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madmix

Quinoa Millet Puffs Flamin' Fun

Name: Quinoa Millet Puffs Flamin' Fun
Brand: madmix

Use in moderation Not on SafeShelf

NOVA 4high fiberno added sugarno artificial coloursbaked not friedmulti-grainlactose-freediabetic-safenut-freepregnancy-safeenjoy in moderation

Serving

25 g

Pack

50 g

Ingredients

Barcode

8908017074965

Buy on eatmadmix.com

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 20 ingredients

RiceCaution

Edible Vegetable OilCaution

MaltodextrinCaution

SaltCaution

Black SaltCaution

Sodium Salt (INS 262 (i))Caution

Hydrolysed Vegetable ProteinCaution

Flavour Enhancers (627, 631)Caution

Cleared 12▾

QuinoaCleared

CornCleared

SorghumCleared

OatsCleared

GramCleared

Potato FlakesCleared

Spices & Spice ExtractsCleared

Dehydrated Vegetable Powders (Onion, Garlic, Lime)Cleared

Food Acids (INS 330, INS 296)Cleared

Yeast ExtractCleared

Natural and Nature Identical Flavouring SubstancesCleared

Anticaking Agent (INS551)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.

3/7

claims fully supported

“Baked Not Fried”true

Product is categorised as 'Baked Snacks' in EXTRA INFORMATION; no frying oil indicators present.

“100% Gluten Free”misleading

No gluten-free certification appears in the certifications list. Oats (present) are a documented cross-contamination risk with wheat/barley/rye. Hydrolysed vegetable protein source is undeclared and may derive from wheat. The facility allergen note does not mention gluten-free segregation.

“Low Sodium”false

Sodium is 1,307.87 mg/100 g and 326.96 mg per 25 g serving (16.34% RDA per serve). FSSAI defines 'low sodium' as ≤120 mg/100 g. The product has three sodium-contributing ingredients (salt, black salt, sodium acetate INS 262i) and exceeds the low-sodium threshold by more than ten-fold.

“No Trans Fat”true

Trans fat is 0 g per 100 g and 0 g per serving, confirmed in both the per-100 g panel and the per-25 g label values.

“No MSG”misleading

Monosodium glutamate (E621/INS 621) does not appear in the ingredient list. However, the product contains hydrolysed vegetable protein and yeast extract — both high in free glutamate — and uses flavour enhancers E627 and E631 which are classically paired with MSG to achieve the same umami synergy. The literal claim is technically defensible but the functional outcome is similar.

“No Preservatives”true

No E2xx-class preservatives are listed. Citric acid (INS 330) and malic acid (INS 296) are declared as food acids/acidity regulators, and sodium acetate (INS 262i) is listed as a sodium salt; none are classified as preservatives under FSSAI Schedule II. Claim is supportable.

“Better For You”unverified

No regulatory definition or third-party certification underpins this claim. The product has positive attributes (high fibre, zero added sugar, baked, multigrain) but is also NOVA 4 ultra-processed with very high sodium and contains HVP with 3-MCPD risk. 'Better For You' relative to what comparator is not specified.

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 dietary fibre: 11.6 g per 100 g, 2.9 g per serving
Zero added sugar confirmed on label and nutrition panel
Zero trans fat
Baked preparation avoids deep-frying oil load
No artificial colours detected in ingredient list
Multi-grain base (quinoa, sorghum, oats, corn, rice, gram) provides variety of whole-food starches

Working against

Extremely high sodium: 1,308 mg/100 g — three separate sodium sources
NOVA 4 ultra-processed: maltodextrin, E627/E631, HVP, nature-identical flavours, anticaking agent
Hydrolysed vegetable protein carries IARC 2B contaminant 3-MCPD from acid hydrolysis
Flavour enhancers E627 and E631 are purine nucleotides — raise uric acid; prohibited in infant foods (EU)
Maltodextrin has GI 85–136, higher than table sugar, poor for glycaemic control
'Low Sodium' claim is false by FSSAI and WHO benchmarks
Oat and gluten cross-contamination risk undermines blanket '100% Gluten Free' claim

Who should approach with care

Hypertension — Three sodium-contributing ingredients (salt, black salt, sodium acetate INS 262i) combine with HVP and yeast extract to deliver 1,308 mg sodium/100 g — well above WHO's 2,000 mg/day adult ceiling — directly and continuously raising blood pressure as confirmed by WHO and EFSA NDA Panel.

Kidney Disease — Impaired kidneys cannot efficiently excrete the very high sodium load from multiple sodium sources, and the purine load from E627, E631, and yeast extract further risks uric acid nephropathy and electrolyte imbalance.

Heart Disease — The product's 1,308 mg sodium/100 g promotes fluid retention and raises cardiac workload; multiple sodium sources and HVP contribute cumulatively to a level linked by WHO to elevated cardiovascular mortality.

Gout — Flavour enhancers E627 (disodium guanylate) and E631 (disodium inosinate) are purine nucleotides catabolised to uric acid; yeast extract adds a further purine load, collectively able to precipitate or worsen acute gout attacks.

Infants — Hydrolysed vegetable protein (high 3-MCPD exposure relative to JECFA PMTDI), E627 (prohibited in infant foods under EU Regulation 609/2013), black salt and yeast extract (inappropriate sodium/glutamate loads for immature kidneys), and spice extracts make this product unsuitable for infants.

Children — Children's higher food-intake-to-body-weight ratio amplifies exposure to 3-MCPD from HVP, maltodextrin's rapid glycaemic impact, and sodium levels exceeding WHO's downward-adjusted child limit, all of which compound metabolic and cardiovascular risk over time.

Diabetes — Maltodextrin (GI 85–136) and potato flakes (pre-gelatinised high-GI starch) can cause rapid postprandial blood glucose spikes that are difficult for people with type 1 or type 2 diabetes to manage safely.

Pregnancy — High sodium from multiple sources may exacerbate gestational hypertension and pre-eclampsia risk per WHO sodium guidelines; process contaminants (3-MCPD from HVP, heavy-metal impurities in INS 551) represent additional precautionary concerns during pregnancy.

Elderly — Declining renal sodium-excretion capacity and age-associated blood pressure rise make the elderly disproportionately vulnerable to the very high sodium content of this product, as noted by FDA.

Gluten Intolerance — Oats carry documented cross-contamination risk with wheat/barley/rye, HVP source is undeclared (possibly wheat-derived), and no certified gluten-free verification appears in the product data despite the '100% Gluten Free' on-pack claim.

Ibs — Multiple IBS-aggravating ingredients converge: high-FODMAP onion and garlic powders (fructans), beta-glucan from oats, resistant starch from potato flakes, maltodextrin (gut microbiome disruptor), and citric/malic acids can collectively trigger bloating, cramping, and altered bowel habits.

Ibd — Concentrated spice extracts, black salt sulfides, high-FODMAP alliums, and maltodextrin (promotes adherent-invasive E. coli colonisation) may aggravate gut mucosal inflammation during active flares of Crohn's disease or ulcerative colitis.

Migraine — Hydrolysed vegetable protein and yeast extract are both high in free glutamate, a recognised dietary migraine trigger; onion and garlic dehydrated powders add vasoactive amines that may further precipitate attacks in susceptible individuals.

The full analysis

This snack targets health-curious consumers looking for a 'better-for-you' alternative to fried chips — it leads with quinoa, millet, and oats, carries genuinely high dietary fibre, zero added sugar, and zero trans fat. However the overall picture is complicated: sodium content at 1,308 mg/100 g (327 mg per serving, already 16% RDA) is far above any 'low sodium' threshold and is compounded by three separate sodium-contributing ingredients (salt, black salt, and sodium acetate INS 262i). The product is ultra-processed (NOVA 4) due to maltodextrin, flavour enhancers E627/E631, hydrolysed vegetable protein (a 3-MCPD concern), anticaking silica, and nature-identical flavours — making the 'Better For You' positioning only partially defensible. The single most useful fact to carry away: the 'Low Sodium' claim on the pack is flatly false by any regulatory benchmark, and people managing blood pressure, heart disease, or kidney disease should treat this as a high-sodium snack.

FSSAI licence

10021022000974

Manufacturer

Mel Sante Food Production Private Limited

Region

Source

MANUAL

Analysis

Independently researched