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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use air-popped sorghum as a whole-grain snack base. Its light texture and mild …
What it is
Sorghum is a grain that has been cultivated for thousands of years. Air-popped sorghum is made by heating whole sorghum grains until they pop, similar to popcorn. This process creates a light, airy snack with a slightly nutty flavor.
Why it's used
Manufacturers use air-popped sorghum as a whole-grain snack base. Its light texture and mild flavor make it suitable for various seasonings, from sweet to savory. It is often found in snack mixes, or as a standalone puffed grain product.
Health notes
Sorghum is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a source of fiber and certain nutrients. International bodies like JECFA and EFSA have evaluated sorghum and its components. Evidence does not suggest adverse health effects from consuming sorghum at typical dietary levels.
Allergen info
Sorghum is not one of the nine major allergens recognized by the FDA. It is also naturally gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.