1. Palatability Enhancer
CHICKEN FLAVOR: Provides the authentic chicken flavor
PORK FLAVOR: Provides the authentic pork flavor
BEEF FLAVOR: Provides the authentic beef flavor
SEAFOOD FLAVOR: Provides the authentic seafood flavor
LIVER FLAVOR: Provides the authentic liver flavor
CHEESE FLAVOR: Provides the authentic cheese flavor

2. Plant Protein
WHEAT GLUTEN: Protein fraction ISOLATEAD from wheat flour, binder and extender
SOY PROTEIN ISOLATE: Protein fraction to replace meat of product and improve product firmness
PEA PROTEIN: Selected excellent pea starch giving texture and stability
PROTEIN BLEND: Selected excellent n blend protein giving better texture
CHICK PEA PROTEIN: High in fiber, protein, and healthy fats and have a low GI
MUNG BEAN PROTEIN: One of the best plant-based sources of protein. They're rich in essential amino acids, antioxidants, and nutrients

3. Milk Protein
WHOLE MILK POWDER: Clearly articulate the value and benefits your product, service, or solution brings to the client. Highlight the unique selling points.
PARTLY SKIMMED MILK POWDER: Supplies the delicious creamy taste of whole bulk but with fewer calories.
BUTTER MILK POWDER: Dry Buttermilk is the product resulting from the removal of water from liquid buttermilk derived from the churning of butter.
WHEY PROTEIN: A dietary supplement and food ingredient created by separating components from whey.
MILK PROTEIN CONCENTRATE: MPC is a milk protein derived from pasteurized skimmed milk via ultrafiltration and spray drying 35 – 85% of total protein.
40% DENIM WHEY: Whey powder is made from sweet whey which low content of mineral salts.

4. Starch & Derivative
TAPIOCA STARCH: Has excellent thickening and also has good binding properties
POTATO STARCH: Derivatives have special properties, such as a low gelatinization temperature and a high paste consistency
PEA STARCH: High thermal viscosity, gel transparency, gel strength, and easy retrogradation
CORN STARCH: Absorbs moisture, however, making it useful as a thickener and anticaking agent
MAIZE STARCH: Absorbs moisture, however, making it useful as a thickener
MALTODEXTRINS: Used as a thickener or filler to increase the volume of food, to extend shelf life, improve powdery appearance, mitigate

5. Fibers & Emulsifier & Probiotic
CELLULOSE FIBER: An insoluble fiber and does not dissolve in water. When consumed, insoluble fibers can help push food through the digestive system
SOY FIBER: High water binding capacity, has found as a stabilizer and source of natural fiber
YEAST FIBER: Natural-origin yeast protein products that is animal-free and allergen-free
SOY LECITHIN: An emulsifier, as a wetting agent, for viscosity reduction, as release agents, and for crystallization control.
LACTOBACILLUS PARACASEI: Helps to strengthen the intestinal barrier and improve absorption of nutrients from food.
LACTOBACILLUS REUTERI: Can help break down food, absorb nutrients, and fight off "bad" organisms that might cause diseases

6. Preservative & Phosphate
SODIUM BENZOATE: Antifungal and antibacterial properties, it is a preservatives, inhibits the growth of bacteria, yeast, and mold
CALCIUM PROPIONATE: Helps preserve foods, mainly baked goods, by interfering with the growth and reproduction of microorganisms
POTASSIUM SORBATE: Prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi
SINGLE PHOSPHATE: Buffers, sequestrants, acidulants, bases, flavors, cryoprotectants, gel accelerants, dispersants, nutrients, precipitants, and as free-flow or ion exchange agents
PHOSPHATE BLEND: Compounded phosphate for better grounded meat texture and colour controlling
NON-PHOSPHATE: Compounded of non phosphate for better grounded meat texture and colour controlling.