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Dukes

Bourbon Premium Flavoured Sandwich Biscuits

Name: Bourbon Premium Flavoured Sandwich Biscuits
Brand: Dukes

Use in moderation SafeShelf · review pending

NOVA 4high sugarartificial coloursultra-processedno preservativespregnancy-safenut-freelactose-freeenjoy in moderation

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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 · 6 ingredients shown

Caution6 of 12 ingredients

Refined Wheat FlourCaution

SugarCaution

Edible Vegetable OilCaution

Emulsifier (322)Caution

Edible Common SaltCaution

Permitted Natural and Synthetic Food Colours (150a, 150d, 102, 110, 122, 133)Caution

Cleared 6▾

StarchCleared

Cocoa SolidsCleared

Milk SolidsCleared

Raising Agent [503(ii)]Cleared

Raising Agent (Baking Powder)Cleared

Added Flavour - Artificial Flavouring Substance VanillaCleared

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.

0/2

claims fully supported

“Premium Flavoured Sandwich Biscuits”misleading

The word 'Premium' has no defined regulatory standard under FSSAI or any other jurisdiction. The product contains six synthetic/caramel food dyes, artificial vanillin flavouring, and 34% added sugar — characteristics more consistent with a standard mass-market biscuit than a premium one.

“Buy 3 Get 2 Free”unverified

This is a promotional pricing offer printed on the label; it is not a nutritional, quality, or safety claim that can be evaluated against ingredient or nutrition data.

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 registered with valid licence number
Vegetarian product (no meat or egg ingredients)
No explicit preservatives listed in ingredient declaration
Contains cocoa solids, a source of flavanols

Working against

Extremely high sugar: 34.8g per 100g, sugar listed at 34% of recipe
Four synthetic azo dyes linked to childhood hyperactivity (E102, E110, E122, E133)
Carmoisine (E122) is banned in several countries including the USA and Japan
Ultra-processed NOVA 4 product with multiple additives
Refined wheat flour (maida) — high glycaemic index, low fibre
Vegetable oil source undisclosed; trans fat caveat noted on label (≤0.2%)
Multiple caramel colours (E150a, E150d) — E150d contains sulphite residues

Who should approach with care

Children — Four synthetic azo dyes (E102, E110, E122, E133) are individually linked to hyperactivity and attention impairment in children (McCann et al., 2007; EFSA 2009–2010), and EFSA flagged that high-consuming children may exceed ADIs for E102, E110, E133; compound exposure from all four simultaneously in a single product significantly amplifies risk.

Infants — Multiple ingredients — sunset yellow E110, caramel E150d, soy lecithin E322, milk solids, cocoa solids, and artificial vanillin — are either explicitly flagged as inappropriate for infants by EFSA/FSSAI or carry no established safe infant exposure level.

Gluten Intolerance — Refined wheat flour contains gluten (gliadin and glutenin), which triggers an autoimmune intestinal response in individuals with coeliac disease; starch of unspecified origin may also contribute trace gluten.

Diabetes — At 34.8g sugar and high-GI refined wheat flour per 100g, this product causes sharp postprandial blood glucose spikes; sucrose is rapidly hydrolysed to glucose and fructose, directly impairing glycaemic control.

Hypertension — Edible common salt and sodium bicarbonate (from baking powder) both contribute sodium to the diet; habitual consumption of such baked goods directly raises blood pressure in sodium-sensitive hypertensive individuals per WHO and FDA guidance.

Kidney Disease — Sodium from salt and baking powder challenges fluid balance and acid-base homeostasis in impaired kidneys; phosphorus from milk solids and ammonium load from E503(ii) further stress compromised renal function.

Heart Disease — High added sugar, sodium from salt and baking powder, and undisclosed vegetable oil (possible saturated fat ≤9.4% by label caveat) collectively raise cardiovascular risk; excess sodium exacerbates fluid retention and heart failure risk.

Sulfite Sensitivity — E150d (Sulphite Ammonia Caramel) is manufactured with sulphite compounds and may retain residual sulphur dioxide, posing a risk to individuals with sulphite sensitivity or sulphite-triggered asthma.

Migraine — Both tartrazine (E102) and cocoa solids are established dietary migraine triggers; tartrazine is listed among azo dyes that provoke headaches in susceptible individuals, and cocoa contains phenylethylamine and theobromine.

Epilepsy — Sunset Yellow FCF (E110) and Carmoisine (E122) have been associated with neurobehavioural effects in animal studies; individuals with epilepsy should consult a doctor before regular consumption of products containing multiple azo dyes.

Thyroid Disease — Tartrazine (E102) has been associated in preliminary studies with potential thyroid disturbance; regular consumption of E102-containing products warrants medical review for individuals with thyroid conditions.

Pregnancy — E150d carries a precautionary flag due to FDA reproductive/developmental findings for its 4-MEI byproduct; cocoa solids contribute caffeine and theobromine; high salt intake may promote gestational hypertension; refined flour displaces folate-rich whole grains critical for fetal neural tube development.

Lactose Intolerance — Milk solids contain lactose and may cause bloating, abdominal cramps, and diarrhoea in individuals with lactose intolerance.

Ibs — Refined wheat flour (fructans), starch (fermentable), sucrose (potential sucrase-isomaltase issues), and cocoa solids (stimulant effect on gut motility) can collectively exacerbate IBS symptoms including bloating, cramping, and altered bowel habits.

Ibd — Tartrazine (E102) and Brilliant Blue FCF (E133) have been shown in preclinical studies to induce oxidative stress and inflammatory responses in gut tissues, potentially exacerbating active inflammatory bowel disease.

Phenylketonuria — Refined wheat flour, milk solids, and potentially artificial vanilla flavour formulation all contribute phenylalanine; individuals with PKU must account for total phenylalanine load across all protein-containing ingredients.

Liver Disease — Ammonium hydrogen carbonate (E503ii) releases ammonia upon decomposition, which individuals with hepatic impairment may be unable to clear efficiently via the urea cycle; high vegetable oil intake may also exacerbate hepatic fat accumulation.

Elderly — Older adults are more susceptible to sodium-driven blood pressure elevation due to age-related decline in renal sodium excretion efficiency; the combined sodium load from salt and baking powder warrants moderation per FDA guidance.

The full analysis

Dukes Bourbon biscuits are a budget-friendly chocolate sandwich biscuit popular with children and adults seeking an affordable sweet snack. The product is ultra-processed (NOVA 4), with over a third of its weight being added sugar (34g/100g) and a calorie-dense profile of 479 kcal/100g. Most concerning is the cocktail of six colourants — including tartrazine (E102), sunset yellow (E110), carmoisine (E122), and brilliant blue (E133) — all synthetic dyes linked to hyperactivity in children and allergy risk, with E122 (carmoisine) banned in several countries. The single most useful thing a consumer should know: this product's long list of synthetic azo dyes makes it particularly unsuitable for children, despite being heavily marketed toward them.

FSSAI licence

10014047000055

Manufacturer

K - Ravi Foods Pvt. Ltd. Unit - II / B - Badami Foods

Region

Source

MANUAL

Analysis

Independently researched