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Milk  ·  No known concerns

Dairy liquid from cows or other mammals, a source of protein and calcium. Contains milk allergen.

Peach  ·  No known concerns

Stone fruit with sweet, juicy flesh, eaten fresh or canned. A source of vitamin C and fiber.

Raisins  ·  No known concerns

Dried grapes, eaten as a snack or used in baking and cereals. Naturally high in sugar and fiber.

WheatBran  ·  No known concerns

Outer layer of the wheat kernel, high in fiber, added to bread and cereals for texture and nutrition.

Oats  ·  No known concerns

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

wheat  ·  No known concerns

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

VegFibre  ·  No known concerns

General term for plant-derived fiber added to processed foods to boost fiber content and improve texture.

NatFlavour  ·  No known concerns

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

Lemon  ·  No known concerns

Citrus fruit valued for its tart juice and zest, used as a flavoring, acidifier, and source of vitamin C.

Carrot  ·  No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

MilkProtein  ·  No known concerns

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

ProbioticCultures  ·  No known concerns

Live beneficial bacterial cultures added to foods.