Scary is all I have to say. I wondered why all the great tasting items of my youth were not the same. Some changed slowly over time. Some went away and came back completely different. Then, this morning I got an email update on the most searched ingredients for my industry. Here you go... 1. Cranberry Fiber - 40 Mesh 2. Bunge Ultra EIE 133 All Purpose Shortening 3. Cocoa Butter Natural Wafers And Blocks, Organic 4. Disodium Phosphate, Anhydrous (DSPA) Powder 5. Sucralow® Brand Of Sucralose 6. Carboxymethyl Cellulose(CMC) Food Grade 7. Lumisorb™ PSMS-20 K 8. HM Pectin 9. Vitasweet® APM 10. Sodium Copper Chlorophyllin I understand that there are som functional ingredietns in here, that is, ingredietns to help boost fiber and ease the sugar load (glycemic index) of products to help people. And Cocoa Butter is just fine, not the healthiest of ingredients, but it has been a by product of making cocoa for a very long time. But the bigger question is WHY. Why do we have to add Carbomethyl Cellulose (food Grade) to food we are selling to the general public. Isn't our family part of the general public? and did anyone ask what is the non-food grade version? Which canme first? Food can and should be made without items like these. Support your local baker or anyone that can cook well without these, unless you Grandmother or Mom cooked with a shaker of Disodium Phosphate, Anhydrous (DSPA) Powder next to the stove.