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The Health Factory

Zero Maida Burger Bun

Name: Zero Maida Burger Bun
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4zero maidahigh fiberlow fatsource of proteinno artificial coloursno palm oillactose-freepregnancy-safenut-freeenjoy in moderation

Serving

60 g

Pack

120 g

Ingredients

Barcode

8908009059260

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

Wheat GlutenCaution

Soya Protein IsolateCaution

Cane SugarCaution

Sesame SeedsCaution

Cultured Wheat FlourCaution

Cleared 5▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

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.

6/8

claims fully supported

“Zero Maida”true

Ingredient list contains only whole wheat flour (chakki atta), wheat gluten, and cultured wheat flour — no refined wheat flour (maida) is present.

“No Chemical Preservatives”misleading

Cultured wheat flour and cultured glucose are both classified as preservatives in this dossier; they function to inhibit mould and yeast growth just as synthetic preservatives do, though derived via fermentation. The claim exploits 'chemical' ambiguity to imply no preservation agents are used.

“No Colours”true

No colouring agents appear in the ingredient list.

“No Palm Oil”true

The only oil listed is rice bran oil; no palm oil or palm derivatives are present.

“No Emulsifiers”true

No emulsifier-category ingredients appear in the ingredient list.

“Low Sugar & Low Fat”true

Total sugar is 4.98 g/100 g (added sugar 3.53 g/100 g) and total fat is 1.4 g/100 g — both comfortably within FSSAI thresholds for 'low sugar' (<5 g/100 g) and 'low fat' (<3 g/100 g for solids).

“Source of Protein & Fibre”true

Protein is 12.98 g/100 g (7.79 g per 60 g serving) and dietary fibre is 7.2 g/100 g (4.32 g per serving), both meeting FSSAI 'source of' thresholds.

“Clean Label Promise”misleading

The product contains soya protein isolate (a highly refined industrial ingredient), cultured wheat flour, and cultured glucose — none of which are home-kitchen ingredients. These are standard clean-label marketing substitutes for synthetic additives but are still industrial processing aids, making the 'clean label' framing misleading for informed consumers.

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

Genuinely zero refined wheat flour (maida) — all wheat is whole grain
High dietary fibre: 7.2 g per 100 g
Very low total fat: 1.4 g per 100 g, zero trans fat
Meaningful protein content: ~13 g per 100 g (~20% of energy)
No artificial colours or emulsifiers
No palm oil; uses rice bran oil instead

Working against

NOVA 4 ultra-processed — contains industrial preservatives and protein isolate
Cultured wheat flour and cultured glucose function as preservatives despite 'no chemical preservatives' framing
Moderate sodium: 339 mg/100 g (203 mg per 60 g serving, ~10% RDA)
Contains soya protein isolate — a major allergen and highly refined industrial ingredient
Significant discrepancy between main nutrition data and rawLabelData nutrition panel (possible OCR or label error)
Multiple allergen risks: wheat, gluten, sesame, and soy (facility cross-contact)

Who should approach with care

Gluten Intolerance — Contains whole wheat flour, vital wheat gluten, and cultured wheat flour — all direct sources of gluten — which trigger autoimmune intestinal destruction in celiac disease and must be strictly avoided for life.

Other — Individuals with IgE-mediated wheat allergy, soy allergy, or sesame allergy must avoid this product, as it contains all three major allergens plus cross-contact risk for nuts and milk at the manufacturing facility.

Infants — Iodised salt is present and added salt must be avoided in infant foods due to immature renal function; additionally, multiple allergens (wheat, soy, sesame) and fermentation-based preservatives lack dedicated infant safety data.

Ibs — Whole wheat flour and cultured wheat flour are high in fructans (FODMAPs), and cane sugar may exacerbate osmotic effects, collectively worsening bloating, cramping, and altered bowel habits in IBS sufferers following a low-FODMAP protocol.

Diabetes — Despite being whole-wheat, the product still raises blood glucose and contains cane sugar (sucrose), which is rapidly hydrolysed to glucose and fructose, requiring careful carbohydrate counting and portion control.

Hypertension — Sodium is 339 mg/100 g (contributing ~10% RDA per serving) from iodised salt and residual sodium in cultured glucose, warranting portion awareness for those on sodium-restricted diets.

Kidney Disease — Elevated sodium, phosphorus (from whole wheat and sesame), oxalates (sesame), and concentrated protein from soya protein isolate collectively burden kidneys requiring dietary restriction — medical supervision is advisable.

Thyroid Disease — Soya protein isolate isoflavones may inhibit thyroid peroxidase and interfere with levothyroxine absorption, while excess iodine from iodised salt can trigger iodine-induced thyrotoxicosis or worsen Hashimoto's thyroiditis.

Children — Concentrated soy isoflavones in soya protein isolate raise potential endocrine concerns at regular high intake in young children, and sesame allergy requires paediatric medical supervision before regular consumption.

Pregnancy — Iodine requirements rise significantly during pregnancy and iodised salt alone is often insufficient; both iodine deficiency and excess harm fetal neurodevelopment, so overall dietary iodine intake should be clinician-guided.

Lactation — Elevated iodine needs during lactation mean iodised salt intake from multiple food sources should be reviewed with a clinician to ensure adequate but not excessive breast milk iodine content.

Ibd — Wheat gluten and cultured wheat flour may aggravate intestinal barrier dysfunction in Crohn's disease; yeast (ASCA marker) may also be advised against during active flares by some gastroenterologists.

Gout — Baker's yeast is among the richest dietary purine sources, cane sugar's fructose moiety raises uric acid, and sesame contributes moderate purines — collectively warranting moderation for those managing gout or hyperuricemia.

The full analysis

Health-conscious urban consumers looking to swap out regular maida burger buns will find this product appealing for its genuine whole-wheat base, solid fibre content (7.2 g/100 g), and very low fat (1.4 g/100 g). However, the inclusion of soya protein isolate, cultured wheat flour, and cultured glucose — all industrial processing aids absent from a home kitchen — firmly places it in NOVA 4 ultra-processed territory, which undercuts the 'Clean Label' positioning. The most useful thing to know: this bun is genuinely maida-free and nutritionally superior to a standard burger bun, but it is still an ultra-processed product, and anyone with wheat, gluten, sesame, or soy sensitivities must avoid it entirely.

FSSAI licence

11522998000168

Manufacturer

For the unit address and FSSAI Lic. no., please refer to the last two characters of the batch no. and scan the QR code.

Region

Source

MANUAL

Analysis

Independently researched