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"Natural flavors" and "natural flavor"

A regulated catch-all that can hide soy, dairy, wheat, garlic, onion, or tomato — source not required to be disclosed.

"Spices" and "seasoning" — the spices loophole

A regulated catch-all that can hide garlic, onion, paprika, cayenne, chili, and mustard without disclosure.

"Starch" (without a source qualifier)

Could be corn, potato, wheat, rice, or tapioca. When source matters, look for the qualifier or contact the manufacturer.

Aged and fermented ingredients (histamine)

Fermented and aged ingredients produce histamine. Common cooking ingredients like vinegar, soy sauce, and aged cheese can trigger reactions.

Caramel color (especially class IV)

Class IV (most common in processed foods) is made using sulfites. The class isn't disclosed on labels.

Carrageenan

Seaweed-derived thickener associated with gut inflammation in some research.

Cellulase, Aspergillopepsin, and other fungal enzymes

Often produced by Aspergillus niger (a mold). Worth knowing if you're on an autoimmune protocol.

Inulin and chicory root

Marketed as a "prebiotic fiber" but is high-FODMAP — often triggers IBS symptoms.

Malt, malt vinegar, malt extract

Made from barley — contains gluten unless explicitly gluten-free.

Modified food starch

Could be corn, potato, tapioca, rice, or wheat. Only wheat is required to be disclosed on US labels.

Vegetable broth and vegetable stock

Often includes tomato (a nightshade) and onion/garlic for flavor — even when the label only says "vegetable broth."

Vitamin E and tocopherols

Usually extracted from soybean oil. US labeling rules exempt it from allergen disclosure.