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The Health Factory

Zero Maida Multigrain Sourdough

Name: Zero Maida Multigrain Sourdough
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4high fibrezero added sugarno added yeastsource of proteinno preservativeslactose-freepregnancy-safenut-freediabetic-safeenjoy in moderation

Serving

64 g

Pack

350 g

Ingredients

Barcode

8908009059550

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 · 1 ingredient shown

Caution1 of 4 ingredients

Wheat GlutenCaution

Cleared 3▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

Olive Oil (Edible Vegetable Oil)Cleared

Iodised SaltCleared

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.

5/10

claims fully supported

“Zero Maida”true

Ingredient list contains Chakki Fresh Atta (whole wheat flour) and wheat gluten — no refined wheat flour (maida) is present.

“Multigrain Sourdough”false

The ingredient list includes only wheat-derived ingredients (whole wheat flour and wheat gluten), olive oil, and salt. No second or third grain (e.g., ragi, oats, barley, millet) is listed anywhere in the four data sources. 'Multigrain' requires more than one grain.

“Hand Crafted”unverified

No information across nutrition panel, ingredient dossier, or extra information fields confirms or denies artisanal or hand-production methods.

“Naturally Fermented”unverified

No sourdough starter culture, lactobacillus culture, or fermentation agent appears in the ingredient list. The claim may be true if a live culture is used in the process but not listed as an ingredient, but the available data cannot confirm it.

“No Added Sugar”true

Nutrition data shows addedSugar: 0.0g per 100g and 0.0g per serving. No sugar-alias ingredients detected in the ingredient list.

“No Added Yeast”true

No yeast or yeast extract appears in the four-ingredient list. Consistent with a sourdough process that uses wild fermentation rather than commercial baker's yeast.

“Source of Protein”true

Protein is 12.15g/100g; energy from protein = ~48.6 kcal out of 269.38 kcal ≈ 18% of energy. FSSAI 'source of protein' threshold is ≥10% of energy from protein — comfortably met.

“High Fibre”true

Dietary fibre is 10.05g per 100g. FSSAI defines 'high fibre' as ≥6g per 100g — this product substantially exceeds that threshold.

“Gut Friendly”unverified

High dietary fibre (10g/100g) supports gut motility, and sourdough fermentation (if genuine) can lower phytate levels and improve digestibility. However, no probiotic CFU count, prebiotic certification, or clinical-outcome data is available to substantiate the specific 'gut friendly' positioning.

“Clean Label”misleading

The product lists only four ingredients with no E-numbers, artificial additives, or synthetic preservatives — which supports a clean-label positioning. However, added vital wheat gluten is an industrial protein isolate not found in home kitchens, which many 'clean label' frameworks would exclude. The claim is defensible on ingredient count but overstated given the isolate.

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

High dietary fibre — 10g per 100g, well above FSSAI threshold
Good protein source — 12.15g per 100g (~18% of energy)
Zero added sugar and zero trans fat
No maida (refined wheat flour) in ingredient list
No artificial preservatives, colours, or flavourings listed
Only four ingredients — unusually short list for packaged bread

Working against

Sodium moderately high at 417 mg/100g (267 mg per serving)
Added wheat gluten isolate makes this NOVA 4 ultra-processed
'Multigrain' claim unsupported — only wheat listed across all ingredient forms
Wheat gluten addition may concern those with gluten sensitivity beyond celiac
No shelf-life information disclosed on label data

Who should approach with care

Gluten Intolerance — Contains both whole wheat flour and added vital wheat gluten — the direct causative agents of autoimmune intestinal damage in celiac disease; strict lifelong avoidance is the only recognized treatment.

Other — Individuals with IgE-mediated wheat allergy must avoid this product entirely, as both whole wheat flour and wheat gluten can trigger reactions ranging from urticaria to anaphylaxis; wheat is a mandatory-label allergen under FSSAI.

Infants — Contains iodised salt (inappropriate for immature infant kidneys) and high-fibre gluten-containing ingredients; infants under 12 months should not consume this product.

Ibs — Whole wheat flour is high in fructans (fermentable FODMAPs) and gluten may worsen symptoms in non-celiac gluten sensitivity; those on a low-FODMAP protocol should limit or avoid.

Ibd — Dietary gluten may exacerbate intestinal barrier dysfunction in some individuals with inflammatory bowel disease; consultation with a gastroenterologist is recommended before regular consumption.

Hypertension — Sodium is 417 mg/100g (267 mg per 2-slice serving) from iodised salt; individuals with hypertension managing daily sodium intake should account for this across the full day's bread consumption.

Kidney Disease — Elevated sodium and phosphorus from whole wheat flour and iodised salt can be problematic for patients with chronic kidney disease on dietary restrictions; a renal dietitian should be consulted.

Heart Disease — The sodium load from iodised salt promotes fluid retention and increased cardiovascular burden; patients with heart disease following a sodium-restricted diet should monitor serving size carefully.

Thyroid Disease — Iodised salt provides additional dietary iodine that can precipitate iodine-induced thyrotoxicosis or worsen autoimmune thyroid conditions such as Hashimoto's thyroiditis or Graves' disease.

Pregnancy — Iodine requirements rise to 200–250 µg/day during pregnancy; relying on iodised salt in bread without knowing total daily iodine intake may result in either deficiency or excess, both harmful to fetal neurodevelopment.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) and iodised salt in bread may not adequately or consistently meet this threshold; a clinician should assess overall iodine status.

Diabetes — Despite the lower glycaemic index of whole wheat versus refined flour, the carbohydrate load (45g/100g) still raises blood glucose; careful portion control and carbohydrate counting are necessary for people managing diabetes.

The full analysis

This bread appeals to health-conscious urban Indian consumers seeking an alternative to refined-flour white bread. It delivers genuinely strong numbers — 10g dietary fibre and 12g protein per 100g, zero trans fat, zero added sugar, and only four visible ingredients — making it one of the cleaner options in the packaged-bread aisle. However, added vital wheat gluten (a protein isolate not used in everyday home kitchens) pushes it into NOVA 4 ultra-processed territory and undermines the 'clean label' framing, while sodium at 417 mg/100g is moderate-to-high for a bread eaten in multiple-slice servings. Most critically, the 'Multigrain' claim is not supported by the ingredient list, which shows only wheat in any form. The single most useful takeaway: the fibre and protein credentials are real, but read 'multigrain' sceptically — it's all wheat.

FSSAI licence

11522998000168

Manufacturer

To be determined via QR code batch number

Region

Source

MANUAL

Analysis

Independently researched