46 NATURAL SPICE FOOD SEASONINGS, MEATLESS SAUCES, FOOD COLORS, MEAT CURING CHEMICALS, FOOD FLAVORS AND FLAVOR BUILDERS IN THE FORM OF EXTRACTS, SYRUPS AND CONCENTRATES, MEAT BINDERS AND STABILIZERS OF A VEGETABLE AND CHEMICAL NATURE, GELATIN FOR FOOD PROCESSING USE, FOOD PRESERVATIVES OF A CHEMICAL NATURE, AND SOUP BASES