înlocuitor vegetale pentru cârnǎciori

Water  ·  No known concerns

The most common ingredient in processed foods.

SoyExtrudate  ·  No known concerns

Extruded/texturized soy protein used as a protein-rich base ingredient, e.g. in protein bars.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

SoyProteinIso  ·  No known concerns

Purified soy protein used as a meat extender or nutritional additive.

potato starch  ·  No known concerns

Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.

E461  ·  No known concerns

Plant-derived thickener and stabilizer, also used as a binder in vegetarian and vegan meat alternatives.

BufferedCitrate  ·  No known concerns

A citrate-based acidity regulator where the specific counterion is not declared on the label.

OnionPowder  ·  No known concerns

Dehydrated, ground onion used as a convenient seasoning in spice blends and processed foods.

Garlic  ·  No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

NatFlavour  ·  No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Spices  ·  No known concerns

General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.

BeetrootExtract  ·  No known concerns

Concentrated extract from beetroot, used as a natural red food colorant.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

E162  ·  No known concerns

Natural red pigment from red beet. Safe for most people; may cause red urine (harmless).

E401  ·  No known concerns

Seaweed-derived gelling and thickening agent. Common in molecular gastronomy and dairy products.

E509  ·  No known concerns

Inorganic compound used as a firming agent in canned vegetables and tofu coagulation.