Sucralose
6K D+
Gum Arabic
15K B
Cultured Dextrose
11K C
Gellan Gum
21K N
Hydrogenated Oils
17K F
Dicalcium Phosphate
16K C
Magnesium Stearate
9.7K B-
Neotame
11K N
PGPR
22K C-
Taurine
17K C
Textured Vegetable Protein
14K F
Lakanto Sweetener
7.4K A-
Green 3 Dye
4K D+
Wheat Syrup
4.2K D
Artificial Smoke Flavoring
3.7K F
Cream Of Tartar
11K B-
Red Dye 27
3.7K D-
Emulsifiers
4K D
Allulose
9.6K B
Blue #2
18K F
Hydrolyzed Vegetable Protein
8.6K D
Better Than Bouillon
8.5K C
Excitotoxins
12K F
Croscarmellose Sodium
11K C
Hydroxypropyl Cellulose
4.4K B-
Carboxymethylcellulose
7K D+
Dough Conditioners
9.2K D
Potassium Acetate
2.4K C+
Preservatives
13K C
Pentasodium Triphosphate
3.8K C-
Sulfites
6.3K C
Hydrogenated Palm Kernel Oil
6.6K F