Welcome to the wonderful world of scary, sounding, as well as misread ingredients.
All are not what some might like us to believe what they are.
Wood pulp, also known as micro crystalline alpha cellulose: Truth is, cellulose is cellulose, if it comes from bran (anyone objecting to eating whole-wheat/whole-grain cereals? Didn't think so. The cellulose in the bran portion of grains (that's where most of the nutrients are stored) is the same as that in wood pulp, is the same as that in grass clippings, like I said, cellulose is cellulose, it don't make no matter where it comes from.
Propylene Glycol does not have a comma after it in this application, it is Propylene glycol monoesters (PGMS), and it is an ester emulsifier in cake batter and whipped toppings, can also be used in bread products as an emulsifier.
TBHQ (Tertiary Butylhydroquinone) is not the same as butane; It is used as an anti oxidant to prevent the development of rancidity in fats and oils.
Maybe that raspberry flavoring made from the anal gland of a beaver isn't the most visually sounding flavor out there, but then you have such things as blood sausage/blood pudding AKA black pudding (ask any Brit about it), or how about chitlin's? (fried intestine), then to you can always Google Dihydrogen Monoxide (DHMO) this nasty stuff is present in most of the foods that we eat, and believe me, it is a real killer, responsible for hundreds if not thousands of deaths every year! I almost died from it when I was a youth of 17.
My advice, don't sweat the little stuff, beware of the sprouts, raw milk, raw eggs, and anything else with the potential to do serious harm to you through unwanted microbial contamination.
Tom Lehmann/The Dough Doctor