first on the label · Cheese, emulsifying salts (331/339/452), iodised salt, citric acid, annatto colour, Class II preservatives (sorbic acid 200, nisin 234), full list read.
⚠preservativesSorbates/benzoates keeping it shelf-stable. Standard food tech, just not what 'fresh and natural' implies.
FSSAI: 20 g/100 g · 6.4 g/100 kcal, may legally print “HIGH PROTEIN” via the per-100 g + per-100 kcal route.