What Ingredients Does Scarlet Snacks Redmoa Contain?

Bright red packaging, bold seasoning — that’s Redmoa in a nutshell, and its ingredient list matches the experience. The label shows wheat flour as the crunchy base, palm oil as the frying medium, and sugar plus corn starch for texture; flavor comes from red bell pepper powder, chili powder, tomato powder, paprika extract, and a mix of onion and garlic powders. Umami is amplified by monosodium glutamate and yeast extract, while milk powder, soy lecithin, and hydrolyzed vegetable protein add creamy, binding notes to the seasoning. The product also contains citric acid for tang, sodium benzoate as a preservative, mixed tocopherols to slow oxidation, and artificial color (Red 40) to dial up that signature scarlet look.

If you’re scanning for allergens, the important ones listed are wheat, milk, and soy, and there’s usually a cross-contamination warning for nuts and eggs. In practical terms that means great flavor but something to avoid if you have celiac disease or a milk/soy allergy. For people tracking sodium or artificial dyes, Redmoa leans toward the higher side, so I treat it as an occasional spicy treat rather than an everyday munch. I’ll still grab a pack when I want crunchy, tangy comfort — it’s unapologetically snacky and oddly comforting in that way.

Whenever I rip open one of those vivid scarlet packs I get kind of giddy — they're loud in both color and flavor. On the packet for Redmoa the ingredient list reads like a little kitchen and a food lab had a noisy party: wheat flour, palm oil, sugar, corn starch, red bell pepper powder, chili pepper powder, tomato powder, paprika extract, salt, monosodium glutamate, yeast extract, onion powder, garlic powder, milk powder, soy lecithin, hydrolyzed vegetable protein (soy), natural and artificial flavors, citric acid, sodium benzoate, mixed tocopherols (antioxidant), and artificial color (Red 40 / Allura Red AC).

I like to break down what that actually means casually: the base is wheat- and starch-based so it’s crispy and airy, palm oil keeps it fried and shelf-stable, sugar and tomato/paprika add that sweet-tangy backbone, while chili and paprika bring the heat and red hue. MSG and yeast extract are the umami boosters — they make the snack taste fuller and kind of addictive. Milk powder and soy ingredients are there for creaminess and texture in the seasoning, and the preservatives and antioxidants keep everything from going stale. If you’re watching additives, the artificial red dye and sodium benzoate are the obvious flags.

Allergen-wise, the big ones to note are wheat, milk, and soy, and the label also warns it may contain traces of peanuts, tree nuts, Eggs, or sesame because of shared manufacturing lines. Nutritionally, per a typical 30–35 g serving you can expect something like 150–190 calories, 8–12 g fat (largely from palm oil), a few grams of sugar, and a relatively high sodium content — so it’s total snack food: delicious, bold, and not subtle. Personally, I love pairing a handful with a cold drink and a guilty grin, especially on movie nights, but I always keep an eye on servings because that spice-savory combo makes me reach into the bag more than I should.