VANILLA PROTEIN PUDDING

Pasteurised milk is a source of high-quality protein and essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It supports bone health and provides a complete amino acid profile.

Milk protein is a concentrated source of essential amino acids. It is often used in protein supplements to enhance protein content. While beneficial for muscle repair, it may not be suitable for those with dairy allergies.

Lactase is an enzyme that helps break down lactose, making dairy products more digestible for lactose-intolerant individuals. It is added to improve product tolerance. It does not provide nutritional benefits beyond aiding digestion.

Stabilisers are used to maintain texture and consistency in processed foods. They are generally considered safe in small amounts. However, excessive consumption may lead to digestive discomfort.

Thickeners are added to improve the texture and mouthfeel of food products. They are typically derived from natural sources and are safe for consumption. Overuse may lead to digestive issues in some people.

Natural flavouring is a broad term that can include a variety of substances derived from natural sources. The lack of specificity can be concerning as it may include additives not disclosed on the label. It is less desirable compared to whole food flavor sources.

Colour additives are used to enhance the visual appeal of food products. They are often synthetic and may pose health risks, especially in sensitive individuals. Natural alternatives are preferable for health-conscious consumers.

Sweeteners are used to provide sweetness without the calories of sugar. They can be beneficial for reducing calorie intake but may have mixed health impacts depending on the type used. Some sweeteners may affect gut health or insulin response.