Here are some useful and interesting facts...
Ingredient
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An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a formulation that yields the effect expected by the customer.
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National laws usually require prepared food products to display a list of ingredients, and specifically require that certain additives be listed.
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In most developed countries, the law requires that ingredients be listed according to their relative weight in the product. If an ingredient itself consists of more than one ingredient (such as the cookie pieces which are a part of "cookies and cream" flavor ice cream), then that ingredient is listed by what percentage of the total product it occupies, with its own ingredients displayed next to it in brackets.
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The term constituent is often chosen when referring to the substances that constitute the tissue of living beings such as plants and people, because the word ingredient in many minds connotes a sense of human agency (that is, something that a person combines with other substances), whereas the natural products present in living beings were not added by any human agency but rather occurred naturally ("a plant doesn't have ingredients"). Thus all ingredients are constituents, but not all constituents are ingredients.
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Nutrition fact label
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The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries. Updates can be infrequent. For example, the United States established rules for Nutrition Facts panel in 1990 and did not revise those rules until 2016.
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Most countries also release overall nutrition guides for general educational purposes. In some cases, the guides are based on different dietary targets for various nutrients than the labels on specific foods.
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From https://en.wikipedia.org/wiki/Nutrition_facts_label
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Allergen
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An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies. Sensitivities vary widely from one person (or other animal) to another. A very broad range of substances can be allergens to sensitive individuals.
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E number
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E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and Switzerland. The "E" stands for "Europe".Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority.
Having a single unified list for food additives was first agreed upon in 1962 with food coloring. In 1964, the directives for preservatives were added, 1970 for antioxidants and 1974 for the emulsifiers, stabilizers, thickeners and gelling agents.
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