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Yeast extract is a rich source of B vitamins, which are essential for energy metabolism. It is derived from the cell contents of yeast and is used to enhance flavor. The natural fermentation process preserves its nutritional value.

Salt is used as a preservative and flavor enhancer in many foods. It is a natural mineral composed primarily of sodium chloride. While essential for bodily functions, excessive consumption can lead to health issues.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Malt extract is derived from barley and is used as a natural sweetener and flavor enhancer. It contains vitamins and minerals, including B vitamins and trace elements. The malting process enhances its nutritional profile.

Colour (E150c) is a caramel coloring used to give foods a brown hue. It is produced by heating carbohydrates, often with acids or alkalis. Some forms of caramel color may contain contaminants like 4-MEI, which have raised health concerns.

Flavours are added to enhance the taste of the product. They are often synthetic or derived from complex mixtures, lacking transparency in their composition. The term 'flavours' can obscure the presence of artificial additives.

Niacin, also known as vitamin B3, is essential for energy production and DNA repair. It is often added to foods to enhance nutritional value. Niacin fortification helps prevent deficiencies in populations with limited dietary diversity.

Thiamine, or vitamin B1, is crucial for carbohydrate metabolism and nerve function. It is commonly added to foods to prevent deficiencies. Thiamine fortification is important in processed foods to ensure adequate intake.

Riboflavin, or vitamin B2, is vital for energy production and cellular function. It is often added to foods to improve nutritional content. Riboflavin is water-soluble and helps in the metabolism of fats, drugs, and steroids.

Folate, or vitamin B9, is essential for DNA synthesis and cell division. It is often added to foods to prevent neural tube defects in developing fetuses. Folate fortification is crucial for pregnant women and those of childbearing age.