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Amul

Amul Chocolate Cookies

Name: Amul Chocolate Cookies
Brand: Amul

Use in moderation SafeShelf · review pending

NOVA 4ultra-processedhigh added sugarno vegetable oilreal butterartificial flavouringlactose-freenut-freepregnancy-safeenjoy in moderation

Serving

—

Pack

200 g

Ingredients

Barcode

8901262220354

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 · 5 ingredients shown

Caution5 of 9 ingredients

Refined Wheat Flour (Maida)Caution

ButterCaution

SugarCaution

Liquid GlucoseCaution

Emulsifier (E481(i))Caution

Cleared 4▾

Plain Chocolate ChipsCleared

Cocoa SolidsCleared

Milk SolidsCleared

Raising Agents (E500 (ii), E503 (ii))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.

2/2

claims fully supported

“Made with Amul Butter”true

Butter is listed as the second ingredient at 22% and the manufacturer/distributor is GCMMF (Amul); the claim is directly supported by ingredient and manufacturer data.

“No vegetable oil”true

The full ingredient list contains no vegetable oil, hydrogenated fat, or shortening of any kind; fat comes from butter, chocolate chips, and cocoa solids only.

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

Real Amul butter used at 22% — no vegetable or palm oil
No artificial colours declared
FSSAI licensed and manufactured by established dairy co-operative
Vegetarian certified

Working against

27 g added sugar per 100 g — exceeds WHO daily free-sugar limit in one serving
Contains synthetic emulsifier Polysorbate 80 (E481i) with emerging gut-health concerns
Contains artificial flavouring substance (dark chocolate) — ultra-processed
High glycaemic load from refined wheat flour (Maida) plus liquid glucose syrup
High calorie density at 433 kcal/100 g with low fibre and low protein
Liquid glucose (glucose syrup) adds a second hidden sugar source on top of added sucrose

Who should approach with care

Diabetes — Sucrose (added sugar at 27 g/100 g) and liquid glucose syrup both have high glycaemic indices and cause rapid postprandial blood glucose spikes that are hazardous for people with type 1 or type 2 diabetes.

Gluten Intolerance — Refined wheat flour (Maida) is the primary base ingredient, containing gluten proteins that trigger an autoimmune intestinal response in celiac disease and cause symptoms in non-celiac gluten sensitivity.

Infants — Multiple ingredients — liquid glucose syrup, cocoa solids, and chocolate chips — are explicitly unsuitable for infants under 12 months due to added sugars, caffeine, theobromine, and potential heavy metal exposure.

Children — High added sugar (27 g/100 g) drives dental caries risk; polysorbate 80 exposure per kg body weight approaches EFSA's ADI for toddlers; chocolate chips and cocoa contribute cadmium; and refined flour displaces nutrient-dense whole grains.

Pregnancy — Chocolate chips and cocoa solids contribute caffeine and theobromine (WHO advises <200 mg caffeine/day in pregnancy); cocoa-sourced lead and cadmium pose fetal risk; and reliance on refined flour may displace folate and iron-rich foods.

Heart Disease — Butter contributes significant saturated fat raising LDL cholesterol; high added sugar elevates triglycerides and blood pressure; and excess sodium from sodium bicarbonate may worsen fluid retention.

Hypertension — Sodium bicarbonate (E500ii) contributes dietary sodium; excess sugar intake is linked to raised blood pressure; and the saturated fat from butter compounds combined cardiovascular risk in hypertensive individuals.

Kidney Disease — Milk solids and chocolate chips are sources of phosphorus, potassium, and oxalates; sodium bicarbonate and ammonium bicarbonate add sodium and ammonium load; and excess sugar contributes to disease progression — all require renal dietitian oversight.

Liver Disease — Ammonium hydrogen carbonate (E503ii) releases ammonia upon decomposition, which individuals with hepatic impairment cannot adequately clear; high saturated fat from butter may also exacerbate hepatic steatosis.

Lactose Intolerance — Butter and milk solids both contribute lactose; highly lactose-sensitive individuals may experience gastrointestinal discomfort even at the trace-to-moderate levels present in biscuits.

Other — Individuals with confirmed cow's milk protein allergy (CMPA) must avoid this product entirely as both butter and milk solids contain casein and whey proteins capable of triggering IgE-mediated allergic reactions including anaphylaxis.

Ibs — Refined wheat flour contributes fermentable fructans (FODMAPs); liquid glucose syrup creates high osmotic sugar load; polysorbate 80 may disrupt gut microbiota; and chocolate/cocoa stimulate intestinal motility — all of which can exacerbate IBS symptoms.

Ibd — Polysorbate 80 (E481i) has been shown in vitro and animal studies to increase translocation of mucosa-associated E. coli across the intestinal epithelium and promote intestinal inflammation, potentially exacerbating inflammatory bowel disease.

Migraine — Chocolate chips and cocoa solids contain phenylethylamine, theobromine, and caffeine — all commonly reported dietary migraine triggers in susceptible individuals.

Phenylketonuria — Refined wheat flour and milk solids both contribute phenylalanine; individuals with PKU must carefully account for all protein-containing ingredients within their strictly controlled low-phenylalanine dietary regime.

Gout — Liquid glucose syrup provides free glucose and may raise serum uric acid levels, which can trigger or worsen gout episodes in susceptible individuals according to EFSA's 2022 sugar assessment.

Epilepsy — Theobromine and caffeine from chocolate chips have stimulant properties, and some individuals with epilepsy clinically report chocolate as a seizure trigger warranting moderation.

The full analysis

Amul Chocolate Cookies are a mass-market chocolate biscuit aimed at everyday snackers and families looking for a recognisable dairy brand's take on a cookie. The product's strongest credential is the use of real Amul butter (22%) with no vegetable oil, setting it apart from most budget biscuits. However, the inclusion of polysorbate 80 (E481i) and artificial dark chocolate flavouring pushes it squarely into NOVA 4 ultra-processed territory, and the 27 g of added sugar per 100 g — delivered through both sucrose and liquid glucose syrup — is the most urgent concern for health-conscious consumers. The single most useful takeaway: this is a treat biscuit with a respectable butter content but a high sugar load and a synthetic emulsifier, best consumed occasionally rather than daily.

FSSAI licence

10012021000071

Manufacturer

Kaira District Co-operative Milk Producers' Union Ltd. / Sumul Dairy, Navi Pardi

Region

Source

MANUAL

Analysis

Independently researched