Milk Chocolate Research Articles

Fermented foods are consumed worldwide and are increasingly being studied for their potential health benefits. Although their consumption is widespread, their association with long-term health outcomes such as mortality risk remains unclear. The aim of this systematic review was to assess the association between the consumption of fermented foods and risk of all-cause, cardiovascular, and cancer-related mortality in generally healthy adult populations in accordance with the European Food Safety Authority (EFSA) framework for the substantiation of health claims. A comprehensive literature search identified prospective cohort studies from 1970 to 2025 that investigated the association between fermented food consumption and mortality outcomes. Risk of bias was assessed using the Newcastle-Ottawa Scale, and strength of evidence was evaluated based on study quality, sample size, and precision within a structured narrative framework that also classified the direction of association across categories. A complementary non-systematic review examined the compositional characteristics, mechanisms of action, and potential health risks associated with fermented foods. Fifty-two cohort studies were included. Fermented milk products (including yogurt), chocolate, and fermented soy products (particularly natto) suggested a modest inverse association with all-cause and cardiovascular mortality. Cheese was associated with reduced all-cause mortality in some studies, but it showed inconsistent effect on cardiovascular mortality. The evidence for cancer-related mortality was weaker, although yogurt and fermented milk displayed some protective trends. Evidence from a single cohort suggested a potential reduction in all-cause mortality with fermented vegetable consumption, whereas fermented meat suggested no clear association with mortality. Biological plausibility was supported by fermentation-derived compounds such as bioactive peptides, polyphenols, isoflavones, natto-kinase, and vitamin K2. Habitual consumption of certain fermented foods may be associated with modest reductions in mortality risk, but the current evidence remains insufficient to support EFSA-approved health claims. Randomized controlled trials are essential to demonstrate causality. While long-term trials with mortality endpoints are not feasible, studies targeting intermediate outcomes linked to mortality offer a practical alternative. These should be complemented by observational studies to capture long-term, real-world associations. Together, such efforts support the objectives of the COST Action PIMENTO (CA20128) in building a more robust evidence base on fermented foods and health. Systematic review registration The protocol for this systematic review was registered with the Open Science Framework (OSF; registration ID: vg7f6; https://osf.io/vg7f6 ).

This study explored the utilization of date powder produced from non-marketable Sukkari and surplus dates as a natural sugar substitute in milk chocolate, with the dual objectives of improving product quality and reducing Saudi Arabia’s reliance on imported sugar. Molding chocolates were formulated with 10%, 20%, and 30% sugar substitution, while coating chocolates contained 20%, 40%, and 60%. Physical, chemical, and sensory properties were assessed immediately after production and following six months of refrigerated storage. Increasing substitution levels led to higher viscosity, with peak values observed at 30% in molding chocolate and 60% in coating chocolate. Ash and moisture contents also rose with substitution, whereas fat, protein, and carbohydrate levels remained largely unaffected. Energy content declined as substitution increased, and no significant differences were detected in peroxide or acid values between control and treated samples throughout storage. Sensory evaluations confirmed that molding chocolate with up to 20% substitution and coating chocolate with up to 40% substitution maintained comparable acceptability to control samples both initially and after storage. Overall, the findings recommend sugar replacement with date powder at 20% in molding chocolate and 40% in coating chocolate to achieve high-quality, nutritionally enhanced products with stable sensory and storage characteristics.

Background/Objectives: To investigate the effects of dark chocolate milk on physiological variables such as heart rate (HR), rate of perceived exertion (RPE), fatigue index and power output during an anaerobic sprint test. Methods: Twenty healthy participants underwent a randomised single-blinded experimental design and completed two trials—DC and iso-caloric white chocolate (WC) (used as a flavonoid-free control). Participants completed a running anaerobic sprint test (RAST, 35 m × 6 sprints × 2 sets, 4 min rest) with RPE and HR recorded after 2nd, 4th and 6th sprints. Results: Descriptive statistics of participants were for males: age: 23.8 ± 1.21 yrs; height: 174.51 ± 5.78 cm; weight: 73.91 ± 9.18 kg; body mass index (BMI): 24.18 ± 2.21 kg·m−2; body fat percent (BF%): 19.18 ± 6.17%; lean muscle mass percentage: 77.95 ± 6.16%; females: age: 26.33 ± 4.95 yrs; height: 160.69 ± 5.52 cm; weight: 55.72 ± 7.03 kg; BMI: 21.51 ± 2.02 kg·m−2; BF%: 27.24 ± 3.74%; lean muscle mass percentage: 69.20 ± 3.70%. A paired t-test revealed significant differences between trials for 2nd RAST average timings (DC 2nd RAST: 6.43 ± 0.97 s vs. WC 2nd RAST: 6.62 ± 1.05 s, p = 0.012); 2nd RAST total effort time (DC 2nd RAST: 38.58 ± 5.82 s vs. WC 2nd RAST: 39.72 ± 6.28 s, p = 0.012). Conclusions: Results indicated that DC supplementation significantly improved anaerobic sprint timings. Athletes, sports practitioners and coaches may consider implementing DC prior to training workouts and competitions to enhance sporting performance.

This article provides a recap of the 10 Questions/10 Experts session at the 2025 American College of Sports Medicine Annual Meeting. Each of the speakers considered the validity of common "myths" while providing evidence-based opinions to support or bust myths addressing the following questions: (a)Do people get enough dietary creatine from everyday foods? (b)Are nonsugar sweeteners an effective way to reduce energy intake in athletes? (c)Do beef jerky or chocolate milk provide enough leucine, making branched-chain amino acid supplementation unnecessary? (d)Can honey, applesauce, or other foods effectively replace carbohydrate gels for fueling exercise? (e)Is a homemade sports drink made from juice and a bit of salt just as effective as a commercially available sports drink? (f)Do vegetarians need to supplement carnosine and carnitine? (g)Is teff grain a rich source of iron? (h)Is coconut water a sufficient replacement for electrolyte drinks? (i)Can B vitamins influence the accuracy of urine color scoring to determine a low versus high urine concentration as a marker of hydration status? and (j)What is the impact of preexercise food-sourced calcium intake on acute bone metabolism in response to exercise? This article describes the content of each of the presentations including the most important outcomes and conclusions drawn by the presenters.

Dark chocolate, heavy metals, and neurodevelopment in children.

Chocolate has an ancient history – from the cocoa beans of the Mayans and Aztecs to today’s global industry. In this study, we examined its composition, focusing on theobromine and caffeine – alkaloids with an effect on the nervous system. We conducted experiments to demonstrate the differences in the content of sugars and fats in dark, milk and white chocolate. We also examined the effects of chocolate’s ingredients on the human body – highlighting both the positive effects and the potential risks of excessive use. We emphasized the importance of choosing high-quality chocolate with clearly labeled ingredients, lower sugar content, no trans fats, and – of course – moderate consumption for a healthy lifestyle. Chocolate is not only a source of pleasure, but also part of the modern chemical and food industry with important social and economic importance. It is more than just taste — it is also science, from the molecular structure of its ingredients to their interactions within the human body.

During chocolate production, thermal processes such as roasting and conching promote nonenzymatic browning reactions such as the Maillard reaction and caramelization. In the present work, the MRPs furosine, 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), 5-hydroxymethylfurfural (HMF), N-ε-fructosyllysine, N-ε-lactulosyllysine, N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL), pyrraline, methylglyoxal-derived hydroimidazolone 1 (MG-H1), formyline, maltosine, and rhamnolysine were quantitated in 4 filled, 12 dark, 11 milk, and 4 white chocolate samples. The predominant MRP in filled chocolates was N-ε-fructosyllysine (up to 2662 mg/kg of chocolate), whereas in milk chocolates, it was N-ε-lactulosyllysine (up to 883 mg/kg of chocolate). Filled and milk chocolates contain higher levels of furosine and CML. Dark and white chocolates exhibit lower levels of MRPs such as furosine, CML, CEL, and formyline. The consumption of milk chocolates and filled chocolates can contribute significantly to the dietary intake of pyrraline, N-ε-fructosyllysine, N-ε-lactulosyllysine, and CML.

Dietary patterns may increase cardiometabolic risk, especially in genetically predisposed individuals. Thus, the present study evaluated the association between dietary patterns and cardiometabolic risk factors in children with fat mass and obesity associated (FTO) gene polymorphism. A cross-sectional survey of 258 children aged 4-7 years. Body composition was determined with dual-energy x-ray absorptiometry (DEXA). Biochemical samples and blood pressure were analyzed. Genotyping of rs9939609 was performed using oral swab samples and the TaqMan SNP test. Multiple linear regression stratified by FTO gene categories analyzed the association between dietary patterns and cardiometabolic risk factors. The prevalence of polymorphism was 20.2%. Five dietary patterns were identified: "Traditional", "Industrialized", "Milk and chocolate milk", "Snack", and "Natural". Associations were found between the "Industrialized" dietary pattern and both the triglyceride-glucose (TyG) index (β=0.06; 95% confidence interval [CI]: 0.01-0.11) and triglycerides (β=7.47; 95% CI: 0.73-14.21) in children with polymorphism. Additionally, "Milk and Chocolate Milk" pattern was associated with the TyG index (β=0.03; 95% CI: 0.00-0.07) in children with a risk allele. For children with FTO gene polymorphism, adherence to the "Industrialized" dietary pattern was associated with cardiometabolic risk, highlighting the need for nutritional strategies to prevent.

The parabrachial nucleus of the pons (PbN) is a hub in the central pathway for taste in non-primate mammals. Recent evidence has identified a role for the PbN in regulating ingestion; however, little is known about how the PbN responds to solid food. Here, we recorded PbN responses to liquid taste stimuli over days/weeks, and tested whether these responses are good predictors of responses to solid foods consumed in a naturalistic way. Rats were prepared for one-photon calcium imaging by surgical implantation of a GRIN lens. PbN activity was imaged during multiple sessions spanning up to 112 days while animals licked various tastants in an experimental chamber (Lick phase). In some sessions, following the Lick phase, rats were presented with Granny Smith apples, milk chocolate and/or salted peanuts (Food phase). In one session, chocolate or peanut odor was presented during the Lick phase along with the tastants. PbN cells responded to more than one taste quality with tastant-specific spatiotemporal patterns of response. While response profiles of individual PbN cells shifted over days/weeks, across-unit patterns differentiating taste quality remained relatively stable. Population responses to liquid tastants and solid foods were segregated according to the different motor patterns required for ingestion. Responses to liquid tastants were not good predictors of responses to solid foods. Importantly, PbN cells also responded to food-related odorants. Collectively, these results challenge the traditional view of the PbN as a simple relay for taste and instead position it as an integrative hub involved in processing gustatory, olfactory, and somatosensory information. Moreover, the findings emphasize the importance of population coding in maintaining perceptual stability.

Endogenous biogeneration of prebiotic functional ingredients in dairy products using levansucrases.

BackgroundThe aim of this study was to investigate the effects of ozone treatment on the color stability and surface roughness of three different restorative materials aged with various beverages.MethodsThe restorative materials used in this study were alkasite (Cention N-CN), polyacid-modified composite resin (compomer) and resin modified glass ionomer cement (RMGIC), and the aging solutions were orange juice, chocolate milk, cola and control group (distilled water). In this study, 24 groups were determined with n = 10. Vita Easyshade Advance was used for color change measurement and Marsurf M300 profilometer was used for surface roughness measurement on all samples. Half of the groups were applied with ozonated water with Ozonette Dent ozone generator and the other half was not applied. After the ozone procedure, the samples were immersed in the solutions and this process was repeated every day. Color stability and surface roughness measurements were made on days 0, 1, 7 and 14. IBM SPSS V23 programme was used for statistical analyses. Statistically p < 0.05 was considered statistically significant.ResultsA significant difference was obtained between the 7th day values of the compomer material immersed in orange juice in color change according to ozone application (p = 0.029). There was no statistically significant difference in ∆Ra between ozonated and non-ozonated groups after 14 days.ConclusionsThe color change of the compomer material immersed in orange juice on the 7th day of ozonated water application was higher than the compomer material without ozonated water application. CN showed the most color change in distilled water, compomer in chocolate milk and RMGIC in cola. CN showed the most color change on the 7th day, while compomer and RMGIC showed the most color change on the 14th day. Ozone treatment had no significant effect on the surface roughness of the restorative materials.Supplementary InformationThe online version contains supplementary material available at 10.1186/s12903-025-06585-z.

Aim: Despite being a fruit rich in resistant starch, acorns remain undervalued. Resistant starch is known to improve food acceptability when compared to traditional insoluble fibers, and recent research suggests the usage of acorn starch as an additive in fermented yogurt and milk products. Furthermore, non-thermal technologies such as high hydrostatic pressure and pulsed electric field can produce clean-labelled starches. Milk puddings are widely consumed all over the world and are usually produced using representative amounts of starch, making them an enticing food matrix for incorporating acorn starches. Hence, the effects of replacing commercial corn starch with acorn starch extracted by high hydrostatic pressure and pulsed electric field on the nutritional composition, functional and sensorial properties, and shelf-life of puddings were studied. Methods: Extraction of starch from Quercus robur acorns was performed using high hydrostatic pressure or pulsed electric field. Extracted starch was used in chocolate puddings, replacing commercial corn starch. Shelf-life storage and microbiological analysis were conducted over 28 days, along with texture, color, pH, and nutritional composition assessments. Rheological properties, scanning electron microscopy, in vitro digestion, and soluble sugar, fatty acid, and salt content analyses were performed. Sensorial analysis was conducted with 71 volunteer panelists to evaluate the acceptability, preference, and similarity of puddings. Results: Replacing the commercial corn starch with acorn starch improves the rheological properties of puddings and has no negative impact on the nutritional composition, internal structure, or in vitro digestibility. Sensory analysis revealed that panelists preferred the acorn starch puddings over the control. After 28 days of storage at 4°C, there was a greater stabilization of the color parameters and an improvement in textural parameters of puddings without compromising microbial safety. Conclusions: This study demonstrates the potential usage of starch from acorns in food applications, a fruit that is so undervalued.

Purpose L-leucine (LEU) is an amino acid with promising benefits for patients with cirrhosis. However, the bitter flavor of this amino acid and the reduced dissolution in water are challenges to the effectiveness of their supplementation. Thus, we evaluated the development and sensory aspects of using chocolate as a vehicle for LEU supplementation for cirrhosis patients. Design/methodology/approach Seven chocolate bar formulations were developed with 7.5 g of added LEU, using different types of chocolate (semi-sweet, milk, white and blends). The samples were analyzed for total protein (micro-Kjeldahl method), phenolic compounds (Folin-Ciocalteu method) and microbiological quality. The sensory analysis evaluated the acceptance of color, flavor, appearance, aftertaste and overall impression by nine-point hedonic scale and intention to buy used five-point scale. Internal preference mappings were obtained with the results from acceptance and intention to buy tests. Findings The LEU-chocolate had a higher protein content (MD = 33.67; 33.66–33.90g/100g) than the chocolate without LEU (MD= 9.8; 9.41–9.81 g/100g)[X² (5)=12,251; p = 0.031]. The samples of semi-sweet chocolates presented the highest concentration of polyphenolic compounds (F1: LEU-semi-sweet chocolate, 9.69 ± 0.11; F3: LEU-blend chocolate, 9.49 ± 0.23; F4: LEU-semi-sweet Cargill, 9.76 ± 0.06; F5: semi-sweet chocolate without LEU, 9.87 ± 0.25) when compared with the milk chocolate sample (9.05 ± 0.65) (p = 0.033). The samples of LEU-chocolate showed similar acceptance (p > 0.05) for all attributes regardless of the kind of chocolate used (semi-sweet, milk or blend). Originality/value This study is the first to evaluate the acceptability of LEU-chocolate on patients with cirrhosis. The addition of LEU did not significantly alter the sensory aspects of chocolate, suggesting that chocolate could be a beneficial vehicle for LEU supplementation.

Development of a consumer-driven chocolate milk sensory ballot for use in the dairy industry.

ABSTRACTThe plant‐based chocolate market has been growing in recent years due to consumer preference for environmentally friendly plant‐based foods, as well as those who are avoiding milk ingredients due to lactose intolerance. The study aimed to evaluate the sensory properties of plant‐based chocolate in comparison to conventional milk chocolate using two different studies (1) Hedonic scales and check‐all‐that‐apply [CATA] and (2) temporal‐check‐all‐that‐apply [TCATA]. All assessors (n = 94 for the first study and n = 81 for the second study) were interested in plant‐based alternatives, and they were asked about their beliefs about plant‐based chocolate before and after consumption during the TCATA study. The plant‐based chocolates were found to have different sensory properties than the milk chocolate (in both the CATA and TCATA task) and were associated with more bitterness and powderiness than the conventional chocolate, as well as being less sweet and leading to mouthcoating. The plant‐based chocolates were also associated with off‐flavors. The milk chocolate sample was associated with sweet, milky, melts in mouth, and cocoa, which increased liking. The assessors' beliefs about plant‐based chocolate were influenced by their consumption as their selection of tasty and familiar increased after consuming the plant‐based chocolates while the selection of healthy, sustainable, expensive, and natural significantly decreased. This study identified how consumers perceive the sensory properties of plant‐based chocolates, as well as identifying how their beliefs about plant‐based chocolates can be impacted after consuming the food.

We have previously shown a difference between the gut microbiota composition of stunted and non-stunted children in East Nusa Tenggara, Indonesia. The current study aimed to perform an intervention with a probiotic, Lactiplantibacillus plantarum IS-10506, and its UHT-treated postbiotic compared to placebo in order to accomplish catch-up growth in the stunted children, possibly through modulation of the gut microbiota. Apart from the maltodextrin (placebo), probiotic, and postbiotic in chocolate milk, all groups also received a functional and nutritional biscuit and had access to newly constructed water wells as well as soap to improve hygiene. The results show that independent of treatment, the stunted children had a significantly higher increase in height and zlen (corrected for age) compared with their age- and gender-matched controls but a significantly lower increase in weight. Several potential pathogenic taxa declined in all groups, among which was Escherichia/Shigella (adjusted.p = 6.44 × 10-15), but so did some beneficial taxa, such as Bifidobacterium and Akkermansia. Faecalibacterium, which was already higher in the stunted children at baseline, increased independent of treatment. Changes in the relative abundance of several taxa of the microbiota correlated with the changes in anthropometric measures. In conclusion, although there was no difference between the interventions, understanding the dynamics and the role of the gut microbiota in this process might allow healthcare providers to develop targeted nutritional strategies aimed at optimizing health outcomes for children at risk of stunting, thereby addressing a critical global health issue.

The aim of this study was to formulate and evaluate different formulations of camu-camu bonbons, verifying which formulations obtained greater acceptability and maintenance of their nutraceutical potential. The bonbons were made of 2 chocolate-based toppings (white chocolate and milk chocolate), with three types of camu-camu-based fillings (candy, candy + jelly and candy + syrup). A sensory analysis was performed using a questionnaire and a hedonic scale ranging from 9 to 1 to evaluate appearance, colour, taste and texture. The hedonic scale used to assess purchase intentions ranged from 5 to 1. The physicochemical characteristics and bioactive compounds of the bonbons were evaluated. Bonbons had excellent acceptability rates, where consumers would definitely buy bonbons: white chocolate stuffed with camu-camu candy+camu-camu syrup (F3) and milk chocolate stuffed with camu-camu candy (F4). Consumers would ‘probably buy’ white chocolate stuffed with camu-camu candy (F1) based on its texture and high levels of vitamin C (VitC), antioxidant activity (FRAP) and (DPPH), phenolic compounds (Phen), and flavonoids (Flavon). Milk chocolate stuffed with camu-camu candy (F4), white chocolate stuffed with camu-camu candy+camu-camu syrup (F3), and white chocolate stuffed with camu-camu candy (F1) have excellent purchase percentages and levels of VitC, FRAP and DPPH, Phen, and Flavon, and especially titratable low acidity; these formulations are highlighted among consumers. Highlights: Camu-camu bonbons have bioactive compounds and high nutraceutical potential. Different bonbon formulations affect the profile of bioactive compounds in bonbons. The different parts of the camu-camu fruit used in the bonbon’s formulation influence the nutraceutical potential of the products.

Background: Dysmenorrhea is a condition where pain and cramps are felt in the lower abdomen, followed by signs of headache, nausea, diarrhoea, and sweating occurring 24 hours before menstruation and lasting 1-2 days during menstruation. Objective: This study is to determine the effect of milk chocolate and pumpkin (Curcubita Moschata Duch) on reducing primary menstrual pain (dysmenorrhea) in female adolescents in X-XI grades at SMA Ibrahimy 2 of Salafiyah Syaf'iyah Sukorejo Situbondo Islamic Boarding School. Method: The study was conducted at SMA Ibrahimy 2 on students in X-XI grades. This study is a quasi-experimental study with a two-group pre-test and post-test design. The sample of this study was 60 (30 intervention groups, control groups), and the study population was 1042 female students. Measurement of pain intensity using the Numeric Rating Scale (NRS), which was conducted before and after the intervention, was given, with administration 2x/day for 3 days. Data analysis using Mant Withnay to see the effect of giving milk chocolate and pumpkin (curcubita moschata duch) on reducing the intensity of menstrual pain scale (dysmenorrhea) in adolescent girls at the Salafiyah Syafi'iyah Sukorejo Situbondo Islamic Boarding School and the Wilcoxon test to see the comparison of the intensity of the pain scale of the intervention group and the control group. Results: The results showed that there was an effect of giving Milk Chocolate and pumpkin (curcubita moschata duch) on reducing primary menstrual pain (dysmenorrhea) in adolescent girls in X-XI grades at SMA Ibrahimy 2 with a value (p &lt;0.005) and a comparison of the intensity of the pain scale in the intervention group p-value = 0.000 (&lt;0.05). In contrast, in the control group, p-value = 1.000 (&gt;0.05). There is a difference between the intensity of the pain scale in the intervention and control groups.

Abstract This study goes deep into the intricate consumer buying behavior dynamics with a specific focus on Cadbury Dairy Milk chocolates—a brand that not only reached iconic status across the world but has also etched a meaningful place in the Indian consumer's heart. Through the years, Dairy Milk has evolved from being a luxury item to a staple indulgence, becoming an irreplaceable part of Indian cultural and festive practices. The key research goal here is to explore and analyze the multi-dimensional factors shaping consumer response towards Dairy Milk chocolate. They encompass both concrete factors—taste, cost, availability of the product, packaging—and abstract drivers—emotional connection, trust in the brand, nostalgia, social pressure, psychological satisfaction. The study also delves into the advertising efforts, such as celebrity endorsements, storytelling, and emotional branding, which have all contributed to reinforcing the Cadbury presence in the market. Impulse purchasing behavior, particularly within retail outlets where Dairy Milk chocolates are placed at checkout lines and busy aisles, is another main area of focus in the study. The study also analyzes seasonal trends, including festivals and special occasions, which play a major role in influencing the buying behavior of consumers, forcing them to opt for Dairy Milk as a gift or as a celebratory product. Following the emergence of digital marketing and online shopping, the study also finds shifting behavior in terms of online promotions, ease of home delivery, and tailored products. Over the last few years, the rising tide of health-awareness in consumers has paved the way for the increasing trend in demands for products that promise lower sugar, lower calories, or increased nutritional value. In light of this development, the research measures consumer openness to more recent, healthier versions of Dairy Milk and their ability to acquire and retain new segments of customers.

Children are strongly frequent consumers of flavored dairy pro ducts chosen and encouraged by their mothers to achieve nutritional requirements. Therefore, this study was implemented to assess flavored dairy products (UHT milk, pasteurized milk, milk powder, yogurt, drinking yogurt, and ice cream) with two diversified flavors for each product for their trace element levels (Al, Pb, Hg, Cd, As, Sb, Zn, Fe, Cu, B, Se, Ni, Co, Cr, and Mn) using inductively coupled plasma-mass spectrometer (ICP-MS/MS). Zn, Cu, Fe, Mn, Co, and Al were detectable in all examined samples, but they were found to be free of mercury and cadmium. Essential elements (Zn, Cu, Fe, Co, Cr, Mn, B) and Al were maximally determined in chocolate milk powder with mean values of 20.73 ± 0.703, 6.832 ± 0.114, 17.9 ± 4.75, 0.299 ± 0.026, 1.279 ± 0.52, 7.958 ± 0.201, 3.51 ± 0.431, and 4.785 ± 1.590mg/kg, respectively, while Ni, Pb, and As were utmost measured in strawberry yogurt at 1.591 ± 1.746, 0.09 ± 0.036, and 0.037 ± 0.031mg/kg, respectively. The Pb value concentrations in samples of strawberry milk powder and pasteurized milk exceeded the regulative limit permitted by the European Commission (0.02mg/kg). Regarding estimated daily intake (EDI) of toxic metals, strawberry drinking yogurt showed Pb (0.0046mg/kgbw/day) and Al (0.164mg/kgbw/day) twice daily intakes for toddlers surpassed the tolerable daily intake (TDI). Therefore, the consumption of strawberry yogurt for toddlers showed a possibility of non-carcinogenic risk expressed as THQ and carcinogenic risk (CR) in minimum to maximum values of 1.870-3.740 and 8.40 × 10-4-1.68 × 10-3 respectively. The contamination of flavored dairy products should be of greater concern as it is deemed a health crisis. Restrictive control measures must be applied starting from hygienic measures related to dairy animals, harvesting, and preparation of unprocessed materials used in the manufacturing of dairy plants, as the steps of processing and raw material quality have the greatest attention and influence on metal concentrations variability.