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Oats  ·  No known concerns

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

VegOil  ·  No known concerns

General term for oil pressed from plant sources such as soybean, sunflower, or rapeseed, used for cooking and frying.

wheat  ·  No known concerns

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

Cornflour  ·  No known concerns

Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.

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.

PuffedRice  ·  No known concerns

Rice grains puffed with heat and pressure into a light, crunchy texture, used in breakfast cereals and snack bars.

Quinoa  ·  No known concerns

Protein-rich seed cooked like a grain, popular as a gluten-free alternative to rice or couscous.

Honey  ·  No known concerns

Natural sweetener made by bees from flower nectar, used in place of sugar in food and drinks.

MilkPowder  ·  No known concerns

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

E500  ·  No known concerns

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

SoyLecithin  ·  No known concerns

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

NatFlavour  ·  No known concerns

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