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The Health Factory

Protein Bread Vegan

Name: Protein Bread Vegan
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4high proteinveganno palm oilno artificial colourslow fatlactose-freepregnancy-safenut-freeenjoy in moderation

Serving

50 g

Pack

250 g

Ingredients

Barcode

8908009059031

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 8 ingredients

Refined Wheat FlourCaution

Protein Blend (Pea Protein Isolate, Soya Protein Isolate, Lentil Protein Concentrate)Caution

Wheat GlutenCaution

Cane SugarCaution

Cultured Wheat FlourCaution

Cleared 3▾

YeastCleared

Rice Bran Oil (Edible Vegetable Oil)Cleared

Iodised 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.

9/10

claims fully supported

“38g Protein Per Loaf”true

EXTRA INFORMATION rawLabelData confirms 15.86g protein per 100g. The pack is 250g, giving 15.86 × 2.5 = 39.65g protein per loaf — consistent with the 38g claim within reasonable rounding. Verdict supported by available data.

“Vegan”true

vegetarianStatus is confirmed as 'vegan' in EXTRA INFORMATION; no animal-derived ingredient appears in the ingredient list.

“Low Sugar & Low Fat”true

Per 100g: total sugar ~4.54g (below FSSAI 'low sugar' threshold of ≤5g/100g) and total fat ~1.21g (well below FSSAI 'low fat' threshold of ≤3g/100g). Both conditions are satisfied.

“2 Slices = 15% of your daily protein need”true

Two slices ≈ one 50g serving providing ~7.93g protein. Against a commonly used Indian adult RDA of ~50g protein/day, 7.93/50 = ~15.9% ≈ 15%. The claim is numerically consistent with the nutrition data.

“High in Protein”true

Protein contributes ~7.93g × 4 kcal = 31.72 kcal out of 122.03 kcal per serving (~26% of energy from protein), well above the FSSAI threshold for a 'high protein' claim (≥12% energy from protein).

“No Chemical Preservatives”true

No synthetic preservatives (e.g., calcium propionate, sodium benzoate, potassium sorbate) appear in the ingredient list. Cultured wheat flour is used instead, which is a fermented ingredient that generates propionic and lactic acids and functions as a natural preservative — not a 'chemical' (synthetic) preservative. Claim is technically accurate by conventional labelling convention.

“No Emulsifiers”true

No emulsifiers (lecithin, mono/diglycerides, polysorbates, etc.) appear anywhere in the ingredient list or EXTRA INFORMATION.

“No Colours”true

No natural or artificial colour additives are listed in the ingredients. Confirmed absent.

“No Palm Oil”true

The only oil declared is Rice Bran Oil (Edible Vegetable Oil). Palm oil is absent from the ingredient list.

“Clean Label Promise”misleading

While the product avoids synthetic preservatives, artificial colours, emulsifiers, and palm oil, it contains industrial protein isolates (pea protein isolate, soy protein isolate) and a functional preservative ingredient (cultured wheat flour) — none of which would be found in a home kitchen. These are hallmarks of ultra-processed formulation and sit awkwardly with a 'clean label' promise, even if no individual ingredient is synthetic.

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: ~15.9g per 100g, well above standard bread
Certified vegan with no animal-derived ingredients
No artificial colours, synthetic preservatives, or emulsifiers
No palm oil; uses rice bran oil instead
Low fat: only ~1.2g total fat per 100g
Low total sugar: ~4.5g per 100g, added sugar ~2g per 100g

Working against

Ultra-processed (NOVA 4): contains industrial protein isolates and a functional preservative ingredient
Base is refined wheat flour (Maida), not whole grain — high glycemic index
Contains soy protein isolate: major declared allergen, possible thyroid interaction
Moderate sodium: ~372mg per 100g (~186mg per 50g serving)
Cultured wheat flour functions as a preservative despite 'clean label' claim
Low dietary fibre (~5g/100g) relative to the protein content being emphasised

Who should approach with care

Gluten Intolerance — This product contains refined wheat flour, vital wheat gluten, and cultured wheat flour — three direct sources of gluten — which trigger autoimmune intestinal injury in celiac disease and symptoms in non-celiac gluten sensitivity; strict lifelong avoidance is required.

Diabetes — Refined wheat flour (the primary ingredient) carries a high glycemic index (~70–74) causing rapid postprandial blood glucose spikes, and cane sugar adds further sucrose load; people with type 2 diabetes should limit intake and monitor glycemic response.

Hypertension — Sodium from iodised salt contributes ~372mg per 100g (~186mg per 50g serving, ~9.3% RDA), which can accumulate meaningfully in a sodium-restricted diet for hypertensive individuals.

Kidney Disease — The product delivers a concentrated protein load from three protein isolates/concentrates (pea, soy, lentil) plus wheat gluten, alongside meaningful sodium from iodised salt; individuals with CKD requiring protein and sodium restriction must seek clinical guidance before consuming.

Thyroid Disease — Soy protein isolate retains isoflavones (genistein, daidzein) that may inhibit thyroid peroxidase and interfere with levothyroxine absorption, while excess iodine from iodised salt can worsen autoimmune thyroid conditions such as Hashimoto's thyroiditis.

Heart Disease — Sodium from iodised salt promotes fluid retention and cardiovascular load, and high intake of refined wheat flour is associated with elevated postprandial triglycerides and LDL cholesterol; patients with heart disease should monitor serving frequency.

Ibs — Refined wheat flour, cultured wheat flour, and lentil protein concentrate all contribute fructans or residual FODMAPs that are fermented in the colon and are well-documented triggers for bloating, cramping, and altered bowel habits in individuals with IBS.

Ibd — Multiple gluten-containing wheat ingredients and residual anti-nutritional factors in lentil protein concentrate may aggravate intestinal inflammation during active IBD flares; a gastroenterologist should be consulted before regular consumption.

Infants — Iodised salt should be excluded from infant foods due to immature renal function; additionally, wheat gluten introduction must follow age-appropriate guidelines, and both soy and pea protein isolates are not evaluated for safety in very young infants.

Pregnancy — Reliance on refined wheat flour over whole grains may contribute to inadequate folate and B-vitamin intake critical for fetal neural tube development, and iodine needs rise substantially during pregnancy, requiring clinician-guided assessment of supplementation beyond iodised salt.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) that iodised salt alone may not meet; a clinician should assess whether additional iodine supplementation is needed alongside regular dietary iodine sources.

Gout — Yeast is among the richest dietary purine sources and can raise uric acid levels triggering gout attacks; cane sugar's fructose moiety also promotes uric acid synthesis, making this product a compound concern for individuals with gout.

Children — Regular consumption of refined wheat flour displaces nutrient-dense whole grains in children's diets, contributing excess glycemic load; concentrated soy isoflavones in soy protein isolate also raise caution regarding potential endocrine effects in paediatric populations.

Phenylketonuria — This product delivers a high protein load (~15.9g/100g) from multiple sources including refined wheat flour and three protein concentrates/isolates, all contributing phenylalanine; individuals with PKU must carefully account for total phenylalanine intake from all protein-containing foods.

The full analysis

Health-conscious urban consumers and fitness enthusiasts looking for a higher-protein bread alternative are the primary buyers of this product. It genuinely delivers on protein—roughly 15.9g per 100g (per the label's own per-100g panel in EXTRA INFORMATION), making it meaningfully richer in protein than standard white bread—and it is legitimately vegan, low in fat, and free of synthetic preservatives, artificial colours, and palm oil. However, the base is still refined wheat flour (Maida), not whole grain, which carries a high glycemic index and strips most of the fibre and micronutrients present in whole wheat; the product also contains industrial protein isolates (pea and soy) that place it firmly in NOVA Group 4, and cultured wheat flour functions as a preservative ingredient despite the 'clean label' framing. The single most useful takeaway: this bread is a genuinely higher-protein option that avoids synthetic additives, but it is still an ultra-processed refined-grain product and is not suitable for anyone avoiding gluten or soy.

FSSAI licence

11522998000168

Region

Source

MANUAL

Analysis

Independently researched