Glucose-Fructose Syrup

Metabolic concerns including insulin resistance and obesity risk with excessive consumption, high glycemic load, contribution to dental caries

Vegetable Fats

PUFA-dominant oils may have oxidation instability, potential for high omega-6 fatty acids, may be refined with hexane extraction, possible allergen cross-contamination depending on source

Emulsifiers

Potential gastrointestinal irritation, possible alteration of gut microbiota, ultra-processed additive, some types associated with increased intestinal permeability

Flavourings

Potential respiratory and dermal sensitization, may contain undisclosed synthetic chemicals, ultra-processed nature, lack of transparency, possible ingestion toxicity depending on specific compounds

Sugar

Provides energy as a carbohydrate source

Raising Agents

Improved texture in baked goods, aids leavening process

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Fat-Reduced Cocoa Powder

Contains cocoa polyphenols with antioxidant properties, used for flavor and color

Potato Starch

Gluten-free thickener, energy source

Lactose

Provides energy as a carbohydrate source, supports calcium absorption

Cocoa Flavoured Biscuit Crumbles

Adds flavor and texture to food products, provides carbohydrates and some dietary fiber

Whole milk

Source of calcium, high-quality protein, vitamins A and D, supports bone health

Wheat Flour

Provides structure and texture in baked goods, source of carbohydrates

Whole Eggs

High-quality protein source, provides essential amino acids, vitamins A, D, B12, and minerals

Milk Proteins

High-quality source of essential amino acids, supports muscle synthesis, functional emulsifier and texture enhancer in foods

Whole milk powder

Provides proteins, fats, vitamins (A, D, B-complex), and minerals (calcium) beneficial for nutrition

Whey Powder

High-quality protein source, supports muscle protein synthesis and nutritional supplementation

stabiliser: xanthan gum