Canola Oil

Oxidative instability due to omega-6 content, processing byproducts from hexane extraction, potential low-level contamination

Natural flavors

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

Cane sugar

Provides energy as a carbohydrate sweetener

Stabilizer

Helps maintain formulation consistency and effectiveness over time

Corn starch

Thickening agent, stabilizes food texture, gluten-free carbohydrate source

Chocolate Creme Cookie Pieces

Flavor enhancement, textural contrast in foods

Milk

Provides high-quality protein, calcium, vitamin D, and other essential nutrients important for bone health and growth

Cream

Source of fat and fat-soluble vitamins, contributes to flavor and texture in foods

Whey

Rich source of high-quality protein, supports muscle synthesis and repair

Nonfat dry milk

Source of protein, calcium, and essential vitamins, used for nutritional fortification

Water

Hydration, solvent in food preparation

sweet rice flour

Egg Whites

High-quality protein source, functional foaming agent in baking

Enzyme

Effective stain removal of protein, starch, lipid, and cellulose-based soils; biodegradable; efficient at low concentrations