Pita chips

Enriched wheat flour is a refined grain that lacks the fiber and nutrients found in whole grains. It is often used in processed foods due to its fine texture and long shelf life. The enrichment process adds back some vitamins and minerals, but it is still less nutritious than whole grain alternatives.

Niacin, also known as vitamin B3, is added to foods to prevent deficiencies. It plays a crucial role in energy metabolism and maintaining healthy skin and nerves. In fortified foods, it helps ensure adequate intake in populations with limited dietary diversity.

Reduced iron is added to fortified foods to prevent iron deficiency anemia. It is a form of elemental iron that is less bioavailable than heme iron found in animal products. Fortification helps improve iron intake in populations at risk of deficiency.

Thiamine mononitrate is a synthetic form of vitamin B1 used in food fortification. It is essential for carbohydrate metabolism and nerve function. Fortification helps prevent thiamine deficiency, particularly in populations with limited dietary diversity.

Riboflavin, or vitamin B2, is added to foods to prevent deficiencies. It is crucial for energy production and the metabolism of fats, drugs, and steroids. Fortification ensures adequate intake in populations with limited dietary diversity.

Amylase is an enzyme used to break down starches into sugars during food processing. It improves texture and shelf life in baked goods. As a processing aid, it does not remain active in the final product.

Folic acid is a synthetic form of vitamin B9 used in food fortification to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification helps ensure adequate intake in populations with limited dietary diversity.

Mid-oleic sunflower oil is a type of seed oil high in omega-6 fatty acids. It is often used in processed foods due to its stability and neutral flavor. High omega-6 content may promote inflammation when consumed in excess.

Rosemary extract is a natural antioxidant used to preserve freshness in foods. It contains compounds like rosmarinic acid that have anti-inflammatory and antimicrobial properties. Its use in food products helps extend shelf life without synthetic preservatives.

Ascorbic acid, also known as vitamin C, is used as a preservative and antioxidant in foods. It helps prevent oxidation and spoilage, maintaining product quality. While it is an essential nutrient, its use in processed foods is primarily for preservation.

Yeast is a microorganism used in baking to leaven dough and enhance flavor. It ferments sugars, producing carbon dioxide and alcohol, which cause dough to rise. Its use in baking is traditional and generally considered safe.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Malted barley flour is used in baking to enhance flavor and improve dough fermentation. It contains enzymes that break down starches into sugars, aiding in yeast fermentation. Its use is common in bread and baked goods for flavor and texture.

Sugar is a refined carbohydrate used to enhance sweetness in foods. It provides empty calories with no essential nutrients, contributing to weight gain and metabolic issues. Excessive consumption is linked to various health problems, including obesity and type 2 diabetes.