Hydrolyzed Soy Protein
7.5K C-
Natural Bacon Type Flavor
9.3K N
Phosphoric Acid
9.2K D
DL-Malic Acid
- -
Calcium Sulfate
22K A-
Sodium Silicoaluminate
10K C-
Dicalcium Phosphate
15K C
Carrageenan
21K F
DATEM
64K D
Vegetable Cellulose
7.8K B+
Sodium Sulfite
3.1K C-
Disodium Guanylate
13K B-
Red Dye 1
1.9K F
Red 40
33K F
Meat Glue
5K C-
Natural Food Coloring
- -
Propylparaben
- -
Molasses
- -
Caramel Color
20K F
Rebaudioside A
12K B
Hydrogenated Vegetable Oil
4.2K D
Flavor Enhancers
3.6K C-
Modified Tapioca Starch
7.3K C
Ethyl Vanillin
2.5K C-
Sucralose
5.5K D+
Organic Caramelized Sugar Syrup
2K C-
Karo Syrup
4.1K D
Cream Of Tartar
10K B-
Disodium Diphosphate
11K D
Triphosphates
4K C-
Ferric Orthophosphate
5.4K C+
Blue 1 Dye
28K D