Search Results for: Natural milk not containing added sugar
. - frozen fish filets - fermented milk . - all yoghurt ,kishk - cheese and curd . - fresh cheeses . - processed cheese,all types . - blue veined cheese . . - cheddar . . - edam cheese . . - kashkaval . . - gouda cheese . - natural honey - coffee, tea, mate, spices - coffee - tea,all types - mate - pepper
all types - nutmeg, cardamon - anise seed,badian,fennel,coriander,. - ginger, saffron, turmeric - products of the milling industry; malt starches; inulin - wheat or meslin flour . . - wheat flour - other oil seeds and oleaginous fruits, whether or not broken . . - sesame seeds,other;tahina - vegetable...
https://cci-fed.org.lb/tasdier/
. - frozen fish filets - fermented milk . - all yoghurt ,kishk - cheese and curd . - fresh cheeses . - processed cheese,all types . - blue veined cheese . . - cheddar . . - edam cheese . . - kashkaval . . - gouda cheese . - natural honey - coffee, tea, mate, spices - coffee - tea,all types - mate - pepper
all types - nutmeg, cardamon - anise seed,badian,fennel,coriander,. - ginger, saffron, turmeric - products of the milling industry; malt starches; inulin - wheat or meslin flour . . - wheat flour - other oil seeds and oleaginous fruits, whether or not broken . . - sesame seeds,other;tahina - vegetable...
http://cci-fed.org.lb/tasdier/
*shane's butt rub: brown sugar, salt, spices, dehydrated garlic, dehydrated onion, soybean oil, sugar, citric acid, dehydrated parsley, maltodextrin, natural flavors, soy lecithin, extractives of paprika, extractives of turmeric, ground mustard, and less than % silicon dioxide added to prevent caking
. contains soy *shane's butt rub spice pack: salt, spices, dehydrated garlic, dehydrated onion, soybean oil, sugar, citric acid, dehydrated parsley, maltodextrin, natural flavors, soy lecithin, extractives of paprika, extractives of turmeric, ground mustard, and less than % silicon dioxide added to prevent...
https://www.shanesribshack.com/media/1315/shanes-rib-shack_nutrition-guide_-42718_final.pdf