FIT Lean Food (Creamy Chocolate)

Carboxymethylcellulose was the second emulsifier (with polysorbate 80) in Chassaing et al. 2015 (Nature, PMID 25731162), which showed mucus-barrier thinning, a microbiota shift toward pro-inflammatory species, low-grade inflammation, and metabolic syndrome in mice. Chassaing 2022 (Gastroenterology, PMID 34774538) tested CMC directly in a randomized controlled human feeding trial and found reduced microbial diversity and bacterial encroachment into the normally sterile mucus layer in a susceptible subset of participants. EFSA's 2018 re-evaluation could not establish a safe level due to data gaps. For a purely textural excipient, the gut-barrier risk profile is unfavorable when safer thickeners are widely available.

Fractionated oils rich in C8/C10 triglycerides used as neutral carrier or anti-sticking agent

Broad regulatory category of flavor constituents derived from natural sources. Composition is proprietary and not disclosed — 'Natural Flavors' can include several hundred different compounds depending on the target flavor profile, including hexane-extracted constituents and proprietary carrier solvents. 'Natural' is a regulatory definition (21 CFR §101.22), not a safety guarantee.

Fine silica powder used to prevent clumping

Common food ingredient used for chocolate flavoring in supplements

Non-essential amino acid; smallest of the 20 proteinogenic amino acids. Mildly sweet taste — sometimes used as a low-glycemic flavor modifier in addition to its bioactive role

Natural thickener derived from guar beans

Zero-calorie natural sweetener extracted from the leaves of Stevia rebaudiana