Contains Less Than %1 Of Tapioca Starch

Tapioca starch is a carbohydrate extracted from the cassava root, a starchy tuber native to South America. The root is washed, peeled, and then ground into a pulp. Water is used to separate the starch from the pulp, which is then dried and processed into a fine white powder.

Manufacturers use tapioca starch as a thickener in puddings, sauces, and pie fillings, and as a binder in baked goods. It provides a smooth, glossy texture and can also be used as a gluten-free alternative to wheat flour in many recipes.

Tapioca starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and provides energy. JECFA and EFSA have evaluated tapioca starch and found it to be safe. While it is a processed carbohydrate, it does not have significant health concerns when consumed in moderation as part of a balanced diet.