Name: Wendy's Sandwich
Brand: Wendy's
SKU: 301608
Availability: InStock
Rating: 1 (1 reviews)

Wendy's Sandwich

The Wendy's Company

/100

Processing

Unknown

Sourcing quality

Unknown

Deep frying

Unknown

Transparency

Unknown

What's inside

Soybean oil

Source of essential fatty acids, provides energy

Canola Oil

Source of monounsaturated fats, low in saturated fat, usable for cooking and food preparation

Vegetable Oil (Cottonseed and/or Corn)

Source of essential fatty acids, provides dietary energy

Hydrogenated Soybean Oil

Provides texture and shelf stability in processed foods

High Fructose Corn Syrup

Provides sweetness and enhances flavor

Wheat Gluten

Provides texture and elasticity in food products, source of plant protein

Yellow Corn Flour

Source of carbohydrate and dietary fiber, gluten-free alternative for baking

Calcium Peroxide

Releases oxygen slowly, useful for soil remediation and as a bleaching agent in some formulations

DATEM

Improves dough stability, enhances texture and volume in baked goods, extends shelf life

Diglycerides

None

Natural flavor

None

Corn syrup

Provides sweetness, helps retain moisture and improves texture in foods

Mustard Seed

Flavor enhancer, contains bioactive compounds with antimicrobial properties

Natural flavors

Flavor enhancement

Chicken Breast

High-quality protein source, low in fat, provides essential amino acids

Water

Hydration, solvent for ingredients

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sodium Phosphates

Effective acidity regulator, stabilizes pH in foods

Wheat Flour

Source of carbohydrates, provides structure in baked goods

Bleached Wheat Flour

Improves dough consistency, baking quality, and appearance of baked goods; provides carbohydrate energy source

Rice Flour

Gluten-free starch source, easily digestible, versatile in cooking and baking

Modified Corn Starch

Improves texture, thickening, stabilizing properties in food formulations

Sodium Acid Pyrophosphate

Effective leavening agent improving texture and volume in baked goods

Sodium Bicarbonate

Leavening agent in food, antacid for acid neutralization, cleaning and deodorizing properties

Monocalcium phosphate

Provides calcium and phosphorus, functions as a leavening agent

Sodium Aluminum Phosphate

Effective leavening agent for baked goods, improves texture and volume

Spices

Flavor enhancement, some antioxidant properties, culinary and preservative functions

Garlic powder

Culinary flavoring, contains bioactive sulfur compounds with antioxidant properties

Onion powder

Provides flavor enhancement, contains minor antioxidant compounds

Yeast

Supports fermentation, contributes to flavor and texture in baked goods, source of B vitamins and nutrients

Spice Extractives

Flavor enhancement, natural aroma compounds, potential antioxidant properties depending on spice source

Organic Oleoresin Paprika (Organic Natural Extractives of Paprika)

Natural colorant, flavor enhancer, contains antioxidants such as carotenoids

Natural Extractives of Celery Seed

Antioxidant properties, may help lower blood pressure, anti-inflammatory effects

Dimethylpolysiloxane

Effective foam suppression in food and industrial processes

Malted Barley Flour

Improves dough fermentation and texture, enhances flavor development in baked goods

Niacin

Supports energy metabolism, nervous system function, and skin health

Reduced Iron

Provides dietary iron essential for hemoglobin formation and oxygen transport

Thiamine Mononitrate

Essential vitamin for energy metabolism, supports nerve function, prevents beriberi and Wernicke-Korsakoff syndrome

Riboflavin

Supports energy metabolism, important for normal cellular function and growth

Folic acid

Prevents neural tube defects in pregnancy, supports red blood cell formation, involved in DNA synthesis and repair

Turmeric and Annatto [Colors]

Provide natural color, some antioxidant properties reported at dietary levels

Calcium Propionate

Prevents mold and bacterial growth in foods, extends shelf life

Cultured Wheat Flour

May improve flavor profile and digestibility, contributes to texture in baked goods

Dextrin

Provides soluble fiber, functions as a carbohydrate source, thickening and stabilizing agent

Ascorbic Acid

Antioxidant properties, supports immune function, enhances collagen synthesis, aids in iron absorption

Calcium Iodate

Provides essential iodine, prevents iodine deficiency disorders

Calcium Stearoyl Lactylate

Improves dough strength and gas retention, enhances texture and shelf life of baked goods

Calcium Sulfate

Moisture control, freshness preservation

Distilled Monoglycerides

Emulsification improves texture and stability of food products

Enzymes

Improve food processing efficiency, aid digestion, enhance product quality

Ethoxylated Monoglycerides

Improves food texture, stabilizes emulsions

Monoglycerides

Emulsification, improves texture and shelf life of food products

Sodium Stearoyl Lactylate

Improves dough handling and bread volume, acts as an effective emulsifier, extends shelf life of baked products

Maltodextrin

Provides quick energy source, improves texture and mouthfeel in foods

Organic Whole Grain Corn Masa Flour

Source of dietary fiber, contains calcium from nixtamalization process, gluten-free, organic sourcing reduces pesticide exposure

Ammonium Sulfate

pH adjuster, buffering agent to maintain product stability

Calcium Carbonate

Calcium supplementation for bone health, antacid effect, food additive to improve texture and nutrient content

Tomato

Source of lycopene antioxidant, vitamins C and A, dietary fiber

Lettuce

Low calorie, source of dietary fiber, source of vitamins K and A, source of antioxidants, high water content

Egg Yolks

Source of essential nutrients including choline, vitamins A, D, E, and high-quality protein

Distilled Vinegar

Food preservative, flavor enhancer, antimicrobial properties

Calcium Disodium EDTA

Prevents oxidation by binding metal ions, enhances product stability

Cucumber

Hydration, low calorie, source of antioxidants, provides vitamin K, promotes digestive health

Calcium Chloride

Provides calcium electrolyte, improves food texture, used as preservative and firmness agent

Sodium Benzoate

Antimicrobial preservative, extends product shelf life

Lactic Acid

Exfoliant properties, pH regulator in formulations, improves skin texture, preservative effects in food

Polysorbate 80

Emulsifier, stabilizes mixtures of oil and water in products

Turmeric

Natural antioxidant, culinary flavoring, natural colorant

Tomatoes

Source of vitamin C, potassium, and lycopene antioxidant, supports cardiovascular health

Spirit Vinegar

Antimicrobial properties, food preservation

Sugar

Provides energy as a carbohydrate source

Herb & Spice Extracts

Flavor enhancement, antimicrobial properties, antioxidant content

Spice

Flavor enhancement, potential mild antimicrobial properties

White onion

Antioxidant, anti-inflammatory, antimicrobial, source of vitamins C and B6, supports cardiovascular health, may aid blood sugar regulation

Other info

Packaging

paper

Menu Category

sandwich

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