Corn syrup

Excessive intake associated with insulin resistance, weight gain, metabolic dysfunction

Soybean and/or canola oil

High omega-6 fatty acid content, oxidative instability, hexane solvent residues, potential estrogenic effects from processing byproducts

Soy Lecithin

Potential for estrogenic effects due to isoflavone residues, hexane solvent residues from processing, allergenicity in soy-sensitive individuals, ultra-processed ingredient

Folic acid

Excessive intake may mask vitamin B12 deficiency, potential unmetabolized folic acid accumulation

High Fructose Corn Syrup

Metabolic effects including insulin resistance, contribution to obesity and related disorders with excessive intake

Palm Oil

High saturated fat content, oxidative instability, environmental concerns not evaluated here

Natural flavor

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

Natural and Artificial Flavor

Lack of transparency, potential for allergenic or irritant components, ultra-processing, no nutritional value

Guar gum

Possible gastrointestinal discomfort in sensitive individuals, rare allergic reactions

Sugar

Provides energy, enhances flavor

Calcium phosphate

Provides bioavailable calcium and phosphate, supports bone mineralization and metabolic processes

Cream

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

Skim Milk

Source of high-quality protein, calcium, vitamin D, and other nutrients

Niacin

Supports energy metabolism, DNA repair, skin health, and nervous system function

Reduced Iron

No peer-reviewed information found for 'REDUCED RON' as a food or material ingredient. Possibly a non-standard or proprietary term without documented safety or use data.

Riboflavin

Essential nutrient, supports energy metabolism

Chocolate

Source of antioxidants from cocoa solids, provides energy from sugar and fat, widely consumed for palatability

Thiamine Mononitrate

Essential nutrient, supports energy metabolism, nerve function

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Baking soda

Leavening agent in baking, neutralizes acids, mild antacid properties

Cocoa Processed with Alkali

Improved flavor and color, reduced bitterness, enhanced solubility in liquids

Monoglycerides

Emulsification, texture stabilization, improved consistency

Coconut Oil

Source of medium-chain triglycerides which may be rapidly metabolized for energy

Invert Sugar

Provides sweetness, retains moisture, improves texture in food products

Carob Bean Gum

Thickening, stabilizing, emulsifying properties, soluble dietary fiber

Whey

High-quality protein source, supports muscle protein synthesis, contains essential amino acids

enriched wheat flour [wheat flour