Protein Water Lychee Strawberry

Hydrolysed collagen peptides are derived from bovine sources and are used for their potential benefits in skin, joint, and bone health. The hydrolysis process breaks down collagen into smaller peptides, making it easier for the body to absorb. However, the benefits are still under research and may vary among individuals.

Alkalised cocoa powder is processed to reduce acidity and improve solubility, which can alter its antioxidant content. The alkalisation process, also known as Dutch processing, can reduce the levels of beneficial flavonoids. Despite this, it still provides a chocolate flavor without significant health risks.

The term 'flavour' is often used to denote artificial or natural flavorings that are not specified, which can include a variety of chemical compounds. These are added to enhance taste but do not provide nutritional benefits. The lack of transparency in labeling can be concerning for consumers seeking to avoid certain additives.

Xanthan gum is a polysaccharide used as a thickening agent and stabilizer in food products. It is produced through the fermentation of sugars by the Xanthomonas campestris bacterium. While generally recognized as safe, it can cause digestive issues in sensitive individuals.

Guar gum is a natural thickening agent derived from guar beans, used to improve texture and consistency in food products. It is high in soluble fiber, which can aid in digestion. However, excessive consumption may lead to gastrointestinal issues.

Carboxymethylcellulose is a cellulose derivative used as a thickener and stabilizer in various food products. It is synthetically produced and generally recognized as safe, though it offers no nutritional benefits. It is used to improve the texture and shelf life of products.