Rapeseed oil

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

Caramelised Biscuits

High sugar content, potential for added artificial flavors, potential allergens (gluten, dairy)

Sugar

Provides quick energy through glucose metabolism

Sugar Syrup

High in calories, can contribute to obesity, can increase risk of type 2 diabetes, can lead to dental cavities

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Palm Oil

Stable cooking oil, provides energy, contains vitamin E tocotrienols

Cinnamon

Flavoring agent, potential antioxidant properties

Raising Agent (Sodium Bicarbonate)

Improves texture and volume in baked products

Emulsifier: Sunflower Lecithin

Acidity regulator [citric acid]

Controls food acidity, enhances flavor stability, acts as preservative

Wheat Protein

Provides plant-based protein, supports muscle maintenance and repair

Oat Flour

Source of dietary fiber, beta-glucans, supports blood glucose control, contributes to satiety

Antioxidant [Tocopherol-Rich Extract]

Prevents oxidation, extends product shelf life, contributes vitamin E activity