PROTEIN YELLOW CAKE

Protein blends are generally well-tolerated and utilized for nutritional fortification, though specific formulations may contain recognized allergens such as dairy or soy.

Almonds are a nutrient-dense whole food generally recognized as safe for the general population, with specific labeling considerations required for individuals with tree nut allergies.

Isomalto-Oligosaccharides are generally well-tolerated functional fibers and sweeteners, with intake primarily moderated by individual gastrointestinal responses.

Erythritol is a well-tolerated low-calorie sweetener with minimal impact on blood glucose, though moderate intake is advised to prevent temporary gastrointestinal discomfort.

Soluble corn fiber is a well-tolerated dietary fiber ingredient with established regulatory acceptance and minimal points of nutritional consideration.

Palm kernel oil contains high levels of saturated fats, meaning consumption patterns should align with broader dietary guidelines for lipid intake.

Non-fat milk is a widely consumed dairy ingredient providing essential proteins and micronutrients, with standard considerations for lactose intolerance.

Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies.

Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices.

Sucralose is a widely approved zero-calorie sweetener with extensive safety evaluations supporting its use within established daily limits.