Acidulants and Flavoring Agents: acetic acid, ascorbic acid, citric acid, lactic acid, malic acid, natural smoke flavoring, oleoresin paprika, some artificial flavors (with exceptions)

Anti-Caking Agents: magnesium carbonate, silicon dioxide (acceptable with limitations)

Antioxidants: alpha tocopherol, alpha tocopherol acetate, ascorbates, beta-carotene, erythorbic acid, some artificial antioxidants (with exceptions), tocopherols (vitamin E)

Baking Agents and Dough Conditioners: ammonium bicarbonate, baking powder, cream of tartar, some leavening agents (with exceptions)

Bleaching Agents (limited): benzoyl peroxide (for flour)

Bulking Agents and Fillers: microcrystalline cellulose (with limitations)

Buffers and Sequestrants: calcium citrate, disodium phosphate, potassium citrate, potassium gluconate, sodium bicarbonate, sodium citrate, sodium phosphate (with limitations)

Coloring Agents: annatto, beta-carotene, caramel color (organic only), carotene, natural astaxanthin, vegetable gums (with exceptions)

Emulsifiers and Thickeners: acacia gum, algin, arabic gum, carob bean gum, cellulose (with limitations), some diglycerides (organic only), gellan gum, guar gum, lecithin (organic only), locust bean gum, maltodextrin (organic only), methyl cellulose (with limitations), mono and di-glycerides (organic only), pectin, sodium alginate (with limitations), some vegetable gums (with exceptions), xanthan gum

Firming Agents: calcium chloride, calcium sulfate, magnesium chloride

Humectants and Solvents: glycerin (plant-based preferred), propylene glycol (with limitations)

Leavening Agents: baking powder, cream of tartar, some phosphates (with exceptions)

Nutrients: calcium caseinate, calcium lactate, isolated soy protein, protein isolate (organic only), soy protein isolates (organic only)

pH Regulators: sodium carbonate

Preservatives (limited): nisin (for cheese rinds only)

Salts: calcium chloride, potassium chloride, sea salt

Sequestrants: calcium disodium EDTA (with limitations), disodium dihydrogen EDTA (with limitations)

Texturizers: calcium caseinate, egg albumin, gelatin, gluten (wheat), potato starch (organic only), sodium caseinate (milk protein)

Water Binding Agents: sodium carboxymethyl cellulose (with limitations)