Milk is used to produce a variety of foods including cheese, ice cream and yogurt, or to add flavor and nutrients to foods. It is the white liquid produced by the mammary glands of cows. Whole milk contains at least 3.25% milkfat. Fat can be removed from milk to produce 2% milkfat (reduced fat), 1% milkfat (low fat) and nonfat (skim) milk.
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.
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.
Artificial flavor enhances or adds flavor to food, but does not come from the food normally known for that flavor. As examples, either synthetic lemon flavoring or flavor extracted from limes, used to enhance a lemon-flavored product, would be considered artificial flavor. Vanillin is considered natural flavor when it comes from vanilla beans, but artificial when it is synthetic, although it is chemically identical from both sources.
Definition provided by The J.M. Smucker Company
According to the FDA, the most common food allergens are milk, peanuts,
eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
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.