Less Than 2%: Organic Corn Starch

Corn starch is a carbohydrate derived from the endosperm of corn kernels. It is produced by grinding dried corn kernels and separating the starch from the protein and fiber. This fine, white powder is a common ingredient used for thickening.

Manufacturers add corn starch primarily as a thickener in sauces, gravies, soups, and puddings. It can also be used as a binder in processed meats and baked goods, and to prevent caking in powdered products. It is often found in frozen dinners, baked goods, and dairy products.

Corn starch is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a carbohydrate that provides energy. JECFA and EFSA have evaluated starch and its derivatives. While generally considered safe, excessive intake of any carbohydrate can contribute to calorie intake.