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The Health Factory

RuskPops Cinnamon Rush

Name: RuskPops Cinnamon Rush
Brand: The Health Factory

Use in moderation Not on SafeShelf

NOVA 4zero maidano palm oilhigh fiber100% bakedzero trans fatnatural preservativeslactose-freepregnancy-safenut-freeenjoy in moderation

Serving

17.5 g

Pack

35 g

Ingredients

Barcode

8908009059598

Buy on thehealthfactory.in

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 · 3 ingredients shown

Caution3 of 10 ingredients

Cane SugarCaution

Wheat GlutenCaution

CinnamonCaution

Cleared 7▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

SoojiCleared

Rice Bran Oil (Edible Vegetable Oil)Cleared

YeastCleared

Iodised SaltCleared

Rosemary ExtractE 392Cleared

Cultured GlucoseCleared

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.

5/6

claims fully supported

“Zero Maida Crunch”true

Ingredient list shows only Chakki Fresh Atta (whole wheat flour) and Sooji (semolina) as cereal bases; no refined wheat flour (maida) is listed.

“No Palm Oil”true

The only oil declared is Rice Bran Oil (Edible Vegetable Oil); no palm oil or palm fraction appears in the ingredient list.

“No Chemical Preservatives”misleading

Rosemary Extract (INS 392) and Cultured Glucose are both classified as preservatives in their ingredient dossiers. They are natural/fermentation-derived rather than synthetic, so the claim is technically defensible in a clean-label context, but both are functional preservatives extending shelf life — the implication of 'no preservatives at all' is misleading.

“Source of Protein & Fibre”true

Per 100g (rawLabelData): protein 11.6g and dietary fibre 9.7g. FSSAI 'source of' threshold requires ≥5g protein per 100g and ≥3g fibre per 100g; both are met. Per serving (17.5g): ~2g protein and ~1.7g fibre — modest, but the claim applies per 100g under FSSAI norms.

“Lip-Smacking. 100% Baked.”true

Product is categorised as a Baked Snack; ingredients (yeast, whole wheat flour, sooji, rice bran oil) are consistent with a baked formulation and no frying agent or process indicator is present. 'Lip-Smacking' is subjective marketing language and not verifiable.

“Zero Maida”true

Confirmed — no maida (refined wheat flour) appears in the ingredient list; base cereals are whole wheat flour and semolina only.

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

No maida — whole wheat flour and semolina only
No palm oil — rice bran oil used instead
No synthetic preservatives — natural antioxidant and biopreservative used
High dietary fibre: 9.7g per 100g
Zero trans fat
100% baked, not fried

Working against

NOVA 4 ultra-processed due to added preservatives and gluten isolate
Added sugar 12.53g per 100g — notable for a 'health' snack
Contains wheat gluten isolate — not suitable for gluten-intolerant consumers
Cinnamon type unspecified — cassia would raise coumarin concerns for children
Nutrition labelling appears to show per-serving values as per-100g, risking consumer misinterpretation
Contains wheat (mandatory allergen) with no gluten-free alternative

Who should approach with care

Gluten Intolerance — Contains whole wheat flour, semolina, and added wheat gluten — all direct sources of gluten — making this product strictly contraindicated for individuals with celiac disease or non-celiac gluten sensitivity per FDA, EFSA, and FSSAI allergen frameworks.

Other — Individuals with an IgE-mediated wheat allergy must avoid this product entirely, as wheat is a mandatorily declared major allergen (FDA, EFSA, FSSAI) and the product contains multiple wheat-derived ingredients including added wheat gluten isolate.

Infants — Iodised salt should be strictly avoided in infant foods due to immature renal function; additionally, gluten introduction timing in infants requires medical guidance, and cultured glucose biopreservatives lack dedicated infant safety data.

Children — Cinnamon type (Ceylon vs. cassia) is not declared on the label; if cassia is used, children can easily exceed the EFSA coumarin TDI (0.1 mg/kg bw/day) from regular consumption, posing a hepatotoxicity risk.

Diabetes — Contains 12.53g added sugar per 100g (from cane sugar) and wheat-based carbohydrates that raise postprandial blood glucose; careful portion control and carbohydrate counting are required.

Hypertension — Iodised salt and cultured glucose both contribute sodium; individuals on sodium-restricted diets should account for the product's 369mg sodium per 100g and limit portion sizes accordingly.

Kidney Disease — Elevated sodium (369mg/100g) from iodised salt and cultured glucose, plus phosphorus and potassium from whole wheat, warrants caution in patients with chronic kidney disease on renal dietary restrictions.

Heart Disease — Dietary sodium from iodised salt promotes fluid retention and cardiovascular load; patients with heart disease should factor this product's sodium content into their clinician-prescribed sodium limits.

Thyroid Disease — Iodised salt can precipitate iodine-induced thyrotoxicosis or worsen autoimmune thyroid conditions (Hashimoto's, Graves' disease); individuals with pre-existing thyroid disorders should seek medical guidance.

Pregnancy — Cinnamon at culinary doses is generally acceptable but its botanical type is undeclared (cassia carries coumarin risk); rosemary extract at food-additive levels is low risk but at high supplemental doses has uterotonic associations; iodine needs rise in pregnancy and iodised salt alone is often insufficient.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) and a clinician should assess whether iodised salt from dietary sources like this product adequately supports breast-milk iodine content.

Liver Disease — Cassia-type cinnamon (type undeclared) contains coumarin associated with hepatotoxicity at elevated doses; individuals with pre-existing liver conditions should confirm cinnamon type before regular consumption.

Ibs — Whole wheat flour, semolina, and wheat gluten are all high in fructans (fermentable oligosaccharides/FODMAPs) that commonly trigger bloating, cramping, and altered bowel habits in individuals with IBS following a low-FODMAP protocol.

Ibd — Yeast (Saccharomyces cerevisiae) can exacerbate Crohn's disease in individuals who are ASCA-positive, and added wheat gluten may worsen intestinal barrier dysfunction in susceptible IBD patients.

Gout — Yeast is a rich dietary purine source that can elevate serum uric acid and trigger gout flares; cane sugar's fructose moiety also raises urate via purine-generating metabolic pathways.

Epilepsy — Rosemary extract contains camphor-related constituents that at concentrated doses may lower the seizure threshold; at the food-additive level present here the risk is low, but individuals with epilepsy sensitive to rosemary should note its presence.

The full analysis

RuskPops Cinnamon Rush targets health-conscious snackers looking for a baked, whole-grain alternative to fried or maida-based snacks. The product genuinely contains no maida, no palm oil, and no synthetic preservatives, and its per-100g fibre (9.7g) and protein (11.6g) figures are legitimately meaningful — though a consumer should note that a single pack (35g, two servings) delivers only about 4g protein and 3.4g fibre. Importantly, the per-100g nutrition figures embedded in the rawLabelData (400 kcal, 82g carbs, 12.5g added sugar) differ sharply from the main nutrition block, which appears to reflect per-serving (17.5g) values mislabelled as per-100g — buyers should interpret labels carefully. The product is NOVA 4 due to added wheat gluten isolate and two natural-but-functional preservatives (rosemary extract and cultured glucose), and anyone with celiac disease or a wheat allergy must avoid it entirely.

FSSAI licence

11522998000168

Region

Source

MANUAL

Analysis

Independently researched