Vegetable Oil (canola and/or soybean oil)

High omega-6 content, oxidative instability, potential contamination by processing residues

Soy Lecithin

Potential allergen, processing residues (hexane), possible endocrine disruption concerns due to isoflavones

BHA

Possible carcinogenicity in animal studies, endocrine disruption potential, sensitization risk, processing chemical

BHT

Potential for irritation, possible endocrine disruption seen in animal studies, concerns over long-term toxicity though human evidence is limited

Artificial Creamy Flavour

Ultra-processed, possible allergic reactions, lack of transparency on specific chemicals used, potential irritants in sensitive individuals

Palm Oil

Provides stable cooking oil with moderate oxidative stability, source of vitamin E

Water

Essential for hydration, solvent for nutrient transport

Iodized Salt

Monoglycerides

Improves texture and stability of emulsified food products, enhances shelf life

Milk

High-quality protein source, vitamins (B12, D), calcium for bone health

Potassium Sorbate (food grade preservative)

Effective antimicrobial preservative, extends shelf life

Acidifier (Citric Acid)

Preserves freshness, enhances flavor, natural chelating agent

Colourant Beta-Carotene (E160a)

Colorant providing orange-yellow coloration, provitamin A activity supporting vitamin A nutrition