Hydrolyzed Vegetable Protein
8.6K D
Carrageenan
21K F
Isomaltulose
5.7K B
Fumaric Acid
12K N
Calcium Sulfate
23K A-
Calcium Peroxide
6K C-
Red 7 Lake
5.5K D
Blue 1 Dye
30K D
Tagatose
4.4K B
Natural Bacon Type Flavor
9.6K N
Ferric Orthophosphate
6.2K C+
Flavor Enhancers
4K C-
Monoglycerides
8.7K C-
Food Dyes
6.1K D
Yellow 6 Lake
11K F
DATEM
67K D
Better Than Bouillon
8.5K C
Cellulose Powder
16K C
Gum Arabic
15K B
Swerve Sweetener
7.3K B
Polysorbate 20
6.4K F
Sodium Hexametaphosphate
51K D
Carmine
13K N
Soy Lecithin
20K F
Karo Syrup
4.8K D
Pregelatinized Starch
2.5K C
Taco Seasoning
2.3K C
Tetrasodium Glutamate Diacetate
5.3K C+
Carboxymethylcellulose
7K D+
Modified Corn Starch
21K C-
Neotame
11K N
Vanillin
20K C-