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Alpino

Alpino Chocolate Peanut Butter Crunch

Name: Alpino Chocolate Peanut Butter Crunch
Brand: Alpino

Use in moderation On SafeShelf

NOVA 4high fiberlow sodiumno trans fatno artificial coloursno artificial preservativeslactose-freegluten-freepregnancy-safeenjoy in moderation

Serving

32 g

Pack

1000 g

Ingredients

Barcode

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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 · 4 ingredients shown

Caution4 of 4 ingredients

Roasted PeanutCaution

Chocolate (Natural Cocoa, Cocoa Butter, Brown Sugar)Caution

SaltCaution

Emulsifier (E471-100% Plant Base)Caution

Why it’s on SafeShelf

Reviewed and added to SafeShelf — every ingredient checked against our safety, regulatory and processing standards.

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.

4/5

claims fully supported

“26% Protein”true

Nutrition data confirms 26 g protein per 100 g, which equals 26% by weight.

“Roasted Peanuts”true

Ingredient list confirms roasted peanut is the primary ingredient at 86%.

“Natural Cocoa”true

Ingredient breakdown of the chocolate component explicitly lists 'Natural Cocoa' as a constituent.

“Brown Sugar”true

Brown sugar is listed as a component within the chocolate ingredient (13% total chocolate fraction).

“Best Quality Peanuts from Junagadh”unverified

The peanut origin is stated in label data as Junagadh, but no third-party quality certification, mycotoxin testing certificate, or grading standard is provided to substantiate 'best quality'.

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

High protein: 26 g per 100 g
Good dietary fibre: 7 g per 100 g
Zero trans fat declared
Low sodium: 70 mg per 100 g
86% roasted peanuts — predominantly a whole-food ingredient
No artificial colours or artificial preservatives detected

Working against

NOVA 4 ultra-processed due to industrial emulsifier E471
E471 may contain genotoxic glycidyl ester and 3-MCPD contaminants
High saturated fat: 11 g per 100 g
Contains 8.5 g/100 g added sugar (brown sugar in chocolate)
Major peanut allergen — roasting amplifies IgE-binding potency
Cocoa ingredients carry cadmium contamination risk with chronic exposure

Who should approach with care

Nut Allergy — Peanut is the dominant ingredient (86%); roasting increases IgE-binding capacity of Ara h 1, Ara h 2, and Ara h 3 up to 90-fold, making this product a life-threatening anaphylaxis risk for peanut-allergic individuals.

Infants — Peanut introduction for infants — especially those with eczema or egg allergy — requires physician-supervised protocols; additionally, cocoa powder's methylxanthines are not recommended for young infants and E471 is subject to strict purity limits in infant foods.

Children — Peanut accounts for ~75% of severe allergic reactions in children; cocoa and cocoa powder contribute cadmium and stimulant methylxanthines (caffeine, theobromine) at levels that warrant portion caution; added sugar also poses dental and metabolic risk.

Pregnancy — Peanut allergy or strong family history warrants physician consultation; cocoa and cocoa powder supply caffeine and theobromine that cross the placenta; excess sodium from salt may contribute to gestational hypertension risk.

Lactation — Caffeine and theobromine from cocoa powder are secreted into breast milk and may cause irritability or sleep disturbances in nursing infants.

Diabetes — Brown sugar (sucrose) raises blood glucose similarly to white sugar; cocoa butter adds caloric density; overall macronutrient profile requires careful portion management in diabetes.

Hypertension — Although sodium is low at 70 mg/100 g, salt is an explicit ingredient; high saturated fat from cocoa butter and high dietary sugar from brown sugar are associated with endothelial dysfunction and elevated cardiovascular risk.

Kidney Disease — Cocoa powder has high oxalate content promoting calcium oxalate stones, cadmium from cocoa accumulates in renal tissue, and impaired kidneys are disproportionately vulnerable even to the modest sodium load from salt.

Heart Disease — Cocoa butter contributes approximately 11 g/100 g saturated fat; E471 manufactured from hydrogenated oils may carry trans fatty acids; combined saturated fat and sugar load can worsen cardiovascular risk profiles.

Liver Disease — Peanuts are susceptible to aflatoxin B1 contamination — an IARC Group 1 carcinogen and hepatotoxin — making those with pre-existing liver disease particularly vulnerable if mycotoxin control is inadequate.

Ibs — Peanuts contain FODMAPs and high fat that can exacerbate IBS; chocolate and cocoa's caffeine, theobromine, and fat stimulate gastrointestinal motility; brown sugar's sucrose may worsen fructose malabsorption symptoms.

Ibd — High-fat foods including those rich in cocoa butter may exacerbate gastrointestinal symptoms and fat malabsorption in individuals with active inflammatory bowel disease.

Migraine — Chocolate and cocoa powder contain phenylethylamine, caffeine, and theobromine — all commonly cited dietary triggers for migraine episodes in susceptible individuals.

Gout — Brown sugar (sucrose) is hydrolysed to fructose, which increases hepatic uric acid production and can exacerbate gout flares with habitual high-sugar intake.

Elderly — Declining renal sodium excretion capacity and age-associated blood pressure rise make the elderly disproportionately susceptible to cardiovascular harm from even modest habitual sodium and saturated fat intake.

The full analysis

This product is popular among fitness-conscious consumers and nut-butter enthusiasts looking for a high-protein, chocolate-flavoured spread. At 86% roasted peanuts it is ingredient-lean by processed-food standards, delivers a genuine 26 g protein and 7 g fibre per 100 g, and keeps sodium low at 70 mg/100 g. The single red flag that tips it into NOVA 4 ultra-processed territory is the industrial emulsifier E471 — an additive not used in home kitchens that may carry genotoxic process contaminants (glycidyl esters, 3-MCPD) at sub-regulatory levels. The most useful takeaway: this is one of the cleaner chocolate peanut butters available in India, but the added emulsifier and 8.5 g/100 g added sugar mean it is still a processed indulgence, not a whole food.

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Analysis

Independently researched