May not be Vegan

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    Flagged Ingredients

  • Calcium - May be derived from the shells of marine organisms, snails, and eggs. Check the label to be sure.
  • Lecithin - May contain egg yolks. Can also be directly obtained from animal fat or soy.
  • Magnesium - Another type of salt derived from Lactic Acid, which can be obtained from whey or milk.
  • Milk - Not vegan if derived from an animal. Check the ingredients.
  • Vitamin - Likely animal based but may be plant based. Check the label to verify the source of the ingredient.
  • Whey - The watery part of milk that remains after the formation of curds.
  • Biotin - A whitish powder. It can be derived from animal cells, milk plants, or produced synthetically.
  • Niacin - Used as a cholesterol treatment. In rare cases it can be derived from animal sources.
  • Sugar - A sweet material that consists of sucrose. Some sugars are processed through boneblack.

Possibly Vegetarian

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    Flagged Ingredients

  • Calcium - May be animal based. Double check the label to be sure of the origin.
  • Vitamin - Likely animal based but may be plant based. Check the label to verify the source of the ingredient.

Possibly Gluten Free

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    Flagged Ingredients

  • Starch - If found on a meat or poultry product could be from any grain, including wheat.

Ingredients: water, skim milk solids, sugar, whey powder, soybean oil, corn syrup solids, soya flour dehulled , modified starch, artificial vanilla, carmel colour, stabilizer 460, stabilizer 466, calcium carbonate, sodium phosphate dibasic, soya lecithin 322, carrageenan 407, vitamin c, magnesium chloride, iron phosphate, niacin, vanillin, vitamin e, calcium d pantothenate, sodium bicarbonate, vitamin b1, b2, b6, a, folic acid, biotin, vitamin d3 and vitamin b12

Allergens: Milk, Soybeans

Please take necessary precautions if you have allergies to any of the listed ingredients. Allergens are italicized in the ingredients.

Nutrition Label As sold for 100 g / 100 ml
Fruits Vegetables Nuts Estimate From Ingredients 0 (pct)  
Nova Group 4 4
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