RUSSELL STOVER

Made by Russell Stover Candies Inc.

This label was last updated May 23, 2023. Manufacturers reformulate often, especially with the FDA's dye phase-out underway — check the current package before relying on this.

Flagged ingredients

Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.

Ingredients (as filed)

MILK CHOCOLATE {SUGAR, WHOLE MILK, COCOA BUTTER, CHOCOLATE, SOY LECITHIN (EMULSIFIER), VANILLIN (ARTIFICIAL FLAVOR)}, CORN SYRUP, SUGAR, DARK CHOCOLATE {SUGAR, CHOCOLATE PROCESSED WITH ALKALI, COCOA BUTTER, MILK FAT, SOY LECITHIN (EMULSIFIER), VANILLIN (ARTIFICIAL FLAVOR)}, CONDENSED MILK, CREAM, BROWN SUGAR, INVERT SUGAR, PALM KERNEL OIL, ALMONDS, WHITE CHOCOLATE {SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN (EMULSIFIER), ARTIFICIAL FLAVOR, SALT}, SALT, STRAWBERRIES, DRIED EGG WHITES, NATURAL AND ARTIFICIAL FLAVORS, INVERTASE (ENZYME), SOY LECITHIN (EMULSIFIER), CITRIC ACID, FD&C COLORS (RED 40, YELLOW 5 & 6, BLUE 1 & 2), SODIUM BENZOATE, POTASSIUM SORBATE (PRESERVATIVES), HONEY, APRICOTS WITH SULFUR DIOXIDE (PRESERVE COLOR), MAPLE SUGAR, CARAMEL COLOR, WALNUTS, ORANGE PEEL (ORANGE PEEL, WATER AND CITRIC ACID), CARMINE COLOR, MALTODEXTRIN, SODIUM HYDROXIDE, RASPBERRIES, MONO AND DIGLYCERIDES WITH CITRIC ACID (ANTIOXIDANT), SOYBEAN OIL, MIXED TOCOPHEROLS (ANTIOXIDANT), BUTTER, TAPIOCA STARCH, SPICE, COCONUT WITH SODIUM METABISULFITE (PRESERVES WHITENESS), WHOLE MILK, NONFAT MILK SOLIDS, CHERRIES {CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, SUGAR, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), SULFUR DIOXIDE (PRESERVE COLOR), NATURAL FLAVOR, FD&C RED 40}, TARTARIC ACID, PECANS, SORBITOL, LEMON PEEL AND EVAPORATED MILK (MILK, DIPOTASSIUM PHOSPHATE, CARRAGEENAN, VITAMIN D3)

UPC
0077260101709
Category
Candy
Package size
-
Label last updated
May 23, 2023

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2570838. Methodology