Vegetable Shortening

Contains trans fatty acids (depending on processing), high in saturated and omega-6 fatty acids, associated with cardiovascular risk at excessive intake

Soybean oil

PUFA-dominant oil, oxidative instability, high omega-6 content

Hydrogenated Soybean Oil

High in trans-fatty acids if partially hydrogenated, associated with cardiovascular disease risk, PUFA dominant oil with oxidation instability potential

Hydrogenated Cottonseed Oil

High in trans fats if partially hydrogenated, potential allergen, high omega-6 content, oxidative instability in unhydrogenated form, contamination risk with pesticide residues in raw material

Cellulose gum

Minor gastrointestinal discomfort at high intake, potential for mild allergenic reactions in sensitive individuals

Sodium metabisulfite

Irritant, respiratory sensitizer, potential allergen for sulfite-sensitive individuals

Sorbic Acid

Irritation potential on skin and eyes at high concentrations, possible allergic sensitization in some individuals, low acute toxicity

Potassium sorbate

Mild skin and eye irritant, possible contact sensitizer in rare cases

Pasteurized process Monterey Jack and American cheese with peppers

Processed cheese risks including high sodium content, potential presence of emulsifiers and preservatives, possible allergic reactions to peppers, lactose intolerance issues

Color Added

Allergic reactions, hypersensitivity, potential irritant, regulatory restrictions on some synthetic dyes

Natural flavors

Lack of transparency, potential presence of solvents and processing contaminants, ultra-processed nature, possible irritant or sensitizer for some individuals

Modified Food Starch

Processing chemicals possible, allergenic potential if from allergenic source, ultra-processed ingredient

Xanthan Gum

Rare cases of allergic reactions, potential mild gastrointestinal discomfort at high intake

Disodium Inosinate

Irritation potential, sensitization risk in sensitive individuals, may contribute to excessive intake of additives

Disodium Guanylate

May cause sensitivity or headache in high doses, potential to enhance sodium intake

Acetic Acid

Irritant to skin, eyes, and respiratory tract; ingestion in high concentrations causes mucosal irritation

Calcium Disodium EDTA

Potential for mild skin and mucous membrane irritation, ingestion toxicity at high doses

Flour Tortilla

Source of carbohydrates for energy, can provide dietary fiber and some micronutrients when made with enriched flour

Enriched Wheat Flour

Source of energy, provides B vitamins and iron important for metabolic and hematologic functions

Water

Hydration, solvent for ingredients, safe at typical use

Sugar

Provides quick energy, enhances palatability of foods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Leavening

Improves texture in baked goods, allows for aeration and rise

Baking soda

Leavening agent in baking, pH buffering agent, mild abrasive for cleaning

Sodium Acid Pyrophosphate

Maintains natural color stability, acts as a leavening agent, improves texture in food products

Yeast

Fermentation agent, source of B vitamins and proteins, improves texture and flavor in foods

Sorbitan Monostearate

Emulsifier improving texture and stability of formulations

Ascorbic Acid

Antioxidant, improves flour bleaching and dough strength, extends shelf life

Fumaric Acid

Acidity regulator and preservative, enhances flavor stability

Distilled Monoglycerides

Emulsification, improves texture and shelf life in processed foods

Enzymes

Enhance food processing efficiency, improve product digestibility, reduce processing times

Vital Wheat Gluten

Improves dough strength and baking performance, provides protein

Wheat Starch

Provides texture and thickness in food formulations, source of digestible carbohydrates

Calcium Carbonate

Calcium source for bone health, antacid properties

Cellulose

Dietary fiber, supports digestive health

Corn starch

Thickening agent, stabilizer in food formulations

Dicalcium Phosphate

Prevents clumping in powdered products, source of essential minerals calcium and phosphorus

Tocopherols

Antioxidant activity, protects polyunsaturated fats from oxidation, preserves product stability

Citric acid

Preservative, pH adjuster, enhances flavor, prevents microbial growth

Calcium Propionate

Prevents mold and bacterial growth in flour and baked goods, extends shelf life

Molasses

Contains minerals such as iron, calcium, potassium, and magnesium; provides energy

Cheddar Cheese

Source of calcium, protein, and vitamins B2 and B12

Mozzarella Cheese

Source of high-quality protein, calcium, vitamins (B12, A), supports bone health

Parmesan Cheese

Source of protein, calcium, and vitamins, provides flavor enhancement

Low-Moisture Part-Skim Mozzarella Cheese

Source of protein, calcium, and other essential nutrients

Cheddar Cheese

Source of calcium, protein, and vitamins B2 and B12

Cultured Milk

Source of probiotics, supports gut health, provides vitamins and minerals

Cultured Part-Skim Milk

Source of protein, calcium, contains beneficial probiotics, may support gut health

Cream

Source of fat-soluble vitamins, adds texture and flavor in foods

Sodium citrate

Effective water softener, biodegradable, improves cleaning efficiency by chelating metals, environmentally friendly

Jalapeño Peppers

Culinary flavoring agent, source of capsaicin with potential metabolism modulation, contains vitamins and antioxidants

Sodium Phosphate

Improves texture and moisture retention in foods, acts as leavening and pH regulator

Lactic Acid

pH regulator, mild exfoliant, preserves freshness, improves texture in foods and cosmetics

Annatto Extract

Used as a natural food coloring additive, antioxidant properties documented

Paprika Extract

Natural coloring agent, contains carotenoids with antioxidant properties

Anticaking Agents

Potato Starch

Anti-caking agent, thickener, binder

Cornstarch

Thickening agent, stabilizer

Powdered Cellulose

Prevents caking, improves texture and flow in powdered products

Creamy Jalapeno Sauce

Adds flavor and creaminess, enhances sensory experience of food

Vinegar

Food preservation, flavor enhancement, potential antimicrobial properties

Buttermilk

Source of protein, calcium, probiotics, supports digestive health

Spices

Flavor enhancement, potential antimicrobial properties, antioxidant compounds

Organic Cage-free Egg Yolks

Rich in choline, source of lutein and zeaxanthin, high-quality protein, vitamins A D E K, supports eye and brain health

Dextrose

Provides quick energy source, supports glycogen replenishment

Chili Powder

Provides flavor, contains capsaicin which may have analgesic and metabolic effects at dietary levels

Onion powder

Flavor enhancer

Paprika

Natural colorant, provides flavor, contains antioxidants such as carotenoids

Organic Minced Onion

Antioxidant properties, support heart health, anti-inflammatory effects

Garlic powder

Flavor enhancement, antimicrobial properties, contains sulfur compounds with antioxidant activity

Cocoa powder

Contains polyphenols with antioxidant properties, contributes to flavor and color in foods

Glucono-Delta-Lactone

Used to control acidity, improve texture in foods, and act as a slow-release acidulant

Sodium Benzoate

Prevents microbial spoilage, extends shelf life of acidic food and beverage products

Propylene Glycol Alginate

Emulsifier, stabilizer, thickener in food and beverages