Ingredient Glossary

Protein derived from algae.

Apricots are a sweet fruit that have a tangy flavour. Ours are sulfite-free too!

Also known as “Brown Sugar” in the United States, this is a natural combination of sugar and molasses refined without any added colorings, flavourings or coatings. Formed using the traditional method of crystallization, brown sugar gives a rich, sweet flavour to our treats.

These crunchy flakes are made from flattened and toasted brown rice. They work great to mimic the great crunch of traditional oats (which we do not use in our products).

This is a good source of protein which also helps improve the texture of baked goods.

Brown sugar is an alternative to refined sugar. While both sweeteners are made from sugar cane, brown sugar doesn’t undergo the same degree of processing that refined sugar does.

Chia Seeds are a source of Omega-3 fatty acid as well as dietary fiber. They contain vitamins and antioxidants. Chia flour is used as a gluten-free flour substitute in our products.

Citric acid is found in high concentrations in citrus fruits (ie. lemons, limes, grapefruits, oranges, etc.). It is produced when a specific bacteria is allowed to ferment. Although it does not contain corn, it is derived from corn.

Cocoa butter is a component in our chocolate chips and, despite its name, is dairy-free. After the cocoa bean is extracted from the shell, the bean is then ground into a liquid called chocolate liquor. From that point, the fat is extracted from the liquor, which is called cocoa butter (non-dairy of course). Once the cocoa butter is removed all that remains is cocoa powder.

We use unsweetened cocoa powder, which is made from naturally processed cocoa solids that remain after chocolate liquor is pressed to extract cocoa butter. Cocoa powder gives a deep, rich flavour to our products. Though it seems too good to be true, cocoa is as healthy as it is tasty! It is a high source of magnesium.

Our cherries are heat died at 165° F for 4 or more hours. These add a bit of sweet, tart cherry flavour to our treats!

Our infused dried orange peels contain orange peel, cane sugar, sunflower oil, absorbic acid and citric acid. This adds a citrus flavour to our baked treats.

Evaporated Cane Juice is an alternative to refined sugar. While both sweeteners are made from sugar cane, evaporated cane juice doesn’t undergo the same degree of processing that refined sugar does.

Made from pure ground flaxseed, it is a source of Omega-3 fatty acids. Flax brings a “nutty” flavour, along with fiber and protein to our products. Flaxseed contains both soluble and insoluble fiber.

Our cinnamon is a warm spice derived from the bark of the evergreen tree. We use grade A quality – the best available!

Our cloves are small, nail shaped flower buds that are dried and then ground. They have a sweet and somewhat penetrating flavour.

Nutmeg is obtained from the seeds of a tropical tree species (Myristica fragrans). It allows us to add rich flavour to our products. Rest assured; it is a trusted food for someone with a tree nut allergy.

We use a natural honey for delicate sweetening of our products.

Essential amino acids in the yeast protein help to increase the nutritional value of baked goods. , and gives them a yeasty flavour.

Flavourful juices are extracted from grapes, apples and pears with no water added to dilute the juices. Using this nectar allows us to add less sugar to our products, bringing the perfect amount of sweetness. It helps keep them moist, too!

Lactic acid is derived from sucrose (the organic compound commonly known as table sugar). Don’t worry, there’s no dairy in this ingredient!

This is in fact water in which that raisins have soaked in. The resulting product is concentrated by evaporating some of the water. We use this as a flavouring agent and to add a touch of sweetness to our products.

Lentil powder is derived from the red lentil to allow our Plentils to have a strong, sturdy protein base.

Malic acid is a tart tasting organic acid that occurs naturally in apples. It gives green apples their unique sour “zing.”

We use maltodextrin as a bulking agent. Our maltodextrin is derived from corn that is non-GMO.

Tapioca syrup is made from the cassava tuber, or yucca root, a plant that is indigenous to the tropics of South America. The syrup is made when natural enzymes are introduced to the cassava tuber. This process is known as enzymatic hydrolysis. After enzymatic hydrolysis is complete, a sweet syrup is formed. Tapioca syrup is considered to be a healthy sweetener alternative.

These are small, marshmallow flavoured nuggets made from white rice and natural sweeteners like honey, evaporated cane juice, and raisin juice concentrate. These melt when baked to add that sweet marshmallow flavour!

Our molasses is a thick syrup that results from processing sugar cane into sugar.

Derived from minerals found in nature, it helps dough rise and baked goods be light and fluffy.

Cocoa Liquor (also known as Non-Alcoholic Chocolate Liquor and Unsweetened Chocolate) is the dark brown component of the cocoa bean that is derived when the bean is ground and the fat is separated out. Unsweetened cocoa liquor is very bitter. It contains nutrients such as minerals magnesium, iron, zinc and calcium as well as antioxidants!

Derived from botanicals using plants and vegetables.  They are also free-from other common triggers including ingredients derived from petrochemicals, like propylene glycol. Depending on the product, the natural flavours we use are apple, butter, caramel, cinnamon bun, chocolate, cookie dough, graham, marshmallow, mixed berry, strawberry and vanilla!

This ingredient, which is made when rice starch is broken down by a common enzyme called amylase, acts as a preservative when combined with natural fruit juices. We use it to retain moisture, softness and freshness.

Plant fiber derived from the chicory root plant, this ingredient helps keep our products moist and chewy!

Palm kernel oil is an edible plant oil derived from the kernel of the oil palm. The oil is stable is high cooking temperatures.

Pineapple is a sweet fruit that has a tangy flavour. Ours are sulfite-free too!

Potato starch is used as a carrier and emulsifier.

The added probiotic aids in the digestion of a variety of nutrients.  Additionally, it provides immune support through the modulation of the gut’s important immune and inflammatory cells.

This is in fact water in which raisins have soaked. The resulting product is concentrated by evaporating some of the water. We use this as a flavouring agent and to add a touch of sweetness to our products.

Adds fiber to our foods.

Made out of Rice Flour, Rice Bran, Raisin Juice Concentrate, Honey, Salt, these crispy bits of puffed rice bring the perfect crunch to some of our favorite treats!

This great basic is milled from polished white rice. Because it has such a bland flavour, it is perfect for baking. Though it does not have as much nutritional value as the other flours we use, we add it to the mix to lighten the flavour and texture of our products.

Made from organic rice syrup, rice starch and rice flour, it is completely dairy-free! It helps create that soft, smooth texture to our products.

Pumpkin seeds are flat, dark green seeds that are subtly sweet and “nutty” with a crunchy texture. They are a source of protein, monosaturated fats and minerals. We roast ours with light sunflower oil and salt for that delicious roasted taste!

You might wonder what rosemary is doing in a cookie. This pure rosemary extract helps keep our products fresh and promotes a longer shelf life.

Safflower oil is used as a processing aid.

The salt we use is not iodized and therefore, contains no corn or corn byproducts.

Our sea salt is an iodized salt and used as a flavour enhancer.

Sorghum is also known as milo and great millet. A grain-like grass, this up-and-coming whole grain gluten-free ingredient is a major human food source in Africa and India. It adds great taste and nutrition to our irresistible cookies and snack bars. Sorghum has insoluble fiber, which combined with protein and starch in sorghum endosperm, makes it more slowly digested than other cereals. The slower rate of digestibility of sorghum products may be beneficial to diabetics. We are proud to be among the first food manufacturers that uses sorghum as a main ingredient. Our white milo sorghum is organic and milled to our specifications in North Dakota, where it is grown.

This has an amino acid profile similar to that of mothers’ milk and is used to increase the nutritive value of food.

Contains Maltodextrin, dextrose, salt, yeast extract, onion powder, distilled vinegar, dehydrated parsley, spice, garlic powder, natural flavour, sunflower oil.

Contains Maltodextrin, dextrose, salt, rice powder, onion powder, natural flavours, dehydrated parsley, garlic powder, spice, yeast extract, lactic acid, sunflower oil.

This is an emulsifier.

Sunflower kernels are a source of protein, dietary fiber, Vitamin E and other vitamins and minerals.

Made from ground roasted sunflower seeds, evaporated cane juice and salt, we use this to add that “nutty” flavour to our products.

Cranberries are a sweet fruit with a high antioxidant content and a tart, tangy flavour we just love. Ours are sulfite-free too!

We use tapioca flour as a thickener.

Our Teff Flour contains amino acids, protein, and calcium. This flour imparts a nutty flavour to dough.

Sorghum is also known as milo and great millet. A grain-like grass, this up-and-coming whole grain gluten-free ingredient is a major human food source in Africa and India. It adds great taste and nutrition to our irresistible cookies and snack bars. Sorghum has insoluble fiber, which combined with protein and starch in sorghum endosperm, makes it more slowly digested than other cereals. The slower rate of digestibility of sorghum products may be beneficial to diabetics. Our white milo sorghum is organic and milled to our specifications in North Dakota, where it is grown.