"cassis" is commonly used in French cuisine and beverages. The flavor of cassis, whether in the form of the fruit or the liqueur, is distinctive and contributes a unique profile to various dishes and drinks.

Xylitol is a polyol sweetener, also known as birch sugar.

The Peach Apricot flavor is a combination of peach and apricot flavors, aiming to replicate the characteristic taste of these two fruits. This flavor is often used in the food industry to enhance various products.

Calcium sorbate is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt. It is a frequently used food preservative.

Cocoa is the powder obtained after grinding the kernel of fermented and roasted cocoa beans, produced by the cocoa tree

Food coloring, Bright Blue (colorant that gives a blue or green hue to foods).

Annatto, also known as annatto, is a natural food coloring extracted from the seeds of the Bixa orellana tree, a tree native to tropical regions of South America.

E406 is the European food additive code for agar-agar. Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing proper.

Native starch is a type of starch that has not undergone significant chemical or physical changes from starch as it occurs naturally in plants. It is extracted from sources rich in starch, such as corn, potato, wheat or tapioca.

E412, also known as guar gum, is a naturally-derived food additive widely used in the food industry.

Tartrazine, also known by the code E102, is a synthetic coloring widely used in the food industry. 

Carob gum is a food additive identified with the code E410 in the international classification of food additives.

Growth milk is a specific type of milk formulated to meet the nutritional needs of infants and young children during their period of rapid growth.

As an excipient, cellulose powders are mainly used, often commercially referred to as "microcrystalline cellulose." It is a white powder, insoluble in water, but it disperses in water, forming a stable gel.

E140(i) refers to chlorophyll, the natural colorant extracted from green plants using various solvents. E140(ii) refers to chlorophyllins, which are derivatives of chlorophyll obtained through saponification. They are more soluble than chlorophylls, hence their use.