Contains Less Than 2%: Anchovies

Anchovies are small, saltwater fish belonging to the Engraulidae family. They are typically caught in the wild, then processed by salting, drying, and sometimes fermenting. This process concentrates their flavor and acts as a preservative.

Anchovies are used primarily as a flavoring ingredient due to their intense, savory (umami) taste. They are often found in sauces, dressings, and dips where a salty, fishy note is desired. Manufacturers add them to enhance the overall flavor profile of a product.

Anchovies are a natural food product and are generally recognized as safe by the FDA when used as food. They are a source of protein, omega-3 fatty acids, and various vitamins and minerals. International bodies like JECFA have evaluated anchovies as a food source, and no specific concerns have been raised regarding their consumption at typical dietary levels. Due to their natural origin, there are no artificial additive concerns.