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Jabsons

Party Snacks

Name: Party Snacks
Brand: Jabsons

Use in moderation Not on SafeShelf

NOVA 4high proteinultra-processedsynthetic colourno trans fatlow added sugarlactose-freepregnancy-safeenjoy in moderation

Serving

30 g

Pack

—

Ingredients

Barcode

8904067713328

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 · 11 ingredients shown

Caution11 of 25 ingredients

PeanutsCaution

Refined Wheat Flour (Maida)Caution

Refined Palmolein OilCaution

Sesame SeedsCaution

Black SaltCaution

SugarCaution

ChilliCaution

Hydrolysed Vegetable Protein (Soya)Caution

Anti Caking Agent (INS 341(iii), INS 551)Caution

Flavour Enhancer (INS 627, INS 631)Caution

Synthetic Colour (Brilliant Blue INS 133)Caution

Cleared 14▾

Green PeasCleared

Chickpeas (Kabuli Chana)Cleared

Rice FlourCleared

Tapioca StarchCleared

Iodized SaltCleared

Corn StarchCleared

OnionCleared

GarlicCleared

TurmericE100Cleared

Acidity Regulators (Citric Acid)Cleared

Yeast ExtractCleared

Contain Natural (Chilli) & Nature Identical (Garlic, Onion) FlavouringsCleared

Antioxidant (INS 300)Cleared

Natural Colour (INS 140)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.

0/3

claims fully supported

“7g Protein per serving”misleading

With 29 g protein per 100 g and a 30 g serving size, the calculated protein per serving is approximately 8.7 g, meaningfully higher than the stated 7 g. The label caveat notes values are approximate, but the gap (~24% understatement) exceeds typical rounding tolerance.

“Delightful Lightly Spiced Nutty Snacks”unverified

The product contains chilli, natural chilli flavouring, nature-identical garlic and onion flavourings, and flavour enhancers (INS 627, INS 631 + HVP + yeast extract) — an umami and spice stack that goes well beyond a minimally seasoned profile; 'lightly spiced' is subjective and unverifiable from the available data.

“Rich in Traditions”unverified

A brand-story marketing statement with no objective, measurable standard; cannot be confirmed or denied by nutrition, ingredient, or certification 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

High protein: ~8.7 g per 30 g serving (29 g/100 g, ~23% of energy)
Zero trans fat declared on label
Low added sugar: only 2 g added sugar per 100 g
Natural colour (INS 140, chlorophyll) also used alongside synthetic
FSSAI licensed and ISO 22000:2018 certified manufacturer
Vegetarian product clearly labelled

Working against

Synthetic colour Brilliant Blue FCF (INS 133) — children's 95th-percentile intake may exceed EFSA ADI
Hydrolysed vegetable protein carries 3-MCPD (IARC Group 2B) contamination risk
Refined palmolein oil generates GE (genotoxic, carcinogenic per EFSA) and 3-MCPD esters during refining
Nucleotide enhancers INS 627 and INS 631 contraindicated in gout; prohibited in EU infant foods
Refined wheat flour (maida): high GI, strips fibre and micronutrients
Multiple major allergens: peanuts, wheat, soy, sesame — broad exclusion risk
Ultra-processed (NOVA 4): nature-identical flavourings, anti-caking agents, HVP, synthetic dye

Who should approach with care

Infants — Multiple ingredients are explicitly unsafe for infants: chilli causes GI irritation in immature guts, black salt and iodized salt impose excessive sodium loads, INS 627 is prohibited in EU infant foods due to purine load, HVP exceeds JECFA's PMTDI for 3-MCPD at infant body-weight-adjusted doses, and refined palmolein oil is the primary delivery vector for GE/3-MCPD exposure shown by EFSA to be of greatest relative concern in this age group.

Children — EFSA found that 95th-percentile dietary intake of Brilliant Blue FCF (INS 133) in children can exceed the ADI of 6 mg/kg bw/day; additionally, GE and 3-MCPD from refined palmolein oil and HVP may approach or exceed tolerable levels at lower body weights, and high-capsaicin chilli can cause mucosal irritation in young children.

Pregnancy — Refined palmolein oil's genotoxic GE contaminants warrant precautionary reduction during pregnancy per EFSA; high sodium from dual salt sources may exacerbate gestational oedema and hypertension; EFSA flagged E551 trace heavy-metal impurities as a concern for pregnant individuals; high-dose garlic and onion compounds have antiplatelet and uterine-stimulant associations.

Lactation — Chilli's capsaicin and its metabolites can pass into breast milk and have been documented to cause skin rashes in nursing infants in published case reports.

Gout — INS 627 (disodium guanylate) and INS 631 (disodium inosinate) are purine nucleotides catabolised to uric acid; their consumption can directly precipitate or worsen acute gout attacks, and yeast extract and green peas add further purine load.

Kidney Disease — E341(iii) (tricalcium phosphate): EFSA explicitly states its group phosphate ADI does not apply to individuals with moderate-to-severe renal impairment; additionally, black salt (sodium chloride) should be avoided per its dossier in kidney disease as impaired kidneys cannot efficiently excrete sodium, and HVP's concentrated sodium and amino acid load further burdens compromised kidneys.

Gluten Intolerance — Refined wheat flour (maida) contains gluten and triggers autoimmune intestinal response in coeliac disease; hydrolysed vegetable protein sourced from soya/wheat may also contain residual gluten peptides, making this product unsafe for those with coeliac disease or non-coeliac gluten sensitivity.

Nut Allergy — Peanuts are a primary ingredient and one of the most severe IgE-mediated food allergens; even trace quantities can trigger anaphylaxis in sensitised individuals, per EFSA and FDA guidance.

Diabetes — Refined wheat flour (GI ~70–74), corn starch, tapioca starch, and rice flour are all high-GI carbohydrate sources that can cause rapid postprandial blood glucose spikes, impairing glycaemic control in individuals with type 1 or type 2 diabetes.

Hypertension — Sodium from iodized salt, black salt, HVP, and yeast extract collectively contributes 433 mg sodium per 100 g (130 mg per serving); multiple ingredients individually carry WHO-cited warnings that excess sodium raises blood pressure in hypertensive individuals.

Heart Disease — Refined palmolein oil's palmitic acid may adversely alter lipoprotein profiles; high sodium from multiple sources worsens fluid retention and cardiac workload; refined wheat flour is associated with elevated postprandial triglycerides — all documented in prospective cohort and RCT evidence.

Liver Disease — Peanuts can harbour aflatoxin B1 (IARC Group 1 hepatocarcinogen) when improperly stored, posing elevated hepatotoxic risk to individuals with pre-existing liver conditions; high-dose curcumin (turmeric) supplements have been associated with cholestatic hepatitis, though culinary amounts are lower risk.

Thyroid Disease — Iodized salt contributes iodine to the diet; both excess and insufficient iodine can worsen thyroid dysfunction in individuals with hyperthyroidism, Hashimoto's thyroiditis, or other thyroid conditions, and physician guidance on iodine intake levels is recommended.

Ibs — Multiple high-FODMAP ingredients are present — green peas, chickpeas, onion (fructans), garlic (fructans), refined wheat flour (fructans), and yeast extract — making this product likely to exacerbate bloating, abdominal pain, and altered bowel habits in individuals with irritable bowel syndrome.

Ibd — Chilli and natural chilli flavouring activate TRPV1 receptors and may worsen gastrointestinal inflammation; black salt's sulfide compounds may irritate the GI mucosa; high-sodium load can aggravate systemic inflammation during IBD flares.

Migraine — HVP and yeast extract contain high concentrations of free glutamate (pharmacologically similar to MSG), a recognised dietary migraine trigger; onion contains histamine and biogenic amines that may also act as dietary triggers in susceptible individuals.

G6pd Deficiency — Ascorbic acid (INS 300/E300) is present as an antioxidant; high-dose ascorbic acid can trigger oxidative haemolysis in individuals with G6PD deficiency, and a physician should be consulted regarding dose thresholds.

Phenylketonuria — Refined wheat flour contributes phenylalanine via its protein content (~10–12 g/100 g), and individuals with phenylketonuria must carefully account for total phenylalanine intake across all protein-containing foods including wheat-based snacks.

The full analysis

Jabsons Party Snacks will appeal to consumers looking for a crunchy, protein-forward namkeen snack, and the protein content is genuinely impressive at 29 g per 100 g. However, the product is firmly ultra-processed: it carries synthetic colour (Brilliant Blue FCF/INS 133), nature-identical flavourings, nucleotide enhancers (INS 627, INS 631), anti-caking agents, hydrolysed vegetable protein with associated 3-MCPD contamination risk, and refined palmolein oil linked to process contaminants (GE, 3-MCPD) flagged by EFSA as genotoxic and carcinogenic. Sodium sits at 433 mg/100 g (130 mg per 30 g serving) from dual salt sources. The one sentence every curious consumer should take away: this is a high-protein but chemically complex ultra-processed snack whose synthetic dye, HVP-derived process contaminants, and multi-allergen profile make it a product for occasional indulgence rather than daily consumption.

FSSAI licence

10012021000295

Manufacturer

Heritage Namkeens Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched