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The Health Factory

Zero Maida Focaccia Sourdough Bread

Name: Zero Maida Focaccia Sourdough Bread
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4zero maidahigh proteinhigh fibreno palm oilno emulsifiersno artificial colourslactose-freenut-freeenjoy in moderation

Serving

80 g

Pack

160 g

Ingredients

Barcode

8908009059383

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 · 3 ingredients shown

Caution3 of 12 ingredients

Wheat GlutenCaution

Cane SugarCaution

Cultured Wheat FlourCaution

Cleared 9▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

YeastCleared

Olive Oil (Edible Vegetable Oil)Cleared

Iodised SaltCleared

OreganoCleared

RosemaryE 392Cleared

SageCleared

ThymeCleared

Natural Olive Oil FlavourCleared

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.

8/8

claims fully supported

“Zero Maida”true

Ingredient list contains only Chakki Fresh Atta (Whole Wheat Flour), Wheat Gluten, and Cultured Wheat Flour — no maida (refined wheat flour) is present.

“No Chemical Preservatives”true

Cultured wheat flour is used as a natural, fermentation-derived preservative (generating lactic, acetic, and propionic acids) rather than a synthetic chemical preservative such as calcium propionate. The label's own 'Clean Label Promise' acknowledges this distinction explicitly.

“No Colours”true

No colouring agents of any kind appear in the ingredient list.

“No Palm Oil”true

The only oil declared is olive oil; no palm oil or palm-derived fat appears anywhere in the ingredient list.

“No Emulsifiers”true

No emulsifiers (e.g. lecithin, mono- and diglycerides, DATEM) appear in the ingredient list.

“Low Sugar & Low Fat”true

Total sugars are 3.93 g/100 g (≤5 g threshold for 'low sugar' per FSSAI for solid foods) and total fat is 2.89 g/100 g (≤3 g threshold for 'low fat' per FSSAI for solid foods). Both criteria are met, though the fat value is very close to the 3 g boundary.

“Source of Protein & Fibre”true

Protein provides ~20.9% of energy (13.67 g × 4 ÷ 261.85 kcal), exceeding FSSAI's 'source of protein' threshold. Dietary fibre is 6.8 g/100 g, well above the 3 g/100 g 'source of fibre' threshold.

“Clean Label Promise”true

The four specific sub-claims (No Chemical Preservatives, No Colours, No Palm Oil, No Emulsifiers) are all individually verified as true against the ingredient list.

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 — 100% whole wheat flour base
No palm oil, emulsifiers, or artificial colours
Good dietary fibre: 6.8 g per 100 g
High protein: ~21% of energy from protein
Zero trans fat and very low saturated fat
No artificial preservatives — uses fermentation-based cultured wheat flour

Working against

NOVA 4 ultra-processed: contains added vital wheat gluten and cultured wheat flour preservative
Moderate sodium: 357 mg per 100 g (285 mg per serving, ~14% RDA)
Added wheat gluten not a home-kitchen ingredient
Natural olive oil flavour is an additive flavouring preparation
Cultured wheat flour functions as a preservative despite 'clean label' framing

Who should approach with care

Gluten Intolerance — This product contains whole wheat flour, added vital wheat gluten, and cultured wheat flour — all gluten-containing ingredients that trigger the autoimmune intestinal injury of celiac disease; it is absolutely unsuitable for anyone with celiac disease or non-celiac gluten sensitivity.

Other — Individuals with IgE-mediated wheat allergy must avoid this product entirely, as wheat is present in three ingredient forms (atta, vital wheat gluten, cultured wheat flour), any of which can trigger reactions up to anaphylaxis.

Ibs — Whole wheat flour and cultured wheat flour are high in fructans (a fermentable FODMAP), and cane sugar may have osmotic effects, all of which can exacerbate bloating, cramping, and altered bowel habits in individuals following a low-FODMAP protocol for IBS.

Infants — This product contains iodised salt (inappropriate for immature infant kidneys), high-fibre wheat (impairs iron/zinc absorption), and cultured wheat flour (propionic acid by-product flagged in animal neurodevelopment studies); it is not suitable for infants.

Diabetes — Despite being whole-wheat-based and low in added sugar, this bread still delivers significant carbohydrate (45 g/100 g) that will raise blood glucose; individuals with type 1 or type 2 diabetes should count carbohydrates carefully and practise portion control.

Hypertension — Sodium content of 357 mg/100 g (714 mg per full pack) is meaningful for individuals managing hypertension, who are advised by WHO to restrict total sodium intake below 2,000 mg/day.

Kidney Disease — The sodium load from iodised salt and the elevated phosphorus and potassium content of whole wheat flour require monitoring by individuals with chronic kidney disease on dietary restrictions; a renal dietitian should advise on appropriate portion sizes.

Heart Disease — High dietary sodium from iodised salt promotes fluid retention and increased cardiovascular load; patients with heart disease adhering to clinician-prescribed sodium limits should account for the 357 mg/100 g sodium content of this bread.

Pregnancy — Elevated iodine requirements during pregnancy (200–250 µg/day per EFSA/WHO) mean that iodised salt alone may be insufficient or excessive depending on overall diet; a clinician should review total iodine intake.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) and iodised salt contribution from this product should be factored into total iodine assessment with guidance from a healthcare provider.

Ibd — Wheat gluten and cultured wheat flour may exacerbate intestinal barrier dysfunction and inflammation in susceptible individuals with Crohn's disease or ulcerative colitis; a gastroenterologist should advise on wheat intake during active flares.

Gout — Yeast (a high-purine ingredient) and the fructose moiety of cane sugar (which raises uric acid via purine-independent pathways) can both contribute to elevated serum urate levels and increase risk of gout flares.

Children — While the bread itself is nutritionally reasonable, cane sugar (a free sugar) is present and WHO highlights children as particularly susceptible to dental caries and weight gain from free-sugar intake; portion awareness is advised.

Epilepsy — Rosemary extract and sage contain camphor-related and thujone constituents that at high doses may lower the seizure threshold; at culinary levels present here the risk is low, but individuals with epilepsy should be aware.

The full analysis

Health-conscious urban Indians seeking a cleaner, higher-protein bread alternative are the core audience for this product. The 'Zero Maida' positioning is accurate — the base is whole wheat atta reinforced with added vital wheat gluten — and the label's clean-label promises (no palm oil, no emulsifiers, no chemical preservatives, no colours) all check out. However, the addition of vital wheat gluten (a protein isolate rarely found in home kitchens) and cultured wheat flour (a fermentation-based preservative) push this squarely into NOVA 4 ultra-processed territory, which is the most important single fact for a curious consumer to carry away: this is a better-formulated bread than most supermarket loaves, but it is still industrially engineered, not minimally processed.

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