Rapeseed oil

Moderate omega-6 content contributing to oxidative instability, potential residual erucic acid in unrefined forms, processing contaminants depending on extraction method

Natural Flavourings (contain Barley)

Potential allergenicity due to barley (gluten), lack of transparency, may contain solvents or preservatives

Onion Puree

Antioxidant properties, source of fiber, vitamins and minerals, potential anti-inflammatory benefits

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Basil (1%)

Provides flavor, contains antioxidants

Garlic puree (9%)

Contains organosulfur compounds with potential antimicrobial properties, flavor enhancement

Enzyme Modified Egg Yolk Powder

Emulsifying properties, flavor enhancement, source of lecithin and nutrients

Ground Black Pepper

Flavor enhancement, minor digestive stimulant properties documented

Tomato Purée 26%

Source of antioxidants (lycopene), vitamins, may support cardiovascular health

Lactose (Milk)

Provides energy as a carbohydrate source, supports calcium absorption

Tomatoes (99.5%)

Source of vitamins C and A, antioxidants like lycopene, dietary fiber, supports nutritional diet

Modified Maize Starch

Improved texture, stability, and shelf life in food products

Dehydrated hard cheese (milk)

Rich source of protein and calcium, enhances flavor

Acidity regulator [citric acid]

Controls pH for stability and preservation, enhances flavor

stabiliser: xanthan gum

Celery

Source of dietary fiber, antioxidants, and vitamins, supports hydration and digestive health