Apples can be eaten fresh, cooked, juiced or dried, and are the fruit of apple trees, deciduous trees in the rose family.Sulfur dioxide may be used to prevent browning of dried apples, and is not used in drying unsulfured apples
Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.
Vinegar adds tangy sweetness, and, depending on the source, various flavors to foods. It can be made by fermenting the natural sugars in almost any food, including fruit and fruit juices, wine and other alcohols, sugar syrups, and grains such as wheat or barley. Vinegar tastes somewhat like the food fermented to produce it. Distilled white vinegar, made from distilled alcohol, is nearly tasteless. If allergenic grains like wheat, rye or barley are the source of the fermentation, they will always be named in our ingredient statements.
Starch enhances the texture or keeps ingredients from separating in breads, pancakes, cereals, noodles and other food products. It comes from a variety of vegetable sources, including corn, wheat, rice, and potatoes. Starch may be modified by grinding or treating with enzymes or other substances to enhance its performance.
The Bioengineered Foods Disclosure Act requires labeling of foods that contain bioengineered (GMO) ingredients by January 1, 2022. The J.M. Smucker Company is committed to complying with this federal labeling regulation.