| http://www.w3.org/ns/prov#value | - The new standard would allow ???characterizing flavor ingredients??? provided that they comprise less than 20 percent by weight of the finished product and ???do not function as ingredients necessary to achieve the semisolid food texture of hummus.??? One can reasonably infer that these characterizing flavor ingredients are the ones that Sabra uses, namely, such things as Basil, roasted red pepper
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