Plant-based patties

Water  ·  No known concerns

The most common ingredient in processed foods.

PeaProtein  ·  No known concerns

Plant protein isolated from yellow peas, used in protein powders and meat alternatives.

NatFlavour  ·  No known concerns

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

RiceProtein  ·  No known concerns

Plant protein isolated from rice, used in protein powders and as a hypoallergenic protein alternative.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

E326  ·  No known concerns

Preservative/acidity regulator salt of lactic acid.

Vinegar  ·  No known concerns

Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.

E461  ·  No known concerns

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

E509  ·  No known concerns

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

potato starch  ·  No known concerns

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

Apple  ·  No known concerns

Common tree fruit eaten fresh, dried, or processed into juice and sauce. A source of fiber and vitamin C.

E162  ·  No known concerns

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

Pomegranate  ·  No known concerns

Fruit, often used as juice concentrate for colour/flavour.

E508  ·  No known concerns

Metal halide salt used as a salt substitute and flavor enhancer. Can have a metallic taste.