I often read ingredients on the back of the boxes and get frustrated if they don’t contain any. That package is not in my to try list. Ever noticed that all food ingredients contain scientific terms that not everyone will understand?
Some examples below:
Hormone from adrenal glands of hogs, cattle, and sheep. In medicine. Alternatives: synthetics.
Uric acid from cows, most mammals. Also in many plants (especially comfrey). In cosmetics (especially creams and lotions) and used in treatment of wounds and ulcers. Derivatives: Alcloxa, Aldioxa. Alternatives: extract of comfrey root, synthetics.
Any one of several acids used as an exfoliant and in anti-wrinkle products. Lactic acid may be animal-derived (see Lactic Acid). Alternatives: glycolic acid, citric acid, and salicylic acid are plant- or fruit-derived.
The building blocks of protein in all animals and plants. In cosmetics, vitamins, supplements, shampoos, etc. Alternatives: synthetics, plant sources.
Protein obtained by boiling skin, tendons, ligaments, and/or bones with water. From cows and pigs. Used in shampoos, face masks, and other cosmetics. Used as a thickener for fruit gelatins and puddings (e.g., “Jello”). In candies, marshmallows, cakes, ice cream, yogurts. On photographic film and in vitamins as a coating and as capsules. Sometimes used to assist in “clearing” wines. Alternatives: carrageen (carrageenan, Irish moss), seaweeds (algin, agar-agar, kelp—used in jellies, plastics, medicine), pectin from fruits, dextrins, locust bean gum, cotton gum, silica gel. Marshmallows were originally made from the root of the marsh mallow plant. Vegetarian capsules are now available from several companies. Digital cameras don’t use film.
From hog pancreas. Used by millions of diabetics daily. Alternatives: synthetics, vegetarian diet and nutritional supplements, human insulin grown in a lab.
Milk sugar from milk of mammals. In eye lotions, foods, tablets, cosmetics, baked goods, medicines. Alternatives: plant milk sugars.
Enzyme from calves’ stomachs. Used in cheese-making, rennet custard (junket), and in many coagulated dairy products. Alternatives: microbial coagulating agents, bacteria culture, lemon juice, or vegetable rennet.
Full list can be obtained here.