The Twinkie-Industrial Complex of Twinkies’ Raw and Final Ingredients

As Described in

Twinkie, Deconstructed


chickens – whole eggs

cows - whey, caseinate, animal shortening

bacteria, yeast, fungi – vitamins B1 and B2, folic acid, corn syrup, high fructose corn syrup, dextrose, glucose, sodium stearoyl lactylate, polysorbate 60, whey


corn – corn syrup, high fructose corn syrup, cornstarch, modified cornstarch, corn dextrins, dextrose, glucose, corn flour, polysorbate 60, sodium stearoyl lactylate

soy – soybean oil, partially hydrogenated vegetable shortening, soy protein  isolate, soy lecithin, sodium stearoyl lactylate

canola – shortening, sodium stearoyl lactylate

cotton - partially hydrogenated vegetable shortening, sodium stearoyl lactylate, cellulose gum

wheat – flour

palm trees - partially hydrogenated vegetable shortening, mono and diglycerides, sodium stearoyl lactylate

olive oil – mono and diglycerides, colors

sugar cane  - sugar

sugar beets – sugar

vanilla orchid – natural flavor

trees – cellulose gum


crude oil or natural gas - artificial vanilla, artifical butter flavor, artificial colors, vitamins, sorbic acid, polysorbate 60, sodium bicarbonate, cellulose gum

limestone – monocalium  phosphate, calcium caseinate,  whey, SSL

phosphorus – monocalcium phosphate

trona - sodium bicarbonate, sodium stearoyl lactylate

salt - salt, bleach, colors (and as source of lye and HCl in all processing)

gypsum – calcium sulfate 

iron – ferrous sulfate

air – ammonia for nitric acid for niacin and colors

sulfur – ferrous sulfate

water – water

For a high-quality, printable PDF of the NEXUS, click on the illustration above.Twinkie_Nexus_files/Nexus%20Original%20207.jpg