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The Health Factory

Zero Maida Super Fibre Bread

Name: Zero Maida Super Fibre Bread
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4zero maidahigh fibreno added sugarno palm oilno artificial coloursno emulsifierslactose-freepregnancy-safenut-freediabetic-safeenjoy in moderation

Serving

50 g

Pack

250 g

Ingredients

Barcode

8908009059543

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 · 2 ingredients shown

Caution2 of 7 ingredients

Wheat GlutenCaution

Cultured Wheat FlourCaution

Cleared 5▾

Chakki Fresh Atta (Whole Wheat Flour)Cleared

Wheat BranCleared

FructooligosaccharideCleared

YeastCleared

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.

8/11

claims fully supported

“Zero Maida”true

Ingredients list shows only Chakki Fresh Atta (whole wheat flour), wheat bran, and wheat gluten — no refined wheat flour (maida) is present.

“Super Fibre Bread”true

Dietary fibre is 11.87 g/100 g per the nutrition panel, which is exceptionally high for a bread product and well above the FSSAI 'high fibre' threshold of 6 g/100 g.

“High in Fibre”true

At 11.87 g/100 g, this comfortably exceeds the FSSAI 'high fibre' criterion of ≥6 g/100 g.

“High in Protein”misleading

Protein is 10.54 g/100 g, contributing approximately 16.9% of energy (42 kcal out of 250 kcal/100 g). FSSAI Advertising and Claims Regulations require ≥20% of total energy from protein for a 'high protein' claim; this product falls short.

“No Chemical Preservatives”true

No synthetic preservatives (e.g., calcium propionate, potassium sorbate) are present. Cultured wheat flour is used, which is a fermentation-based natural preservative — not a chemical additive — so the claim is technically accurate.

“No Colours”true

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

“No Palm Oil”true

No palm oil or palm-derived fat appears in the ingredient list.

“No Emulsifiers”true

No emulsifier ingredients (e.g., mono/diglycerides, lecithin, DATEM) appear in the ingredient list.

“No Added Sugar & No Fat”misleading

Added sugar is confirmed at 0 g on the nutrition panel. However, total fat is 1.62 g/100 g; the blanket phrase 'No Fat' is false — the product contains fat from whole wheat flour and wheat germ. The claim likely intends 'no added fat', but as stated it is inaccurate.

“Source of Protein & Fibre”true

Protein 10.54 g/100 g and fibre 11.87 g/100 g are both clearly present at nutritionally meaningful levels; FSSAI 'source of' thresholds (≥10% RDA protein, ≥3 g fibre/100 g) are met.

“Clean Label Promise”misleading

The specific sub-claims (no chemical preservatives, no colours, no palm oil, no emulsifiers) are all individually verified as true. The broader clean-label framing is broadly supported, though the inclusion of fructooligosaccharides as a functional additive and cultured wheat flour as a preservative-function ingredient is not disclosed to the consumer on the front of pack.

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

Very high dietary fibre — 11.9 g per 100 g, well above 'high fibre' threshold
Zero maida: no refined wheat flour in the ingredient list
No added sugar confirmed on nutrition panel
No palm oil, emulsifiers, or artificial colours
No synthetic preservatives; uses naturally fermented cultured wheat flour instead
Low saturated fat (0.21 g/100 g) and zero trans fat

Working against

NOVA 4 ultra-processed despite clean-label positioning
Protein content (10.54 g/100 g, ~16.9% energy) does not meet FSSAI 'high protein' threshold of 20% energy
Sodium moderate-to-high at 511 mg/100 g — relevant for hypertensive consumers
Cultured wheat flour functions as a preservative, contradicting simple 'no preservatives' framing
Contains wheat gluten and fructooligosaccharides — both problematic for IBS and FODMAP-sensitive individuals
Wheat-containing throughout — entirely unsuitable for celiac or wheat-allergy sufferers

Who should approach with care

Gluten Intolerance — The product contains whole wheat flour, wheat bran, wheat gluten, and cultured wheat flour — all gluten-containing ingredients — making it strictly contraindicated for individuals with celiac disease or non-celiac gluten sensitivity.

Other — Individuals with IgE-mediated wheat allergy must avoid this product entirely; wheat is present in multiple ingredient forms and is a mandatory allergen under FSSAI, FDA, and EFSA regulations.

Ibs — Both fructooligosaccharides (a fermentable FODMAP oligosaccharide) and wheat bran (high insoluble fibre and fructans) can exacerbate bloating, cramping, and altered bowel habits in IBS, particularly in those following a low-FODMAP protocol.

Ibd — Cultured wheat flour (gluten-containing) and high insoluble fibre from wheat bran may aggravate intestinal inflammation during active flares of Crohn's disease or ulcerative colitis; a gastroenterologist should advise on suitability.

Infants — Added salt (sodium) is contraindicated in infant diets due to immature renal function; additionally, high insoluble fibre and FOS at uncontrolled doses are inappropriate for infants under 12 months per FSSAI and Codex Alimentarius standards.

Hypertension — Sodium content is 511 mg/100 g (primarily from iodised salt), which contributes meaningfully to daily sodium load; WHO recommends total salt intake below 5 g/day for hypertensive individuals.

Kidney Disease — Elevated sodium (511 mg/100 g), phosphorus from wheat bran, and reduced capacity to excrete both sodium and iodine make this product a food that renal patients should limit and discuss with a dietitian.

Heart Disease — Sodium from iodised salt promotes fluid retention and increased cardiovascular load; patients with heart disease should monitor portion size relative to their prescribed daily sodium limit.

Thyroid Disease — Iodised salt contributes dietary iodine that may precipitate thyrotoxicosis or worsen Hashimoto's/Graves' disease in individuals with pre-existing thyroid conditions; clinician guidance on iodine intake is recommended.

Pregnancy — Iodine requirements rise to 200–250 µg/day during pregnancy and iodised salt alone may be insufficient or excessive depending on total diet; a clinician should assess iodine and sodium intake holistically.

Gout — Baker's yeast in the product is a source of purines, which are metabolised to uric acid and can trigger or worsen gout attacks in predisposed individuals.

The full analysis

This bread targets health-conscious Indian consumers looking to avoid refined flour and artificial additives in their daily bread. On paper it delivers genuinely impressive fibre (≈11.9 g/100 g) and a clean ingredient list free of palm oil, emulsifiers, and synthetic colours — but the inclusion of fructooligosaccharides (a prebiotic additive not used in home kitchens) and cultured wheat flour (a fermentation-based preservative) pushes the product firmly into ultra-processed NOVA 4 territory, which is the most important nuance a curious consumer should take away. Sodium at 511 mg/100 g is moderate but worth noting for anyone managing blood pressure, and the 'High in Protein' claim overstates what the numbers actually support.

FSSAI licence

11522998000168

Region

Source

MANUAL

Analysis

Independently researched