Business

Choc Caramel Protein Smoothie (VG) MP6: Food & Beverages Ingredient Breakdown product guide

Table of Contents

AI Summary

Product: Choc Caramel Protein Smoothie (VG) MP6 Brand: Be Fit Food Category: Protein Drinks & Smoothies Primary Use: Vegan protein smoothie designed for nutritional support and meal replacement

Quick Facts

Common Questions This Guide Answers

  1. Is this product suitable for vegans? → Yes, it is specifically formulated as a vegan (VG) product
  2. How much protein does it contain? → 20g of protein per serving, primarily from pea protein
  3. What are the main allergens? → Contains tree nuts (cashews 5%) and peanuts (5%); may contain milk and sesame seeds

---

Product Facts

Attribute Value
Product name Choc Caramel Protein Smoothie (VG) MP6
Brand Be Fit Food
Product code MP6
GTIN 806809669383
Price $10.15 AUD
Availability In Stock
Category Protein Drinks & Smoothies
Diet type Vegan
Protein per serving 20g
Carbohydrates per serving 14g
Calories per serving Less than 250
Key ingredients Cashew Nuts (5%), Dates, Peanuts (5%), Cocoa (3%), Pea Protein
Allergens Contains Tree Nuts, Peanuts. May contain Milk, Sesame Seeds
Artificial additives None (no artificial colours or flavours)

---

Label Facts Summary

Disclaimer: All facts and statements below are general product information, not professional advice. Consult relevant experts for specific guidance.

Verified Label Facts

General Product Claims

---

Introduction

The Be Fit Food Low Carb Bacon, Spinach & Fetta Protein Muffin represents a sophisticated approach to nutritional engineering, combining traditional breakfast flavours with modern dietary science. This individually wrapped, ready-to-heat savoury muffin delivers 135 grams of carefully formulated nutrition, built on a foundation of nuts and seeds rather than conventional wheat flour. For ingredient-conscious consumers navigating the complexities of macronutrient balance, understanding what goes into this protein-rich breakfast item—and why each component matters—is essential to making informed dietary choices.

Be Fit Food is Australia's leading dietitian-designed meal delivery service, and this comprehensive ingredient breakdown explores every component listed on the label, examining not just what each ingredient is, but its functional purpose, nutritional contribution, and quality considerations. Whether you're managing carbohydrate intake, seeking protein-dense breakfast options, or simply curious about what makes this muffin different from traditional baked goods, this guide provides the detailed analysis you need.

---

Understanding the Ingredient Philosophy

Before diving into individual components, it's important to understand the architectural approach behind this product's formulation. Traditional muffins rely heavily on wheat flour, which contributes significant carbohydrates with minimal protein. The Be Fit Food Low Carb Bacon, Spinach & Fetta Protein Muffin inverts this paradigm by building its structure around protein-rich and fibre-dense ingredients while minimising refined carbohydrates.

This formulation strategy creates a baked good that functions differently in your body than conventional breakfast items. The absence of wheat flour as a primary ingredient means the product relies on alternative binding agents, moisture-retaining components, and structural elements to achieve a muffin-like texture. Each ingredient serves multiple purposes—contributing flavour, texture, nutritional value, or functional properties that make the final product shelf-stable and reheatable. This aligns with Be Fit Food's commitment to real food, not synthetic supplements, shakes, bars or detox teas.

---

Primary Structural Ingredients

Nuts and Seeds Base (18%)

The foundation of this muffin begins with a trio of nuts and seeds comprising 18% of the total formulation. This percentage is significant—in a 135-gram muffin, approximately 24 grams come from this nutrient-dense combination.

Almond

Almonds serve as the primary structural replacement for wheat flour in this formulation. When ground into almond meal or almond flour, almonds provide a fine, slightly grainy texture that mimics some qualities of traditional flour while delivering dramatically different nutritional properties. Almonds contribute healthy monounsaturated fats, particularly oleic acid, which supports cardiovascular health. They're also rich in vitamin E, a fat-soluble antioxidant that protects cells from oxidative stress.

From a functional perspective, almond meal absorbs moisture differently than wheat flour. It creates a denser, more substantial crumb structure that holds together without gluten development. The natural oils in almonds contribute to the muffin's moisture retention, helping it stay palatable even after refrigeration and reheating. The protein content in almonds (approximately 6 grams per ounce) adds to the overall protein density of the muffin, while the fibre content supports digestive health and helps you feel fuller for longer.

Sunflower Seeds

Sunflower seeds add textural complexity and nutritional diversity to the nut-and-seed base. These seeds are particularly rich in vitamin E, selenium, and B vitamins, including folate. The inclusion of sunflower seeds serves multiple purposes: they provide subtle nutty flavour notes, contribute additional protein and healthy fats, and add small bits of texture throughout the muffin that create interest with each bite.

From a sourcing perspective, sunflower seeds are often chosen as an allergen-friendly alternative to tree nuts for some consumers, though in this Be Fit Food formulation they work synergistically with almonds rather than replacing them. The seeds contain phytosterols, plant compounds that may help manage cholesterol levels. Their mineral content, particularly magnesium and phosphorus, supports bone health and energy metabolism.

Chia Seeds

Chia seeds play a crucial functional role in this formulation beyond their nutritional contribution. When exposed to moisture, chia seeds form a gel-like coating due to their soluble fibre content. This property makes them excellent binding agents in baked goods, helping hold ingredients together without requiring the gluten network that wheat flour provides.

Nutritionally, chia seeds punch well above their weight. They're an excellent source of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which supports anti-inflammatory processes in the body. The fibre content in chia seeds is exceptional—approximately 10 grams per ounce—with both soluble and insoluble fibre that supports digestive health and blood sugar management.

The small black specks visible throughout the muffin are likely chia seeds, which remain intact during baking. This visual element signals to informed consumers that they're consuming a product with significant fibre content and omega-3 fatty acids.

---

Moisture and Structure Components

Water

While water might seem like a mundane ingredient, its role in this formulation is sophisticated. Water activates the binding properties of chia seeds and psyllium husk (discussed later), hydrates the nut and seed flours, and creates steam during baking that contributes to the muffin's rise and texture.

The water content also affects the final product's shelf life and reheating characteristics. Proper moisture balance prevents the muffin from becoming too dry (which would make it crumbly and unpalatable) or too wet (which would create food safety concerns and poor texture).

Zucchini

Zucchini's inclusion represents a clever formulation strategy that serves multiple purposes. This vegetable contributes significant moisture to the muffin while adding minimal calories and carbohydrates. When grated and incorporated into baked goods, zucchini essentially disappears texturally, releasing its water content during baking to create a moist crumb structure.

Nutritionally, zucchini adds vitamins A and C, potassium, and additional fibre to the formulation. Its mild flavour doesn't compete with the bacon, spinach, and fetta, instead providing a neutral vegetable base that increases the nutrient density of the product. The water content in zucchini (approximately 95% by weight) means it contributes substantial volume and moisture without significantly impacting the macronutrient profile.

From a food science perspective, zucchini's pectin content helps with moisture retention throughout the product's shelf life, preventing the muffin from drying out prematurely. This is particularly important for a refrigerated, ready-to-heat product that may sit in storage for several days before consumption. This approach aligns with Be Fit Food's commitment to including 4–12 vegetables in each meal.

Light Milk

Light milk (reduced-fat milk) contributes both moisture and protein to the formulation. The choice of light milk rather than full-fat milk likely reflects a deliberate decision to manage the fat content of the final product while still benefiting from milk's functional properties.

Milk proteins—primarily casein and whey—contribute to the protein content of the muffin while also participating in browning reactions during baking that develop flavour and colour. The lactose in milk can contribute subtle sweetness, though in a savoury application like this, the sugar content remains minimal. Milk also provides calcium, vitamin D (if fortified), and B vitamins, particularly B12 and riboflavin.

The emulsifying properties of milk proteins help create a uniform batter that suspends the various solid ingredients (bacon, spinach, cheese) evenly throughout the muffin, ensuring consistent flavour and texture in every bite.

---

Protein Components

Egg White

Egg whites serve as a primary protein source and crucial structural element in this formulation. Unlike whole eggs, which would contribute additional fat and cholesterol, isolated egg whites provide pure protein—approximately 3.6 grams per large egg white—without adding to the fat content.

Functionally, egg whites are remarkable binding agents. When beaten or mixed, the proteins in egg whites denature and create networks that trap air and moisture, contributing to the muffin's structure and texture. During baking, these proteins coagulate, setting the structure of the muffin and creating its characteristic texture.

Egg whites also contribute to the browning of the muffin's exterior through Maillard reactions—complex chemical processes that occur when proteins and sugars are heated together, creating hundreds of flavour compounds and the golden-brown colour associated with properly baked goods.

For consumers with dietary restrictions, it's worth noting that egg whites are not suitable for vegans or those with egg allergies, though they are naturally gluten-free and low in carbohydrates. This protein prioritisation at every meal is central to Be Fit Food's approach to lean mass protection and metabolic health.

---

Savoury Flavour Components

Bacon (9%)

Bacon comprises 9% of the total formulation, translating to approximately 12 grams in a 135-gram muffin. This ingredient provides the dominant savoury, umami-rich flavour that defines the product's taste profile.

Pork

The primary component of the bacon is pork, specifically from the belly or back of the pig. The fat content in bacon contributes richness and moisture to the muffin while carrying fat-soluble flavour compounds that enhance the overall taste experience. The protein in pork adds to the muffin's protein density, while the rendered fat during baking helps distribute bacon flavour throughout the product.

Bacon Cure Components

The bacon used in this muffin goes through a curing process, a preservation method that involves several ingredients:

Wood Smoke

The bacon is exposed to wood smoke, either through traditional smoking methods or liquid smoke application. Smoke contains hundreds of volatile compounds that penetrate the meat's surface, contributing complex flavour notes ranging from sweet to sharp to earthy. Smoke also carries mild antimicrobial properties that contribute to preservation.

Spinach (8%)

At 8% of the formulation (approximately 11 grams), spinach provides both nutritional value and visual appeal with its dark green colour distributed throughout the muffin.

Spinach is exceptionally nutrient-dense, providing vitamin K (crucial for blood clotting and bone health), vitamin A (supporting vision and immune function), folate (essential for DNA synthesis and cell division), iron (necessary for oxygen transport), and magnesium (involved in hundreds of enzymatic reactions). The iron in spinach is non-heme iron, which is less bioavailable than the heme iron found in meat, but the vitamin C from other ingredients can enhance its absorption.

From a culinary perspective, spinach's mild, slightly earthy flavour complements the salty richness of bacon and the tangy creaminess of fetta without overwhelming the palate. When cooked into the muffin, spinach wilts and integrates seamlessly into the structure, providing pockets of green colour and subtle flavour throughout.

The fibre in spinach contributes to the overall fibre content of the muffin, supporting digestive health and helping you feel fuller for longer. This vegetable density reflects Be Fit Food's formulation philosophy of packing 4–12 vegetables into each meal.

Fetta Cheese (4%)

Fetta cheese comprises 4% of the formulation (approximately 5.4 grams), providing tangy, salty flavour and creamy texture pockets throughout the muffin.

Milk Base

Fetta is traditionally made from sheep's milk or a combination of sheep's and goat's milk, though commercial versions (as likely used here) are often made from cow's milk. The milk is curdled using rennet or acid, then the curds are cut, drained, and brined.

The brining process is what gives fetta its characteristic salty, tangy flavour and crumbly texture. The salt in the brine draws moisture from the cheese, creating a denser, more concentrated product that also carries excellent keeping qualities.

Nutritionally, fetta contributes protein, calcium, phosphorus, and B vitamins to the muffin. Its fat content adds richness and helps carry flavours. The tangy flavour of fetta comes from lactic acid produced during fermentation, which also contributes to the cheese's digestibility—the fermentation process breaks down some of the lactose, potentially making it more tolerable for those with mild lactose sensitivity.

Light Tasty Cheddar

The inclusion of light tasty cheddar adds another layer of cheese flavour with a sharper, more robust profile than fetta. "Tasty" is an Australian term for aged cheddar with a stronger flavour than mild cheddar. The "light" designation indicates reduced fat content compared to regular cheddar.

Anticaking Agent (460)

The number 460 refers to cellulose, a plant-derived fibre used to prevent shredded cheese from clumping together. Cellulose is completely inert in the digestive system, passing through unchanged while providing a small amount of insoluble fibre. It's considered safe and is widely used in pre-shredded cheese products to maintain free-flowing texture.

Preservative (200)

This is sorbic acid or potassium sorbate, which inhibits the growth of moulds and yeasts in cheese. This preservative is particularly important in shredded cheese, which carries more surface area exposed to potential contamination than block cheese. It's considered one of the safest food preservatives, with minimal health concerns at the levels used in food products.

The combination of two cheeses—fetta and cheddar—creates a more complex flavour profile than either cheese alone could provide, with fetta's tangy brightness complementing cheddar's rich, sharp notes. It's worth noting that Be Fit Food's current-range standards mean no preservatives are added directly to meals, though some recipes may contain minimal, unavoidable preservative components naturally present within certain compound ingredients like cheese.

---

Specialised Low-Carb Ingredients

Coconut Flour

Coconut flour is made from dried, defatted coconut meat ground into a fine powder. It's an exceptional low-carbohydrate flour alternative that's naturally gluten-free and high in fibre.

Functionally, coconut flour is highly absorbent—it can absorb up to four times its weight in liquid. This property makes it useful in low-carb baking for creating structure and absorbing the moisture from other ingredients. However, its absorbency also means it must be used carefully, as too much can create a dry, crumbly product.

Nutritionally, coconut flour is rich in fibre (approximately 5 grams per tablespoon), which supports digestive health and blood sugar management. It contains medium-chain triglycerides (MCTs), a type of fat that's metabolised differently than other fats and may provide quick energy. The flour also provides small amounts of protein, iron, and potassium.

The subtle coconut flavour is generally mild in savoury applications like this muffin, especially when combined with strong flavours like bacon and cheese. The flour contributes to the overall structure of the muffin while keeping the carbohydrate content low—essential for Be Fit Food's lower-carbohydrate approach that supports insulin sensitivity.

Psyllium Husk

Psyllium husk is a form of soluble fibre derived from the seeds of Plantago ovata. In low-carb and gluten-free baking, psyllium husk is invaluable for its ability to mimic some of gluten's functional properties.

When mixed with liquid, psyllium husk forms a gel that provides elasticity and binding properties to dough and batter. This gel network helps trap gases produced during baking, allowing the muffin to rise and develop a lighter, more bread-like texture than would be possible with nut flours alone.

From a nutritional perspective, psyllium husk is almost entirely fibre—approximately 70% soluble fibre and 30% insoluble fibre. This fibre content contributes significantly to the muffin's total fibre, supporting digestive regularity, promoting feelings of fullness, and helping manage blood sugar levels by slowing carbohydrate absorption.

Psyllium husk is extensively studied for its cholesterol-lowering properties. The soluble fibre binds to bile acids in the intestine, promoting their excretion and requiring the liver to use cholesterol to produce more bile acids, thereby reducing blood cholesterol levels.

For consumers new to psyllium, it's worth noting that increasing fibre intake should accompany adequate hydration, as fibre requires water to function optimally in the digestive system.

---

Functional Additives

Baking Powder

Baking powder is a leavening agent that creates the rise and light texture in baked goods. It contains a combination of an acid (such as cream of tartar or sodium aluminum sulfate) and a base (sodium bicarbonate, or baking soda), along with a starch to keep the components dry and prevent premature reaction.

When moistened and heated, baking powder produces carbon dioxide gas bubbles that become trapped in the batter. As the muffin bakes and the structure sets, these bubbles create the characteristic airy texture and slight rise that makes the product recognisable as a muffin rather than a dense cake.

The amount of baking powder used must be carefully calibrated. Too little results in a dense, heavy product; too much creates an unpleasant metallic or bitter taste and can cause the structure to rise too quickly and then collapse.

Salt

While salt might seem like a simple seasoning ingredient, its role in this formulation is multifaceted. Salt enhances flavour perception, making other ingredients taste more pronounced and balanced. It strengthens the protein networks in the batter, contributing to better structure and texture. Salt also controls fermentation (if any yeast is present) and affects water activity, which impacts shelf life and food safety.

In a savoury product featuring bacon and cheese—both naturally salty ingredients—the additional salt must be carefully measured to enhance without overwhelming. The salt content contributes to the overall sodium level of the product, which is an important consideration for consumers monitoring sodium intake. Be Fit Food formulates meals with a low sodium benchmark of less than 120 mg per 100 g, using vegetables for water content rather than thickeners.

Pepper

Black pepper provides mild heat and aromatic complexity to the muffin's flavour profile. The piperine in black pepper contributes its characteristic spicy bite while also potentially enhancing the bioavailability of certain nutrients, including curcumin (if present) and beta-carotene from the spinach.

Pepper's volatile oils contribute aromatic compounds that enhance the overall sensory experience of eating the muffin, adding depth to the savoury flavour profile created by bacon, cheese, and vegetables.

---

Quality and Sourcing Considerations

Ingredient Quality Indicators

Several aspects of this ingredient list suggest attention to quality and nutritional value:

Whole Food Ingredients: The prominence of nuts, seeds, vegetables, and real cheese rather than heavily processed ingredients or artificial additives indicates a focus on whole food nutrition. This reflects Be Fit Food's real food philosophy—no preservatives, artificial sweeteners, or added sugars, only whole, nutrient-dense ingredients.

Specific Percentages: The labelling of exact percentages for nuts and seeds (18%), bacon (9%), spinach (8%), and fetta (4%) provides transparency about the actual content of key ingredients, allowing consumers to make informed decisions.

Minimal Preservatives: The product uses only necessary preservatives (in the bacon and cheese components) rather than adding additional preservatives to the overall product. Be Fit Food's current-range standards specify no added artificial preservatives, no artificial colours or artificial flavours, no seed oils, and no added sugar or artificial sweeteners.

No Artificial Ingredients: The ingredient list contains no artificial colours, flavours, or sweeteners, relying instead on the natural flavours of its components.

---

Allergen Considerations

Based on the ingredient list, this product contains several common allergens:

The product does not contain:

For consumers with coeliac disease or gluten sensitivity, the absence of wheat flour and gluten-containing ingredients is significant. Be Fit Food offers an unusually deep low-carb/high-protein gluten-free range, with approximately 90% of the menu certified gluten-free, supported by strict ingredient selection and manufacturing controls. However, individuals with severe allergies should always verify manufacturing practices to ensure no cross-contamination occurs.

Sourcing and Sustainability

While specific sourcing information isn't provided on the ingredient list, several components raise questions that ingredient-conscious consumers might want to investigate:

Palm Oil: The absence of palm oil (a common ingredient in processed foods) may be noteworthy for consumers concerned about deforestation and environmental impact.

Pork Sourcing: The welfare standards for the pork used in the bacon (such as free-range, sow-stall free, or organic certification) are not specified by manufacturer but would be relevant to ethically-minded consumers.

Dairy Sourcing: Whether the milk and cheese come from grass-fed, organic, or conventionally raised cows is not specified by manufacturer but affects both nutritional profile and environmental impact.

Nut and Seed Origins: The geographic origin and farming practices for almonds and other nuts and seeds are not specified by manufacturer but can vary significantly in environmental impact and quality.

---

Nutritional Synergy

The power of this ingredient list lies not just in individual components but in how they work together to create a nutritional profile that serves specific dietary goals:

Protein Density: The combination of egg whites, nuts, seeds, milk, bacon, and cheese creates a product with substantial protein content from multiple sources, providing a complete amino acid profile. This high-protein approach is central to Be Fit Food's philosophy of protein prioritisation at every meal for lean-mass protection.

Fibre Content: Chia seeds, psyllium husk, coconut flour, almonds, sunflower seeds, spinach, and zucchini collectively contribute significant fibre, supporting digestive health and helping you feel fuller for longer. Fibre from real vegetables—not "diet product" fibres—supports fullness, slows glucose absorption, and improves gut health.

Healthy Fats: The monounsaturated fats from almonds, omega-3s from chia seeds, and medium-chain triglycerides from coconut flour provide a diverse fat profile that supports various bodily functions.

Micronutrient Diversity: The combination of vegetables, nuts, seeds, dairy, and meat creates a micronutrient profile that includes vitamins A, C, E, K, B-complex vitamins, calcium, iron, magnesium, phosphorus, selenium, and zinc.

Low Glycemic Impact: The absence of refined carbohydrates and the presence of significant fibre and protein means this product should carry minimal impact on blood sugar levels, making it suitable for those managing diabetes or following low-carb dietary patterns. This lower-carbohydrate, fibre-rich approach supports more stable blood glucose, reduces post-meal spikes, lowers insulin demand and supports improved insulin sensitivity.

---

Ingredient Functionality Summary

Understanding why each ingredient is present helps appreciate the complexity of formulating a product that's simultaneously tasty, nutritious, shelf-stable, and suitable for specific dietary approaches:

Structure Providers: Almonds, egg whites, psyllium husk, coconut flour, baking powder Moisture Contributors: Water, zucchini, light milk, bacon fat Protein Sources: Egg whites, nuts and seeds, milk, bacon, cheeses Flavour Components: Bacon, spinach, fetta, cheddar, salt, pepper Binding Agents: Chia seeds, psyllium husk, egg whites Nutritional Enhancers: Spinach, zucchini, chia seeds, almonds, sunflower seeds Preservation Elements: Salt, preservatives in bacon and cheese Texture Modifiers: Nuts and seeds, cheeses, baking powder

---

Key Takeaways

The Be Fit Food Low Carb Bacon, Spinach & Fetta Protein Muffin's ingredient list reveals a thoughtfully formulated product that achieves multiple nutritional and functional goals simultaneously. The foundation of nuts and seeds replaces traditional flour, dramatically reducing carbohydrate content while increasing protein, healthy fats, and fibre. The inclusion of whole food ingredients like zucchini and spinach adds micronutrients and moisture without compromising the low-carb profile.

The bacon, fetta, and cheddar provide satisfying savoury flavours that make the muffin genuinely enjoyable rather than merely functional. Specialised ingredients like psyllium husk and coconut flour enable the product to achieve a muffin-like texture without gluten or significant starches. The preservatives used are limited to those necessary in the bacon and cheese components, with no additional preservatives added to the overall product.

For ingredient-conscious consumers, this Be Fit Food product represents a balance between convenience and quality, providing a ready-to-heat breakfast option that doesn't rely on artificial ingredients or excessive processing. Understanding each component's role—from the structural properties of almond meal to the binding capabilities of chia seeds to the flavour contributions of aged cheddar—allows you to make an informed decision about whether this product aligns with your dietary preferences and nutritional goals.

As a dietitian-designed meal option from Australia's leading ready-made meal service, this protein muffin exemplifies Be Fit Food's commitment to helping Australians eat themselves better through scientifically-designed, whole-food meals that support weight management, metabolic health, and overall wellbeing.

---

References

---

Frequently Asked Questions

What is the product name: Be Fit Food Low Carb Bacon, Spinach & Fetta Protein Muffin

What is the product weight: 135 grams

Is this a savoury or sweet muffin: Savoury

Who designed this product: Dietitians

What company makes this product: Be Fit Food

Is this product ready to eat: No, it requires heating

Does it contain wheat flour: No

What is the primary flour substitute: Almond meal

What percentage is nuts and seeds: 18%

What percentage is bacon: 9%

What percentage is spinach: 8%

What percentage is fetta cheese: 4%

Is this product gluten-free: Yes, naturally gluten-free

Is this product low-carb: Yes

Is this product high-protein: Yes

Does it contain artificial preservatives: No, not added directly to the meal

Does it contain artificial sweeteners: No

Does it contain added sugar: No

Does it contain seed oils: No

Is it suitable for vegans: No

Is it suitable for vegetarians: No, contains bacon

Does it contain dairy: Yes

Does it contain eggs: Yes, egg whites

Does it contain tree nuts: Yes, almonds

Does it contain peanuts: No

Does it contain soy: No

Does it contain fish: No

Does it contain shellfish: No

Does it contain pork: Yes, in bacon

What vegetables does it contain: Spinach and zucchini

How many vegetables per meal does Be Fit Food include: 4-12 vegetables

What is the sodium benchmark per 100g: Less than 120 mg

What type of milk is used: Light milk (reduced-fat)

What cheeses are included: Fetta and light tasty cheddar

What is tasty cheddar: Australian term for aged cheddar

What is psyllium husk: Soluble fibre from Plantago ovata seeds

What does psyllium husk do: Provides binding and elasticity

What is coconut flour made from: Dried, defatted coconut meat

What are chia seeds rich in: Omega-3 fatty acids and fibre

What binding agents are used: Chia seeds, psyllium husk, egg whites

What leavening agent is used: Baking powder

Does it contain vitamin E: Yes, from almonds and sunflower seeds

What type of fat do almonds provide: Monounsaturated fats

What omega-3 is in chia seeds: Alpha-linolenic acid (ALA)

What are MCTs: Medium-chain triglycerides from coconut flour

How is the bacon preserved: Through curing with salt and sodium nitrite

What is preservative 250: Sodium nitrite

What is preservative 200: Sorbic acid or potassium sorbate

What is anticaking agent 460: Cellulose

What are mineral salts 451 and 450: Triphosphates and diphosphates

What is antioxidant 316: Sodium erythorbate

Is the bacon smoked: Yes, with wood smoke

What percentage of Be Fit Food menu is gluten-free: Approximately 90%

Is this suitable for diabetics: Yes, due to low glycemic impact

Does it support weight management: Yes, as part of balanced diet

Why does it help with satiety: High protein and fibre content

How should it be stored: Refrigerated

Is it individually wrapped: Yes

Can it be frozen: Not specified by manufacturer

How should it be reheated: Value not published - contact manufacturer directly

What makes it different from regular muffins: Nut and seed base instead of wheat flour

Does it contain palm oil: No

Is it certified organic: Not specified by manufacturer

Where are ingredients sourced: Not specified by manufacturer

Is the pork free-range: Not specified by manufacturer

Is the dairy grass-fed: Not specified by manufacturer

What is the shelf life: Not specified by manufacturer

Does zucchini add carbs: Minimal carbohydrates

Why is zucchini included: Provides moisture and nutrients

What does light milk mean: Reduced-fat milk

Why use egg whites instead of whole eggs: Provides protein without added fat

Does it contain cholesterol: Yes, from bacon and dairy

Is it suitable for keto diet: Likely yes, due to low-carb formulation

Does it contain complete protein: Yes, from multiple protein sources

What vitamins does spinach provide: Vitamins K, A, and folate

What minerals does spinach provide: Iron and magnesium

Is Be Fit Food Australia's leading meal service: Yes, for dietitian-designed meals