Alpha Tocopherol (also known as Alpha Tocopherol Acetate):
This is a natural form of vitamin E which acts to keep cereals and other foods fresh longer.

Chicory Root Fiber:
Chicory Root is used to hold different ingredients together and also contains a naturally occurring fiber called inulin.

Evaporated Cane Juice Syrup:
A minimally processed sugar, this amber-colored liquid retains a slight golden color and subtle taste from the original cane juice.

Fruit Puree Concentrate:
Just real, fresh fruit milled and mashed, and then cooled to create a puree. Some of the liquid is then removed to create a puree concentrate.

Glycerin:
A colorless liquid that helps ingredients of different water content get along together (so dry ingredients such as grains stay dry, and moist ingredient, like fruit, stay moist). Kashi's glycerin is from plant, not animal sources.

Gum Arabic:
This is a natural ingredient that helps stick stuff together and adds fiber. It's taken from two species of the acacia tree.

Maltodextrin:
This is a form of sugar, usually made from rice, corn or potato starch. Because it releases into the blood stream slower than typical sugar, it can give the body energy over a longer period of time.

Sodium Acid Pyrophosphate:
This is a natural baking powder - it's used as a leavening agent to make baked goods light and soft.

Sodium Bicarbonate:
Also known as baking soda, this is a staple in most home kitchens. It's a natural mineral used in combination with a leavening agent (like Sodium Acid Pyrophosphate) to make baked goods light and soft.

Soy Lecithin:
This emulsifier keeps foods from sticking and is naturally extracted from soybean oil.

Soy Protein Concentrate:
This is made when sugars are removed from de-hulled and de-fatted soybeans. It's used as a natural way to increase the amount of protein in a food.

Tapioca Starch:
This ingredient comes from the roots of tapioca tubers and improves the texture of foods.

Tocopherols:
These are a group of related compounds derived from wheat germ oil that serve as a source of fat soluble vitamin E.

Whole Grain Flour:
In this flour, all three nutrient-dense parts (the bran, germ and endosperm) of the grain are milled. (Refined flour only contains one part - the endosperm).

Xanthan Gum:
Created by the fermentation of glucose or sucrose, xantham gum is used to create sticky dough.

BHT (also known as Butylated Hydroxytoluene):
This chemical is used as a preservative in cereals and snack foods.

Bleached Flour:
After it's milled and bleached white with chemicals like chlorine, this baking flour loses many of its original whole grain nutrients.

Ethyl Vanillin:
Artificial, inexpensive vanilla flavoring used in place of real vanilla or to boost vanilla taste.

High Fructose Corn Syrup:
A highly processed liquid sweetener and preservative that consists mainly of glucose and has become a common ingredient in many manufactured foods and drinks.

Hydrogenated Fats (also known as Trans Fats)/Oils:
Chemically processed oil that's transformed from a liquid to a solid by forcing hydrogen gas into oil at high pressures to extend shelf life by preventing rancidity.

Modified Corn Starch:
Starch created through a non-natural, chemical process that's used to thicken foods like gravy and pudding.

Monodiglyceride:
These chemically-processed oils act as an emulsifier and are sometimes found in tortilla chips.

Partially Hydrogenated Oil:
Oil that has been partially hardened through chemical means and contributes trans fats to foods.

Polydextrose:
This chemically-created additive is used as a sugar replacement and/or fiber supplement in many foods.

Red #6 and Red #40:
As their names suggest, these are artificial colors that are used to add red color to food.

Sodium Sulfite:
This chemical additive is used in foods as a preservative.

Sucralose:
This artificial sweetener is 600 times as sweet as real sugar.