71 Coner 12 r iigyour a Ca 2.0 2.500 L han Sae Lis han 20 Pr Sviig Fa Cal 100Ch Luas h30g NAity VaueTow Ca La n2.400% 2400mg 300 375 30g Sodum 259 17% Fut &.5g INde 2SFa+Carbohydrae 4 Protn 4 NGREDIENTS28.2%—
Buttermilk cream sugar28.2%—
PECANS PECANS COTTONSEED S7ol0L BUTTER12.8%—
Salt12.8%—
Corn syrup skim 3MLKWHEY23.1%—
CONTAINS LESS THAN 2% OF erd 25mg 5%DNGLYCERIDES11.5%
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trition Facts D12 up (71 Coner 12 r iigyour a Ca 2.0 2.500 L han Sae Lis han 20 Pr Sviig Fa Cal 100Ch Luas h30g NAity VaueTow Ca La n2,400g 2400mg 300 375 30g Sodum 259 17% Fut &.5g INde 2SFa+Carbohydrae 4 Protn 4 NGREDIENTS: BUTTERMILK CREAM SUGAR, PECANS PECANS COTTONSEED S7ol0L BUTTER, SALT) CORN SYRUP SKIM 3MLKWHEY, CONTAINS LESS THAN 2% OF erd 25mg 5%DNGLYCERIDES, CELLLOSE GUM, GUAR GUM, CARRAGEENAN, ANNATTO (COLOR). rate 169 Fosr less tham 1G MONO AND NATURAL FLAVORS. Siol cowTAINS: PECAN, MILK. S 6%% OY 8% O% s LLE 0150 1/ELE N BI For tis Wo 2ndst 2uhritt S NN. ta02 2 7L
CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Per-ingredient concern · chemical identity, not food safety
