SNYDER'S OF HANOVER
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)
SEASONED - ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, CORNSTARCH, SALT, TAPIOCA MALT SYRUP (TAPIOCA SYRUP, MALT EXTRACT), CANE SUGAR, BUTTERMILK, NATURAL AND ARTIFICIAL FLAVORS, LACTIC ACID, GARLIC POWDER, MONOSODIUM GLUTAMATE, COCONUT OIL, ONION POWDER, WHEY PROTEIN CONCENTRATE, CITRIC ACID, BUTTER (CREAM), SODIUM CASEINATE, RED PEPPER, WHITE PEPPER, WHEY, YEAST, MYRISTIC ACID, SODA,JALAPEO RANCH - ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, JALAPENO RANCH SEASONING (SALT, BUTTERMILK, MONOSODIUM GLUTAMATE, NATURAL FLAVORS, MALTODEXTRIN, CREAM, GARLIC, LACTIC ACID, SOUR CREAM [CREAM, NONFAT MILK, CULTURES], DEHYDRATED PARSLEY, YEAST EXTRACT, CITRIC ACID, CULTURED BUTTERMILK, JALAPENO, SUGAR, WHOLE MILK POWDER, MILK FAT, VINEGAR, SUNFLOWER OIL AND SILICON DIOXIDE), CORNSTARCH, TAPIOCA MALT SYRUP (TAPIOCA SYRUP, MALT EXTRACT), CANE SUGAR, SALT, NATURAL AND ARTIFICIAL FLAVORS, MYRISTIC ACID, SODA,SOUR CREAM & ONION - ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, SOUR CREAM AND ONION SEASONING (SALT, ONION POWDER, GARLIC POWDER, SUGAR, CORN MALTODEXTRIN, SOUR CREAM (CREAM, NONFAT MILK, CULTURES), MONOSODIUM GLUTAMATE, CITRIC ACID, SPICE, WHEY PROTEIN CONCENTRATE, GUM ARABIC, NATURAL FLAVOR, CULTURED CREAM, SILICON DIOXIDE, SUNFLOWER OIL, NONFAT DRY MILK, CANOLA OIL, MEDIUM CHAIN TRIGLYCERIDES, DISODIUM GUANYLATE, DISODIUM INOSINATE, TRICALCIUM PHOSPHATE, INACTIVATED ENZYMES), CORNSTARCH, TAPIOCA MALT SYRUP (TAPIOCA SYRUP, MALT EXTRACT), CANE SUGAR, SALT, ARTIFICIAL FLAVOR, MYRISTIC ACID, NATURAL FLAVOR, SODA
Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2532892. Methodology