4Real contains no artificial colors, flavors or preservatives. That’s part of our Honest to Goodness pledge. So is being honest about how we keep the goodness in. That’s why we’re providing you with a list of hard to pronounce ingredients in there... from Annatto to Xanthan. Even though they can sound mysterious, they are necessary in making the best tasting, safest and most nutritious food possible with the least amount of ingredients added.

Why add anything you ask? First, labeling laws require that we explain (in detail) every ingredient used to make even everyday items like pasta and cheese. So the list of naturally occurring ingredients is long to start. Second, we must use some natural preservatives to do things like improve nutritional value, preserve freshness, aid in the cooking process, and make our food taste the best it can!

Our “Label Lingo” will help you learn what these ingredients do, and why we have included them in our products.

 

Label Lingo Definitions

Annatto	A natural yellow color made from the seeds of the tree, Bixa orellanna.
Buffering agents	Trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid.
Calcium chloride	Used as an emulsifier in cheese making, this ingredient is a source of calcium.
Citric acid	An acidifier this occurs naturally in citrus fruits.
Cultured dextrose on maltodextrin	An important chemical in every living organism. This ingredient is a naturally occurring sugar, and it is a source of sweetness in fruits and honey. Added to foods as a sweetener, dextrose turns brown when heated and contributes to the color of bread crust and toast.
Di sodium phosphate	Has long been used in the production of cheese, it helps stabilize the fats and proteins and regulates acidity.
Emulsifiers	Keep oil and water mixed together.
Ferrous sulphate	A dietary supplement that provides a highly bioavailable source of Iron.
Folic acid	A B complex vitamin.
Kasal	An acidity regulator and emulsifier used in making cheese.
Lactic acid	A natural organic acid present in milk. It helps to enhance flavor and adjusts the acid balance in the food.
Maltodextrin	A natural ingredient derived from cornstarch that helps to add the texture to the product.
Microcrystalline cellulose	This ingredient is derived from plant cellulose fibers and is used to help the cheese shreds from sticking together.
Monocalcium phosphate	Used in the cheese making process, it functions as an emulsifier.
Monodiglyceride	Made from soybeans, this ingredient helps to make bread softer and preserves freshness.
Natamycin	A natural mold inhibitor, essential to keep food fresh.
Niacin	A B complex vitamin.
Riboflavin	Vitamin B2.
Sodium citrate	An acidity adjuster and emulsifier used in making cheese. It is made from Citric acid, which occurs naturally in citrus fruits.
Sodium phosphate	Used as an acidity regulator in cheese making.
Sodium pyrophosphate	An ingredient of baking powder, with the essential function of helping with the leavening process.
Soy fiber	A natural fiber product derived from soy beans.
Soy lecithin	Often found in plants, egg yolks and soybeans, lecithin is a natural source of the nutrient choline. It keeps oil and water from separating out and helps keep products fresh.
Thiamine mononitrate	Vitamin B-1.
Whey protein concentrate	Whey is a byproduct of cheese making. To make the concentrate the moisture and non protein elements are removed to make a high protein product.
Xanthan gum	A natural product that is used as a stabilizer and enhances texture.