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One Good by Nourish You

Plant Based Truffle Mozz

Name: Plant Based Truffle Mozz
Brand: One Good by Nourish You

Use in moderation SafeShelf · review pending

NOVA 4plant basedno added sugarzero cholesterolzero trans fathigh sodiumcontains major allergenslactose-freepregnancy-safediabetic-safegluten-freeinfant-safeenjoy in moderation

Serving

62.5 g

Pack

250 g

Ingredients

Barcode

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Buy on Brand site

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 · 3 ingredients shown

Caution3 of 9 ingredients

CashewCaution

PeanutCaution

SaltCaution

Cleared 6▾

WaterCleared

TapiocaCleared

Extra Virgin Olive OilCleared

GarlicCleared

Dried BasilCleared

White Truffle OilCleared

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.

4/5

claims fully supported

“Plant Based”true

All nine declared ingredients are exclusively plant-derived; the product holds a vegan certification (green dot) and is registered as vegan with FSSAI.

“No Added Sugar”true

Nutrition data confirms 0 g added sugar and 0 g total sugar per 100 g; no sugar-alias ingredients (dextrose, glucose syrup, etc.) appear in the ingredient list.

“Zero Trans Fat”true

Both the main nutrition block and the raw label data confirm 0 g trans fat per 100 g and per serving.

“Zero Cholesterol”true

Raw label data confirms 0 mg cholesterol per serving; consistent with a fully plant-based formulation containing no animal-derived ingredients.

“Full disclosure. Because your health deserves it.”misleading

No ingredient percentages are disclosed on the label, making it impossible to assess relative quantities of cashew vs. peanut vs. tapioca. Additionally, the nutrition data as ingested shows per-serving figures incorrectly entered under a per-100 g heading (194.2 kcal/100 g on intake vs. 310.72 kcal/100 g on the actual label panel), suggesting the label's own per-100 g panel may not be immediately clear to consumers. While white truffle oil is listed, the synthetic nature of its flavouring compound (2,4-dithiapentane) is not disclosed. Together these limit the 'full disclosure' claim.

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

Fully plant-based and certified vegan
Zero added sugar and zero total sugar
Zero trans fat confirmed by nutrition panel
Zero cholesterol — no animal-derived ingredients
No artificial colours or declared preservatives
Short ingredient list with recognisable whole-food sources

Working against

Contains synthetic flavouring (white truffle oil / 2,4-dithiapentane) — NOVA 4
Relatively high sodium: ~563 mg per 100 g
Declares two major allergens: cashew (tree nut) and peanut
High total fat (~21 g per 100 g); energy-dense
Peanut carries aflatoxin contamination risk if poorly sourced or stored
Nutrition panel data discrepancy between per-serving and per-100 g fields suggests possible labelling ambiguity

Who should approach with care

Nut Allergy — Both cashew and peanut are explicitly declared major allergens; even trace exposure can trigger severe anaphylaxis in sensitised individuals, and avoidance of the offending food is the only safe management strategy per EFSA and FDA guidance.

Hypertension — Salt is a primary ingredient and sodium is approximately 563 mg per 100 g (~352 mg per serving); excess sodium directly and continuously raises blood pressure, worsening hypertension and increasing stroke risk as confirmed by WHO and EFSA.

Kidney Disease — High sodium from salt strains impaired kidneys unable to efficiently excrete it, causing fluid retention and accelerated renal decline; cashew nuts additionally provide oxalates that may worsen calcium-oxalate nephrolithiasis.

Heart Disease — Salt-derived sodium promotes fluid retention and raises blood pressure, increasing cardiac workload; WHO links excess sodium to 1.89 million annual deaths, and the product delivers ~352 mg sodium per serving.

Infants — Multiple ingredients — including peanut and cashew (major allergens requiring guided introduction), garlic (not recommended under 12 months), and basil (no infant safety data per LactMed) — make this product unsuitable for infants without paediatric or allergist guidance.

Children — Peanut and cashew together account for approximately 75% of serious allergic reactions in children; whole cashew pieces also pose a choking hazard, and sodium intake should be kept below adult limits in this age group per WHO.

Pregnancy — Elevated sodium from salt may exacerbate gestational hypertension and pre-eclampsia risk; WHO sodium reduction guidelines explicitly apply to pregnant women.

Lactation — Dried basil contains estragole; LactMed advises against medicinal or high-dose basil preparations during breastfeeding due to insufficient safety data, though culinary quantities are generally considered acceptable.

Liver Disease — Peanuts can harbour aflatoxin B1 (IARC Group 1 hepatocarcinogen) when improperly stored; this mycotoxin is particularly hepatotoxic and poses elevated risk to individuals with pre-existing liver conditions.

Diabetes — Tapioca starch has a high glycaemic index that can cause rapid postprandial blood glucose spikes, and the product's high fat content from cashew, peanut, and olive oil may contribute to caloric excess worsening insulin resistance.

Ibs — Garlic is rich in fructans (a high-FODMAP fermentable oligosaccharide) that can provoke bloating, cramping, and altered bowel habits; tapioca starch and olive oil may also exacerbate gastrointestinal symptoms in sensitive individuals.

Ibd — Garlic may irritate the gastrointestinal mucosa and exacerbate symptoms during active flares of inflammatory bowel disease such as Crohn's disease or ulcerative colitis.

Elderly — Renal sodium-excretion capacity declines with age, making the elderly disproportionately susceptible to blood pressure elevation and cardiovascular harm from the product's significant sodium content, as noted by FDA.

Sulfite Sensitivity — White truffle oil's synthetic flavouring compound 2,4-dithiapentane is a sulphur-containing thiol; individuals with sulphur-compound or sulphite sensitivities should check product formulation details carefully before consuming.

The full analysis

This product targets health-conscious, vegan, and dairy-intolerant consumers looking for a plant-based cheese experience. On the positive side, it is genuinely free of added sugar, trans fat, cholesterol, and artificial colours or preservatives, and uses a short, largely recognisable ingredient list. However, two concerns stand out: first, the white truffle oil almost certainly contains synthetic 2,4-dithiapentane — an industrial flavouring compound not used in home kitchens — which pushes this product into NOVA 4 ultra-processed territory despite its clean-looking label; second, sodium comes in at roughly 563 mg per 100 g (per corrected label data), making a single 62.5 g serving contribute about 17.6% of the adult daily sodium RDA — relevant for anyone managing blood pressure. The most useful thing a curious consumer should know is that 'plant based' does not automatically mean minimally processed, and both cashew and peanut are declared major allergens that make this product off-limits for anyone with tree-nut or peanut allergy.

FSSAI licence

11222999000595, 1152

Manufacturer

Veganarke Enterprises Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched