The Ingredient Library

Ingredient labels are written for regulators, not for the people eating the food. This library explains the most common ingredients in processed food: what each one is, what it does, where it comes from and what else it's called on a label.

Each ingredient gets a short video and a written explainer. New entries are added as the video series grows.

Browse by category

Sweeteners & Sugars — Sugars, syrups, artificial sweeteners and sugar alcohols

Thickeners & Texturizers — Gums, starches and gels that change how food feels

Emulsifiers & Anti-Caking Agents — Ingredients that keep fat and water mixed and powders flowing

Preservatives — Ingredients that slow spoilage, mold and rancidity

Flavor Enhancers — MSG, yeast extracts and "natural" and artificial flavors

Color Additives — Synthetic dyes and plant-based colors

Refined Oils & Fats — Industrial oils and chemically modified fats

Grains, Starches & Proteins — Refined flours and processed proteins

Leavening & Dough Agents — Ingredients that make dough rise and condition it

Acidity & pH Regulators — Acids and buffers that add tang and control spoilage

Fortified Nutrients — Vitamins and minerals added back to processed food

Get new videos

Sign up to get new ingredient videos as they're released.