
Ingredients
Almonds
The edible seeds of the almond tree.
Annatto (for color)
Powdered seeds of the achiote tree used for color.
Baking Soda
Known also as sodium bicarbonate and helps baked goods rise.
Barley Malt Extract
The extract of barley, which has been sprouted and then dried. It is used to help with the performance of baked goods and sometimes for flavor.
Blueberry Powder
Made from blueberries after the juice has been removed.
Brown Cane Sugar
Sugar with molasses.
Buckwheat Flour
Flour made from buckwheat groats. Buckwheat is not a wheat grain but a seed.
Butter
The fatty portion of milk achieved through the churning process.
Buttermilk
The liquid remaining after butter has been separated from milk.
Calcium Carbonate
Used as a dough conditioner and buffering agent.
Cane Sugar
Sugar derived from sugar cane.
Canola Oil
Vegetable oil derived from rapeseed.
Caramel Color
A brown food color.
Aged Cheddar Cheese (pasteurized milk, salt, annatto extract [for color], cheese cultures, enzymes)
Aged cheddar is made from pasteurized milk, salt, annatto extract [for color], cheese cultures and enzymes.
Blue Cheese (pasteurized milk, salt cheese cultures, enzymes)
Characterized by the addition of a bluish green mold – penicillium roqueforti. It is made from pasteurized milk, salt, cheese cultures and enzymes.
Cheddar Cheese (pasteurized milk, salt, annatto extract [for color], cheese cultures, enzymes)
Cheddar is made from pasteurized milk, salt, annatto extract [for color], cheese cultures and enzymes.
Monterey Jack Cheese (pasteurized milk, salt, cheese cultures, enzymes)
Monterey Jack cheese is made from pasteurized milk, salt, cheese cultures, and enzymes.
Romano Cheese (pasteurized milk, salt, cheese cultures, enzymes)
Romano cheese is made from pasteurized milk, salt, cheese cultures and enzymes.
White Cheddar Cheese (pasteurized milk, salt, cheese cultures, enzymes)
Made from pasteurized milk, salt, cheese cultures and enzymes.
Cinnamon
Comes from the inner bark of a variety of cinnamon trees.
Citric Acid
Often used as a flavor enhancer or preservative.
Cocoa (processed with alkali)
Also known as Dutch cocoa is; mild in flavor and has a red-brown in color.
Corn
Cereal plant that grows large grains.
Corn Bran
The hard outer layers of cereal grain.
Corn Flour
Corn ground to the consistency of flour.
Corn Meal
Corn ground to the consistency of meal, not as fine as flour.
Degermed Corn Meal
Corn ground to the consistency of meal with the germ and bran removed.
Organic Corn
Cereal plant valued for its large grains.
Organic Milled Corn
Ground corn with the outside shell ground off and then ground finer.
Organic Whole Grain Corn
Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
White Corn Meal
White corn ground to the consistency of meal.
Whole Grain Blue Corn Flour
Whole grain blue corn ground to the consistency of flour.
Whole Grain Corn Flour
Whole grain corn ground to the consistency of flour.
Yellow Corn Meal
Yellow corn ground to the consistency of meal.
Dehydrated Maple Syrup
Maple syrup with most of the water removed.
Expeller Pressed High Oleic Oil Safflower
Oil mechanically extracted from safflower seeds.
Expeller Pressed High Oleic Canola Oil
Oil mechanically extracted from rapeseeds.
Expeller Pressed High Oleic Sunflower Oil
Oil mechanically extracted from sunflower seeds.
Fructooligosaccharides
A soluble fiber.
Garlic Powder
Dehydrated garlic in a powder form. Used as a spice.
Green Bell Pepper
A sweet pepper.
Iron (ferric orthophosphate)
A mineral used in food fortification.
Jalapeno Pepper
A medium sized hot pepper.
Lactic Acid
Often used as a flavor enhancer or preservative.
Natural Flavors
A flavor derived from a plant or animal.
Oat Bran
Is the hard outer layer of the oat.
Oat Fiber
Insoluble fiber from derived from oat hulls.
Oat Hull Fiber
Insoluble fiber from derived from oat hulls.
Organic Oat Bran
The hard outer layer of the oat.
Organic Oat Hull Fiber
Insoluble fiber from derived from oat hulls.
Organic Whole Grain Oats
A cereal grain. Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Organic Whole Oats
A cereal grain. Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Whole Grain Oat Flour
Whole grain oats milled to the consistency of flour.
Whole Grain Oats
A cereal grain. Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Whole Oat Flour
Whole grain wheat milled to the consistency of flour.
Onion Powder
Dehydrated ground onion.
Organic Apple Juice Concentrate
Apple juice with most of the water extracted.
Organic Cane Sugar
Sugar derived from sugar cane.
Organic Cocoa Powder (processed with alkali)* *Fairly Traded Ingredient.
Also known as Dutch is; mild in flavor and has a red-brown color.
Organic Ground Almonds
Almonds that have been ground.
Organic Honey
A sweet substance made by bees from the nectar of plants.
Organic Natural Flavor
The original source of the flavor comes from a plant or animal.
Paprika Extracts (for color)
Spice used for color.
Pea Protein Concentrate
Dried peas ground into a powder with the starch and fiber removed, leaving a concentrated protein.
Peanut Butter (peanuts, salt)
Roasted peanuts ground into a paste. This ingredient contains some salt as well.
Pumpkin
Part of the squash family, usually yellowish to orange in color.
Radish Extract (for color)
Vegetable extract used as a color.
Raspberry Powder
Made from raspberries after the juice has been removed.
Organic Whole Grain Brown Rice
Brown rice is a whole grain. Whole Grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Rice
A grass cultivated throughout the world for food.
Rice Flour
Rice ground to the consistency of flour.
Whole Grain Brown Rice
Brown rice is a whole grain. Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Whole Grain Brown Rice Flour
Whole grain brown rice milled to the consistency of flour.
Salt
A mineral used as a seasoning and preservative.
Sea Salt
Salt derived from the sea.
Sorghum
Cereal grain, sometimes referred to as ancient.
Spices
Aromatic vegetable substances, in various forms, whose significant function in food is seasoning rather than nutrition.
Sunflower Oil
Oil derived from sunflower seeds.
Tocopherol (antioxidants to preserve/maintain freshness)
Vitamin E used as an antioxidant to help maintain freshness.
Tomato Solids
The part of the tomato left when the juice is removed.
Unsulfured Molasses
Unsulfured molasses is made from mature sugar cane.
Vitamin C (ascorbic acid)
Ascorbic acid is a form of vitamin C, a water-soluble vitamin.
Whey
The portion of milk remaining after the formation of curds.
Whole Grain Wheat
A cereal grain. Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Whole Grain Wheat Flour
Whole grain wheat milled to the consistency of flour.
Whole Wheat
A cereal grain. Whole grain means the bran, germ and endosperm are present in the same proportions as when the grain was growing in the fields.
Whole Wheat Flour
Whole grain wheat milled to the consistency of flour.
Yeast Extract
Used as a flavor contributor and flavor enhancer.