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Alpino

Protein Rich Super Muesli Chocolate

Name: Protein Rich Super Muesli Chocolate
Brand: Alpino

Use in moderation SafeShelf · review pending

NOVA 4high fiberultra-processedcontains preservativeno artificial colourspregnancy-safelactose-freeenjoy in moderation

Serving

40 g

Pack

750 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 · 7 ingredients shown

Caution7 of 14 ingredients

Wheat FlakesCaution

Texturized soya proteinCaution

Rice flakesCaution

Corn flakesCaution

SugarCaution

Cocoa cookies (Maida, cocoa solid 16.5%, milk solid, cocoa butter substitute, raising agent, salt, preservative INS 282)Caution

SaltCaution

Cleared 7▾

Alpino chocolate peanut butter oatsCleared

Almond sliceCleared

Cocoa PowderCleared

Ragi flakesCleared

Vitamin EE307Cleared

Vanilla powderCleared

Natural identical flavoring substance (chocolate)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.

5/7

claims fully supported

“Protein Rich”misleading

The product contains 17 g protein per 100 g, but 14% of the recipe is texturized soya protein isolate — an industrial ingredient — rather than protein naturally present in wholegrains. FSSAI's 'high protein' threshold requires protein to supply ≥20% of total energy; at 68 kcal from protein out of 405 kcal total (16.8%), this product falls just below that bar.

“17% Protein”true

Nutrition data confirms 17 g protein per 100 g, i.e. 17% by weight. This figure is supported by the declared ingredient percentages and is consistent with the declared nutrition panel.

“61% Chocolate Oats & Wholegrains”true

Adding declared ingredient percentages: Wheat Flakes (20.8%) + Alpino Chocolate Peanut Butter Oats (16%) + Rice Flakes (11.5%) + Corn Flakes (11%) + Ragi Flakes (1.5%) = 60.8% ≈ 61%. The arithmetic is consistent with front-of-pack data.

“14% Nuts & Cookies”true

Almond Slice (5.6%) + Cocoa Cookies (8.5%) = 14.1% ≈ 14%. Consistent with declared ingredient percentages.

“15% Dietary Fibre”true

Nutrition panel declares 15 g dietary fibre per 100 g, consistent with this front-of-pack composition figure representing the fibre fraction of the product.

“Super Muesli”unverified

No regulatory or codex definition for 'Super Muesli' exists under FSSAI, Codex Alimentarius, or any other relevant standard. The claim is a marketing descriptor with no verifiable criterion.

“Breakfast Cereal”true

The product is classified as a breakfast cereal / muesli in the product type, categories, and rawLabelData. This is a factual category descriptor.

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

Very high dietary fibre: 15 g per 100 g
Meaningful protein content: 17 g per 100 g across multiple plant sources
Contains whole almonds adding healthy monounsaturated fats and vitamin E
Includes ragi (finger millet) for micronutrient and grain diversity
No artificial colours identified in ingredients
Vegetarian product

Working against

NOVA 4 ultra-processed: soy isolate, synthetic flavouring, emulsifier, preservative
13 g added sugar per 100 g; plain sucrose is the sixth largest ingredient
Contains preservative INS 282 (calcium propionate) in cocoa cookies
High-GI ingredients: corn flakes (~GI 96) and rice flakes contribute rapid glucose spikes
Refined maida (white flour) used in cocoa cookie component
Sodium 325 mg per 100 g — meaningful daily contribution
Cocoa butter substitute (palm-kernel-derived saturated fat) in cookies

Who should approach with care

Gluten Intolerance — The product contains wheat flakes (20.8%), maida in cocoa cookies, and cocoa cookies — multiple gluten-containing cereal fractions — making it entirely unsuitable for individuals with coeliac disease or gluten intolerance.

Nut Allergy — Almond slices (5.6%) and peanut-containing Alpino Chocolate Peanut Butter Oats (16%) are both present; tree-nut and peanut allergens are declared on the label and pose anaphylaxis risk to sensitised individuals.

Diabetes — Plain sucrose is the sixth largest ingredient (13% of recipe, 13 g added sugar per 100 g), high-GI corn flakes and rice flakes are prominent, and the combination causes rapid and sustained postprandial blood glucose rises that are hazardous for individuals with type 1 or type 2 diabetes.

Hypertension — Sodium is 325 mg per 100 g (130 mg per 40 g serving) from salt in multiple components including cocoa cookies and added salt; salt is also present in corn flakes, placing a meaningful sodium load on individuals with blood-pressure sensitivity.

Heart Disease — High sodium (325 mg/100 g), added sugar (13 g/100 g), high-GI grains, cocoa butter substitute (saturated fat), and stimulant methylxanthines from cocoa collectively represent a multi-pathway concern for individuals with cardiovascular disease.

Kidney Disease — The combination of high sodium (325 mg/100 g), phosphorus-rich almonds, phytate-rich rice and ragi, oxalate-rich cocoa powder, and potassium from multiple grain sources creates a substantial renal mineral load requiring nephrology clearance.

Infants — Cocoa powder and cocoa cookies contain methylxanthines (caffeine, theobromine) that infants cannot metabolise; wheat, peanut, almond, soy, and milk solids are present — all major allergens requiring age-appropriate supervised introduction — and cocoa products are explicitly contra-indicated for infants by FSSAI-aligned guidance.

Pregnancy — Cocoa powder, cocoa cookies, and nature-identical chocolate flavouring collectively contribute caffeine and theobromine relevant to total methylxanthine load in pregnancy; excess sodium may exacerbate gestational hypertension, and high-dose soy phytoestrogens from texturized soy protein warrant moderation.

Lactation — Caffeine and theobromine from cocoa powder and cocoa cookies are secreted into breast milk and may cause irritability or sleep disturbance in nursing infants; nature-identical chocolate flavouring may compound methylxanthine exposure.

Children — High added sugar (13 g/100 g) poses dental caries and glycaemic risk in children; INS 282 calcium propionate has observational associations with behavioural effects in children; high-GI grains, cocoa heavy metals (cadmium/lead), and stimulant methylxanthines are additional concerns warranting portion control.

Thyroid Disease — Texturized soya protein (14% of product) delivers concentrated soy isoflavones that may impair thyroid hormone synthesis and reduce absorption of levothyroxine and other thyroid replacement medications.

Lactose Intolerance — Milk solids are present in the cocoa cookies component and declared as an allergen on the label; individuals with lactose intolerance may experience gastrointestinal symptoms from the lactose contained in these milk solids.

Ibs — Wheat flakes (fructans/FODMAPs), peanut-containing oats blend (GOS/fructans), almond pieces (moderate FODMAPs), high dietary fibre from ragi, and methylxanthines from cocoa collectively cover multiple IBS trigger pathways — portion size should be carefully limited.

Migraine — Cocoa cookies, cocoa powder, and nature-identical chocolate flavouring each contain or may contain phenylethylamine, tyramine, caffeine, or theobromine — recognised dietary migraine triggers — and INS 282 (calcium propionate) is also reported anecdotally as a propionate-type trigger.

Phenylketonuria — Both peanut-containing Alpino Chocolate Peanut Butter Oats and milk solids contribute phenylalanine-rich protein; individuals with PKU must account for this within their strictly controlled low-phenylalanine dietary budget under metabolic dietitian supervision.

Elderly — Sodium at 325 mg per 100 g is a meaningful contributor to daily intake in the elderly, who have declining renal sodium excretion capacity and heightened blood-pressure sensitivity per FDA guidance.

The full analysis

This muesli is marketed at health-conscious urban consumers seeking a high-protein, high-fibre breakfast, and it does deliver on both counts — 17 g protein and 15 g dietary fibre per 100 g are genuinely impressive for the category. However, the protein boost is engineered largely through texturized soya protein isolate (14% of the recipe), the product contains 13 g of added sugar and 325 mg sodium per 100 g, refined maida cookies with calcium propionate (INS 282), high-GI corn and rice flakes, and a nature-identical chocolate flavouring — a constellation of additives that firmly places it in NOVA Group 4. The most useful single takeaway: the headline nutrition numbers are real, but the ingredient list is far more processed than the wholesome muesli aesthetic implies.

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MANUAL

Analysis

Independently researched