Rapeseed oil

Oxidative instability due to PUFA content, potential minor irritation on skin contact, processing contaminants depending on refining methods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Rice Flour

Gluten-free carbohydrate source, useful for individuals with gluten intolerance

Cornflour

Thickening agent, gluten-free carbohydrate source

Potato Starch

Gluten-free thickening agent, calorie source

Ground Black Pepper

Flavor enhancement, minor digestive stimulant properties documented

Sodium Bicarbonate

Effective pH buffering agent, generally recognized as safe for food use, improves stability of formulations

Dextrose

Provides quick energy, enhances flavor and texture in food products

Chickpea Flour

High protein content, good source of dietary fiber, gluten-free alternative to wheat flour, provides micronutrients

Maize Flour

Provides dietary carbohydrates and fiber, gluten-free alternative to wheat flour

Raising Agents (E450, E500, E503(ii))

Leavening agent that helps dough rise, contributes to texture and volume in baked goods

stabiliser: xanthan gum

Atlantic Cod (Gadus Morhua) (60%) (Fish)

High-quality protein source, contains omega-3 fatty acids, vitamins B12 and D, supports nutritional needs