Palmolein Oil

Stable cooking oil with good heat tolerance, source of energy

Textured Vegetable Protein

High protein content, plant-based protein source, meat alternative

Flavouring Substances

Improves flavor and palatability of food products

Refined Wheat Flour

Provides energy primarily from carbohydrates, versatile staple ingredient in foods

Acidity regulators

Help preserve food by controlling pH, enhance flavor stability, improve shelf life, contribute to food safety

Potato Starch

Provides texture and crispness in snack foods, gluten-free starch alternative

Palm Oil

Stable cooking oil with high oxidative stability, source of vitamin E and carotenoids

Thickener

Spices

Flavor enhancement, antioxidant properties at culinary doses

Condiments

Enhance food palatability and variety, may contain spices with antioxidant properties

Anticaking agent

Improves powder flow and handling, prevents clumping

Hydrolyzed Vegetable Protein

Provides amino acids, enhances umami flavor, improves protein content in formulations

Wheat Gluten

Provides structure and texture in baking, source of plant protein

Iodised Salt

Prevents iodine deficiency, supports thyroid function and cognitive development

Yeast

Leavening agent in baking, fermentation causing flavor and texture development, source of B vitamins and proteins

Dehydrated Vegetables

Preserved source of dietary fiber, vitamins, and minerals; extended shelf stability; convenient storage

Flavour Enhancer (Ascorbic Acid)

Antioxidant properties, preserves flavor and color, nutritional vitamin C source

Milk Solids

Source of calcium, protein, vitamins (B2, B12), supports bone health