Sodium nitrate

Potential carcinogenicity from nitrosamine formation, ingestion toxicity at high doses, regulatory restrictions in some food uses

Flavouring

Potential allergen or sensitizer, ultra-processed additive, lack of transparency in composition

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Water

Hydration, solvent for ingredients, essential for biological functions

Thickening Agents

Improves texture and mouthfeel, stabilizes food products, enhances sensory qualities, some like guar gum also contribute dietary fiber

Emulsifying Salts

Preservative

Prevents microbial contamination, extends product shelf life, ensures product safety and efficacy

Citric acid

Enhances flavor, acts as preservative by chelating metals and lowering pH

Cow's Milk

Provides high-quality protein, calcium, vitamins D and B12, supports bone health

Calcium Chloride

Firming agent in foods, electrolyte source, helps maintain food texture

Annatto

Provides natural coloring, antioxidant properties

Starter Cultures

Promote fermentation, enhance flavor, improve preservation, contribute to food safety and digestibility

Microbial Rennet

Enables cheese production without animal-derived rennet, suitable for vegetarian diets

Salted Butter

Source of fat-soluble vitamins, energy source, culinary use for flavor and texture

Whey Powder

High-quality protein source, supports muscle synthesis, nutritional value in food products

Skim Milk Powder

Source of high-quality protein, calcium, and vitamins, supports nutrition

Gelatine

Provides gelling and stabilizing properties, source of protein and amino acids