Soybean oil

High omega-6 content, oxidative instability, potential for hexane solvent residues from processing

Canola Oil

PUFA-dominant oil, oxidation instability, potential omega-6 excess if consumed in large amounts

Vegetable Shortening (Palm Oil and/or Corn Oil)

High saturated fat (palm oil) and high PUFA (corn oil) each present moderate to high risk, corn oil component associated with high omega-6 and oxidative instability, palm oil linked to saturated fat-related cardiovascular concerns, potential contamination with process-related trans fats if partially hydrogenated

Beef Broth

Possible high sodium content depending on preparation

Flavor

Lack of transparency, possible solvents or additives, ultra-processed

Wheat Gluten

Allergen for individuals with wheat allergy or celiac disease, potential irritant

Guar gum

Possible gastrointestinal discomfort at high intake, minor allergenic potential, processing with vegetable oil may add oxidation risk

Sodium metabisulfite

Irritation and sensitization risk, potential allergen in sensitive individuals, may cause respiratory issues if inhaled in powder form

Enriched with Niacin

Supports energy metabolism, healthy skin, nervous system function

Reduced Iron

Provides bioavailable iron for hemoglobin synthesis and prevention of iron deficiency anemia

Thiamin Mononitrate

Prevents thiamin deficiency, supports carbohydrate metabolism, aids nervous system function

Riboflavin

Supports energy metabolism, antioxidant function, normal vision and skin health

Folic acid

Prevents neural tube defects during pregnancy, supports cell division and growth, aids red blood cell production

Water

Safe solvent, non-toxic, non-irritant, environmentally benign

Bone Broth

Source of collagen, provides amino acids, may support joint health, supplies minerals including calcium and magnesium

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Cultured Pasteurized Milk

Source of calcium, protein, vitamins, and probiotics from fermentation

Enzymes

Enhance processing efficiency, improve product texture and shelf life

Annatto Color

Provides natural coloring without synthetic dyes

Pasteurized Milk

Source of high-quality protein, calcium, vitamin D (if fortified), supports bone health

Cheese Cultures

Facilitates cheese fermentation, improves flavor and texture, may contribute to digestibility

with salt

Citric acid

Acts as an antioxidant and preservative, helps stabilize pH, prevents spoilage

Calcium Chloride

Improves texture and firmness in foods, source of calcium

Vegetable Juice [For Color]

Natural colorant, contains some vegetable-derived nutrients depending on source

Dehydrated Onion

Provides flavor, contains non-nutritive compounds with antioxidant properties

Acetic Acid

Preservative, antimicrobial, flavoring agent

Beef Fat

Provides energy and essential fatty acids, source of fat-soluble vitamins

Spices

Flavor enhancement, antioxidant properties

Yeast

Nutritional source of B vitamins and proteins, fermentative agent in food and beverage production

Sugar

Provides energy as a carbohydrate source

Food Starch

Provides texture modification, thickening, and stability in food products

Ground Jalapeño Chili Pepper

Provides flavor enhancement, contains capsaicin with mild antimicrobial properties

Modified Corn Starch

Improves texture, thickening, stabilizing properties in foods