Hydrolyzed Wheat Gluten
2.4K C-
Modified Cellulose
7K C
Baking Powder
7.1K C+
Monk Fruit Sweetener
8.3K A-
Monosodium Nitrate
2K D
Sodium Silicoaluminate
10K C-
Sodium Ferrocyanide
5.8K C
Microcrystalline Cellulose
32K B-
Malt Flavoring
- -
Natural Bacon Type Flavor
9.4K N
Propionic Acid
2.3K B-
Nisin
3.6K C-
Ethyl Vanillin
2.6K C-
Sodium Hexametaphosphate
49K D
Neotame
11K N
Artificial Flavors
22K F
Sodium Acid Pyrophosphate
17K C-
Sodium Lactate
5.9K C
Disodium Diphosphate
11K D
Monocalcium Phosphate
36K N
Magnesium Stearate
9.2K B-
Castoreum
13K A
Azodicarbonamide
13K F
Tripotassium Phosphate
16K C-
Calcium Sulfate
22K A-
Sodium Tripolyphosphate
21K D
Potassium Lactate
9.6K B-
Gellan Gum
21K N
Mono And Diglycerides Of Fatty Acids
5.6K C-
Processed Sugar
- -
Fumaric Acid
11K N
Caramel Color
21K F