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.