ZERO Bars combine creamy caramel, crunchy peanuts, and smooth almond nougat covered in rich white fudge. Some say it was named “ZERO” because it’s gone in no time!
The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
A sweetener made from corn starch. Also known as glucose syrup.
Oils that are derived from plants such as soybean, sunflower and safflower.
Milk from which the fat has been removed. Also known as skim milk.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.
A powder to flavor beverages, usually milk, made up of malted barley, wheat flour, and milk powder.
Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)
An ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.
The egg white is the clear liquid within an egg, also known as albumin. It contains about 50% of the egg's protein and has very minimal fat content.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
Soy protein that has been broken down into its component amino acids, often used to improve food texture and enhance flavor.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.