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Glucose syrup, white chocolate (20%) [sugar, cocoa butter, whole milk powder, emulsifier (lecithin (soy)), flavouring], whole milk powder, milk protein (10%), invert sugar syrup, fruit preparation [sugar, raspberry and cherry juice from fruit juice concentrate, raspberry pulp (1%), fructose syrup, concentconcentconcentconcentconcentconcentconcentlactose (milk), palm kernel fat, natural flavour, gelling agent (pectins), antioxidant (ascorbic acid)], marzipan [sugar, almonds, water, humectant (sorbitol, invertase), invert sugar syrup, glucose syrup], whey protein (milk) (4%), oligofructose, humectant (glycerine), sweet

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This study employed a comprehensive proteomic and metabolomic analysis to characterize adaptive cellular mechanisms of priority pathogensEscherichia coli, Klebsiella pneumoniae, Enterococcus faecium, and Staphylococcus aureusunder sub-inhibitory concentrations of antibiotics