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Alpino

Alpino Classic+ Peanut Butter Crunch

Name: Alpino Classic+ Peanut Butter Crunch
Brand: Alpino

Use in moderation Not on SafeShelf

NOVA 4high fiberno trans fatno artificial coloursno artificial flavoursmade in indialactose-freeinfant-safegluten-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 PeanutsCaution

Brown SugarCaution

Sea SaltCaution

Emulsifier (E471 - 100% Plant Based)Caution

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.

5/8

claims fully supported

“26% Protein”true

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

“Classic+”unverified

This is a product line and variant descriptor, not a verifiable nutritional or quality claim. No standard exists to evaluate 'Classic+' as a defined attribute.

“Crunch”unverified

Variant texture descriptor. Cannot be verified from nutrition or ingredient data alone; consistent with roasted whole/chunky peanuts at 87% but not independently confirmable.

“Roasted Peanuts”true

Ingredients list confirms roasted peanuts at 87% of the product. Accurate.

“Sea Salt”true

Ingredients list explicitly includes sea salt as an ingredient. Accurate.

“Brown Sugar”true

Ingredients list confirms brown sugar at 10% of the product. Accurate.

“Best Quality Peanuts from Junagadh”misleading

Raw label data confirms peanut origin listed as 'Best Quality Peanuts from Junagadh'. The geographic origin (Junagadh, Gujarat, known for high-oil-content peanuts) is verifiable; 'Best Quality' is a subjective marketing descriptor with no certified standard to evaluate against.

“100% Plant Based Emulsifier”true

Raw label data explicitly states 'Emulsifier E471 is 100% Plant Based'. E471 can be derived entirely from plant-sourced oils, and the label confirms this. No contradicting data available.

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 dietary fibre: 6 g per 100 g meets FSSAI 'source of fibre' threshold
Strong protein content at 26 g per 100 g
Zero trans fat confirmed on label
No artificial colours or flavours detected
Short, mostly recognisable ingredient list (4 ingredients)
Predominantly monounsaturated and polyunsaturated fats (39 g/100 g combined)

Working against

NOVA 4 ultra-processed: contains emulsifier E471
10 g added sugar per 100 g (brown sugar at 10% of formula)
Peanut is a major allergen; roasting dramatically increases allergenic potency
Moderate sodium: 210 mg per 100 g (6.7 g/serving contributes to daily load)
Peanuts susceptible to aflatoxin contamination — IARC Group 1 carcinogen
E471 may carry genotoxic contaminants (glycidyl esters, 3-MCPD) depending on manufacturing source

Who should approach with care

Nut Allergy — Peanut is a primary allergen capable of triggering life-threatening anaphylaxis; roasting increases IgE-binding capacity of Ara h 1, Ara h 2, and Ara h 3 up to 90-fold, making this product an extreme risk for sensitised individuals.

Infants — Introduction of peanut-containing foods to infants — especially those with eczema or egg allergy — must follow physician-supervised protocols; E471 is also subject to strict purity limits in infant foods under FSSAI and EU regulations.

Children — Peanut accounts for approximately 75% of severe allergic reactions in children per EFSA; additionally, added sugar and sodium content warrant portion control in younger consumers.

Diabetes — Brown sugar (10% of formula, 10 g added sugar per 100 g) is primarily sucrose, which raises blood glucose and worsens insulin resistance; diabetics should strictly limit or avoid this product.

Hypertension — Sodium at 210 mg/100 g contributes meaningfully to daily sodium load; both sea salt (direct sodium) and the sugar content (fructose-mediated uric acid and endothelial effects) are established blood pressure risk factors.

Kidney Disease — Impaired kidneys cannot efficiently excrete excess sodium; 210 mg/100 g sodium, combined with the high-fat, high-protein load (26 g/100 g), risks fluid retention and accelerated renal function decline.

Heart Disease — Excess sodium raises cardiac workload; E471 from hydrogenated oil sources may carry trans fatty acids (though label states 0 g trans fat, manufacturing source purity is unverified); saturated fat at 8 g/100 g also contributes.

Liver Disease — Peanuts are susceptible to aflatoxin B1 contamination — an IARC Group 1 hepatotoxic carcinogen — and individuals with pre-existing liver disease face elevated susceptibility to aflatoxin-related hepatic injury.

Pregnancy — Women with peanut allergy or strong family history should consult a physician; excess sodium may exacerbate gestational hypertension or pre-eclampsia risk.

Elderly — Declining renal sodium excretion capacity in older adults makes the 210 mg/100 g sodium content a relevant blood pressure concern, as noted by FDA guidance on sodium and ageing.

Ibs — Peanuts contain moderate FODMAPs and the product's high fat content can trigger GI symptoms; brown sugar's sucrose may worsen symptoms in those with fructose malabsorption or sucrase-isomaltase deficiency.

Gout — Brown sugar is hydrolysed to glucose and fructose; fructose increases hepatic uric acid production, potentially exacerbating gout flares with regular consumption.

The full analysis

This product is essentially a four-ingredient peanut butter targeting health-conscious Indian consumers who want a protein- and fibre-rich spread. The ingredient list is admirably short, with 87% roasted peanuts driving a genuinely good protein (26 g/100 g) and fibre (6 g/100 g) profile. However, the presence of E471 (mono- and diglycerides of fatty acids) pushes it into NOVA 4 ultra-processed territory, and 10 g of added sugar per 100 g is notable for a product that might be assumed sugar-free. Peanut allergy risk is significant and the roasting process materially increases the potency of allergenic proteins. The most useful takeaway: this is a nutritionally dense spread with real food credentials, but peanut-allergic individuals must strictly avoid it and those managing blood sugar or weight should watch serving size carefully.

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Analysis

Independently researched