⌕ Zoom

Photo from the brand's official website

Britannia

50-50 Sweet & Salty Biscuits

Name: 50-50 Sweet & Salty Biscuits
Brand: Britannia

Use in moderation SafeShelf · review pending

NOVA 4ultra-processedhigh added sugarcontains palm oilartificial flavouringsulfite allergenlactose-freenut-freepregnancy-safeenjoy in moderation

Serving

13 g

Pack

—

Ingredients

Barcode

901063016743

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 6 ingredients shown

Caution6 of 12 ingredients

Refined Wheat Flour (Maida)Caution

Refined (Palmolein & Palm) OilCaution

SugarCaution

Raising Agents [503(ii), 500(ii) & 341(i)]Caution

Invert Sugar SyrupCaution

Dough Conditioner (223)Caution

Cleared 6▾

Iodised SaltCleared

YeastCleared

Acidity Regulators (270 & 330)Cleared

Emulsifier (472e)Cleared

Nature Identical and Artificial (Vanilla) Flavouring SubstancesCleared

Improvers [1101(i), 1101(ii), 1100(i) & Xylanase]Cleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

1/2

claims fully supported

“Sweet & Salty”true

Sugar is present at 18% and iodised salt at 0.8%, alongside invert sugar syrup, confirming both sweet and salty taste profiles.

“15% Extra”unverified

The pack carries an asterisk ('15% Extra*') implying terms and conditions apply; no net weight or reference pack weight is available in the data provided to confirm or quantify the extra quantity claim.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

FSSAI licensed across all manufacturing sites
Vegetarian (green dot certified on pack)
Uses iodised salt, contributing to dietary iodine
No hydrogenated or partially hydrogenated oils declared

Working against

Ultra-processed (NOVA 4) with multiple additives
18% added sucrose plus invert sugar syrup — high combined sugar load
Contains refined palm oil with process contaminants (GE, 3-MCPD)
Sodium metabisulfite (E223) is a sulphite allergen; EFSA withdrew ADI in 2022
Made from refined wheat flour (maida) — high GI, low fibre, low nutrients
Artificial vanilla flavouring substances present
Nearly complete nutrition panel missing — consumers cannot assess fat, sodium, or total sugar intake per serving

Who should approach with care

Sulfite Sensitivity — Sodium metabisulfite (E223) releases SO2 and is a recognised sulphite allergen capable of causing severe bronchoconstriction, urticaria, and anaphylaxis even at low dietary exposure in sulphite-sensitive individuals.

Gluten Intolerance — Refined wheat flour (maida) contains gluten proteins (gliadin and glutenin) that trigger an autoimmune intestinal response in coeliac disease and cause symptoms in non-coeliac gluten sensitivity; complete avoidance is required.

Diabetes — Both sucrose (18%) and invert sugar syrup deliver rapidly absorbed free glucose and fructose that cause sharp postprandial blood glucose spikes, compounded by the high glycaemic index of refined wheat flour, making this product particularly hazardous for blood-glucose management.

Infants — Invert syrup and added sucrose are not recommended for children under 24 months (WHO), iodised salt is inappropriate for immature renal function, and sodium metabisulfite carries unresolved safety concerns following EFSA's 2022 ADI withdrawal.

Kidney Disease — Monocalcium phosphate (E341i) is explicitly flagged by EFSA as inappropriate for individuals with moderate-to-severe kidney impairment; additional sodium load from sodium bicarbonate and iodised salt further complicates management of fluid balance and renal function.

Hypertension — Iodised salt (0.8%), sodium bicarbonate (E500ii), and sodium metabisulfite (E223) all contribute dietary sodium; individuals on sodium-restricted diets should account for cumulative sodium from all three sources.

Heart Disease — Palm oil's high saturated fat (palmitic acid) content, high free-sugar load from sucrose and invert syrup (associated with elevated triglycerides and reduced HDL), and additional dietary sodium collectively elevate cardiometabolic risk.

Children — EFSA identified higher relative GE and 3-MCPD exposure from refined palm oil in younger age groups, sulfite exposure may exceed tolerable thresholds for high consumers, and high free-sugar content drives dental caries and displaces nutrient-dense foods.

Pregnancy — Refined palm oil carries genotoxic GE contaminants (EFSA advises precautionary reduction during pregnancy), refined wheat flour may displace folate- and iron-rich foods critical for fetal development, and iodine from iodised salt alone is often insufficient to meet elevated pregnancy requirements.

Lactation — Iodine requirements are elevated during lactation (200 µg/day per EFSA) and iodised salt in biscuits alone is insufficient; a clinician should assess whether additional supplementation is needed to ensure adequate breast-milk iodine content.

Thyroid Disease — Iodised salt can precipitate iodine-induced thyrotoxicosis or worsen autoimmune thyroid conditions such as Hashimoto's thyroiditis or Graves' disease; individuals with pre-existing thyroid disorders should seek medical guidance on appropriate iodine intake from all dietary sources.

Liver Disease — Refined palm oil's high saturated fat content may exacerbate lipid metabolism dysfunction in hepatic conditions, and free fructose from invert syrup promotes de novo lipogenesis and may worsen NAFLD in those with existing liver impairment.

Ibs — Refined wheat flour provides fermentable fructans (FODMAPs), free fructose from invert syrup is a recognised FODMAP trigger, and sulfur dioxide from sodium metabisulfite can irritate gastrointestinal mucosa, collectively likely to exacerbate IBS symptoms.

Ibd — The combination of refined wheat flour, manufactured citric acid (potentially inflammatory via Aspergillus niger residues), and invert syrup creates a pro-inflammatory dietary pattern that may poorly tolerate active inflammatory bowel disease flares.

Gout — Yeast is among the richest dietary sources of purines, which are metabolised to uric acid; regular consumption of yeast-containing biscuits may trigger or worsen gout attacks in predisposed individuals.

Migraine — Aromatic aldehydes such as vanillin (present as both nature-identical and artificial vanilla flavouring) are recognised potential migraine and headache triggers in susceptible individuals.

Phenylketonuria — Refined wheat flour contributes approximately 10–12 g protein/100 g and thus phenylalanine; individuals with phenylketonuria must carefully account for total phenylalanine intake across all protein-containing foods including wheat-based biscuits.

The full analysis

50-50 is one of India's most widely consumed everyday biscuits, bought for its characteristic sweet-salty balance and affordable price. However, the product is ultra-processed (NOVA 4), built on refined wheat flour (maida) with 18% added sucrose plus an unlisted quantity of invert sugar syrup, refined palm oil carrying process contaminants (GE, 3-MCPD), an emulsifier (DATEM/E472e), artificial vanilla flavouring, and sodium metabisulfite (E223) — a sulphite allergen that EFSA withdrew its ADI for in 2022 due to data gaps. The single most useful thing a curious consumer should know: this biscuit contains a declared sulphite allergen (E223) and two forms of added sugar, making it a product to limit — especially for children, individuals with diabetes, and anyone with sulphite sensitivity or asthma.

FSSAI licence

10014047000017

Manufacturer

Britannia Industries Ltd. (A WADIA Enterprise)

Region

Source

MANUAL

Analysis

Independently researched