Natural Flavouring

Potential sensitization or allergic reactions, lack of ingredient transparency, possible residual solvents or contaminants from extraction process

Emulsifier

May disrupt gut microbiota, potential for gastrointestinal irritation, ultra-processed

White Chocolate Pieces

High sugar content, high saturated fat, potential for contributing to obesity, dental caries, cardiovascular risk if consumed excessively

Colour

Potential allergic reactions, hyperactivity in children (certain synthetic dyes), some synthetic colors linked to carcinogenicity concerns

Water

Hydration, solvent, required for biological processes

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Provides quick energy

Rice Flour

Gluten-free cereal flour, source of carbohydrates, used in baking and thickening

Trehalose

Stabilizes proteins and cellular structures, used as a food additive for texture and moisture retention

Chicory root fibre

Provides dietary fiber, promotes beneficial gut bacteria, may improve bowel regularity

Rice Starch

Effective thickener, absorbent, and anti-caking agent

Freeze-dried raspberry pieces

Source of dietary fiber, vitamins, and antioxidants, flavor enhancement without added sugars

Full Fat Soft Cheese

Good source of calcium, high-quality protein, vitamins A and B12, supporting bone health and muscle maintenance

stabiliser: xanthan gum

Tapioca starch

Gluten-free alternative flour, provides texture and binding in gluten-free baking

Soya

Source of plant protein, contains isoflavones with antioxidant properties