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The Health Factory

Zero Maida Protein Bread

Name: Zero Maida Protein Bread
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4high proteinzero maidalow sugarlow fatno palm oilno artificial colourslactose-freepregnancy-safenut-freeenjoy in moderation

Serving

50 g

Pack

250 g

Ingredients

Barcode

8908009059246

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

Protein Blend (Soya Protein Isolate, Pea Protein Isolate, Milk Solids, Whey Protein Concentrate)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 Chakki Fresh Atta (Whole Wheat Flour) as base flour with no refined wheat flour (maida) listed anywhere.

“High in Protein”true

Per-100g label panel (EXTRA INFORMATION) shows 15.24g protein, contributing approximately 25% of total energy — exceeding FSSAI's high-protein threshold and the schema's ≥20% energy criterion.

“38g Protein Per Loaf”true

EXTRA INFORMATION explicitly states totalProteinPerLoaf: 38g; cross-checked: 5 servings × 7.62g per serving = 38.1g. Consistent.

“No Chemical Preservatives”misleading

The product contains cultured wheat flour and cultured glucose, both of which function as preservatives (inhibiting mould and yeast) and are categorised as 'preservative' in the ingredient dossiers. They are fermentation-derived rather than synthetically produced, so the claim is technically defensible, but the real picture — active antimicrobial biopreservatives are present — undercuts the implied 'no preservatives' message.

“No Colours”true

No colouring agents or E-number colour additives appear in the ingredient list.

“No Palm Oil”true

Oil used is Rice Bran Oil (Edible Vegetable Oil); no palm oil or palm fraction listed.

“No Emulsifiers”true

No lecithin, mono/diglycerides, DATEM, SSL, or any other emulsifier appears in the ingredient list.

“Low Sugar & Low Fat”true

Per 100g: total sugars 3.34g (FSSAI low-sugar threshold ≤5g/100g ✓) and total fat 1.67g (FSSAI low-fat threshold ≤3g/100g ✓). Both thresholds met.

“2 Slices = 15% of your daily protein need”true

One serving (2 slices, 50g) provides 7.62g protein. ICMR/FSSAI reference adult protein RDA is ~50g/day; 7.62 ÷ 50 = 15.2%. Confirmed also in rdaPerServe data absent from the label data but consistent with the servingNote in EXTRA INFORMATION.

“Clean Label”misleading

The product contains soy protein isolate, pea protein isolate, wheat gluten, cultured wheat flour, and cultured glucose — all highly refined or industrially fermented ingredients not found in a home kitchen. While synthetic additives are avoided, the ingredient list is far from simple or minimally processed, making a 'Clean Label' claim materially misleading for a consumer expecting ingredient simplicity.

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 protein: ~15g per 100g, ~25% of energy from protein
Zero maida — made entirely with whole wheat flour (chakki atta)
No palm oil; uses rice bran oil instead
No artificial colours or synthetic emulsifiers
Low sugar (3.34g/100g) and low fat (1.67g/100g)
Zero trans fat and zero cholesterol

Working against

Ultra-processed (NOVA 4): contains protein isolates and industrial biopreservatives
Contains soy protein isolate — allergen and potential thyroid disruptor at high intake
Moderate sodium: ~356 mg per 100g (two slices contribute ~9% RDA sodium)
'Clean Label' claim conflicts with multiple highly refined industrial ingredients
Cultured wheat flour and cultured glucose function as preservatives despite natural-origin framing
Wheat and gluten present in multiple forms — completely unsuitable for celiac disease

Who should approach with care

Gluten Intolerance — Whole wheat flour, vital wheat gluten, and cultured wheat flour all contain gluten, the direct autoimmune trigger in celiac disease causing villous atrophy — strict lifelong avoidance is the only recognised treatment per FDA, EFSA, and FSSAI.

Other — Individuals with IgE-mediated wheat allergy, soy allergy, cow's milk protein allergy, or pea/legume allergy must avoid this product entirely, as it contains multiple major allergens — wheat (in three ingredient forms), soy protein isolate, milk solids, and whey protein concentrate — all mandating declaration under FSSAI, FDA, and EU labelling regulations.

Lactose Intolerance — Milk solids and whey protein concentrate both contribute lactose; individuals with lactose intolerance may experience gastrointestinal discomfort, though the amount per serving from bread is likely modest.

Phenylketonuria — Milk solids and whey protein concentrate supply phenylalanine-rich proteins (casein, whey); individuals with PKU must account for total phenylalanine from all protein sources and consult their metabolic dietitian.

Thyroid Disease — Soy protein isolate retains isoflavones (genistein, daidzein) that may inhibit thyroid peroxidase and impair levothyroxine absorption, while iodised salt can exacerbate iodine-sensitive thyroid conditions such as Hashimoto's thyroiditis; medical guidance on intake is warranted.

Kidney Disease — This bread combines multiple concentrated protein sources (soy isolate, pea isolate, whey, milk solids), significant phosphorus and potassium from dairy and wheat, and cumulative sodium from iodised salt and cultured glucose — all of which require strict management under nephrology or dietitian supervision in CKD.

Hypertension — Sodium from iodised salt and the inherent sodium in cultured glucose fermentate contributes ~356 mg per 100g; individuals on sodium-restricted diets should track cumulative intake across servings.

Heart Disease — Dietary sodium from iodised salt promotes fluid retention and cardiovascular load; patients with heart disease should account for this bread's sodium contribution within their clinician-prescribed sodium limit.

Diabetes — Despite being made from whole wheat flour, each serving delivers ~20.75g carbohydrates including added cane sugar (sucrose), which causes postprandial blood glucose elevation; careful carbohydrate counting and portion control are essential.

Ibs — Whole wheat flour, cultured wheat flour, and wheat gluten are all high in fructans (fermentable FODMAPs), and cane sugar adds osmotic load — all of which can exacerbate bloating, cramping, and altered bowel habits in IBS sufferers following a low-FODMAP protocol.

Ibd — Multiple gluten-containing wheat ingredients may aggravate intestinal barrier dysfunction in susceptible IBD patients, and yeast (Saccharomyces cerevisiae) is an ASCA antigen commonly implicated in Crohn's disease; reviewing intake with a gastroenterologist during active flares is advised.

Gout — Baker's yeast is among the richest dietary sources of purines (metabolised to uric acid), and the fructose moiety from cane sugar is metabolised via uric-acid-generating pathways — both can trigger or worsen gout flares in predisposed individuals.

Infants — Iodised salt is explicitly contraindicated in infant foods (immature renal function), and the product also contains multiple concentrated allergens (wheat, soy, milk), high-fructan wheat ingredients, and fermentation-derived biopreservatives with limited infant safety data.

Children — Soy protein isolate in concentrated supplement-level amounts raises concerns about potential endocrine-disrupting isoflavone effects in young children; standard dietary amounts may be acceptable, but this protein-boosted bread provides soy isolate at meaningful levels.

Pregnancy — Iodine requirements rise substantially during pregnancy and iodised salt alone may be insufficient or variable; both iodine deficiency and excess are harmful to fetal neurodevelopment, so iodine intake from dietary sources including this bread should be assessed by a clinician.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) and the variable iodine contribution from iodised salt warrants dietitian or physician assessment to ensure adequate breast milk iodine content.

Nut Allergy — Cross-reactivity between pea proteins and peanut proteins (both legumes) has been documented in IgE-binding studies; individuals with peanut allergy should consult an allergist before consuming this product, which contains pea protein isolate.

The full analysis

This bread is aimed at health-conscious urban consumers seeking a higher-protein, refined-flour-free option for everyday eating. Its standout strength is genuine protein fortification — 15.24 g per 100 g (per-100g figures from the label's own nutrition panel), comfortably qualifying as high-protein — achieved through a blend of soy protein isolate, pea protein isolate, wheat gluten, milk solids, and whey protein concentrate. Sugar and fat are legitimately low. However, the use of industrial protein isolates and fermentation-derived biopreservatives (cultured wheat flour, cultured glucose) makes this firmly ultra-processed (NOVA 4), and the 'Clean Label' claim is hard to square with the presence of multiple refined protein isolates. The most useful thing a shopper should know: this bread delivers real extra protein and avoids maida, artificial colours, emulsifiers, and palm oil, but it is not a minimally processed food — and anyone with wheat, soy, or milk allergies must avoid it entirely.

FSSAI licence

11522998000168

Region

Source

MANUAL

Analysis

Independently researched