Natural flavors

Lack of transparency, possible presence of chemical solvents and preservatives, potential allergens, no nutritional value

Potato Maltodextrin

Ultra-processed refined carbohydrate, high glycemic index and rapid blood glucose/insulin spikes, may promote pathogenic bacterial adhesion and survival in the gut (preclinical evidence), potential microbiome disruption and intestinal barrier effects (preclinical), may exacerbate intestinal inflammation in susceptible individuals (preclinical), contributes to dental caries, possible osmotic GI discomfort at high doses

Chicken

High-quality protein source, supplies essential amino acids, contains B vitamins and minerals like zinc and iron

Parmesan Cheese

Source of protein, calcium, and vitamins, provides flavor enhancement

Yeast Extracts

Coconut Oil

Stable cooking oil due to saturated fat profile, source of medium-chain triglycerides

Cracked Black Pepper

Flavoring agent, may enhance digestibility of foods

Kosher Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Dried Citrus Pulp

Source of dietary fiber and nutrients, can aid in digestion in animal feed context

Rosemary leaf extract

Antioxidant properties, natural preservative, potential to reduce oxidation in products

Vinegar

Natural preservative, antimicrobial properties, flavor enhancer

Natural Pork Casing

Biodegradable, edible casing that provides structural integrity and traditional texture and flavor to sausages