Flavoring

Potential irritant or sensitizer, may contain undisclosed synthetic chemicals, possible regulatory restrictions on certain flavoring agents

Textured Vegetable Protein [Soy Protein Concentrate]

Hexane residuals, potential endocrine activity due to isoflavones, processing-related contaminants

Hydrolyzed Soy Protein

Possible allergenicity, estrogenic activity, hexane solvent residues from processing, potential contamination, processing intensity

Caramel color

Potential formation of contaminants like 4-MEI linked to carcinogenicity in high doses, regulatory limits on certain class III and IV caramel colors, possible minor irritation

Corn syrup

High glycemic index, excessive consumption associated with insulin resistance and weight gain

Soy Lecithin

Potential allergen (soy, egg), processing residues including hexane solvent, estrogenic activity concern due to soy components

Caramel color

Potential formation of contaminants like 4-MEI linked to carcinogenicity in high doses, regulatory limits on certain class III and IV caramel colors, possible minor irritation

Partially Hydrogenated Soybean Oil

3 risks

Soybean oil that has been partially hydrogenated to increase shelf life and solidity by converting some unsaturated fats to trans fats.

Organic natural flavor (organic maltodextrin organic natural butter flavor, natural flavor)

Lack of transparency in exact chemical composition, potential for sensitization or allergic reactions, ultra-processed ingredient, possible residual solvents or contaminants from extraction

Beef and Pork

Source of high-quality protein, B vitamins, iron, zinc, and essential amino acids

Tomato Paste

Source of lycopene, provides flavor and color, contains vitamins and antioxidants

Vinegar

Natural preservative, antimicrobial properties, flavor enhancer

Water

Non-toxic, non-irritating, inert diluent and solvent

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Beef Stock

Provides culinary flavor and umami components, source of minerals from bones, enhances taste in food preparation

Dextrose

Rapidly absorbed energy source, useful in treatment of hypoglycemia

Dehydrated Onion

Provides flavor enhancement, contains dietary fiber and minor antioxidants

Encapsulated Salt

Essential electrolyte, supports nerve transmission, aids fluid balance, may help reduce total sodium consumption when used as encapsulated salt

Dehydrated Bell Peppers

Worcestershire Sauce Solids

Flavor enhancement in food products, provides characteristic umami taste

Molasses

Provides small amounts of minerals like iron, calcium, and potassium

Garlic powder

Provides flavor, contains organosulfur compounds with antioxidant properties

Sugar

Enhances flavor and palatability, provides energy as a carbohydrate source

Spices

Flavoring agents, may contain antioxidants

Tamarind

Provides tart flavor, contains antioxidants, adds dietary fiber

Parsley

Antioxidant content, source of vitamins such as vitamin K and vitamin C

Sugar

Enhances flavor and palatability, provides energy as a carbohydrate source

Cracker Meal [Bleached Wheat Flour]

Provides carbohydrates and protein for energy and structure in baking

Whey protein concentrate [from milk]

High-quality protein source, supports muscle protein synthesis, aids nutritional supplementation