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The Health Factory

Zero Maida Multigrain Bread 7 Grains & Seeds

Name: Zero Maida Multigrain Bread 7 Grains & Seeds
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4high proteinhigh fiberlow fatno palm oilno artificial coloursmultigrainlactose-freepregnancy-safenut-freeenjoy in moderation

Serving

50 g

Pack

250 g

Ingredients

Barcode

8908009059178

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 · 4 ingredients shown

Caution4 of 9 ingredients

Multigrain Mix (Rolled Oats, Barley Flakes, Flax Seeds, Sunflower Seeds, White Sesame Seeds, Soya Bean Seed Grits, Watermelon Seeds)Caution

Wheat GlutenCaution

Cane SugarCaution

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.

8/10

claims fully supported

“Zero Maida”true

Ingredient list shows only Chakki Fresh Atta (Whole Wheat Flour) as the flour base with no refined wheat flour (maida) listed anywhere.

“Multigrain Bread”true

Product contains a declared 20% multigrain mix comprising rolled oats, barley flakes, flax seeds, sunflower seeds, sesame seeds, soya bean seed grits, and watermelon seeds alongside whole wheat flour.

“7 Grains & Seeds”true

The multigrain mix explicitly names seven components: rolled oats, barley flakes, flax seeds, sunflower seeds, white sesame seeds, soya bean seed grits, and watermelon seeds — exactly seven.

“No Chemical Preservatives”misleading

Cultured wheat flour and cultured glucose are fermentation-derived preservatives that inhibit mould and yeast growth; they are not synthetic/chemical preservatives, but both are functionally and categorically preservatives. The claim is defensible if 'chemical' means synthetic, but consumers may reasonably expect no preservatives at all.

“No Colours”true

No colour additives (natural or artificial) appear anywhere in the ingredient list.

“No Palm Oil”true

The only fat source listed is rice bran oil; no palm oil or palm-derived fraction appears in the ingredient list.

“No Emulsifiers”true

No emulsifier (e.g., mono- and diglycerides, lecithin, DATEM) is present in the ingredient list.

“Low Sugar & Low Fat”true

Total sugar is 4.41 g/100 g (added sugar 2.15 g/100 g) and total fat is 1.53 g/100 g. Under FSSAI regulations, 'low sugar' requires ≤5 g/100 g and 'low fat' requires ≤3 g/100 g — both thresholds are met.

“Source of Protein & Fibre”true

Protein is 12.91 g/100 g and dietary fibre is 7.37 g/100 g — both substantially exceed FSSAI's 'source of' thresholds (≥5 g/100 g protein, ≥3 g/100 g fibre).

“Clean Label Promise”misleading

The product avoids synthetic preservatives, artificial colours, and emulsifiers. However, it contains cultured wheat flour and cultured glucose — fermentation-derived preservative ingredients that industry brands 'clean label' but are still functional additives not found in home kitchens, and the product classifies as NOVA 4.

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

Zero maida — 100% whole-grain wheat base with no refined flour
High dietary fibre at 7.37 g/100 g
High protein at 12.91 g/100 g (~22% of energy)
Very low fat (1.53 g/100 g) and zero trans fat
No palm oil; rice bran oil used instead
No artificial colours or emulsifiers

Working against

NOVA 4: contains two fermentation-derived preservatives (cultured wheat flour, cultured glucose)
Moderate sodium at 366 mg/100 g — adds up across servings
Contains added wheat gluten (isolated protein not typical of home baking)
Multiple major allergens: wheat, soy, sesame; facility cross-contact with nuts and milk
Cane sugar added, though at low levels (2.15 g added sugar/100 g)

Who should approach with care

Gluten Intolerance — The product contains three gluten sources — whole wheat flour, wheat gluten, and cultured wheat flour — all of which trigger autoimmune intestinal destruction in coeliac disease; barley (hordein) adds a fourth gluten-related protein source.

Infants — Iodised salt should be strictly avoided in infant foods due to immature renal function; flax seeds' cyanogenic glycosides and watermelon seeds' choking hazard make this product wholly unsuitable for infants.

Pregnancy — Flaxseed lignans have phytoestrogenic activity with uncertain safety during pregnancy, and iodine requirements increase substantially; a clinician should advise on appropriate intake levels.

Lactation — Safety data on flaxseed supplementation during breastfeeding are insufficient per NCCIH, and iodised salt alone may not meet elevated maternal iodine requirements; medical review is recommended.

Children — Sesame is prevalent as an allergen in children and has triggered emergency department visits; cane sugar, while at low levels, contributes to free-sugar intake that WHO recommends limiting in children.

Diabetes — Despite a better glycaemic profile than white bread, whole wheat flour still raises blood glucose significantly and cane sugar (sucrose) causes postprandial glucose and insulin spikes; careful portion control and carbohydrate counting are required.

Hypertension — Sodium at 366 mg/100 g (183 mg per serving) from iodised salt and residual sodium in cultured glucose contributes meaningfully to daily sodium load; multiple servings approach WHO's 5 g/day salt limit quickly.

Kidney Disease — Elevated phosphorus and potassium from whole wheat flour, soya bean grits, and watermelon seeds, combined with sodium from iodised salt and cultured glucose, warrant dietitian-supervised intake limits for patients with CKD.

Thyroid Disease — Excess iodine from iodised salt can precipitate iodine-induced thyrotoxicosis or worsen Hashimoto's thyroiditis, while flaxseed lignans and soy isoflavones may interfere with thyroid hormone metabolism and medication absorption.

Ibs — Multiple FODMAP sources are present — fructans from whole wheat flour, barley, and cultured wheat flour; oligosaccharides from soya bean grits; and soluble fibre from oats and flaxseed — all of which can trigger bloating and cramping in IBS.

Ibd — Barley's high insoluble fibre may worsen symptoms during active IBD flares, gluten-containing wheat ingredients may aggravate intestinal barrier dysfunction, and yeast consumption is flagged by some gastroenterologists during active Crohn's disease.

Gout — Yeast is among the richest dietary purine sources and can elevate uric acid; watermelon seeds contain purines; and the fructose moiety of cane sugar is metabolised via uric-acid-generating pathways, collectively raising gout flare risk.

Heart Disease — Sodium from iodised salt promotes fluid retention and increased cardiovascular load; patients with heart disease should adhere to clinician-prescribed sodium restrictions when consuming this bread regularly.

The full analysis

Health-conscious urban Indian consumers looking to replace refined-flour bread will find this product a genuinely better option: it is maida-free, low in fat, relatively high in protein and fibre for a bread, and avoids palm oil, artificial colours, and emulsifiers. However, the 'Clean Label Promise' is partly undercut by the presence of cultured wheat flour and cultured glucose — both are functionally preservatives derived from fermentation, not synthetic chemicals, but they are not kitchen-cupboard ingredients either, which pushes this product into NOVA 4 (ultra-processed) territory. Sodium at 366 mg/100 g is moderate but not negligible across multiple servings, and anyone with coeliac disease, wheat allergy, or a soy/sesame allergy should strictly avoid this loaf due to multiple gluten and allergen sources.

FSSAI licence

11522998000168 (M1)

Manufacturer

Nutri Being Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched