Textured Vegetable Protein
14K F
Excitotoxins
11K F
Wheat Syrup
4K D
Advantame
4.6K C
Calcium Silicate
11K B-
Vegetable Monoglycerides
2.3K C-
Propyl Gallate
3.6K C-
Modified Cellulose
6.9K C
Glucono Delta-Lactone
16K C+
Triphosphates
4.1K C-
Sodium Stearoyl Lactylate
9.8K C
Hydrolyzed Corn Protein
8.4K C-
Brown HT
- -
Sodium Acid Pyrophosphate
17K C-
Maltitol
7.4K C
Sorbitol
12K B-
Sodium Propionate
4K C
Water Flavoring
5.3K C
Erythritol
16K C+
Monk Fruit Sweetener
8.2K A-
Ammonium Bicarbonate
19K C
Sodium Ferrocyanide
5.7K C
Annatto
15K B
Calcium Hydroxide
3.6K C
Yellow Dye 10
12K C-
Vanillin
19K C-
Hydrolyzed Wheat Gluten
2.3K C-
Tetrasodium Pyrophosphate
28K F
Disodium Guanylate
13K B-
Brominated Vegetable Oil
11K F
Rebaudioside A
12K B
Methylparaben
4.7K D