Products bearing the USDA certified organic seal must contain at least 95 percent organic ingredient, and must be produced without the use of synthetic pesticides and fertilizers and free of genetically engineered ingredients.

Both refined oils and fully hydrogenated oils contain small amounts of unhealthy artificial trans fats and contribute to the total intake of trans fat in the diet (Biofortis 2014). Artificial trans fats are generated in refined oils when they are processed at high temperatures from the crude oil into a bland, odorless, colorless oil (Greyt 1999). A 2012 study conducted by FDA scientists estimated that refined oil contributes an average 0.6 grams of trans fat a day (Doell 2012). The World Health Organization recommends limits on trans fat of less than 1 to 2 grams a day—in this context, it’s easy to see that 0.6 grams is not an insignificant contribution. In the case of fully hydrogenated oils, they should theoretically be free of trans fat, but since no hydrogenation process is 100 percent efficient, trans fats are often found in fully hydrogenated oils at low levels (FDA 2013). The United States Department of Agriculture National Nutrition Database has tested refined, partially hydrogenated and fully hydrogenated oils and found trans fats in all of them (USDA 2013). Textbooks for food scientists reveal that the mono and di-glycerides and other emulsifiers are often made from hydrogenated fats (Hasenhuettl and Hartel 2008) and at temperatures above 220°C (Sikorski and Kolakowka 2011). Emulsifiers produced from hydrogenated fats “contain measurable concentrations" of trans fats (Hasenhuettl and Hartel 2008). Unfortunately, due to lack of label disclosure and the trans fat labeling loophole, only the food scientists will ever know just how much trans fat these refined oils and emulsifiers are contributing to foods and the American diet.

Eating too much of any type of sugar can lead to tooth decay. Added sugars like high fructose corn syrup, honey, sugar and dextrose are more concerning than natural sugars like raisins because they can lead to obesity by adding calories without being accompanied by important nutrients like potassium, vitamin C or fiber. Americans average 22 teaspoons of added sugar a day (NCI 2010; USDA and DHHS 2010). The World Health Organization recommends no more than 6 to 12 teaspoons of added sugar a day for adults, children should eat even less (WHO 2002; WHO 2014).

Health concerns about the use of dyes in children's food has a led to a reduction in usage but these colorants are still common.

Added "flavors" are secret and often complex mixtures of chemicals that modify and manipulate the taste and smell of food. The lack of disclosure is a public right to know issue and especially concerning to people with unusual food allergies or on restricted diets.

Low calorie sweeteners were designed to impart a sweet taste without the calories or glucose effects of sugar. However there is insufficient evidence that they reduce overall calorie intake, aid with weight loss or improve overall health (Gardner 2014; Shankar 2013). Instead low calorie sweeteners may condition people to crave sweet foods (Mattes 2009) and therefore eat fewer servings of healthy foods (IOM 2007). The IOM recommends that schools not serve diet foods or beverages to young children (IOM 2007). In the meantime EWG concludes that people should limit their consumption of sugar and low calorie sweeteners, advice echoed by other nutrition experts (Swithers 2013; Shankar 2013).