Vegetable Fat

Oxidative instability if high in polyunsaturated fats, possible trans fat content depending on processing, variable fatty acid profile affecting health risk, possible contamination if poor quality control

Natural Flavouring

Lack of transparency, possible residual solvents, ultra-processed ingredient, no nutritional value

Sugar

Provides energy, enhances flavor and palatability of foods

Low fat cocoa powder

Source of antioxidants (flavanols), flavoring agent in food products

Skimmed milk powder

Source of high-quality protein, calcium, and vitamins, shelf-stable dairy ingredient

Cashew Nut

Source of healthy fats, proteins, vitamins, and minerals

Emulsifier: Sunflower Lecithin