Toblerone

Refined sugar is a high-calorie ingredient with no essential nutrients. It can contribute to weight gain and increase the risk of metabolic diseases. Excessive consumption is linked to dental cavities and insulin resistance.

Whole milk powder is a source of protein and calcium but is processed to remove water content. It retains the nutritional profile of milk but lacks the freshness of liquid milk. It is used for its convenience and shelf stability.

Cocoa butter is a natural fat extracted from cocoa beans, rich in saturated fats. It is known for its smooth texture and is used in chocolate for its melting properties. It contains antioxidants that may support skin health.

Cocoa mass is a pure form of chocolate containing both cocoa solids and cocoa butter. It is a primary ingredient in chocolate production, providing flavor and texture. It is minimally processed compared to other chocolate ingredients.

Honey is a natural sweetener made by bees from flower nectar. It contains small amounts of vitamins and minerals but is primarily sugar. It is often used for its flavor and potential antibacterial properties.

Milk fat is the fatty component of milk, providing a rich flavor and texture. It is a source of saturated fats and fat-soluble vitamins. It is used in chocolate for its creamy texture.

Almonds are a nutrient-dense nut rich in healthy fats, protein, and fiber. They provide essential nutrients like vitamin E and magnesium. Almonds are known for their heart health benefits and ability to support weight management.

Invert sugar is a mixture of glucose and fructose, used to enhance sweetness and moisture retention. It is more rapidly absorbed than regular sugar, potentially leading to spikes in blood sugar levels. It is often used in processed foods for its texture and sweetness.

Soy lecithin is a common emulsifier derived from soybeans, used to stabilize and blend ingredients. It is highly processed and may contain traces of soy allergens. It is used in small amounts to improve texture and shelf life.

Egg white powder is a dehydrated form of egg whites, providing a source of protein. It is used for its foaming and binding properties in food products. It retains the nutritional profile of fresh egg whites but lacks freshness.

The term 'flavour' is a generic descriptor for added taste components, which can be natural or artificial. It is used to enhance the sensory experience of food products. The lack of specificity makes it difficult to assess the health impact.