevent caking of ingredients.
Magnesium PhosphateA magnesium compound that acts as an emulsifier to keep ingredients from separating.
Magnesium StearateA form of magnesium, often derived from animal sources, which acts as a lubricant when making tablets and capsules.
Magnesium Sulfate (Sulphate)Commonly known as Epsom Salt, a magnesium compound used to fortify foods. It can also be used to enhance flavor or to increase the firmness of a food.
Malic AcidAn ingredient naturally occurring in apples that has a smooth, tart taste. Used to enhance the flavor of food.
MaltGerminated and dried cereal grains such as barley.
Malt ExtractA sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.
Malt SyrupSyrup made from cooked barley. Used as a sweetener and flavoring.
Malted BarleySee Barley Malt
Malted Barley FlourA flour prepared by grinding barley and removing the water. It contains high levels of soluble fiber.
Malted MilkA powder to flavor beverages, usually milk, made up of malted barley, wheat flour, and milk powder.
MaltitolA reduced-calorie sugar alcohol. Used to replace sugar in foods and provide sweetness.
MaltodextrinA carbohydrate obtained by breaking down starch, typically corn starch. Used to improve texture and flavor of food.
MaltoseA natural sweetener composed of two glucose molecules.
ManganeseA mineral found mainly in seafood and nuts involved in fat and carbohydrate metabolism.
Manganese GluconateA manganese compound used to fortify foods.
Mango Juice ConcentrateMango juice that has had part of its water removed.
Mango Puree ConcentrateCrushed mango fruit which has had some of the water removed.
Mangosteen Puree ConcentrateCrushed fruit of the mangosteen tree, a tropical evergreen tree, which has had some of its water removed.
MannitolA reduced-calorie sugar alcohol used to replace sugar and provide sweetness.
MarshmallowA soft, white, sweet food made of sugar and eggs or gelatin.
Marshmallow CremeA sweet, marshmallow-like spread.
Medium Chain TriglyceridesSee Triglycerides
MilkA white, fluid beverage produced typically from dairy cattle. A source of nutrients, including protein, and calcium.
Milk ChocolateA food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.
Milk FatThe fat that occurs naturally in milk. Also referred to as butter fat.
Milk IngredientsThe different components of milk fat and milk solids that have not been altered in processing, including: butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, and skim milk.
Milk Powder (Skim, Whole)The powdered form of milk which provides food with flavor and enhances nutritional value. Milk powder can also help prevent ingredients from separating. Also known as milk solids, nonfat dry milk, or whole milk powder.
Milk Protein ConcentrateA dry milk product that contains about 40-90% protein. Used to increase the protein content of foods; it can also make products more heat stable, act as an emulsifier, increase the thickness, and aid in whipping and foaming.
Milk Protein IsolateA dry milk product that contains at least 90% protein. Used to increase the protein content of food.
Mineral OilAn oil approved by the U.S. FDA to help provide a protective coating for candy.
Mint OilOil that is obtained from the leaves of mint plants.
Mixed TocopherolsA family of compounds that act as antioxidants and can be added to foods to help preserve freshness.
Modified CelluloseA complex carbohydrate that keeps ingredients from sticking together.
Modified CornstarchStarch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.
Modified Milk IngredientsThe different components of milk fat and milk solids that have been altered in processing, including: calcium-reduced skim milk, casein, casinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, and whey cream.
Modified Potato StarchStarch derived from potatoes that has been modified with a permitted starch-modifying agent. Used as a thickener.
Modified Vegetable OilsA term used on foods sold in Canada which contain a vegetable oil which has been modified by complete or partial removal of a fatty acid.
MolassesA sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.
Monk Fruit ExtractA natural, no calorie sweetener extracted from monk fruit, a plant native to southern China and northern Thailand. Monk fruit extract is 300 times sweeter than sugar. Also called luo han guo.
Monocalcium PhosphateA compound found in baking powder. It serves as a leavening agent to help baked goods rise.
MonoglyceridesComposed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
Monosodium Glutamate (MSG)A food additive that occurs naturally from the breakdown of proteins. Used to enhance the flavor of foods.
Natural Colors (U.S.)Many consumers consider natural colors to be colors that are obtained from plants or other natural sources. However, U.S. FDA does not define natural colors and considers any color added to a food to be artificial color, regardless of the source of the color.
Natural Colours (Canada)Colors that are obtained from plants, minerals or other natural sources.
Natural Flavors (U.S.)Flavors derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products of these.
Natural Flavours (Canada)Flavors that contain no artificial or synthetic products and are only minimally processed.
NeotameA no-calorie sweetener that is 7,000 to 13,000 times sweeter than sugar. Because it is so sweet, only very small amounts are used.
NiacinSee Vitamin B3
NiacinamideSee Vitamin B3
Nonfat Milk (Skim Milk)Milk from which the fat has been removed. Also known as skim milk.
Nonfat Milk SolidsMilk from which the fat and water has been removed.
NougatThere are two types of nougat: soft and traditional. Soft nougat is a type of candy that may contain cocoa, milk powder, powdered sugar, fat and egg whites. Traditional nougat is a type of candy usually made from sugar or honey, roasted nuts, egg whites, and sometimes candied fruit. Traditional nougat can either be chewy or hard.
NutmegA seed from the nutmeg tree used to enhance flavor of food.
Nutmeg OilOil obtained from nutmeg used as a flavor.
OatsA type of cereal grain often eaten as oatmeal and rolled oats.
OligosaccharidesComponents of fiber, found naturally in chicory and other plants. Composed of short chains of sugar molecules.
Olive OilAn oil produced by pressing whole olives.
Orange Juice ConcentrateOrange juice that has had part of its water removed.
Orange Juice PowderA powder formed from the drying of orange juice.
Orange PureeCrushed, ground oranges that contain orange pulp and is thicker than juice.
OrganicProducts that have been produced under the guidelines set by the Organic Foods Production Act and regulated by the U.S. Department of Agriculture (USDA) or similar regulatory authorities in other countries. Production of organic foods use farming practices that avoid most synthetic materials, such as herbicides, pesticides, and man-made fertilizers.
Palm Kernel OilOil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.
Palm OilOil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.
PaprikaDried chili peppers ground into a powder.
Partially Defatted PeanutsPeanuts which have had some of their oil removed.
Partially Hydrogenated Oil (Coconut, Cottonseed, Palm, Palm Kernel, Soybean, Sunflower)Oils that have had some of their double bonds replaced with hydrogen to obtain a more solid fat that is not as susceptible to spoiling.
Passion Fruit Juice ConcentratePassion fruit juice that has had part of its water removed.
Pea ProteinA type of vegetarian protein derived from peas.
Peach Juice ConcentratePeach juice that has had part of its water removed.
Peanut ButterA spreadable food made by grinding roasted peanuts.
Peanut OilOil that is obtained from peanuts.
Peanut Oil ExtractThe essence or concentrate that is extracted from peanut oil.
PeanutsSmall legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
Pear Juice ConcentratePear juice that has had part of its water removed.
PecansSmall, brown nuts native to South and Central North America. Pecans can be eaten in many different ways, such as roasted, salted or plain.
PectinA natural ingredient found in lemon and orange rinds and often in ripe fruits. Pectin is a source of soluble fiber and it is often used as a thickener and stabilizer for jams, jellies and other foods.
Peppermint OilOil obtained from the peppermint plant. Used as a flavor.
PGPR (Polyglycerol Polyricinoleate)An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate.
PhenylalanineAn essential amino acid found in various proteins. People with a rare hereditary disease called phenylketonuria are unable to break down phenylalanine and are generally advised not to consume products that contain it.
Pineapple Juice ConcentratePineapple juice that has had part of its water removed.
Pineapple Juice PowderA powder formed from the drying of pineapple juice.
Plum Juice ConcentratePlum juice that has had part of its water removed.
PolydextroseA reduced-calorie carbohydrate often used as a bulking agent and humectant to help products remain moist.
PolyolsSee Sugar Alcohols
Polysorbate 20, 60, Or 80An artificial ingredient composed of saturated fatty acids and sugar alcohols. Used as an emulsifier, wetting agent and dispersing agent to improve the texture of food.
Pomegranate JuiceA liquid naturally present in pomegranates. Obtained by squeezing and crushing the fruit.
Pomegranate Juice ConcentratePomegranate juice that has had part of its water removed.
PopcornCorn kernels that burst open when they are heated.
Potassium CarbonateA potassium compound used as an alkali and stabilizer.
Potassium ChlorideA potassium compound used to enhance the flavor of food, replace sodium in low-sodium foods, or thicken foods.
Potassium LactateA potassium compound derived from milk sugar. Used as an antioxidant, emulsifier, humectant to help keep foods moist, or to adjust the acidity of a food.
Potassium MetabisulfiteA potassium compound used as an antioxidant to protect food.
Potassium SorbateA potassium compound used as preservative to keep food fresh longer.
Potato FlourA flour prepared by grinding potatoes and removing the water and fiber content.
Potato StarchStarch derived from potatoes often used as a thickener.
PretzelsA baked bread product, originating from Europe, which may have a knot-like shape. They are often flavored with salt, but can also be glazed with sugar or other flavors.
Propyl GallateA food additive used as an antioxidant to protect food.
Propylene GlycolA food additive used as an emulsifying agent to keep ingredients from separating.
Prune Juice ConcentratePrune juice that has had part of its water removed.
Pumpkin SeedsThe edible seed of a pumpkin, often shelled and roasted.
Purple Carrot JuiceJuice from carrots which are dark purple in color. Purple carrot juice is often used to color food products.
Purple Sweet Potato ExtractAn extract from sweet potatoes which are purple; often used to color food products.
PyridoxineSee Vitamin B6
Pyridoxine HydrochlorideSee Vitamin B6
RaisinsGrapes that have been dried.
Rapeseed OilOil from the seeds of rapeseed (Brassica napus) plants. It is one of the major sources of vegetable oil in the world. Canola oil comes from a subgroup of rapeseed.
RaspberriesSoft, red berries grown all around the world. In the United States, they are often picked during the summer months, but can be eaten year round in a variety of forms, such as dried or frozen. Raspberries have a sweet flavor and provide fiber and different vitamins and minerals.
Raspberry Juice ConcentrateRaspberry juice that has had part of its water removed.
Raspberry PowderA powder formed from the drying of raspberries.
Raspberry PureeCrushed, ground raspberries that contains raspberry pulp and is thicker than juice.
Raspberry Puree ConcentrateCrushed raspberries which have had some of their water removed.
Reb A (Natural Stevia Leaf Sweetener)A natural reduced calorie sweetener extracted from the leaves of the stevia plant. Reb A is 40 to 300 times sweeter than sugar. Also known as rebaudioside A.
Red 3An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food a pink shade color. Also known as Erythrosine.
Red 40An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food a red color. Also known as Allura Red.
Red 40 LakeAn artificial red color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics.
Red Grape Juice ConcentrateRed grape juice which has had part of its water removed.
Reduced IronA type of the essential mineral, iron, found in animal products and dark leafy greens, involved in oxygen transfer by red blood cells. Used to fortify cereal and grain products.
Reduced Minerals WheyWhey that has had much of its mineral content removed.
Refined OilEdible oils that have had any impurities and foreign material removed.
Refined Palm Kernel OilPalm kernel oil that has been further processed to remove any impurities and foreign material to result in an white to yellowish oil with a neutral taste.
Resinous GlazeA glaze derived from food grade shellac that is applied to foods to improve their appearance and protect them. Also can be called confectioners glaze.
RiboflavinSee Vitamin B2
RiceA cereal grain grown around the world. There are different kinds of rice, including white, brown, black, red, and purple, each with specific nutrient qualities. Rice is often enriched with vitamins and minerals to replace nutrients removed during processing.
Rice Bran ExtractThe oil extracted from the husk of the rice.
Rice FlourA flour prepared by grinding rice and removing its water content.
Rice LecithinA substance found in the oil component of rice that acts as an emulsifier, to prevent ingredients from separating. Other common sources of lecithin include soy (soya),sunflower, and eggs.
Rice MaltodextrinA food additive obtained from rice and used to thicken foods.
Rice ProteinA type of vegetarian protein derived from rice often used to increase protein content in foods.
Rice StarchStarch derived from rice. Used as a thickener.
Rice SyrupA sweetener made from cooked rice. Also known as brown rice syrup and rice malt.
Rice Syrup SolidsRice syrup that has had most of its water removed to provide a sweeter taste.
Rose HipsFruit of a rose with a mildly tart flavor.
SaccharinA no-calorie sweetener that is 500 times sweeter than sugar. Because it is so sweet, only very small amounts are used.
Safflower OilOil that is obtained from the seeds of the safflower plant.
SaltA natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
Sea SaltSalt obtained from the evaporation of seawater.
Semi-Sweet ChocolateA blend of chocolate liquor with cocoa butter, sugar, flavor such as vanilla or other ingredients, and sometimes an emulsifier, such as lecithin. In the U.S., semi-sweet chocolate is required to contain a minimum of 35% chocolate liquor. Also known as bittersweet chocolate.
Sesame Seed OilOil that is obtained by pressing sesame seeds.
Sesame SeedsVery small, oval seeds obtained from the tree Sesanum. Sesame seeds add a slight nutty flavor to foods.
Shea OilOil that is obtained from shea-nuts which are seeds from the shea tree.
Silicon DioxideA food additive used to prevent lumps from forming in an ingredient.
Skim (Nonfat) Milk PowderSee Milk Powder
Skim MilkMilk from which the fat has been removed. Also known as nonfat milk.
Sodium Acid PyrophosphateA compound found in some baking powders. Used to help baked goods rise, and to maintain the color of certain foods, such as dried fruit. Can also be used to regulate the acidity of a food.
Sodium Acid SulfateA food additive that helps maintain color of certain foods, adjust the acidity, or act as a preservative to increase a product's shelf life. Also known as sodium bisulfate.
Sodium AlginateA natural gum obtained from various types of seaweed that acts as a stabilizer in food and helps improve its texture.
Sodium Aluminum PhosphateA compound found in some baking powders to help baked goods rise.
Sodium AscorbateSee Vitamin C
Sodium BenzoateA food additive that helps preserve food and increase a product's shelf life. It can also be found naturally at low levels in various fruits, such as cranberries, apples, and prunes.
Sodium BicarbonateSodium Bicarbonate, also known as baking soda, is a fine powder that has a slight salty and alkaline taste. Often used in baking to help baked goods rise.
Sodium CarbonateA food additive that helps balance the level of acidity in food and also improve texture.
Sodium CarboxymethylcelluloseA food additive that has a variety of uses, including a bulking agent, emulsifier, gelling or thickener, and a glazing agent.
Sodium CaseinateA more soluble form of casein, the primary naturally occurring protein in cow's milk.
Sodium ChlorideThe chemical name for table salt.
Sodium CitrateSee Citric Acid
Sodium HydroxideA food additive used to adjust the acidity of a food. Sodium hydroxide can be used in the processing of cocoa to make cocoa processed with alkali.
Sodium LactateA food additive that acts as a preservative to increase a product's shelf life and to help control the acid level in food.
Sodium MetabisulfiteA food additive used as a preservative to help food stay fresh longer.
Sodium PhosphateA food additive that helps baked goods rise and also helps control the acidity level of processed foods.
Sorbic AcidA food additive that acts as a preservative to prevent the growth of bacteria and mold.
Sorbitan MonostearateAn ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.
Sorbitan TristearateAn ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.
SorbitolA reduced-calorie sugar alcohol derived from corn, and also found naturally in fruits like apples and pears. Sorbitol has about half the sweetness of sugar and is used to replace sugar, or as a humectant in foods to help preserve the moisture.
Soy (Soya) LecithinA substance found in the oil component of soybeans that acts as an emulsifier, to prevent ingredients from separating.
Soy CrispsPuffed soy protein used to enhance the texture of food and increase protein content.
Soy FlourFlour made from defatted soybeans. Adds texture and flavor to foods.
Soy NutsBoiled, drained and roasted soybeans that can increase the protein and fiber content in food.
Soy ProteinA high quality protein obtained from soybeans used to increase the protein content of food. Sometimes also used as a whipping agent to create a more stable foam, such as egg white foam.
Soy Protein IsolateA concentrated form of soy protein that contains at least 90% protein. Used to increase protein content in food.
Soybean OilOil that is obtained from soybeans.
SoybeansAn edible legume. Often used to increase protein content of foods and the natural source of some vegetable oil.
Spearmint OilOil obtained from the spearmint plant. Used as a flavoring agent.
SpicesDried seed, fruit, root, bark or vegetables used primarily for flavor. Common spices include cinnamon, mustard, cloves, ginger, curry, etc.
StarchThe most common type of carbohydrate derived from various foods such as wheat, corn, rice, and potatoes.
Steviol GlycosidesThe compounds found in the stevia plant leaf which are responsible for its sweetness.
Strawberry Juice ConcentrateStrawberry juice that has had part of its water removed.
Strawberry Puree ConcentrateCrushed strawberries which have had some of their water removed.
SucraloseA no-calorie artificial sweetener about 300 to 1000 times as sweet as sugar and is also sold under the brand name Splenda©. Because it is so sweet, only very small amounts are used.
SucroseTable sugar. Composed of equal parts glucose and fructose and typically obtained commercially from sugar beets and sugar cane.
SugarThe term "sugar" can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (i.e. lactose, glucose, fructose, galactose, sucrose, etc.).
Sugar AlcoholUsed widely in the food industry to replace sugar in reduced-sugar and sugar-free foods. Also known as polyols, they include erythritol, hydrogenated starch hydrolysate, lactitol, mannitol, maltitol, sorbitol, and xylitol. They are only partially metabolized, thus they provide less calories than sugar.
Sulfites (Sulphites)A group of food additives, which include: sulfur dioxide, sodium sulfite, potassium bisulfite, sodium bisulfite, potassium metabisulfite and sodium metabisulfite. They serve as preservatives and antioxidants to increase a product's shelf life. Also known as sulfiting agents.
Sulfur DioxideA specific type of sulfites. Sulfites serve as preservatives and antioxidants to increase a product's shelf life. Also known as sulfiting agents.
Sunflower LecithinA substance found in the oil component of sunflower seeds that acts as an emulsifier, to prevent ingredients from separating.
Sunflower OilOil that is obtained from sunflower seeds.
Sunflower Seed ButterA paste produced from sunflower seeds. Used to enhance the flavor of food. Also known as sunflower butter or sunbutter.
Sweet Cherry Juice ConcentrateSweet cherry juice that has had part of its water removed.
Sweet ChocolateA chocolate prepared by mixing chocolate liquor with a sweetener, such as sugar. The U.S. Food and Drug Administration (U.S. FDA) requires sweet chocolate to contain between 15-35% chocolate liquor.
Sweetened Condensed MilkA combination of sugar and milk from which water has been removed.
Tapioca DextrinA powder derived from tapioca starch from the cassava root often used to thicken foods.
Tapioca FlourFlour obtained from grinding the root of the cassava plant and removing its water content.
Tapioca MaltodextrinStarch derived from tapioca. Used to stabilize ingredients in food products and add bulk to food.
Tapioca SyrupA sweetener made from the starch in the root of cassava plants, which are shrubs grown in tropical and subtropical regions.
Tartaric AcidAn organic acid that is the source for cream of tartar and is sometimes combined with baking soda to act as a leavening agent in recipes.
TartrazineSee Yellow 5
TBHQA food additive used as an antioxidant and stabilizer in food products. Also known as tert-Butylhydroquinone.
Tetrasodium PyrophosphateA compound found in some baking powders. Used to help baked goods rise, and to maintain the color of certain foods, such as dried fruit. Can also be used to regulate the acidity of a food.
Thiamine MononitrateSee Vitamin B1
Titanium DioxideAn artificial color used in foods, drugs and cosmetics. Approved by the U.S. Food and Drug Administration (U.S. FDA).
Toasted CoconutCoconut that is toasted.
Toasted Soya PiecesToasted pieces of soybeans, a high protein bean, used to increase the protein content of food.
TocopherolsA family of compounds that act as antioxidants and can be added to foods to help preserve freshness.
Tricalcium PhosphateA food additive used to improve the texture of salt and used as a bleaching agent for flour to make it appear whiter. Can also be used to increase the calcium content.
TriglyceridesComposed of one glycerol molecule and three fatty acids. Used to enhance the flavor of food.
Trisodium CitrateA food additive used as a preservative to increase a product's shelf life. Also known as Sodium Citrate.
TumericA spice derived from a tropical plant (Curcuma longa) grown in India.
Unsweetened ChocolateLiquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
VanillaAn ingredient made from vanilla beans. Used to add and enhance flavor.
Vanilla BeansThe seed pod of the vanilla orchid.
Vanilla ExtractA natural flavor obtained from vanilla beans.
VanillinAn ingredient obtained from plant-derived materials. Provides a vanilla flavor to foods.
Vegetable FatVegetable oils that are solid at room temperature.
Vegetable Juice (Color/Colour)See Natural Colours
Vegetable OilOils that are derived from plants such as soybean, sunflower and safflower.
VinegarA sour flavored liquid obtained through the fermentation of alcoholic liquids such as wine or cider. Used to enhance the flavor of food. Made primarily of water and acetic acid. No alcohol remains in vinegar.
Vitamin AA fat-soluble vitamin important for growth and development, maintenance of the immune system and good vision.
Vitamin A PalmitateA stable form of Vitamin A, a fat soluble vitamin important for growth and development, maintenance of the immune system and good vision.
Vitamin B1A B vitamin found in grain foods, beans, nuts and meat, involved in metabolizing carbohydrates. Also known as thiamine/thiamin.
Vitamin B12A B vitamin found in animal products and green leafy vegetables, and involved in red blood cell formation. Used to fortify food products. Also known as cyanocobalamin.
Vitamin B2A B vitamin found in dairy, meats, fish, eggs, and almonds, and necessary for the metabolism of fat, protein and carbohydrates. Also known as riboflavin.
Vitamin B3A B vitamin found mainly in fish, poultry and meat products that helps convert carbohydrates in the body into energy. Also known as niacin or niacinamide.
Vitamin B5A B vitamin found in many foods like whole grains and necessary for the metabolism of fat, protein, and carbohydrates. Also known as pantothenic acid.
Vitamin B6A B vitamin found in meats, whole grains, and vegetables, and required for the metabolism of protein and carbohydrates. Also known as pyridoxine hydrochloride.
Vitamin B7A B vitamin often found in eggs and leafy green vegetables. Also known as biotin.
Vitamin CA water soluble vitamin, often found in citrus fruits and green vegetables. Helps maintain healthy tissues in the body and sometimes acts as an antioxidant. Also known as ascorbic acid, ascorbyl palmitate, or sodium ascorbate.
Vitamin DA fat-soluble vitamin that can be ingested through food or made by the body when exposed to sunlight. It helps with the absorption of vitamins and minerals in the body and is often found in fortified dairy products.
Vitamin D2A form of vitamin D used to fortify foods.
Vitamin D3 (Cholecalciferol)A fat-soluble vitamin needed for normal growth and development, especially of bones and teeth.
Vitamin EA fat-soluble vitamin that is usually found in vegetable oils. It serves as an antioxidant in the body. Also known as alpha-tocopherol.
VitaminsOrganic compounds that are needed for proper development. Because some vitamins cannot be made by the body, they are obtained through the diet.
Waxy Rice StarchStarch obtained from rice that provides a creamy texture and improves the freezing quality of food.
Wheat FlourFlour made from various types of wheat.
Wheat StarchStarch obtained from wheat. Serves as a thickening agent in food.
Wheat SyrupFood syrup obtained by separating the water from wheat starch and converting it into glucose.
WheyThe product remaining after milk has been curdled and strained. A high-quality protein naturally present in milk. Used to increase the protein content of food.
Whey PermeateAn ingredient obtained through the removal of protein from whey. Adds flavor, color and enhances the appearance of food.
Whey Protein ConcentrateWhey that has had much of its non-protein material removed. Typically contains at least 34-80% protein.
Whey Protein IsolateWhey that has had much of its non-protein material removed. Typically contains at least 90% protein.
Whey ProteinsThe proteins present in whey. Used to enhance the protein content of food.
White ChocolateThe food prepared by mixing cocoa butter with a milk ingredient and a sweetener. It may not contain any coloring material.
Whole Graham FlourA type of whole wheat flour.
Whole Grain (Flour, Flakes, Grains)A food that contains all three parts of the grain (bran, germ and endosperm) in the same proportions as the original grain.
Whole Grain Barley FlakesSee Whole Grain
Whole Grain Brown RiceSee Whole Grain
Whole Grain Corn FlourSee Whole Grain
Whole Grain Oat FlourSee Whole Grain
Whole Grain Rice FlourSee Whole Grain
Whole Grain Yellow Corn FlourSee Whole Grain
Whole Milk PowderWhole milk which has been dried to remove essentially all of the water, leaving a powder.
Whole Vanilla BeansThe seed pod of the vanilla orchid; the natural source of vanilla flavor.
Whole Wheat FlourSee Whole Grain
Whole Wheat Graham FlourSee Whole Grain
Whole White Wheat FlourSee Whole Grain
Xanthan GumA gum produced through the fermentation of corn sugar. Used as a thickener and emulsifier in food products.
XylitolA sugar alcohol derived from fruits, vegetables, and hardwoods. Used as a reduced calorie sweetener to replace sugars.
YeastAn ingredient used in the baking industry to help baked goods rise.
Yellow 5An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food a yellow color. Also known as Tartrazine.
Yellow 5 LakeAn artificial yellow color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. Also known as Tartrazine.
Yellow 6An artificial color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. It gives food an orange color. Also known as Sunset Yellow. For more information visit: Link to Food Colors page
Yellow 6 LakeAn artificial orange color approved by the U.S. Food and Drug Administration (U.S. FDA) for use in foods, drugs and cosmetics. Also known as Sunset Yellow.
ZincA mineral necessary for protein synthesis and cell growth in the body.
Zinc GluconateA zinc compound used to fortify foods.
Zinc OxideA zinc compound used to fortify foods.
Zinc SulfateA zinc compound used to fortify foods.
IngredientDescription