Natural flavors

Lack of transparency, potential for allergenic or sensitizing compounds, ultra-processed, no nutritional value

Onion Puree

Antioxidant properties, source of fiber, vitamins and minerals, potential anti-inflammatory benefits

Sugar

Provides energy as a carbohydrate source, improves palatability of foods

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Garlic Puree

Antioxidant activity, potential cardiovascular benefits, antimicrobial properties, possible anti-inflammatory effects

Tomato Paste

Source of lycopene antioxidant, contributes flavor and color

Basil

Provides flavor, aroma, contains antioxidants and bioactive compounds

Heavy cream

Source of calcium, contains vitamin A and D, provides energy

Water

Hydration, solvent for ingredient formulation

Milk

Source of calcium, protein, vitamin D, and other essential nutrients

Animal Rennet

Essential for traditional cheese making, enables milk coagulation and curd formation

Egg Lysozyme

Antimicrobial activity, extends shelf life of food products, natural preservative

Modified Cornstarch

Improves texture, stabilizes emulsions, thickening agent

Lactic Acid

pH regulation, mild exfoliant, preservative properties

Dried Oregano

Milk

Source of calcium, protein, vitamin D, and other essential nutrients