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Chunky diced tropical fruits packed in passionfruit juice and a light sugar syrup, ideal for breakfast bars and juicing.

Garlic is widely used around the world for its pungent flavour as a seasoning or condiment. The garlic plant's bulb is the most commonly used part of the plant. Garlic flakes are the dried flakes from the fresh garlic bulb and can be used in a wide range of cooking applications, such as stir-fry's, soups, or savoury baking.

This gelatine is a pure collagenous protein made from pure porcine protein. It can be used in hot and cold dishes, and in the leaf format it is easy to use. Gelatine is a gelling agent for numerous applications where foodstuff applications are the best-known examples, but not the only uses. (500 Leaves).

Ginger is a root plant and is used as flavouring in a wide range of cuisines, particularly in Asian dishes. Crystallised ginger has simply been coated in a sweet, sugary coating, and so is more often eaten as a sweet snack or in sweet dishes. Ginger contains good levels of essential vitamins and minerals.

Ginger is indigenous to southern China, spreading eventually to the Spice Islands, other parts of Asia and subsequently to West Africa and the Caribbean. Ginger produces a hot, fragrant kitchen spice. Dried, ground ginger can be used in a wide variety of cooking applications, from sweet to savoury.

Tradewinds branded vinyl gloves. Large in size and low powder.

Glycerine is a clear, viscous liquid, which dissolves completely in water. It occurs widely in nature, and was traditionally obtained from animal fat or tallow as a by-product of soap making. Glycerine is not metabolised as sugar in the body and doesn't cause a rise in blood sugar. For that reason, it's sometimes used as a sweetener in foods marketed to diabetics and low-carb dieters. In food and beverages, glycerine serves as a humectant, solvent, and sweetener, and may help preserve foods.

Guar gum is a polysaccharide composed of the sugars: galactose and mannose. It can be used in many different applications: In baked goods, it increases dough yield, improves texture and shelf life; in pastry fillings it prevents (syneresis), keeping the pastry crust crisp. In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, for meat, it functions as a binder, in canned soup, it is used as a thickener and stabiliser.