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madmix

Quinoa Millet Puffs Chaat Corner

Name: Quinoa Millet Puffs Chaat Corner
Brand: madmix

Use in moderation Not on SafeShelf

NOVA 4baked not friedno added sugarno trans fatmultigrainlactose-freediabetic-safenut-freepregnancy-safeenjoy in moderation

Serving

25 g

Pack

50 g

Ingredients

Barcode

8908017074941

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 · 8 ingredients shown

Caution8 of 19 ingredients

RiceCaution

Edible Vegetable OilCaution

Spices & Condiments (Garlic, Cumin, Onion, Chilli)Caution

Black SaltCaution

Hydrolysed Vegetable Protein (Soya)Caution

Anticaking Agents (INS 551, INS 341 (iii))Caution

Edible Vegetable OilCaution

Flavour Enhancer (E627, E631)Caution

Cleared 10▾

QuinoaCleared

CornCleared

SorghumCleared

OatsCleared

GramCleared

Potato FlakesCleared

Iodised SaltCleared

Milk SolidsCleared

Yeast Extract PowderCleared

Acidity Regulator (INS 262 (i), INS 330)Cleared

Unknown 1▾

Natural & Nature Identical Flavouring 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.

4/8

claims fully supported

“Baked Not Fried”true

Product is categorised as 'Baked Snacks' and total fat is 15.43 g/100 g — consistent with baking rather than frying; no counter-evidence in available data.

“100% Gluten Free”misleading

The product contains oats (frequently cross-contaminated with gluten grains) and HVP sourced from soya (potential residual gluten peptides if wheat-processed). The facility allergen note states nuts and dairy may be present but does not confirm a dedicated gluten-free line. No certified gluten-free third-party certification is listed in extra information.

“Low Sodium”false

Per the label's own per-100 g nutrition panel (rawLabelData), sodium is 1,285 mg/100 g. FSSAI requires ≤120 mg/100 g for a 'low sodium' claim. Even using the per-serving figure (321 mg/25 g serving), the per-100 g value is five times the permissible threshold. The claim is directly contradicted by the product's own data.

“No Trans Fat”true

Nutrition panel confirms transFatG = 0 both per serving and per 100 g.

“No MSG”misleading

E621 (monosodium glutamate) is not listed in the ingredient declaration. However, hydrolysed vegetable protein (HVP) and yeast extract powder are both concentrated sources of free glutamate that produce the same flavour effect as MSG and the same physiological response in MSG-sensitive individuals. The claim is technically defensible but functionally misleading.

“No Preservatives”true

No classic preservatives (e.g., sodium benzoate, potassium sorbate, sodium nitrite) appear in the ingredient list. Acidity regulators INS 262(i) and INS 330 and anticaking agents are present but are not classified as preservatives under FSSAI.

“Better For You”unverified

This is a vague comparative marketing claim with no defined benchmark, specific nutritional threshold, or cited study; it cannot be evaluated against any standard in the available data.

“Street Flavours: Tangy, Spicy & Sweet”true

A sensory/flavour descriptor. The product contains chaat-typical ingredients (black salt, cumin, chilli, citric acid/tamarind-style acidity, yeast extract for umami depth). The tagline is consistent with the ingredient profile and is a flavour description rather than a nutritional or health 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

Baked, not fried — lower fat than conventional fried snacks
Zero trans fat confirmed on nutrition panel
Zero added sugars (0 g added sugar per label)
Multigrain base: quinoa, sorghum, oats, gram provide varied nutrients
Decent dietary fibre: 3 g per 25 g serving
FSSAI registered with multiple licence numbers

Working against

Ultra-processed (NOVA 4): contains E627, E631, HVP, nature-identical flavours
Very high sodium: 1,285 mg per 100 g — 'Low Sodium' claim is false
Contains nucleotide enhancers E627 & E631, contraindicated in gout and for infants
HVP (soya) contains processing contaminant 3-MCPD (IARC Group 2B, possibly carcinogenic)
Contains milk solids — risk for lactose-intolerant and dairy-allergic consumers
Cross-contamination risk: facility handles nuts and dairy; gluten-free claim unverified

Who should approach with care

Infants — Multiple ingredients are inappropriate for infants: iodised and black salt impose a dangerous sodium/renal load, E627 is prohibited in infant foods under EU Regulation No 609/2013, chilli is a GI irritant for immature digestive tracts, and HVP carries the highest weight-adjusted 3-MCPD exposure relative to the JECFA PMTDI for this age group.

Children — Children's higher food-to-bodyweight ratio results in elevated exposure to 3-MCPD from HVP, process contaminants (GE, 3-MCPD) from refined vegetable oil, inorganic arsenic from rice, and EFSA-flagged concerns for citric acid enamel erosion in developing dentition; portions should be tightly limited.

Pregnancy — High sodium from iodised salt, black salt, and HVP raises gestational oedema and hypertension risk; rice contributes inorganic arsenic exposure linked to adverse fetal neurodevelopment; tricalcium phosphate (E341 iii) showed foetal skeletal effects in rat developmental studies; EFSA also flagged heavy-metal impurities in E551.

Lactation — Chilli's capsaicin may pass into breast milk and provoke skin rashes or GI reactions in nursing infants per published case reports; iodine from iodised salt should be monitored to avoid both deficiency and excess in breast milk.

Hypertension — Sodium is 1,285 mg/100 g — a 25 g serving delivers ~321 mg sodium (16 % of RDA), and cumulative contributions from iodised salt, black salt, HVP, yeast extract, and sodium-containing additives make this product a high-sodium risk for people managing elevated blood pressure.

Kidney Disease — Impaired kidneys cannot excrete the combined sodium load from dual salts and HVP, phosphorus load from tricalcium phosphate (E341 iii — EFSA ADI explicitly excludes renal-impaired individuals), potassium from quinoa and potato flakes, and uric acid from purine nucleotides E627 and E631; this product poses multiple concurrent risks for this group.

Heart Disease — Very high sodium (1,285 mg/100 g) from salts, HVP, and sodium-containing additives increases fluid retention and cardiac workload; individuals with heart failure or coronary artery disease on clinician-prescribed sodium restrictions should avoid this snack.

Thyroid Disease — Iodised salt can precipitate iodine-induced thyrotoxicosis or worsen autoimmune thyroid conditions such as Hashimoto's thyroiditis or Graves' disease; individuals with pre-existing thyroid disorders should seek medical guidance before regular consumption.

Diabetes — The product contains high-GI ingredients including white rice, potato flakes (pre-gelatinised starch), and corn, all of which can cause rapid postprandial glucose spikes; diabetics should limit portion size and monitor glycaemic response.

Gout — E627 (disodium guanylate) and E631 (disodium inosinate) are purine nucleotides catabolised to uric acid and are directly contraindicated in gout; yeast extract powder adds further purine load, and quinoa and bengal gram contribute additional purines.

Gluten Intolerance — Oats contain avenin (which can trigger immune responses in a subset of coeliac patients) and are frequently cross-contaminated with wheat; HVP from soya may contain residual gluten peptides; no certified gluten-free declaration or dedicated production line is confirmed in the available data.

Lactose Intolerance — Milk solids contain lactose and may cause bloating, diarrhoea, and cramps in individuals with lactose intolerance.

Ibs — Multiple IBS triggers are present simultaneously: fructans from garlic and onion, fermentable oligosaccharides from oats and bengal gram, resistant starch from potato flakes, capsaicin from chilli, and free glutamates from HVP and yeast extract — making this product likely to exacerbate IBS symptoms.

Ibd — Chilli's capsaicin, sulfide compounds in black salt, garlic's mucosal irritant organosulfur compounds, and citric acid's potential Aspergillus niger-residue inflammatory effect may all aggravate mucosal symptoms during active IBD flares.

Migraine — Yeast extract powder contains free glutamates and tyramine, HVP delivers high concentrations of free glutamate, and onion contributes histamine and biogenic amines — all recognised dietary migraine triggers in susceptible individuals.

Phenylketonuria — Milk solids contain phenylalanine-rich casein and whey proteins; individuals with PKU must account for this phenylalanine contribution within their strictly controlled low-phenylalanine diet.

The full analysis

This product appeals to health-curious urban snackers looking for a crunchy, street-food-flavoured alternative to fried chips. While the multigrain base (quinoa, sorghum, oats, gram) and baked format are genuine positives, the product is ultra-processed (NOVA 4) due to nucleotide flavour enhancers E627 and E631, hydrolysed vegetable protein, nature-identical flavouring substances, and anticaking/acidity-regulating additives. Most critically, the 'Low Sodium' claim is false: sodium is 1,285 mg per 100 g (per the label's own per-100 g panel), far exceeding FSSAI's 120 mg/100 g threshold for a low-sodium claim. The single most useful thing a consumer should know is that despite its healthy-grain imagery, this snack is high in sodium and ultra-processed, and should be eaten in strict moderation especially by anyone managing blood pressure or kidney health.

FSSAI licence

10021022000974

Manufacturer

Mel Sante Food Production Private Limited

Region

Source

MANUAL

Analysis

Independently researched