Ingredients for food

(Revised: 12/15/2021)

PCC Community Markets uses the following list of ingredients as a guideline for evaluating new and existing foods sold in our stores. You can find the guidelines for health and body care here.

Our Quality Standards Committee meets regularly to consider product issues and concerns and to review specific ingredients.

New items with ingredients that are high-risk for being genetically engineered (GE) must be organic, Non-GMO Project Verified, or verified non-GE through other acceptable third-party certifications. If a company cannot provide confirmation, PCC will not carry the product.


Ingredients Function Status
acacia gum emulsifier, stabilizer acceptable
acesulfame-K (acesulfame-potassium) artificial sweetener not acceptable
acetic acid acidulant, flavoring agent acceptable
acetylated esters of mono- and diglycerides emulsifier not acceptable
Advantame artificial sweetener not acceptable
aerosol sprays with chlorofluorocarbon propellant not acceptable
alfalfa  (leaf, stems, seeds, and derivatives listed separately) acceptable if organic or verified non-GE
alfalfa meal acceptable if organic or verified non-GE
algal flour vegan protein source not acceptable
algal oil vegan source of omega fatty acids and nutrients acceptable if non-GE/biotech and not produced through solvent/hexane extraction
algin thickener, stabilizer acceptable
allulose sweetener, flavor enhancer not acceptable
alpha tocopherol antioxidant acceptable
alpha tocopherol acetate antioxidant acceptable
ammonium bicarbonate leavening agent acceptable
ammonium chloride dough conditioner not acceptable
ammonium phosphate & ammonium polyphosphate leavening agent, dough strengthener not acceptable
annatto coloring agent acceptable
Apples, Arctic GE not acceptable
Arabic gum emulsifier, stabilizer acceptable
artificial colors (red #3, red #40, yellow #5, yellow #6, blue #1, blue #2, green #3) coloring agent not acceptable
artificial flavors flavoring agent not acceptable
ascorbates antioxidant acceptable
ascorbic acid antioxidant acceptable
ascorbyl palmitate antioxidant acceptable
aspartame artificial sweetener not acceptable
astaxanthin (artificial) coloring agent not acceptable
astaxanthin (natural) 1 coloring agent acceptable
autolyzed yeast extract 2 flavor enhancer acceptable
azodicarbonamide dough conditioner not acceptable
baking powder leavening agent acceptable
benzoates preservative not acceptable
benzophenone artificial flavoring not acceptable
benzoyl peroxide bleaching agent for flour not acceptable
beta-carotene antioxidant, coloring agent acceptable
BHA (butylated hydroxyanisole) antioxidant not acceptable
BHT (butylated hydroxytoluene) antioxidant not acceptable
bleached flour artificially aged flour not acceptable
bromated flour artificially aged and treated flour not acceptable
brominated vegetable oil (BVO) flavor carrier not acceptable
BST (bovine somatotropin) genetically engineered growth hormone used to increase milk production in cows not acceptable
butane glycol humectant, flavor solvent not acceptable
butylene glycol humectant, flavor solvent not acceptable
calcium bromate dough conditioner, maturing/bleaching agent not acceptable
calcium carbonate alkali acceptable
calcium caseinate texturizer acceptable
calcium chloride firming agent acceptable
calcium citrate alkali acceptable
calcium disodium EDTA antioxidant, sequestrant, preservative not acceptable
calcium lactate stabilizer, texturizer, buffering agent acceptable
calcium peroxide dough conditioner, bleaching agent not acceptable
calcium phosphate dough conditioner, firming agent acceptable
calcium propionate preservative, antimycotic agent not acceptable
calcium saccharin artificial sweetener not acceptable
calcium sorbate preservative not acceptable
calcium stearoyl-2-lactylate dough conditioner, emulsifier not acceptable
calcium sulfate firming agent, dough conditioner acceptable
canola oil acceptable if organic or verified non-GE
canthaxanthin coloring agent not acceptable
caprocaprylobehenin fat substitute not acceptable
caramel color brown coloring agent not acceptable unless organic
carmine (cochineal) coloring agent, derived from insect not acceptable
carnauba wax anti-caking agent, excipient, glazing and polishing agent acceptable
carob bean gum thickener, stabilizer, emulsifier acceptable
carotene coloring agent acceptable
carrageenan thickener, stabilizer not acceptable, with rare exceptions
casein (milk protein) texturizer, emulsifier acceptable
celery powder natural antioxidant for curing meat, flavoring acceptable
cellulose stabilizer, thickener acceptable
chlorine disinfectant, bleaching agent in household products acceptable
citric acid acidulant, antioxidant acceptable
cochineal (carmine) coloring agent, derived from insect not acceptable
confectioners’ sugar sweetener acceptable if organic or verified non-GE
corn (including dextrin and all other derivatives listed separately) acceptable if organic or verified non-GE
corn flour acceptable if organic or verified non-GE
corn meal acceptable if organic or verified non-GE
corn starch thickener acceptable if organic or verified non-GE
corn syrup sweetener, thickener acceptable if organic or verified non-GE
cottonseed oil not acceptable
cream of tartar leavener, acidulant, thickening agent acceptable
cyclamates artificial sweetener not acceptable
cysteine (l-cysteine) additive for bread not acceptable
DATEM (Diacetyl tartaric and fatty acid esters of mono- and diglycerides) emulsifier not acceptable
dextrin thickener and adhesive acceptable if organic or verified non-GE
dextrose sweetener acceptable
diacetyl artificial butter flavoring not acceptable
di-calcium phosphate dough conditioner, calcium source acceptable
diglycerides emulsifier acceptable if organic or verified non-GE
dimethicone anti-foaming agent not acceptable
dimethylpolysiloxane anti-foaming agent not acceptable
dioctyl sodium sulfosuccinate (DSS) emulsifier, stabilizer not acceptable
dipotassium phosphate emulsifier, buffer acceptable
disodium calcium EDTA antioxidant, sequestrant not acceptable
disodium dihydrogen EDTA antioxidant, sequestrant not acceptable
disodium guanylate flavor enhancer not acceptable
disodium inosinate flavor enhancer not acceptable
disodium phosphate protein stabilizer, buffer, emulsifier acceptable
EDTA antioxidant, sequestrant not acceptable
egg albumin whipping agent, emulsifier acceptable
Equal artificial sweetener not acceptable
erythorbic acid antioxidant acceptable
erythritol (sugar alcohol) 3 sweetener acceptable, with exceptions
ethoxyquin pesticide, often used as a preservative in livestock/animal feed not acceptable
ethyl acrylate artificial flavoring not acceptable
ethyl vanillin flavoring agent not acceptable
ethylene oxide fumigant, disinfecting agent not acceptable
EverSweet trade name for genetically engineered sweetener not acceptable
ferrous gluconate colorant for ripe olives acceptable
food starch thickening agent, stabilizer, emulsifier acceptable if organic or verified non-GE
Fructooligosaccharides (FOS) prebiotic, added fiber, sweetener, flavor enhancer acceptable only as prebiotic function in foods
fructose sweetener acceptable if organic or verified non-GE
gelatin gelling agent, animal based acceptable
gellan gum thickener, stabilizer, emulsifier acceptable
glucono delta-lactone acidulant, leavening agent acceptable
glycerin humectant, flavor and color solvent acceptable, preference for vegetable source certified organic or non-GE
GMP (disodium guanylate) flavor enhancer not acceptable
guar gum thickener, stabilizer acceptable
hepta-esters of sucrose fat substitute not acceptable
hexa-esters of sucrose fat substitute not acceptable
high fructose corn syrup sweetener not acceptable
hydrogenated oil liquid oils chemically treated to become solid fats: used to prolong shelf life, provide texture not acceptable
hydrolyzed vegetable protein flavor enhancer acceptable
IMP (disodium inosinate) flavor enhancer not acceptable
invert sugar sweetener acceptable
Irish moss (chondrus crispus; carrageen) thickener, stabilizer, nutritional fortifier acceptable
irradiated foods sterilized by high energy radiation not acceptable
isolated soy protein nutrient, filler, binder acceptable
isomaltulose sweetener acceptable if organic or verified non-GE
karaya gum emulsifier, stabilizer acceptable
lactic acid acidulant acceptable
lactose (milk sugar) humectant, sweetener acceptable
lactylated esters of mono- and diglycerides emulsifier not acceptable
lecithin emulsifier acceptable if organic or verified non-GE
levulose (also known as fructose) sweetener acceptable if organic or verified non-GE
locust bean gum thickener, stabilizer acceptable
magnesium carbonate alkali, anti-caking agent acceptable
magnesium chloride firming agent, color retention agent acceptable
magnesium stearate lubricant, binder, anti-caking acceptable
malic acid buffering agent, flavoring additive acceptable
malt extract flavoring agent, texturizer in meat acceptable if organic or verified non-GE
malt syrup sweetener acceptable if organic or verified non-GE
maltitol (sugar alcohol) 3 sweetener acceptable, with exceptions
maltodextrin texturizer, flavor enhancer acceptable if organic or verified non-GE
maltose sweetener acceptable
mannitol (sugar alcohol) 3 sweetener, texturizer acceptable, with exceptions
methyl cellulose emulsifier, thickener, gelling agent, anti-caking agent acceptable, but less processed forms are preferred
methyl eugenol artificial flavoring not acceptable
methyl silicon antifoaming, antisplattering agent not acceptable
methylparaben preservative not acceptable
microcrystalline cellulose filler, binder, stabilizer, anti-caking agent not acceptable
microparticularized whey protein fat substitute not acceptable
miso seasoning, flavor enhancer acceptable if organic or verified non-GE
modified food starch thickener, stabilizer acceptable if organic or verified non-GE
Monk fruit (Luo han guo) sweetener acceptable
mono and di-glycerides emulsifier acceptable if organic or verified non-GE
mono-calcium phosphate leavening agent acceptable
monosodium glutamate (MSG) 2 flavor enhancer acceptable if organic or verified non-GE
myrcene artificial flavoring not acceptable
natamycin mold inhibitor Not acceptable, except for use on the outside of inedible cheese rinds
neotame artificial sweetener not acceptable
nisin preservative not acceptable
nitrates/nitrites 4 antioxidant for curing meat and color retention, flavor not acceptable when a synthetic additive
NutraSweet artificial sweetener not acceptable
oleoresin paprika seasoning, colorant acceptable
Olestra fat substitute not acceptable
palm fruit oil emulsifier, fat acceptable
palm kernel oil emulsifier, fat acceptable
papain tenderizer acceptable if organic or verified non-GE
papaya (whole or derivatives listed separately such as papain) acceptable if organic or verified non-GE
parabens (methyl, propyl, butyl, etc.) preservative not acceptable
partially hydrogenated oil (source of trans fats) liquid oils chemically treated to become solid fats: used to prolong shelf life, provide texture not acceptable
pectin gelling agent, stabilizer, thickener acceptable
phosphoric acid acidulant acceptable
polydextrose artificial sweetener not acceptable
polylysine antimicrobial not acceptable
polysorbates (60, 80, etc.) emulsifier not acceptable
potassium acid tartrate leavening agent, acidulant acceptable
potassium benzoate preservative not acceptable
potassium bicarbonate leavening agent, alkali acceptable
potassium bisulfite (see also potassium metabisulfite & sulfites) preservative not acceptable in food, acceptable in non-organic wine and hard cider
potassium bromate dough conditioner, flour maturing agent not acceptable
potassium chloride salt substitute acceptable
potassium citrate pH buffer, emulsifier, antioxidant, stabilizer acceptable
potassium gluconate buffering agent acceptable
potassium metabisulfite (see also potassium bisulfite & sulfites) preservative not acceptable in food, acceptable in non-organic wine and hard cider
potassium sorbate preservative not acceptable
potato, White Russet (including derivatives listed separately) acceptable if organic or verified non-GE
propionates preservative not acceptable
propyl gallate antioxidant not acceptable
propylene glycol humectant, flavor solvent not acceptable
propylparaben preservative not acceptable
protein isolate processed protein source acceptable if organic or verified non-GE
pulegone artificial flavoring not acceptable
pyridine artificial flavoring not acceptable
quinine alkaloid in tonic water (and other acceptable FDA uses) acceptable
rBGH (recombinant Bovine Growth Hormone) genetically engineered growth hormone used to increase milk production in cows not acceptable
Reb D 5 genetically engineered artificial sweetener not acceptable
Reb M 5 genetically engineered artificial sweetener not acceptable
saccharin artificial sweetener not acceptable
shoyu liquid seasoning, similar to soy sauce acceptable if organic or verified non-GE
silicon dioxide anti-caking agent not acceptable
Simplesse fat substitute not acceptable
smoke flavoring (natural) flavoring agent acceptable
sodium acid pyrophosphate leavening agent, buffer acceptable
sodium alginate thickener, stabilizer, emulsifier acceptable
sodium aluminum phosphate leavening agent not acceptable
sodium aluminum sulfate leavening agent not acceptable
sodium ascorbate antioxidant acceptable
sodium benzoates preservative not acceptable
sodium bicarbonate leavening agent, buffering agent acceptable
sodium bisulfite preservative, antioxidant, color retention agent not acceptable
sodium carbonate (soda ash) acidity regulator, anti-caking agent acceptable
Sodium Carboxymethyl Cellulose stabilizer, thickener, emulsifier, and water retention agent acceptable, but less processed forms are preferred
sodium caseinate (milk protein) texturizer, emulsifier acceptable
sodium citrate buffering agent, emulsifier acceptable
sodium diacetate preservative not acceptable
sodium erythorbate antioxidant acceptable
sodium ferrocyanide anticaking agent in salt and salt-based seasonings not acceptable
sodium glutamate flavor enhancer (see MSG) not acceptable
sodium hydroxide alkali acceptable
sodium metabisulfite preservative, antioxidant, color retention agent not acceptable
sodium nitrate/nitrite antioxidant, flavor, color retention agent not acceptable
sodium phosphate buffering agent, emulsifier, protein stabilizer acceptable
sodium propionate preservative, antimycotic agent not acceptable
sodium pyrophosphate emulsifier, texturizer, sequestrant acceptable
sodium stearoyl-2-lactylate dough conditioner, emulsifier, whipping agent not acceptable
sodium sulfite preservative, antioxidant not acceptable
sodium tripolyphosphate 6 binding agent not acceptable
solvent extracted oils (as stand-alone ingredient) cooking oils not acceptable
sorbic acid preservative, antimycotic agent not acceptable
Sorbitan monostearate Emulsifying, dispersing, or wetting agent; improves activity of instant dry yeast Acceptable
sorbitol (sugar alcohol) 3 sweetener acceptable if organic or verified non-GE
soy drinks acceptable if organic or verified non-GE
soy protein isolates concentrated protein source acceptable if organic or verified non-GE
soy sauce liquid seasoning acceptable if organic or verified non-GE
stevia (rebiana) sweetener acceptable
Stevia leaf extract sweetener acceptable
Steviol glycosides (same as EverSweet) 7 genetically engineered artificial sweetener not acceptable
styrene artificial flavoring not acceptable
sucralose (Splenda) artificial sweetener not acceptable
sucroglycerides preservative, emulsifier not acceptable
sucrose polyester (olestra) fat substitute not acceptable
sugar from sugar beets (including derivatives, such as fructose, listed separately) sweetener acceptable if organic or verified non-GE
sugar from sugar cane sweetener acceptable
sulfites (sulfur dioxide) (see also potassium bisulfite & potassium metabisulfite) 7 preservative not acceptable in food, acceptable in non-organic wine and hard cider
Sweet ‘n Low artificial sweetener not acceptable
tamari liquid seasoning, fermented soy sauce acceptable if organic or verified non-GE
tartaric acid acidulant acceptable
TBHQ (tertiary butylhydroquinone) antioxidant not acceptable
tempeh acceptable if organic or verified non-GE
teriyaki marinades seasoning acceptable if organic or verified non-GE
tetrasodium EDTA antioxidant, preservative not acceptable
texturized vegetable protein (TVP) vegan meat substitute, often made from soy acceptable if organic or verified non-GE
titanium dioxide 8 whitening agent not acceptable
tocopherols (vitamin E) antioxidant acceptable
tofu acceptable if organic or verified non-GE
tragacanth gum emulsifier, stabilizer acceptable
trans, trans 2,4 hexadienal artificial flavoring not acceptable
transglutaminase (TG) protein binder and dough conditioner not acceptable
trehalose humectant, sweetener not acceptable
tri-calcium phosphate calcium source, anti-caking additive acceptable
Truvia sweetener not acceptable
vanillin flavoring agent not acceptable
vegetable gums thickener, stabilizer, emulsifier acceptable
xanthan gum thickener, stabilizer, emulsifier acceptable
xylitol (sugar alcohol) 3 sweetener acceptable, with exceptions

  1. Astaxanthin in its natural form is the antioxidant that gives wild salmon its color.
  2. Both MSG and autolyzed yeast extract are used as flavor enhancers, and both contain the amino acid glutamate. Glutamate is one of 20 amino acids found widely in all foods at varying levels. Glutamate seems to cause reactions in people when it is isolated and in high concentrations. MSG is 100 percent glutamate that has been isolated and then bound to sodium to make a salt that can be added to foods. Autolyzed yeast extract contains a mix of free amino acids (including glutamate) but since it’s not 100 percent glutamate it does not cause reactions in most people who are sensitive to MSG, other than a few who are extremely sensitive.
  3. Sugar alcohols may upset digestion and PCC does not recommend them for children and pregnant or nursing women until more research is done. Sugar alcohols — including erythritol, maltitol, mannitol, sorbitol and xylitol — are synthetic sweeteners and often are produced through bacterial fermentation of wood, corncobs or seaweed.
  4. Not acceptable when synthetic. Research shows that nitrites can form nitrosamines, molecules shown to cause cancer in lab animals, and that nitrates change to nitrites in the body. USDA regulates the amount of artificial nitrate/nitrite additives that can be used to minimize nitrosamine formation. Celery powder is a source of naturally occurring nitrates, although packaging claims will say “No nitrates or nitrites added.” Celery powder meets organic standards and is allowed at PCC.
  5. Cargill says its EverSweet, produced with genetic engineering and fermentation, will be labeled in the U.S. as steviol glycosides, or Reb M and Reb D.
  6. Sodium tripolyphosate is used to prevent “thaw drip” and as a binding agent to hold flaky fish products together. It’s common in scallops and shrimp. It is a suspected neurotoxin.
  7. Sulfites can be naturally occurring as a byproduct of fermentation in wine and wine products, such as vinegar. Added sulfites are not acceptable in foods, but may be allowed in non-organic wine and hard cider.
  8. Titanium dioxide often may be a product of nanotechnology, which the Food and Drug Administration has warned should not be assumed safe. Nanotechnology is unregulated and its products are not labeled.