High omega-6 fatty acid content, oxidative instability, potential for intake of processing residues such as hexane, possible association with lipid oxidation and cardiovascular risk at excessive consumption

Soy Lecithin

Potential residual hexane solvent exposure, mild estrogenic effects, allergen concerns for soy-sensitive individuals, processing intensity

Baker's Yeast

Potential allergen, rare cases of sensitization in occupational exposure

Vegetable Shortening

Contains trans fatty acids (depending on processing), high in saturated and omega-6 fatty acids, associated with cardiovascular risk at excessive intake

Artificial Flavor

Potential allergenicity, ultra-processed ingredient, possible toxicological concerns depending on compounds

Sugar

Provides energy as a carbohydrate source, improves palatability of foods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Flour

Source of carbohydrates, provides energy, contains some proteins and dietary fiber

Sodium Bicarbonate

Leavening agent, pH neutralizer, antacid properties at controlled doses

Whole milk powder

Source of calcium, protein, fat-soluble vitamins (A, D), supports nutrition

Cocoa powder

Source of antioxidants, flavonoids; may support vascular health and cognitive function

Whole Wheat Flour

Higher dietary fiber compared to refined flour, source of B vitamins, minerals, and antioxidants

Product details

Contains Seed Oils

Yes

Packaging

Plastic, Cardboard

Sources

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