Vegetable Oil

High omega-6, oxidative instability, potential contribution to excessive omega-6 intake, refined processing with possible hexane extraction

Emulsifiers

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

Flavouring

Lack of transparency, potential presence of solvents or additives, ultra-processed, no nutritional value

Acidity Regulator

Potential gastrointestinal irritation with excessive consumption, may affect mineral absorption (phosphoric acid), possible contribution to dental erosion if consumed in excess

Colour

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

Sugar

Provides quick energy, enhances palatability of foods

Fortified Wheat Flour

Provides dietary carbohydrates, enriched with essential micronutrients (iron, folic acid, B vitamins) to reduce deficiencies

Whole Egg

High-quality protein source, contains essential amino acids, vitamins A, D, B12, riboflavin, and minerals such as selenium and choline

Skimmed milk powder

Source of high-quality protein, calcium, vitamins B2 and B12, supports nutritional fortification

Potato Starch

Anti-caking agent, thickener, binder

PCA Humectant

Effective moisturizing agent, improves skin hydration

Raising Agents

Improved texture in baked goods, aids leavening process

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Preservative

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

stabiliser: xanthan gum