The term "sugar" can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

Oils that are derived from plants such as soybean, sunflower and safflower.

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

Oil that is obtained from shea-nuts which are seeds from the shea tree.

Oil that is obtained from sunflower seeds.

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

Oil that is obtained from the seeds of the safflower plant.

Milk from which the fat has been removed. Also known as skim milk.

A sweetener obtained by removing the water from corn syrup.

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

A powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

A compound added to foods to provide iron, which is needed by the body to produce red blood cells

A form of thiamine (vitamin B1), involved in metabolizing carbohydrates

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

The natural sugar present in milk, also known as milk sugar.

Product contains less than 2% of the ingredients that follow this statement.

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

The product remaining after milk has been curdled and strained.

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

A substance found in the oil component of certain plants that acts as an emulsifier, to prevent ingredients from separating.

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

Flavor derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products of these.

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

A family of compounds that act as antioxidants and can be added to foods to help preserve freshness.

Polyglycerol polyricinoleate is an emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate.