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Alpino

Protein Rich Super Muesli Nut Delight

Name: Protein Rich Super Muesli Nut Delight
Brand: Alpino

Use in moderation SafeShelf · review pending

NOVA 4zero added sugarhigh fiberno artificial colourswhole grains blendpregnancy-safediabetic-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 · 5 ingredients shown

Caution5 of 11 ingredients

Wheat flakesCaution

Corn flakesCaution

Rice flakesCaution

Texturized soya proteinCaution

SaltCaution

Cleared 5▾

Alpino Peanut butter oatsCleared

Brown raisinsCleared

Almond sliceCleared

Coconut sliceCleared

Vitamin EE307Cleared

Unknown 1▾

Natural identical flavoring substancesUnknown

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.

4/6

claims fully supported

“Zero Added Sugar”true

Nutrition data explicitly records addedSugar as 0 g; all 6 g of sugar per 100 g is naturally present, primarily from brown raisins.

“16% Protein”true

Nutrition panel confirms protein at 16.0 g per 100 g, equivalent to 16% by weight. This is also corroborated by the per-serve RDA disclosure (11.85% per 40 g serving).

“Protein Rich”true

At 16 g protein per 100 g, this product is meaningfully higher in protein than most conventional mueslis, driven by texturized soya protein and peanut butter oats.

“12% Dietary Fibre”true

Nutrition panel confirms dietary fiber at 12.0 g per 100 g, equivalent to 12% by weight. Per-serve RDA disclosure also confirms 16% fiber RDA per 40 g serving.

“75% Whole Oats & Multigrans”misleading

Summing ingredient percentages: wheat flakes (30.5%) + Alpino peanut butter oats (16%) + corn flakes (15.4%) + rice flakes (13.5%) = 75.4%, consistent with the claim. However, corn flakes are refined, dehulled, and degermed — not strictly 'whole grain' — which modestly overstates the wholegrain nature of this 75% share.

“18% Dry Fruits”misleading

Disclosed ingredient percentages total ~98% for ingredients with listed values (wheat flakes 30.5%, oats 16%, corn flakes 15.4%, rice flakes 13.5%, TSP 7.5%, raisins 9.5%, almonds 5.6%), leaving only ~2% for coconut slice, salt, vitamin E, and flavoring combined. This means dry fruits (raisins 9.5% + almonds 5.6% + coconut slice at most ~1–1.5%) total approximately 16–17%, not 18%. The 18% figure is not supportable from the disclosed ingredient breakdown.

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

Zero added sugar — confirmed by nutrition data
High dietary fiber at 12 g per 100 g
Good protein content at 16 g per 100 g
Contains whole-food inclusions — almonds, raisins, coconut
Vitamin E present as a natural antioxidant
No artificial colours identified in ingredient list

Working against

NOVA 4 ultra-processed: contains synthetic flavouring substances
Texturized soya protein is an industrial isolate, not a whole food
Moderately high sodium at 351.8 mg per 100 g
Corn flakes carry a very high glycemic index (~96), raising blood sugar rapidly
Rice flakes are a known dietary source of inorganic arsenic (EFSA)
Contains major allergens: wheat, peanuts, soy, and tree nuts (almonds)

Who should approach with care

Gluten Intolerance — Wheat flakes contain gliadin and glutenin that trigger autoimmune enteropathy in coeliac disease, and oats carry high cross-contamination risk with wheat, barley, and rye; both ingredients require strict avoidance per FSSAI and FDA allergen guidance.

Nut Allergy — The product contains both peanuts (via Alpino peanut butter oats) and almonds — two major IgE-mediated allergens capable of causing anaphylaxis — and must be strictly avoided by individuals with peanut or tree-nut allergy.

Hypertension — Salt contributes meaningfully to the product's 351.8 mg sodium per 100 g; WHO and EFSA confirm that excess sodium intake directly and continuously raises blood pressure, worsening hypertension and increasing stroke risk.

Kidney Disease — Salt-derived sodium cannot be efficiently excreted by impaired kidneys, causing fluid retention and accelerated renal decline; almonds and rice flakes additionally contribute oxalates and phosphorus that accumulate in chronic kidney disease.

Heart Disease — Sodium from salt raises cardiac workload, corn flakes impair postprandial endothelial function, coconut slices are high in saturated fat, and high-dose vitamin E has been associated with hemorrhagic stroke risk at supplemental levels — collectively warranting caution.

Diabetes — Corn flakes (GI ~96) and rice flakes (high GI) cause rapid postprandial blood glucose spikes, and raisins provide a concentrated natural sugar load; pairing with a protein or fat source and strict portion control is advisable for people with type 1 or type 2 diabetes.

Pregnancy — Rice flakes are a primary dietary source of genotoxic inorganic arsenic (EFSA), excess sodium may exacerbate gestational hypertension risk, and concentrated soy isoflavones from texturized soya protein warrant moderation during pregnancy.

Infants — Almond pieces and whole raisins present choking hazards; peanut introduction requires medical protocol in high-risk infants; wheat is a common childhood allergen; and inorganic arsenic from rice flakes poses disproportionate risk per unit body weight in early life.

Children — Sodium content should be adjusted downward for children's lower energy requirements per WHO, corn flakes' high GI promotes blood glucose fluctuations, and long-term high soy isoflavone exposure raises theoretical developmental hormonal concerns.

Thyroid Disease — Isoflavones in texturized soya protein may impair thyroid hormone synthesis and reduce absorption of levothyroxine in hypothyroid patients, requiring careful dietary management.

Ibs — Multiple FODMAP-containing ingredients are present — wheat fructans, oat fermentable fibres, raisin fructose, and almond FODMAPs — which can collectively worsen bloating, abdominal pain, and altered bowel habits in IBS patients.

Ibd — Wheat intolerance or co-existing non-coeliac gluten sensitivity is reported in some IBD patients; consumption during active flares should be discussed with a physician or dietitian.

Sulfite Sensitivity — Brown raisins may be treated with sulfur dioxide as a preservative; sulfite-sensitive individuals risk respiratory symptoms, hives, or anaphylaxis if commercially processed sulfite-treated raisins are used.

Gout — Brown raisins carry a high natural fructose load which, in excess, can promote uric acid production and potentially trigger gout flares in predisposed individuals.

Elderly — Declining renal sodium excretion capacity with age makes the elderly disproportionately susceptible to hypertension and cardiovascular harm from this product's sodium contribution, as noted by FDA.

The full analysis

This product is popular with urban Indian adults seeking a convenient, protein-forward breakfast. The nutrition profile is genuinely competitive for a muesli — 16 g protein and 12 g dietary fiber per 100 g with zero added sugar — and the bulk of the ingredient list is whole-grain and whole-food. However, the inclusion of texturized soya protein (an industrial isolate) and natural identical flavoring substances (synthetic flavor compounds) pushes it firmly into NOVA 4 ultra-processed territory, sitting alongside its high-GI components like corn flakes and rice flakes that can spike blood sugar. The most useful takeaway: this is a nutritionally better-than-average breakfast cereal but is not the minimally processed whole-food product its front-of-pack imagery implies, and people with nut, peanut, soy, or gluten sensitivities face real allergen risks.

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Analysis

Independently researched