INGREDIENTS FOR FLAVOUR
Enzyme modified cheese
Goldfish® Flavour Blasted® crackers contain seasonings which contain enzyme modified cheeses. These cheese products use a microbial sourced rennet and/or enzymes to coagulate the milk.
We use paprika, celery, spices and onion powder as flavourings in the dough.
Autolyzed yeast is used to add a savory flavour to the crackers.
We use table salt to add seasoning and flavour.
A milk acid, this is the acid usually found in yogurt and other fermented dairy products. It is used in our Goldfish® Flavour Blasted® cracker varieties to aid the flavour profile.
Vanilla extract contributes to the overall vanilla flavour experience in some of our varieties such as Goldfish® Grahams Vanilla Cupcake.
Used in Goldfish® Grahams Vanilla Cupcake frosting as an emulsifier.
A common term for flavours which give products their distinctive tastes. Natural flavours, oils or extracts can be derived from a wide range of foods such as fruits, vegetables and herbs. We choose natural flavours in order to avoid using artificial flavours.
The citric acid we use is derived from either sugar beet or corn crop. We use the acid in our Goldfish® Flavour Blasted® cracker varieties to aid the flavour profile.
INGREDIENTS FOR TEXTURE
Enriched Wheat Flour
As with all flour sold in Canada, this flour is enriched with thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), folic acid (vitamin B9), and iron. The flour we use is made from soft red winter wheat grown in the US and Canada.
Whole Grain Wheat Flour
Derived from the wheat grain, the types of flour that we use in our Goldfish® Whole Grain Cheddar crackers and Goldfish® Grahams help to provide a desired textural experience. This flour is milled to preserve the whole grains.
INGREDIENTS FOR COLOUR
Annatto is used in cheddar cheese to give it the orange hue. The coloring is extracted from the reddish seeds of the achiote tree, which grows in tropical climates.
A dark syrup made from sugarcane provides texture, color, and the unique molasses flavour.
Helps to give the shiny appearance on the top of our Goldfish® Grahams Honey Bun and Vanilla Cupcake.
We use this dark colored and flavorful cocoa powder made from the cocoa plant to contribute to the chocolate flavor and appearance in our Goldfish® Chocolate Brownie Grahams.
INGREDIENTS FOR LEAVENING
Yeast – in combination with leavening agents
We use Yeast to give the crackers their distinctive puffiness. We use other ingredients like baking soda, baking powder, monocalcium phosphate and ammonium bicarbonate to help the crackers rise in the oven. Sugar is also required to activate the yeast.
GENETICALLY MODIFIED INGREDIENTS
In North America, approximately 90% of all canola, corn, soybean and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years, as they are safe, reduce costs and improve yields.
The ingredients in Cheddar Goldfish crackers that may be derived from these crops are:
Cornstarch, corn syrup solids
Soy lecithin, vegetable oil
Molasses, semi sweet chocolate, brown sugar, sugar, marshmallows, fructose
All other ingredients including honey, and vanilla extract are not genetically modified.
Pepperidge Farm® follows all government regulations regarding the labeling of our products. Health Canada has identified 10 substances most frequently associated with food allergies and allergic-type reactions. The 10 priority food allergens include peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts), milk, eggs, seafood (fish, crustaceans, shellfish), soy, mustard, sesame, sulphites, wheat, and other cereal grains containing gluten (barley, rye, oats and triticale). When present in our products, we list those ingredients in the product ingredient statement, no matter how small the amount might be.
COLOURS SOURCED FROM PLANTS
Learn more about Goldfish® crackers and grahams at pfgoldfish.ca
OUR PACKAGING AND BPA
We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.
PET bottles, pouches and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.
Campbell has transitioned to non-BPA lining in all of our aluminum and steel cans in the United States and Canada.
The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.