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Alpino

Baked Peanut Crackers Chipotle Honey

Name: Baked Peanut Crackers Chipotle Honey
Brand: Alpino

Use in moderation Not on SafeShelf

NOVA 4ultra-processedhigh sodiumzero trans fatmultigrainbaked snackhigh fiberpregnancy-safelactose-freeenjoy in moderation

Serving

30 g

Pack

60 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 · 5 ingredients shown

Caution5 of 11 ingredients

PeanutsCaution

AmaranthE123Caution

Glucose SyrupCaution

Chipotle Honey Seasoning (Iodized Salt, Sugar, Refined wheat flour (Maida), Maltodextrin, Spices & Condiments (Garlic, Ginger, Chilli, Clove), Flavour Enhancers (INS 627, INS 631), Dehydrated Mango Powder, Acidity Regulator (INS 330), Natural & Nature Identical Flavouring Substances, Anticaking Agent (INS 551))Caution

Edible Vegetable Oil (Palm Oil)Caution

Cleared 6▾

Rice FlourCleared

Finger MilletCleared

Maize StarchCleared

Modified Starch (INS1422)E1401Cleared

Finger MilletCleared

Iodized SaltCleared

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.

5/5

claims fully supported

“16% Protein”true

Nutrition panel confirms 16.01 g protein per 100 g, which is 16% by weight and consistent with the label claim.

“Baked”true

The variant descriptor explicitly states 'Baked' and the product is categorised as a baked cracker; no contradictory indicator (e.g. frying oil quantity) is present in the data.

“Zero Cholesterol”true

Nutrition data shows cholesterol at 0 mg, confirming the claim.

“Made with Finger Millet”true

Finger millet appears twice in the ingredient list, confirming its presence; no percentage is disclosed so its quantity relative to other ingredients is unknown.

“Coated Peanut”true

Peanuts constitute 52% of the product and are surrounded by a batter of rice flour, millet, amaranth, maize starch, and modified starch — consistent with a coated peanut format.

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

Meaningful protein content at 16 g/100 g
Zero trans fat declared on label
Good dietary fibre at 6.88 g/100 g
Contains whole-grain finger millet and amaranth
Baked preparation (not fried in oil)
Zero cholesterol

Working against

Very high sodium — 1,082 mg/100 g, ~650 mg per 30 g serve
NOVA 4 ultra-processed with multiple industrial additives
Contains glucose syrup and maltodextrin as hidden added sugars
Contains palm oil (high saturated fat, process contaminants GE/3-MCPD)
Flavour enhancers INS 627 and INS 631 (purines; avoid in gout)
Contains refined wheat flour (maida) despite multigrain positioning
Amaranth ingredient classified as synthetic azo dye E123 — banned in the US and Japan; if correctly identified as the grain instead, this classification should be re-verified

Who should approach with care

Nut Allergy — Peanuts are the primary ingredient at 52%; even trace exposure can trigger life-threatening anaphylaxis in IgE-sensitised individuals, with complete avoidance being the only management strategy per EFSA and FDA.

Gout — Flavour enhancers INS 627 (disodium guanylate) and INS 631 (disodium inosinate) are purine nucleotides catabolised to uric acid, which can directly precipitate or worsen acute gout attacks.

Diabetes — Multiple high-glycaemic ingredients — glucose syrup, maltodextrin (GI 85–136), sucrose, refined wheat flour, and maize starch — combine to cause rapid postprandial blood glucose spikes that are difficult for people with type 1 or type 2 diabetes to manage.

Infants — Infants face multiple overlapping risks: glucose syrup and INS 627 are contraindicated for this age group under EU guidance, peanut introduction requires medical supervision, chilli is acutely irritating to immature GI mucosa, and added flavourings are not recommended for children under 5 per FSSAI guidance.

Hypertension — Sodium is extremely high at 1,082 mg/100 g; a single 60 g pack delivers ~650 mg sodium, exceeding 13% of WHO's daily limit, and palm oil's saturated fat content further elevates cardiovascular risk.

Heart Disease — High sodium, palm oil (palmitic acid raising LDL), glucose syrup, and sucrose together create an unfavourable cardiometabolic profile; antiplatelet effects of garlic and ginger at higher doses may also interact with prescribed cardiovascular medications.

Kidney Disease — Very high sodium requires restriction in CKD for fluid and blood pressure management; purine load from INS 631 worsens uric acid clearance, and concentrated mango powder adds oxalate and potassium — all problematic for impaired kidneys.

Gluten Intolerance — Refined wheat flour (maida) in the seasoning contains gluten proteins that trigger autoimmune intestinal damage in coeliac disease; wheat-derived maltodextrin may also carry residual gluten.

Children — High sodium, glucose syrup, sucrose, maltodextrin, palm oil, chilli, and the potential azo dye E123 (amaranth colour) create a cumulative risk profile; frequent consumption displaces more nutritious foods and contributes to dental caries and excess glycaemic load per WHO and EFSA guidance.

Pregnancy — Palm oil's genotoxic process contaminants (GE, 3-MCPD), trace heavy-metal impurities in INS 551 (flagged by EFSA for sensitive groups), and the reproductive-toxicity signals for E123 (amaranth colour) in animal studies collectively warrant medical discussion during pregnancy.

Lactation — Capsaicin from chilli has been documented to pass into breast milk and provoke skin rashes in nursing infants in a published case report.

Ibs — Refined wheat flour (a FODMAP fructan source), garlic (high in fructans), glucose syrup, maltodextrin (microbiome-disrupting), chilli (TRPV1 gut stimulant), and amchur (concentrated fermentable sugars) together present a high-FODMAP and gut-irritant burden for IBS patients.

Ibd — Maltodextrin may promote colonisation by adherent-invasive E. coli and worsen mucosal inflammation in Crohn's disease; chilli and garlic can also aggravate active IBD flares; a gastroenterologist should guide consumption.

Liver Disease — Peanuts carry aflatoxin B1 contamination risk (IARC Group 1 hepatocarcinogen) if improperly stored, and eugenol from clove is hepatically metabolised with dose-dependent hepatotoxicity — both concerns are elevated in individuals with compromised liver function.

Thyroid Disease — Iodized salt contributes additional iodine to the diet; both excess and insufficient iodine can worsen hyperthyroidism or Hashimoto's thyroiditis, and a physician should guide iodine intake for this group.

Phenylketonuria — Refined wheat flour and peanuts both contribute phenylalanine; individuals with PKU must account for total phenylalanine load across all protein-containing foods under medical supervision.

Lactose Intolerance — Natural and nature-identical milk flavouring substances may contain trace dairy-derived lactose or be processed in dairy environments; highly sensitive individuals should verify with the manufacturer.

Other — Individuals with cow's milk protein allergy (CMPA) should avoid this product due to natural milk flavouring containing residual casein or whey proteins; additionally, those with azo dye sensitivity or aspirin hypersensitivity should avoid potential E123 (amaranth colour) exposure.

The full analysis

These crackers are marketed to health-conscious Indian snack buyers drawn to the 'baked', 'multigrain', and 'high protein' positioning, but the full picture is more complicated. Despite genuine positives — solid protein at 16 g/100 g, zero trans fat, decent fibre, and the inclusion of whole-grain millets — the product is firmly NOVA 4 ultra-processed, carrying glucose syrup, modified starch (INS 1422), flavour enhancers (INS 627 and INS 631), maltodextrin, an acidity regulator, an anticaking agent, and nature-identical flavourings. The most important thing a consumer should know: sodium is extremely high at 1,082 mg/100 g (over half the WHO daily limit in a single 60 g pack), making this a product to strictly limit for anyone managing blood pressure or heart health, and one children and gout sufferers should actively avoid.

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Analysis

Independently researched