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The Health Factory

Zero Maida Olive & Rosemary Sourdough

Name: Zero Maida Olive & Rosemary Sourdough
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4no added sugarhigh fibrezero trans fatwhole wheatno artificial additiveslactose-freepregnancy-safenut-freediabetic-safeenjoy in moderation

Serving

60 g

Pack

330 g

Ingredients

Barcode

8908009059567

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 6 ingredients

Wheat GlutenCaution

Cleared 5▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

OliveCleared

Olive Oil (Edible Vegetable Oil)Cleared

Iodised SaltCleared

RosemaryE 392Cleared

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.

5/9

claims fully supported

“Zero Maida”true

Ingredient list contains only Chakki Fresh Atta (whole wheat flour) with no refined wheat flour (maida) declared.

“Naturally Fermented”unverified

No sourdough starter culture or live culture is explicitly listed in the ingredient declaration; the product name references sourdough and 'No Added Yeast' supports natural fermentation by implication, but the fermentation method cannot be confirmed from available data.

“No Added Sugar”true

Nutrition panel confirms added sugar = 0g; total sugar of 3.79g/100g is from naturally occurring sources in wheat and olives.

“No Added Yeast”true

Yeast does not appear in the ingredient list; consistent with sourdough-style fermentation.

“Source of Protein”true

Protein is 11.51g/100g, well above the FSSAI 'source of protein' threshold of ≥5g/100g.

“High Fibre”true

Dietary fibre is 6.02g/100g, meeting the FSSAI 'high fibre' threshold of ≥6g/100g.

“Gut Friendly”unverified

No probiotic cultures, prebiotic quantification, or clinical substantiation data are present in any of the four data sources; high fibre supports gut health generally but is insufficient to verify a specific gut-friendly claim.

“Hand Crafted”unverified

No manufacturing process description, artisan certification, or production-method detail is available in any data source to confirm or deny small-batch or handmade production.

“Clean Label Product”unverified

While no artificial additives are present, the inclusion of vital wheat gluten (an isolated industrial protein) is inconsistent with the strictest definitions of 'clean label'; the term has no regulatory definition under FSSAI, making objective verification impossible.

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 added sugar confirmed (0g added sugar per 100g)
High dietary fibre — 6g/100g meets FSSAI 'high fibre' threshold
Good protein content at 11.5g/100g
Zero trans fat
No artificial colours, flavours, or synthetic preservatives
Whole wheat (chakki atta) as primary ingredient — retains bran and germ

Working against

Contains vital wheat gluten — an industrial isolate, driving NOVA 4 classification
Moderate sodium at ~318mg/100g (~191mg per serving)
Ultra-processed (NOVA 4) despite clean-label marketing
Not suitable for anyone with celiac disease or wheat allergy
Gut-friendly and hand-crafted claims unverifiable from available data

Who should approach with care

Gluten Intolerance — Contains both whole wheat flour and added vital wheat gluten — the direct causative agents in celiac disease — requiring strict lifelong avoidance per FSSAI, FDA, and EFSA allergen guidance.

Other — Individuals with IgE-mediated wheat allergy must avoid this product entirely, as it contains both whole wheat flour and concentrated wheat gluten, both major allergens mandatorily declared under FSSAI regulations.

Ibs — Whole wheat flour is high in fructans (a fermentable FODMAP) and wheat gluten may trigger non-celiac gluten sensitivity symptoms including bloating, cramping, and altered bowel habits in IBS sufferers.

Infants — Contains added salt (iodised), which is unsuitable for infants with immature renal function; additionally, gluten introduction timing in genetically predisposed infants should be clinician-guided.

Diabetes — Despite being whole wheat, the product still raises blood glucose significantly at 44g carbohydrate/100g, requiring careful portion control and carbohydrate counting for individuals managing type 1 or type 2 diabetes.

Hypertension — Sodium at ~318mg/100g (~191mg per serving) from iodised salt and brined olives contributes meaningfully to daily sodium load, which WHO links to elevated blood pressure risk above 2g/day.

Kidney Disease — Elevated phosphorus and potassium in whole wheat flour, combined with sodium from iodised salt, may worsen fluid retention and electrolyte imbalance in patients with chronic kidney disease on dietary restrictions.

Heart Disease — The sodium contribution from iodised salt and cured olives warrants portion awareness for patients on clinician-prescribed sodium-restricted diets for cardiac management.

Thyroid Disease — Iodised salt can exacerbate autoimmune thyroid conditions such as Hashimoto's thyroiditis or Graves' disease; individuals with pre-existing thyroid disorders should seek medical guidance on appropriate iodine intake.

Pregnancy — Iodine requirements increase to 200–250 µg/day during pregnancy and iodised salt alone may be insufficient or excessive; clinician-guided assessment of total iodine intake is recommended.

Lactation — Lactating women have elevated iodine requirements and iodised salt contribution should be assessed by a clinician to ensure adequate but not excessive breast-milk iodine content.

Epilepsy — Rosemary contains camphor-related constituents that at high or concentrated doses may lower seizure threshold; food-level exposure in this product is low risk but warrants awareness.

The full analysis

This bread is marketed to health-conscious Indian consumers seeking a cleaner alternative to conventional white-bread loaves. The ingredient list is notably short and free of artificial colours, flavours, or chemical preservatives, and the product delivers meaningful fibre (6g/100g) and solid protein (11.5g/100g) from whole wheat and added wheat gluten. However, the inclusion of vital wheat gluten — an industrial protein isolate rarely found in home kitchens — combined with rosemary's regulatory classification as a preservative pushes the product into NOVA 4 ultra-processed territory; the most important thing to know is that despite its 'clean' positioning, the added wheat gluten isolate means this is technically an ultra-processed food, and the sodium level (~318 mg/100g) warrants attention for those on restricted diets.

FSSAI licence

11522998000168

Manufacturer

Refer to last two characters of batch no. and scan QR code

Region

Source

MANUAL

Analysis

Independently researched