Contains Less Than 2%: Leavening

Leavening agents are ingredients that produce gas, causing doughs and batters to rise and become lighter. Common leavening agents include baking soda, baking powder, yeast, and ammonium carbonate. They are typically added to baked goods to improve texture and volume.

Manufacturers add leavening agents to baked goods like cakes, cookies, and bread to create a light and airy texture. They are essential for the structure and rise of many baked products. You'll find them in a wide variety of baked items, from pastries to savory breads.

Leavening agents are generally recognized as safe (GRAS) by the FDA when used as intended. They are consumed in small amounts as part of baked goods and are not associated with significant health concerns at typical dietary levels. International bodies like JECFA have also evaluated many common leavening agents.