Welcome to the Food & Beverage Label Library where we open up our glossary of the many unfamiliar or hard to pronounce mystery ingredients found in our food.
Our goal is to educate and bring what feels foreign into the kown! We want to bring you transparency through facts and allow you to make the best food educated decisions for yourself and your family when you make your weekly grocery shopping trip. It’s important to know what you’re consuming. You are what you eat after all!
What it is
Acacia gum (also called gum arabic) is a natural, water-soluble fiber harvested from the sap of Acacia senegal and Acacia seyal trees.
Naturally occuring?
Yes
How is it made or grown?
The tree produces sap when damaged. The sap hardens into nodules and harvested. Methods may vary per grower/proceser, but these harvested sap pieces are sun dried, purified/sterilized and spray-dried when turned into a powder.
What food and drink is it typically found
It's typically used as a thickener in food and beverages
- A pure powder form
- many various beverages
- candy
- protein powder
- granola bars
- salad dressings
- and more!
Health risks related to this ingredient
Acacia gum doesn't have any known negative affects from consumption. It has been used in our food and beverage as a stabilizer and thickener for a VERY long time with proof even the Egyptians used it way back in the day.
If you consume too much it can cause bloating diarrhea or upset stomach.
Benefits
Prebiotic: Supports your gut
Swaps
Psyllium husk
Chia seeds
Ground flaxseed
Oat fiber Pectin (fruit-derived)
Resources & Studies
https://www.law.cornell.edu/cfr/text/21/184.1330?utm_source=chatgpt.com
What it is
zero calorie sweetener
Naturally occuring?
No
How is it made or grown?
Made through a chemical manufacturing process in a lab.
What food and drink is it typically found in
It's commonly blended with sucralose or aspartame to make it taste closer to sugar
- many beverages
- many zero sugar food/drink
- sweetener packets
- gum
Health risks related to this ingredient
Under ingestigation:
damages gut microbiome (how your body fights illnesses)
Metabolic issues- Blood sugar regulation Insulin response & Appetite signaling
Cancer
Better Swaps
honey
agave
natural cane sugar
stevia
monkfruit
Resources & Studies
U.S. Food & Drug Administration (FDA); European Food Safety Authority (EFSA)
https://www.law.cornell.edu/cfr/text/21/172.800?utm_source=chatgpt.com
https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2025.9317?utm_source=chatgpt.com
What is it
An acid that naturraly occurs in vinegar. It's what gives it it's sour taste.When diluted with water it's called: vinegar.
Naturally occurring without humans?
It occurs naturally without humans and is produced naturally through biological processes
Acetic acid can be used as:
- A flavoring agent (adds tanginess)
- A preservative (helps inhibit growth of some microorganisms)
- A pH adjuster (controls acidity)
How processed?
Naturally through fermentation or most is processed through a chemical process called: methanol carbonylation.
Simple version:
- Methanol is combined with carbon monoxide.
- A catalyst helps the reaction occur.
- The result is purified acetic acid.
Methanol + carbon monoxide → acetic acid
This produces large quantities of acetic acid for:
- Food ingredients
- Pharmaceuticals
- Industrial chemicals
- Manufacturing
Where is it found
- vinegars
- salad dressings
- pickles
- merinades
- fermented items
Health risks related to the ingredient
Find in moderation. Natural processing is better than chemically.
Links
FDA: Food use and labeling of acetic acid
FDA guidance on food-grade acetic acid and vinegar labeling:
https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-562100-acetic-acid-use-foods-labeling-foods-which-used
Health Canada: Acetic acid safety assessment
Overview of natural occurrence, exposure, and health evaluation:
https://www.canada.ca/en/health-canada/services/chemical-substances/fact-sheets/chemicals-glance/acetic-acid.html
Virginia Department of Health: Acetic acid environmental health information
Natural sources and health effects:
https://www.vdh.virginia.gov/environmental-health/public-health-toxicology/acetic-acid/
Scientific overview of industrial production
Acetic acid production methods and chemistry:
https://en.wikipedia.org/wiki/Acetic_acid
What is it
Scientific name for vitamin C. Acts as an antioxidant to helping protect cells from oxidative stress, and it supports functions such as collagen production, immune function, and iron absorption. It is found in many citrus, guava, bell peppers, brussel sprouts and more.
Naturally occurring without humans
Yes
How it's made
A lot of commercial Ascorbic acid is made via fermentation and chemical processing in a lab. Essentially it is designed to be identical to what you would consume through examples like the above listed fruits and vegetables.
Step 1: Start with a sugar source
Manufacturers typically begin with glucose, which can come from plant-based starches such as corn.
⬇️
Step 2: Fermentation
Microorganisms help convert glucose into intermediate compounds through fermentation.
⬇️
Step 3: Chemical conversion
The intermediate compounds undergo additional chemical reactions that transform them into ascorbic acid.
⬇️
Step 4: Purification and drying
The ascorbic acid is purified, crystallized, dried, and prepared for use in foods, beverages, supplements, and pharmaceuticals.
Simple explanation:
Ascorbic acid used in foods is usually made by taking plant-derived sugars, using fermentation and controlled processing, then creating purified vitamin C crystals.
Health risks related to the ingredient
There are no publically published findings of overall health issues
Where found
Naturally occurring sources:
- Citrus fruits
- Berries
- Tropical fruits
- Peppers
- Cruciferous vegetables
- Leafy greens
Foods where it may be added:
- Fruit juices
- Canned fruits
- Baby foods
- Smoothies
- Packaged beverages
- Cereals
- Nutrition bars
- Supplements
Why manufacturers add it:
Ascorbic acid can help:
- Prevent browning in cut fruits
- Protect flavors from oxidation
- Extend freshness
Example:
Apple slices turn brown because oxygen reacts with compounds in the fruit. Ascorbic acid slows this oxidation process.
Sources for you to explore & credits for the info above
National Institutes of Health – Office of Dietary Supplements: Vitamin C Fact Sheet
https://ods.od.nih.gov/factsheets/VitaminC-Consumer/
U.S. Food and Drug Administration – Food Additives Information
https://www.fda.gov/food/food-additives-petitions/food-additive-status-list
European Food Safety Authority – Food Additives and Nutritional Science
https://www.efsa.europa.eu/
National Library of Medicine – PubMed Research Database
https://pubmed.ncbi.nlm.nih.gov/
Encyclopaedia Britannica – Vitamin C Overview
https://www.britannica.com/science/vitamin-C
Other names
You might also see it on labels as: sodium alginate, potassium alginate, calcium alginate, or propylene glycol alginate
What is it
Naturally occurring polysaccharide (complex carb) that lives inside walls of brown sea weed. It's technically a thicker or gelatin.
Naturally occurring without humans?
Yes
How it’s made
Naturally occurring in brown sea weed. Though it is commonly processed to create different type of gel-like substances for various edible food products. Some variants that have it: Kelp (Laminaria) Rockweed (Ascophyllum nodosum) Giant kelp (Macrocystis pyrifera) Bladderwrack (Fucus vesiculosus)
Health risks related to the ingredient
Algin has been found to have mineral binding properties of which has not been linked to anything serious that we known of.
Foods & Beverages that typically have it
- Many dairy products like ice cream cottage cheese and yogurt
- Plant based items: cheeses, yogurt, meat alternatives
- Processed foods
- Pie fillings
- Fruit beverages and smoothies
- Molecular gastronomy dishes
Sources for you to explore & credits for the info above
U.S. Food & Drug Administration (FDA)
Food Ingredients & Packaging
https://www.fda.gov/food/food-ingredients-packaging
Electronic Code of Federal Regulations (eCFR)
Title 21 Food Additives Regulations
https://www.ecfr.gov/current/title-21
European Food Safety Authority (EFSA)
Re-evaluation of alginic acid and its salts (E400–E404) as food additives
https://doi.org/10.2903/j.efsa.2017.5049
Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Food additive database and evaluations
https://apps.who.int/food-additives-contaminants-jecfa-database/
Food and Agriculture Organization of the United Nations (FAO)
Food additive specifications and seaweed-derived ingredients
https://www.fao.org
FDA Substances Added to Food Inventory
https://www.fda.gov/food/food-additives-petitions/substances-added-food-formerly-eafus
What is it
It's a casing made from brown sea weed. It's commonly used as a vegan alternate as opposed to animal intestine.
Naturally occurring without humans?
Technically, but not entirely.
How it’s made
The main ingredient is alginate. It's extracted from sea weed, dried, turned into a powder. Water is then added to create the solution. During processing the meat or soon to be encased item is passed through this solution, a calcium solution is applied which then creates a gel like formation around the food item. The calcium solution may or may not be from a natural source.
Health risks related to the ingredient
There seem to be no main serious health risks other than some loose stools and bloating type symptoms if you are seneitive or eat too much,
Foods & Beverages that typically have it
- vegan sausages
- sausages
- hot dogs
Sources for you to explore & credits for the info above
U.S. Food & Drug Administration (FDA)
Food Additives & Ingredients: https://www.fda.gov/food/food-ingredients-packagingElectronic Code of Federal Regulations (eCFR)
Food additives regulations (search "alginic acid" or "sodium alginate"): https://www.ecfr.gov/current/title-21European Food Safety Authority (EFSA)
Re-evaluation of alginic acid and its salts (E400–E404) as food additives: https://doi.org/10.2903/j.efsa.2017.5049Food and Agriculture Organization of the United Nations (FAO)
Food additive specifications: https://www.fao.orgJoint FAO/WHO Expert Committee on Food Additives (JECFA)
Sodium alginate evaluations: https://apps.who.int/food-additives-contaminants-jecfa-database/
What it is
Acacia gum (also called gum arabic) is a natural, water-soluble fiber harvested from the sap of Acacia senegal and Acacia seyal trees.
Naturally occuring?
Yes
How is it made or grown?
The tree produces sap when damaged. The sap hardens into nodules and harvested. Methods may vary per grower/proceser, but these harvested sap pieces are sun dried, purified/sterilized and spray-dried when turned into a powder.
What food and drink is it typically found
It’s typically used as a thickener in food and beverages
- A pure powder form
- many various beverages
- candy
- protein powder
- granola bars
- salad dressings
- and more!
Health risks related to this ingredient
Acacia gum doesn’t have any known negative affects from consumption. It has been used in our food and beverage as a stabilizer and thickener for a VERY long time with proof even the Egyptians used it way back in the day.
If you consume too much it can cause bloating diarrhea or upset stomach.
Benefits
Prebiotic: Supports your gut
Swaps
Psyllium husk
Chia seeds
Ground flaxseed
Oat fiber Pectin (fruit-derived)
Resources & Studies
https://www.law.cornell.edu/cfr/text/21/184.1330?utm_source=chatgpt.com
What it is
zero calorie sweetener
Naturally occuring?
No
How is it made or grown?
Made through a chemical manufacturing process in a lab.
What food and drink is it typically found in
It’s commonly blended with sucralose or aspartame to make it taste closer to sugar
- many beverages
- many zero sugar food/drink
- sweetener packets
- gum
Health risks related to this ingredient
Under ingestigation:
damages gut microbiome (how your body fights illnesses)
Metabolic issues- Blood sugar regulation Insulin response & Appetite signaling
Cancer
Better Swaps
honey
agave
natural cane sugar
stevia
monkfruit
Resources & Studies
U.S. Food & Drug Administration (FDA); European Food Safety Authority (EFSA)
https://www.law.cornell.edu/cfr/text/21/172.800?utm_source=chatgpt.com
https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2025.9317?utm_source=chatgpt.com
What is it
An acid that naturraly occurs in vinegar. It’s what gives it it’s sour taste.When diluted with water it’s called: vinegar.
Naturally occurring without humans?
It occurs naturally without humans and is produced naturally through biological processes
Acetic acid can be used as:
- A flavoring agent (adds tanginess)
- A preservative (helps inhibit growth of some microorganisms)
- A pH adjuster (controls acidity)
How processed?
Naturally through fermentation or most is processed through a chemical process called: methanol carbonylation.
Simple version:
- Methanol is combined with carbon monoxide.
- A catalyst helps the reaction occur.
- The result is purified acetic acid.
Methanol + carbon monoxide → acetic acid
This produces large quantities of acetic acid for:
- Food ingredients
- Pharmaceuticals
- Industrial chemicals
- Manufacturing
Where is it found
- vinegars
- salad dressings
- pickles
- merinades
- fermented items
Health risks related to the ingredient
Find in moderation. Natural processing is better than chemically.
Links
FDA: Food use and labeling of acetic acid
FDA guidance on food-grade acetic acid and vinegar labeling:
https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-562100-acetic-acid-use-foods-labeling-foods-which-used
Health Canada: Acetic acid safety assessment
Overview of natural occurrence, exposure, and health evaluation:
https://www.canada.ca/en/health-canada/services/chemical-substances/fact-sheets/chemicals-glance/acetic-acid.html
Virginia Department of Health: Acetic acid environmental health information
Natural sources and health effects:
https://www.vdh.virginia.gov/environmental-health/public-health-toxicology/acetic-acid/
Scientific overview of industrial production
Acetic acid production methods and chemistry:
https://en.wikipedia.org/wiki/Acetic_acid
What is it
Scientific name for vitamin C. Acts as an antioxidant to helping protect cells from oxidative stress, and it supports functions such as collagen production, immune function, and iron absorption. It is found in many citrus, guava, bell peppers, brussel sprouts and more.
Naturally occurring without humans
Yes
How it’s made
A lot of commercial Ascorbic acid is made via fermentation and chemical processing in a lab. Essentially it is designed to be identical to what you would consume through examples like the above listed fruits and vegetables.
Step 1: Start with a sugar source
Manufacturers typically begin with glucose, which can come from plant-based starches such as corn.
⬇️
Step 2: Fermentation
Microorganisms help convert glucose into intermediate compounds through fermentation.
⬇️
Step 3: Chemical conversion
The intermediate compounds undergo additional chemical reactions that transform them into ascorbic acid.
⬇️
Step 4: Purification and drying
The ascorbic acid is purified, crystallized, dried, and prepared for use in foods, beverages, supplements, and pharmaceuticals.
Simple explanation:
Ascorbic acid used in foods is usually made by taking plant-derived sugars, using fermentation and controlled processing, then creating purified vitamin C crystals.
Health risks related to the ingredient
There are no publically published findings of overall health issues
Where found
Naturally occurring sources:
- Citrus fruits
- Berries
- Tropical fruits
- Peppers
- Cruciferous vegetables
- Leafy greens
Foods where it may be added:
- Fruit juices
- Canned fruits
- Baby foods
- Smoothies
- Packaged beverages
- Cereals
- Nutrition bars
- Supplements
Why manufacturers add it:
Ascorbic acid can help:
- Prevent browning in cut fruits
- Protect flavors from oxidation
- Extend freshness
Example:
Apple slices turn brown because oxygen reacts with compounds in the fruit. Ascorbic acid slows this oxidation process.
Sources for you to explore & credits for the info above
National Institutes of Health – Office of Dietary Supplements: Vitamin C Fact Sheet
https://ods.od.nih.gov/factsheets/VitaminC-Consumer/
U.S. Food and Drug Administration – Food Additives Information
https://www.fda.gov/food/food-additives-petitions/food-additive-status-list
European Food Safety Authority – Food Additives and Nutritional Science
https://www.efsa.europa.eu/
National Library of Medicine – PubMed Research Database
https://pubmed.ncbi.nlm.nih.gov/
Encyclopaedia Britannica – Vitamin C Overview
https://www.britannica.com/science/vitamin-C
Other names
You might also see it on labels as: sodium alginate, potassium alginate, calcium alginate, or propylene glycol alginate
What is it
Naturally occurring polysaccharide (complex carb) that lives inside walls of brown sea weed. It’s technically a thicker or gelatin.
Naturally occurring without humans?
Yes
How it’s made
Naturally occurring in brown sea weed. Though it is commonly processed to create different type of gel-like substances for various edible food products. Some variants that have it: Kelp (Laminaria) Rockweed (Ascophyllum nodosum) Giant kelp (Macrocystis pyrifera) Bladderwrack (Fucus vesiculosus)
Health risks related to the ingredient
Algin has been found to have mineral binding properties of which has not been linked to anything serious that we known of.
Foods & Beverages that typically have it
- Many dairy products like ice cream cottage cheese and yogurt
- Plant based items: cheeses, yogurt, meat alternatives
- Processed foods
- Pie fillings
- Fruit beverages and smoothies
- Molecular gastronomy dishes
Sources for you to explore & credits for the info above
U.S. Food & Drug Administration (FDA)
Food Ingredients & Packaging
https://www.fda.gov/food/food-ingredients-packaging
Electronic Code of Federal Regulations (eCFR)
Title 21 Food Additives Regulations
https://www.ecfr.gov/current/title-21
European Food Safety Authority (EFSA)
Re-evaluation of alginic acid and its salts (E400–E404) as food additives
https://doi.org/10.2903/j.efsa.2017.5049
Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Food additive database and evaluations
https://apps.who.int/food-additives-contaminants-jecfa-database/
Food and Agriculture Organization of the United Nations (FAO)
Food additive specifications and seaweed-derived ingredients
https://www.fao.org
FDA Substances Added to Food Inventory
https://www.fda.gov/food/food-additives-petitions/substances-added-food-formerly-eafus
What is it
It’s a casing made from brown sea weed. It’s commonly used as a vegan alternate as opposed to animal intestine.
Naturally occurring without humans?
Technically, but not entirely.
How it’s made
The main ingredient is alginate. It’s extracted from sea weed, dried, turned into a powder. Water is then added to create the solution. During processing the meat or soon to be encased item is passed through this solution, a calcium solution is applied which then creates a gel like formation around the food item. The calcium solution may or may not be from a natural source.
Health risks related to the ingredient
There seem to be no main serious health risks other than some loose stools and bloating type symptoms if you are seneitive or eat too much,
Foods & Beverages that typically have it
- vegan sausages
- sausages
- hot dogs
Sources for you to explore & credits for the info above
U.S. Food & Drug Administration (FDA)
Food Additives & Ingredients: https://www.fda.gov/food/food-ingredients-packagingElectronic Code of Federal Regulations (eCFR)
Food additives regulations (search “alginic acid” or “sodium alginate”): https://www.ecfr.gov/current/title-21European Food Safety Authority (EFSA)
Re-evaluation of alginic acid and its salts (E400–E404) as food additives: https://doi.org/10.2903/j.efsa.2017.5049Food and Agriculture Organization of the United Nations (FAO)
Food additive specifications: https://www.fao.orgJoint FAO/WHO Expert Committee on Food Additives (JECFA)
Sodium alginate evaluations: https://apps.who.int/food-additives-contaminants-jecfa-database/
