Soybean oil

High omega-6, oxidative instability, hexane extraction processing, potential estrogenic effects from residual phytoestrogens

DATEM

Possible allergenicity, synthetic additive, minimal digestive discomfort in sensitive individuals

Natural flavors

Lack of transparency, potential chemical solvents or processing residues, ultra-processed, no nutritional value

Canola Oil

Omega-6 fatty acid content leading to oxidative instability, potential for minor skin irritation in some individuals

Soybean Lecithin

Hexane solvent extraction residues, potential endocrine disruption due to isoflavones, processing contaminants, allergenicity

Potassium sorbate

Skin irritation, eye irritation, potential allergen in sensitive individuals

Mustard Seed

Irritant and sensitizer risk, potential allergen, may cause skin or mucosal irritation in sensitive individuals

Bacon

Nitrite/nitrate preservatives with potential to form nitrosamines, high sodium content, processing byproducts from smoking, possible carcinogenicity associated with processed meats, irritation potential from spices

Sodium Nitrite

Potential formation of nitrosamines which are carcinogenic, ingestion toxicity at high doses, regulatory restrictions on maximum allowable levels

Ham

High sodium content, potential nitrosamine formation, processed meat carcinogenicity risk, saturated fat

Enriched Flour

Provides energy through carbohydrates, restored micronutrients to address deficiencies

Water

Hydration, solvent for biochemical reactions, essential for life

Yeast

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

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Vital Wheat Gluten

Enhances dough strength and elasticity, improves texture in bread products

Sugar

Provides quick source of energy

Enzymes

Enhance efficiency of biochemical processes, improve food digestibility, reduce processing time and energy use

Ascorbic Acid

Antioxidant properties, prevents oxidation of food components, preserves color and freshness

Mozzarella Cheese

Source of protein, calcium, and other nutrients

Modified Food Starch

Improves texture, stability, and shelf-life of processed foods

Powdered Cellulose

Provides dietary fiber, aids in texture and stability of products, non-caloric bulking agent

Potassium Chloride

Regulates acidity, provides dietary potassium essential for electrolyte balance and muscle function

Tomato Puree

Source of lycopene and dietary antioxidants, contributes flavor and color

Tomato Paste

Source of lycopene antioxidant, provides flavor and color, contains vitamins and minerals

Garlic powder

Flavor enhancement, contains sulfur compounds with antioxidant properties

Tomato Fibers

Provides dietary fiber, may aid digestive health

Olive oil

Rich source of monounsaturated fats, contains antioxidants, supports cardiovascular health

Citric acid

Enhances flavor by providing tartness, preserves food by lowering pH and inhibiting microbial growth

Parmesan Cheese

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

Sodium Benzoate

Effective antimicrobial preservative, extends shelf life, prevents spoilage

Vitamin A Palmitate

Supports vision health, immune function, skin maintenance, and cellular differentiation

Pork

High-quality protein source, provides essential amino acids, B vitamins, and minerals such as iron and zinc

Spices

Flavor enhancement, potential antioxidant properties

Paprika

Flavoring agent, natural coloring

Extractives of Paprika

Natural colorant, antioxidant properties, flavor enhancement

Sodium Erythorbate

Antioxidant preservative, inhibits color changes, extends shelf life

Green Bell Peppers

Red Onions

Source of antioxidants, flavonoids, and dietary fiber, contributes flavor

Pineapple

Source of vitamin C, antioxidants, dietary fiber, supports digestion

Beta carotene

Source of vitamin A activity, antioxidant properties, supports vision and immune system