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The Health Factory

Zero Maida Pizza Base

Name: Zero Maida Pizza Base
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4zero maidano palm oilsource of proteinhigh fibreno artificial colourslow fatlactose-freepregnancy-safenut-freeenjoy in moderation

Serving

70 g

Pack

140 g

Ingredients

Barcode

8908009059281

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 8 ingredients

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.

6/8

claims fully supported

“Zero Maida”true

Ingredient list confirms only whole wheat flour (chakki fresh atta) and wheat gluten; no refined flour (maida/white flour) is present.

“No Chemical Preservatives”misleading

No synthetic preservatives (e.g. calcium propionate, sodium benzoate) are present. However, cultured wheat flour and cultured glucose are fermentation-derived biopreservatives that function as shelf-life extenders — they are natural in origin but are still added to perform a preservation function. The claim is technically defensible but understates the presence of preservative-functioning ingredients.

“No Colours”true

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

“No Palm Oil”true

The only oil used is rice bran oil; palm oil is absent from the ingredient list.

“No Emulsifiers”true

No emulsifiers (e.g. mono/diglycerides, lecithin, polysorbates) appear in the ingredient list.

“Low Sugar & Low Fat”true

Total sugars are 4.12g per 100g and total fat is 1.34g per 100g. FSSAI thresholds for 'low sugar' (≤5g/100g solid food) and 'low fat' (≤3g/100g solid food) are both met.

“Source of Protein & Fibre”true

Protein is 13.4g per 100g and dietary fibre is 6.38g per 100g. FSSAI 'source of protein' threshold is ≥6g/100g and 'source of fibre' is ≥3g/100g — both are comfortably satisfied.

“Clean Label Promise”unverified

The brand references a 'Clean Label Promise' linked to a QR code on pack, but no independent third-party certification, defined standard, or verifiable criteria are available in the product data to evaluate what this promise entails.

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 refined flour (maida) — made entirely from whole wheat
Good source of protein: 9.38g per serving
Good source of dietary fibre: 4.47g per serving
Very low fat: 0.94g per serving, zero trans fat
No palm oil, no artificial colours, no emulsifiers
Low added sugar: only 1.32g per serving

Working against

Ultra-processed (NOVA 4) due to fermentation-derived preservatives
Added wheat gluten isolate — not a home-kitchen ingredient
Cultured wheat flour and cultured glucose are functional preservatives
Moderate sodium: 232mg per serving (11.6% RDA)
Cross-contamination risk: nuts, soya, and milk processed in same facility
Not suitable for gluten intolerance or wheat allergy

Who should approach with care

Gluten Intolerance — The product contains whole wheat flour, added wheat gluten, and cultured wheat flour — all direct sources of gluten — making it completely unsuitable for individuals with celiac disease or non-celiac gluten sensitivity.

Other — Individuals with IgE-mediated wheat allergy must strictly avoid this product; it contains multiple wheat-derived ingredients (whole wheat flour, wheat gluten, cultured wheat flour), all mandatory declared allergens under FSSAI, FDA, and EFSA.

Infants — This product is inappropriate for infants under 12 months due to added salt, high-phytate whole wheat flour impairing mineral absorption, and fermentation-derived biopreservatives lacking dedicated infant safety data.

Pregnancy — Iodine requirements rise significantly during pregnancy and iodised salt alone is often insufficient; both iodine deficiency and excess are harmful to fetal neurodevelopment, requiring clinician-guided assessment.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA/WHO) and reliance on iodised salt in foods like this base may not be adequate; a clinician should assess whether supplementation is needed.

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

Hypertension — Sodium from iodised salt and residual sodium from cultured glucose (~6% sodium by weight) contribute to the 232mg sodium per serving; individuals with hypertension should account for cumulative daily sodium intake.

Kidney Disease — Elevated phosphorus and potassium from whole wheat flour, plus sodium from iodised salt and cultured glucose, require careful monitoring in patients with chronic kidney disease under dietary restrictions.

Heart Disease — Sodium from iodised salt promotes fluid retention and increased cardiovascular load; patients with heart disease on sodium-restricted diets should account for this product's sodium contribution.

Diabetes — Whole wheat flour still raises postprandial blood glucose significantly, and cane sugar (sucrose) causes rapid glucose and insulin spikes; careful carbohydrate counting and portion control are required.

Ibs — Whole wheat flour and cultured wheat flour are rich in fructans (fermentable FODMAPs) that can exacerbate bloating, cramping, and altered bowel habits in individuals with irritable bowel syndrome on a low-FODMAP diet.

Ibd — Gluten-containing wheat ingredients (whole wheat flour, wheat gluten, cultured wheat flour) may aggravate intestinal barrier dysfunction and inflammation in susceptible individuals with inflammatory bowel disease; review with a gastroenterologist is recommended.

Gout — Yeast is among the richest dietary purine sources and can trigger uric acid elevation; cane sugar's fructose moiety is also metabolised via uric-acid-generating pathways, compounding gout risk.

The full analysis

This product is aimed at health-conscious urban Indian consumers who want a pizza base that avoids maida, palm oil, artificial colours, and synthetic preservatives. The formulation is genuinely better than a typical refined-flour pizza base — it delivers nearly 9.4g protein and 4.5g fibre per serving, uses rice bran oil, and keeps fat and added sugars very low. However, the presence of cultured wheat flour and cultured glucose — both fermentation-derived preservatives — technically pushes the product into NOVA 4 ultra-processed territory despite the 'clean label' positioning, and wheat gluten (an isolated protein fraction) is an added processing aid not found in home kitchens. The most useful single thing a curious consumer should know: this is a genuinely cleaner, higher-protein pizza base than most supermarket alternatives, but it is not minimally processed and is unsuitable for anyone with gluten intolerance or wheat allergy.

FSSAI licence

11522998000168

Manufacturer

Nutri Being Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched