Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Buy Now

WHAT'S INSIDE

180 CALORIES
5 g SAT FAT
20 g Sugar
140 mg Sodium
SERVINGS
Serving Size 7 pieces
FATS
11% Total Fat 7g
25% Saturated Fat 5g
Cholesterol
2% Cholesterol 5mg
Sodium
6% Sodium 140mg
Proteins
Proteins 1g
CARBOHYDRATES
Total Carbohydrates
0% Dietary Fiber 0g
Sugar 20g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
Calcium
Iron
CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

SWEETENED CONDENSED MILK

A combination of sugar and milk from which water has been removed.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

GLYCERIN

A food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.

DAIRY BUTTER

A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.

CONTAINS 2% OR LESS OF: GLYCERYL MONOSTEARATE

A specific monoglyceride, which is composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

TITANIUM DIOXIDE

An artificial color used in foods, drugs and cosmetics. Approved by the U.S. Food and Drug Administration (U.S. FDA).

LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

DISODIUM PHOSPHATE

Used to adjust the pH to stabilize proteins in foods.

NATURAL FLAVORS

Flavors derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products of these.

TOCOPHEROLS

A family of compounds that act as antioxidants and can be added to foods to help preserve freshness.

SODIUM CARBONATE

A food additive that helps balance the level of acidity in food and also improve texture.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

OU-D