19th July 2017 by Holly
Here at graze we never use any artificial flavours, colours, preservatives or sweeteners. This means we have to be creative about how we make our snacks taste delicious, and stay that way until you want to enjoy them! Luckily for us, nature has lots of great alternatives we can turn to, from tree sap to fruit juice.
It's always good to read the label of the food you eat, so you know what you're putting in your body. Here at graze we like to be completely transparent, so hopefully this ingredient decoder can help you graze with confidence, and help you make better food choices throughout your day!
Otherwise known as vitamin C!
This handy vitamin doesn’t just support your immune system, it adds a fresh flavour and also stops fruit from going brown.
The sugar isn’t actually burnt, just caramelised to create a very deep, rich, brown-coloured sauce.
Its rich brown colour makes it a great natural alternative to synthetic caramel colourings.
A weak acid found naturally in citrus fruits like lemons, oranges and limes.
It’s a natural preservative, pretty handy when you don’t use artificial ingredients! We also use it to add a zesty flavour to some of our snacks.explore all snacks with citric acid
A simple sugar made from natural sources like corn, wheat or rice.
As its about 20% less sweet than granulated sugar, we choose dextrose to coat our jalapeno chickpeas with their fiery flavour to get the best taste possible.
The amount used is so small - it would take several tablets of raw ingredient to provide even a single calorie!
Jess, graze nutritionist
A sodium salt made with phosphoric acid, a naturally occurring mineral.
It’s added to foods like pasta, cereal and cookies to enhance the nutritional phosphate content and to make it easier to cook by helping to combine the ingredients.
Although disodium diphosphate might sound overly chemical, the fact is phosphates are actually very necessary for good health!
Jess, graze nutritionist
A naturally sweet liquid used in foods and drinks, made with glucose and fructose sugars. Don’t worry, it’s not the same as high-fructose corn syrup (which contains about twice the amount of fructose).
We use it to give our fudge and caramel just the right amount of sweetness, and since it also helps them last longer, we don’t need to add any preservatives!explore all snacks with glucose syrup
A naturally sweet, syrupy liquid. We only use glycerine distilled from plant oils so it’s suitable for vegans.
Often used to give royal icing its hard set - we use it to make our banana cake lovely and moist, and to make our cocoa fudge nice and chewy.
A naturally occurring emulsifier used in baking.
A thickener handy as a natural preservative - perfect for making our cocoa fudge last longer!
A natural gum made of acacia tree sap.
It gives food a thicker texture, perfect for chocolate and yoghurt coatings, and gooey toffee sauce. We love this because it means we can create delicious chewy goodies like our yoghurt coated raisins.explore all snacks with gum arabic
Naturally produced by plants as their energy source, inulin is full of fibre and low in calories.
We use it to add dietary fibre to our multigrain soy rice crackers.
Made by boiling sugar, water and a little bit of citric acid or lemon juice -
tastes a little bit like honey!
Used in our speculoos dip to make it extra creamy and stop it crystallising.
Naturally found in many tart fruits such as green apples, nectarines, cherries and mangoes.
Adding a delicious tang to our kern pops and cashews.explore all snacks with malic acid
A carbohydrate taken from corn, rice, potato and wheat.
Ideal as a natural thickener, we use it to coat our flavoured nuts and peas with delicious seasoning.explore all snacks with maltodextrin
A deactivated yeast popular as a cheese substitute in vegan lifestyles.
We use nutritional yeast in the cashew butter coating on our kale crisps, to give it a delicious creamy texture.
I love nutritional yeast because it’s a rich source of B vitamins, protein and fibre.
Jess, graze nutritionist
A pale powder with a caramel flavour, made from the sap of the palmyra tree.
It’s a great sugar substitute since it has a low GI, and has lots of other nutritional benefits. It’s also organic, ethically sourced and sustainable.
Found naturally in berries and apples, often used to thicken jams and jellies.
We use pectin as a vegan alternative to gelatine, to add that chewy jelly texture to our natural fruit strings and chews.explore all snacks with pectin
A thickener made from the rapeseed crop.
To help oily and watery ingredients mix properly. Rapeseed lecithin is a popular choice for food makers, and helps give a delicious smooth texture to our chocolate sauces.
A plant-based slow-metabolising sugar substitute (compared with granulated sugar which metabolises quickly, causing sugar peaks and crashes).
We use it to naturally sweeten our delicious vanilla sponge drops.
A naturally occurring oil made from soybeans.
An emulsifier and flavour protector that makes chocolate and yoghurt velvety smooth.explore all snacks with soya lecithin
A gluten-free food made from fruit, with an umami flavour.
Its delicious flavour makes it perfect for seasoning our sriracha half popped kernels.
A natural ingredient made by fermenting glucose.
Perfect as a butter or margarine substitute, we use xanthan gum to give our protein flapjacks their chewy texture.read more about xanthan gum
By Holly, assistant taste expert.
Holly is the newest member of the taste team, working with Bobby to make sure our snacks are always the best they can be. She's got a sweet tooth and especially enjoys working with chocolate and creating our unique deconstructed desserts.
view all posts by Holly