Multicereal Breakfast Biscuits (High Protein)

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Oats  ·  No known concerns

Whole grain cereal rich in soluble fibre (beta-glucan).

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

BarleyFlour  ·  No known concerns

Gluten-containing grain used in bread, soups, and beer production.

WheatProtein  ·  No known concerns

Concentrated protein isolated from wheat (also called seitan when cooked), used as a meat alternative. Contains gluten.

CocoaMass  ·  No known concerns

Pure ground cocoa beans. The foundational component of high-quality dark chocolate. Rich in polyphenols.

CocoaButter  ·  No known concerns

Natural fat from cocoa beans. Rich in stearic acid; neutral effect on LDL cholesterol.

SoyLecithin  ·  No known concerns

Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

SheaButter  ·  No known concerns

Fat extracted from shea tree nuts, used in chocolate and confectionery as a cocoa butter substitute, and in cosmetics.

Hazelnut  ·  No known concerns

Round tree nut with a rich, sweet flavor, eaten whole, roasted, or ground into pastes like Nutella. Contains tree nut allergen.

MilkProtein  ·  No known concerns

Concentrated protein extracted from milk (casein and/or whey), added to boost protein content in processed foods. Contains milk allergen.

MilkPowder  ·  No known concerns

Milk with the water removed, sold as a shelf-stable powder for reconstituting or baking. Contains milk allergen.

CocoaPow  ·  No known concerns

Decocoated cocoa solids providing rich chocolate flavor and intense antioxidant flavonoids.

Inulin  ·  No known concerns

Prebiotic fiber extracted from chicory root or other plants, used to add fiber and a mild sweetness to processed foods.

WheatFibre  ·  No known concerns

Insoluble dietary fibre from wheat bran/stalks; some processed forms are gluten-free.

Almond  ·  No known concerns

Almond, a tree nut eaten whole, roasted, or ground into flour and butter; also pressed for almond milk. Contains tree nut allergen.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

Starch  ·  No known concerns

Generic starch, source unspecified on the label (not further identified as corn, potato, wheat, etc).

E306  ·  No known concerns

Natural vitamin E extract used as an antioxidant in fats and oils. Essential nutrient.

Niacin  ·  No known concerns

Essential B vitamin involved in energy metabolism, added to fortify flour and cereals.

PantAcid  ·  No known concerns

Essential B vitamin involved in energy metabolism, added to fortify cereals and supplements.

VitB12  ·  No known concerns

Essential B-vitamin for nervous system and blood cells. Fortified in plant-based foods.

FolicAcid  ·  No known concerns

Synthetic form of vitamin B9, added to fortify flour and cereals. Important for cell growth and preventing birth defects.

Thiamine  ·  No known concerns

Essential B vitamin that helps convert food into energy, added to fortify flour, cereals, and supplements.

VitB6  ·  No known concerns

Essential B vitamin involved in protein metabolism and brain development, added to fortify cereals and supplements.

Magnesium  ·  No known concerns

Essential mineral involved in muscle, nerve, and bone function, added to supplements and fortified foods.

Zinc  ·  No known concerns

Essential trace mineral important for immune function, added to fortify foods and supplements.

E500  ·  No known concerns

Common raising agent and acidity regulator. Safe at normal food use levels.

E503  ·  No known concerns

Raising agent used in biscuits and cookies. Decomposes on heating to produce CO2.

NatFlavour  ·  No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).