Everything but the Bagel Seasoned Bite Sized Crackers

Whole wheat flour is a less processed alternative to refined flour, retaining more nutrients and fiber. It provides a source of complex carbohydrates and essential nutrients. Its inclusion in products can enhance nutritional value by adding fiber and micronutrients.

Red wheat bran is a byproduct of milling wheat and is rich in dietary fiber. It supports digestive health and can aid in maintaining healthy cholesterol levels. Its inclusion in foods can enhance nutritional content by adding fiber and micronutrients.

Rolled oats are a whole grain known for their high fiber content and heart health benefits. They are minimally processed and retain most of their nutrients. Oats are a good source of beta-glucan, which can help lower cholesterol levels.

Dehydrated onion is a concentrated form of onion that retains its flavor and some nutrients. It is used for seasoning and adds depth to the flavor profile of foods. Onions contain antioxidants and compounds that may support heart health.

Dehydrated garlic is a concentrated form of garlic that retains its flavor and some beneficial compounds. It is used for seasoning and adds depth to the flavor profile of foods. Garlic is known for its potential cardiovascular benefits and antimicrobial properties.

Oat fiber is derived from the outer layer of oats and is high in dietary fiber. It supports digestive health and can aid in maintaining healthy cholesterol levels. Its inclusion in foods can enhance nutritional content by adding fiber.

Caraway seeds are a spice known for their distinctive flavor and potential digestive benefits. They contain essential oils and compounds that may aid in digestion. Caraway seeds are used in various culinary applications for their flavor and health benefits.

Beneficial ingredient — whole-food or functional value in this product class.

Sesame seeds are a nutrient-dense seed rich in healthy fats, protein, and minerals. They contain lignans and phytosterols, which may support heart health. Sesame seeds are used in various culinary applications for their flavor and nutritional benefits.

Toasted soy grits are made from soybeans and provide a source of plant-based protein and fiber. They are minimally processed compared to soy protein isolates. While they offer some nutritional benefits, they may not be as bioavailable as animal proteins.

Organic invert syrup is a sweetener made by splitting sucrose into glucose and fructose. It is often used to retain moisture and improve texture in baked goods. While organic, it still contributes to added sugar intake.

Leavening agents like monocalcium phosphate, sodium bicarbonate, and ammonium bicarbonate are used to help baked goods rise. They are common in baking and generally considered safe in moderate amounts. These agents do not contribute significant nutritional value.

Salt is a common seasoning used to enhance flavor in foods. While necessary for bodily functions, excessive intake can lead to health issues. It is important to consume salt in moderation to avoid potential negative health impacts.

Wheat gluten is a protein found in wheat that provides elasticity and structure to baked goods. It is commonly used in baking to improve texture. While it is a good source of protein, it can cause issues for those with gluten intolerance.

Enzymes are used in food processing to improve texture and shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Enzymes are generally considered safe and are used in small amounts.

Processed additive flagged under Scout's ingredient doctrine.

Evaporated cane sugar is a less refined form of sugar, retaining some molasses content. Despite being less processed, it still contributes to added sugar intake. Excessive consumption of added sugars is linked to various health issues.

High oleic sunflower oil is a type of seed oil high in monounsaturated fats. Despite its healthier fat profile compared to regular sunflower oil, it is still a seed oil and can be highly processed. Seed oils are often criticized for their omega-6 content and potential inflammatory effects.