Mars, Inc. — HOT COCOA BUBBLE GUM, HOT COCOA

Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.

Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.

Glycerin is a chemical additive tested on the MRT panel. Used as a humectant and sweetener in protein bars, toothpaste, medications, and processed foods. Can be derived from plant or animal fats.

Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.

Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.

Cocoa (Theobroma cacao) is tested as a standalone substance. Reactivity to cocoa affects all chocolate-containing products. Distinct from dairy or sugar reactions that often co-occur in chocolate.

An artificial sweetener tested on the MRT chemical panel. Found in diet sodas, sugar-free gum, and "light" yogurts. Some patients show significant mediator release to aspartame.

Allura Red AC is the most widely used food dye and one of the most reactive chemical additives on the MRT panel. Found in candy, beverages, cereals, snack foods, and even some medications.

Tartrazine (Yellow #5) is an azo dye on the MRT chemical panel. Found in processed foods, beverages, and medications. Cross-reactivity with aspirin sensitivity has been documented in clinical literature.

Brilliant Blue FCF is a synthetic food dye tested on the MRT chemical panel. Found in candy, beverages, ice cream, and some processed foods. Often combined with Yellow #5 to create green coloring.