⌕ Zoom

Photo from the brand's official website

The Health Factory

Super Protein Bread

Name: Super Protein Bread
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4high proteinhigh fiberno palm oilzero trans fatno artificial coloursultra-processedlactose-freepregnancy-safeenjoy in moderation

Serving

50 g

Pack

250 g

Ingredients

Barcode

8908009059574

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 · 5 ingredients shown

Caution5 of 10 ingredients

Protein Blend (Whey Protein Concentrate, Lentil Protein Concentrate, Rice Protein Isolate, Soya Protein Isolate, Pea Protein Isolate, Wheat Protein Isolate, Peanut Protein, Milk Solids)Caution

Soya FlourCaution

Wheat GlutenCaution

Cane SugarCaution

Cultured Wheat FlourCaution

Cleared 5▾

Whole Wheat FlourCleared

YeastCleared

Rice Bran Oil (Edible Vegetable Oil)Cleared

Iodised SaltCleared

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.

7/8

claims fully supported

“51g Protein per loaf”true

Nutrition panel shows 20.61g protein per 100g; pack size is 250g. 20.61 × 2.5 = 51.5g protein per loaf, consistent with the claim. EXTRA INFORMATION also explicitly states 'proteinPerLoafClaim: 51g protein per loaf'.

“Super Protein Bread”true

At 20.61g protein per 100g (31% of calories from protein), this genuinely qualifies as high-protein by any reasonable standard — significantly above typical bread (~8–10g per 100g).

“Zero Maida”true

No maida (refined wheat flour) appears anywhere in the ingredient list. The base flour is whole wheat flour. 'Zero Maida™' is a registered trademark of the brand. Claim is supported.

“Clean Label Promise”misleading

The product contains no synthetic E-number additives or artificial colours/flavours, which satisfies a narrow definition of 'clean label.' However, it contains multiple industrial protein isolates (rice protein isolate, soy protein isolate, pea protein isolate, wheat protein isolate) and fermentation-derived preservatives (cultured wheat flour, cultured glucose) that most clean-label frameworks would classify as highly processed ingredients — the overall picture undercuts the implied simplicity.

“No Chemical Preservatives”true

Cultured wheat flour and cultured glucose are fermentation-derived biopreservatives, not synthetic chemical preservatives. No calcium propionate, potassium sorbate, sodium benzoate, or similar synthetic agents appear in the ingredient list. The claim is technically defensible under clean-label definitions.

“No Colours”true

No artificial or natural colour additives (E100-series) are listed anywhere in the ingredient dossier. Claim is supported.

“No Palm Oil”true

The only fat source listed is rice bran oil (edible vegetable oil). No palm oil, palmolein, or palm derivatives appear in the ingredient list.

“No Emulsifiers”true

No emulsifier-category ingredients (e.g., lecithin, mono- and diglycerides, DATEM, SSL) are present in the ingredient list. Claim is supported.

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

Exceptionally high protein: ~31% of calories from protein
Good dietary fibre: 6g per 100g
Zero trans fat confirmed on label and nutrition panel
No palm oil — rice bran oil used instead
No refined flour (maida): whole wheat flour base
No artificial colours or emulsifiers in ingredient list

Working against

NOVA 4 ultra-processed: multiple protein isolates and clean-label preservatives
Contains peanut protein — severe anaphylaxis risk for nut-allergic consumers
Rice protein isolate carries elevated inorganic arsenic concern (IARC Group 1 contaminant in source grain)
Moderate-high sodium: 389mg per 100g (~218mg per 50g serving)
Soy protein isolate and soya flour contain phytoestrogenic isoflavones
Completely unsuitable for gluten-intolerant or wheat-allergic individuals

Who should approach with care

Gluten Intolerance — The product contains whole wheat flour, added wheat gluten (listed twice), and cultured wheat flour — all sources of gliadin and glutenin — making it an absolute contraindication for individuals with celiac disease or non-celiac gluten sensitivity.

Nut Allergy — Peanut protein (Ara h allergens) is explicitly listed as an ingredient and declared on the allergen panel; even trace exposure can cause life-threatening anaphylaxis in peanut-sensitised individuals, and pea protein isolate may cross-react in legume-allergic consumers.

Infants — Iodised salt should be strictly avoided in infant foods due to immature renal function; additionally, rice protein isolate carries disproportionate inorganic arsenic exposure risk relative to infant body weight, and peanut protein introduction in high-risk infants requires medical supervision.

Pregnancy — Brown rice protein isolate retains elevated inorganic arsenic associated with adverse birth outcomes, soya flour's phytoestrogenic isoflavones carry uncertain effects on fetal hormonal development, and iodine requirements increase significantly during pregnancy, warranting clinician guidance on total intake.

Lactation — Iodised salt may not meet elevated iodine requirements during lactation (200 µg/day per EFSA), and a clinician should assess whether additional supplementation is needed alongside dietary sources in this product.

Children — Children consume more food relative to body weight, increasing inorganic arsenic exposure from rice protein isolate; soy protein isolate isoflavones raise endocrine-disruption concerns at concentrated supplemental doses, and peanut protein allergy affects approximately 2% of children with risk of severe reactions.

Diabetes — Although total sugar is low (1.67g per 100g), whole wheat flour still raises blood glucose significantly and requires careful carbohydrate counting; cane sugar is rapidly hydrolysed to glucose, causing postprandial insulin spikes in diabetic individuals.

Hypertension — Sodium is 389mg per 100g (218mg per serving, ~10.9% RDA) from iodised salt and cultured glucose's inherent sodium content; individuals on sodium-restricted diets should factor this into daily limits.

Kidney Disease — Multiple high-protein isolates (whey, soy, pea, rice, peanut, lentil) impose a significant renal nitrogen load, and the product also contributes phosphorus, potassium, and sodium — all minerals requiring restriction in chronic kidney disease.

Thyroid Disease — Soy protein isolate and soya flour both contain genistein and daidzein isoflavones that inhibit thyroid peroxidase and can impair levothyroxine absorption; iodised salt may additionally perturb iodine balance in individuals with Hashimoto's or Graves' disease.

Lactose Intolerance — Whey protein concentrate (especially lower-concentration grades) and milk solids both contain residual lactose that may trigger bloating, cramping, and diarrhoea in lactase-deficient individuals.

Ibs — Whole wheat flour, wheat gluten, cultured wheat flour, and soya flour all contribute fructans and oligosaccharides (FODMAPs) that are fermented in the colon, typically exacerbating bloating, gas, and altered bowel habits in IBS.

Ibd — Multiple gluten-containing wheat ingredients may aggravate intestinal barrier dysfunction in susceptible individuals with inflammatory bowel disease, and lentil protein concentrate's residual anti-nutritional factors may worsen symptoms during active flares.

Gout — Yeast is among the richest dietary purine sources, lentil protein concentrate contributes additional purines, and cane sugar's fructose moiety generates uric acid through hepatic purine catabolism — a combined concern for gout-prone individuals.

Phenylketonuria — Whey protein concentrate and milk solids both provide phenylalanine-rich protein; individuals with PKU must carefully account for phenylalanine contribution from all protein sources in this multi-isolate product under metabolic dietitian supervision.

The full analysis

This bread is aimed at fitness-conscious Indian consumers who want to boost daily protein intake without giving up bread. At 20.6g protein per 100g (roughly 31% of calories from protein), the protein density is genuinely impressive, and the zero-maida, zero-trans-fat, no-palm-oil claims hold up. However, the extensive use of protein isolates — including rice protein isolate (inorganic arsenic concern), soy protein isolate, and peanut protein — alongside fermentation-based clean-label preservatives (cultured wheat flour, cultured glucose) pushes this squarely into NOVA 4 ultra-processed territory. The most important thing a curious buyer should know: this bread is allergen-dense (wheat, soy, milk, peanut), making it unsuitable for a wide range of consumers despite its healthy positioning.

FSSAI licence

11522998000168

Manufacturer

To be determined via QR code (last two characters of batch number)

Region

Source

MANUAL

Analysis

Independently researched