Textured Vegetable Protein
14K F
Sodium Silicoaluminate
9.6K C-
Preservatives
12K C
Monk Fruit Sweetener
7.8K A-
Methylparaben
4.1K D
Rosemary Extract
2.6K A-
Carboxymethylcellulose
5.6K D+
PGPR
18K C-
Partially Hydrogenated Oils
11K F
Yellow 5 Lake
3.8K D-
Cellulose Gum
5.4K B-
Polysorbate 60
12K D
Natural Flavors
13K C
Sodium Ferrocyanide
4.8K C
Modified Cellulose
6K C
Annatto
14K B
Phosphoric Acid
8.5K D
Sulfites
5.4K C
Red 40
32K F
Calcium Acetate
1.8K C+
Azodicarbonamide
13K F
Calcium Acid Pyrophosphate
- -
Calcium Sulfate
21K A-
Propylparaben
- -
Hydrogenated Oils
16K F
Ammonium Sulfate
5.6K D
Dipotassium Phosphate
34K C
Artificial Colors
18K F
Brominated Vegetable Oil
11K F
Nitrites
8K D
Better Than Bouillon
7.1K C
Natural Preservatives
1.6K B-