What's really in your food?

aka Allura Red, E129 +1

The most commonly used artificial food dye in the US.

aka Tartrazine, E102 +1

A synthetic lemon-yellow dye.

aka Sunset Yellow, E110 +1

A synthetic orange-yellow dye.

aka Erythrosine, E127 +1

A synthetic cherry-red dye used in candy, maraschino cherries, cake-decorating gels, and strawberry-flavored products.

aka E171, TiO2

A bright white inorganic pigment used to whiten coatings, icings, chewing gum, coffee creamers, and candy shells.

aka Brilliant Blue, E133 +1

A synthetic blue dye.

aka E150a, E150b +4

A brown coloring made by heat-treating carbohydrates. Four classes (I–IV) differ by processing — Class III and IV are made with ammonia compounds.

aka E120, cochineal extract +2

A red pigment extracted from crushed female cochineal insects.

aka E160b, bixin +2

A natural yellow-orange color extracted from the seeds of the achiote tree.

aka HFCS, corn sugar +2

A liquid sweetener made from corn starch, with fructose and glucose in roughly equal proportions.

aka E951, NutraSweet +1

An artificial sweetener 200x sweeter than sugar, with essentially zero calories.

aka E955, Splenda

An artificial sweetener 600x sweeter than sugar, made by chemically modifying sugar.

aka D-glucose, corn sugar +1

A simple sugar (glucose) typically derived from corn starch. Chemically identical to blood sugar.

aka Ace-K, E950 +2

An artificial sweetener 200× sweeter than sugar, often blended with sucralose or aspartame to mask aftertaste.

aka glucose syrup

A liquid sweetener made from corn starch (primarily glucose) — distinct from High-Fructose Corn Syrup, which has added fructose.

aka E968

A sugar alcohol with 70% the sweetness of sugar and near-zero calories. Found naturally in small amounts in fruits; commercially produced via yeast fermentation of corn glucose.

aka E960, steviol glycosides +2

A natural zero-calorie sweetener derived from the stevia plant.

aka E319, tertiary butylhydroquinone +1

A synthetic antioxidant preservative derived from butane, used to prevent fats and oils from going rancid.

aka butylated hydroxyanisole, E320 +2

A synthetic antioxidant used to prevent fats and oils from going rancid.

aka butylated hydroxytoluene, E321

A synthetic antioxidant used to prevent fats and oils from going rancid.

aka E250, sodium nitrate +1

A preservative used in cured meats to prevent bacterial growth and maintain pink color.

aka E211, benzoate of soda

A synthetic preservative that prevents mold and bacteria growth.

aka E282, propionic acid salt

A mold inhibitor and preservative, the calcium salt of propionic acid (which occurs naturally in some fermented foods).

aka sulfur dioxide, sodium sulfite +5

A family of preservatives that prevent browning and inhibit bacterial growth. Naturally present in wine from fermentation; also added.

aka E202

A synthetic preservative that inhibits mold and yeast growth.

aka E200, sorbate

A naturally occurring preservative (originally found in mountain ash berries) now produced synthetically.

aka disodium phosphate, E339 +2

A group of sodium salts of phosphoric acid used as emulsifiers, thickeners, and leavening agents.

aka E433, Tween 80 +1

A synthetic emulsifier derived from sorbitol and oleic acid. Helps oils mix with water-based ingredients.

aka mono & diglycerides, monoglycerides +2

Fatty acid glycerol esters used as emulsifiers. Chemically identical to triglycerides (fat) but labeled as additives, not fat.

aka E322, lecithin

An emulsifier derived from soybeans that helps oil and water mix.

aka E407, Irish moss extract

A thickener and stabilizer extracted from red seaweed.

aka E1400

A highly processed starch powder, usually from corn, rice, or potatoes. Has a higher glycemic index than table sugar (GI 85-105 vs 65).

aka E415

A polysaccharide produced by bacterial fermentation, used as a thickener.

aka MSG, E621 +1

A flavor enhancer that adds 'umami' (savory) taste to food.

aka natural flavor, natural flavoring +1

A broad FDA-permitted label term covering any flavoring derived from a spice, fruit, vegetable, herb, meat, seafood, poultry, dairy, or fermentation product — including the chemical isolate versions of those compounds.

aka PHO, hydrogenated vegetable oil

Vegetable oil that has been chemically modified to be solid at room temperature. The primary source of artificial trans fats.

aka palm kernel oil, palmitate

A vegetable oil from the fruit of oil palm trees.

aka soybean oil, canola oil +8

Industrially extracted oils (soybean, canola, corn, sunflower, safflower, cottonseed, grapeseed, generic 'vegetable oil') refined via high heat, pressure, and chemical solvents.

aka E924, bromated flour

A flour-conditioning oxidizing agent that strengthens dough and produces a taller, more uniform loaf.

aka ADA, E927a +1

An industrial chemical used as a flour bleaching agent and dough conditioner. The same compound is used in the production of foamed plastics like yoga mats and shoe soles.

aka DMPS, E900 +2

A silicone-based anti-foaming agent added to cooking oils in deep fryers. Yes — it's the same compound used in cosmetics, lubricants, and silicone caulk.

aka E541, SALP

A leavening agent (makes baked goods rise) that contains aluminum.