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The Health Factory

Zero Maida Super Protein Burger Bun

Name: Zero Maida Super Protein Burger Bun
Brand: The Health Factory

Use in moderation SafeShelf · review pending

NOVA 4high proteinno palm oilno artificial colourssource of fibrelow sugarno maidalactose-freepregnancy-safeenjoy in moderation

Serving

70 g

Pack

140 g

Ingredients

Barcode

8908009059512

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 · 5 ingredients shown

Caution5 of 10 ingredients

Protein Blend (Whey Protein Concentrate, Lentil Protein Concentrate, Rice Protein Isolate, Soya Protein Isolate, Pea Protein Isolate, Wheat Protein Isolate, Peanut Protein, Milk Solids)Caution

Soya FlourCaution

Wheat GlutenCaution

Cane SugarCaution

Cultured Wheat FlourCaution

Cleared 5▾

Whole Wheat FlourCleared

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.

8/11

claims fully supported

“Zero Maida”true

No refined wheat flour (maida) appears in the ingredient list; whole wheat flour, wheat gluten, and cultured wheat flour are used instead.

“Super Protein”true

Raw label data shows ~19.96g protein per 100g and 263.5 kcal per 100g, putting protein at ~30% of total energy — well above typical bread and comfortably qualifying as a high-protein food.

“27g Protein Per Pack”true

At 19.96g protein per 100g and a pack weight of 140g, calculated protein is ~27.9g, consistent with the label caveat '27g Protein Per Pack (across 2 buns)'.

“No Chemical Preservatives”misleading

Cultured wheat flour and cultured glucose are fermentation-derived biopreservatives that perform the same mold-inhibiting function as synthetic preservatives such as calcium propionate; they are 'natural' in origin but functionally serve as preservatives, which most consumers would not anticipate from this claim.

“No Colours”true

No artificial or natural colouring agents appear anywhere in the ingredient list.

“No Palm Oil”true

Rice bran oil is the declared edible vegetable oil; no palm oil or palm-derived fat is listed.

“No Emulsifiers”true

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

“Low Sugar”true

Total sugar is 1.62g per 100g and added sugar is 0.86g per 100g per the label's own nutrition panel, well within FSSAI's ≤5g per 100g threshold for a 'low sugar' claim on solid foods.

“Low Fat”misleading

The label's own per-100g nutrition panel (rawLabelData) declares total fat at 5.42g per 100g. FSSAI's 'low fat' threshold for solid foods is ≤3g per 100g; 5.42g does not qualify. The lower figure (3.79g) in the main nutrition block appears to be a per-serving value mislabelled as per-100g.

“Source of Fibre”true

Dietary fibre is ~5.82g per 100g per the label nutrition panel, exceeding FSSAI's ≥3g per 100g threshold for a 'source of fibre' claim.

“Clean Label Promise”misleading

The promise lists 'No Chemical Preservatives, No Colours, No Palm Oil, No Emulsifiers', which are individually substantiated. However, cultured wheat flour and cultured glucose function as biopreservatives, and the product is NOVA 4 due to multiple protein isolates — elements that undercut a broadly 'clean label' impression for informed consumers.

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 protein: ~20g per 100g (~30% of calories from protein)
27g protein across the full pack confirmed by amino acid arithmetic
No maida (refined wheat flour) — whole wheat flour base
No palm oil — rice bran oil used instead
No artificial colours or synthetic emulsifiers
Meaningful dietary fibre: ~5.8g per 100g (source of fibre per FSSAI)

Working against

Ultra-processed (NOVA 4) — multiple protein isolates and biopreservatives
Contains peanut protein — major allergen risk, including anaphylaxis
Moderate sodium: ~377mg per 100g (~264mg per serving)
'Low Fat' claim not supported at label's own per-100g fat figure (5.42g)
Functionally uses preservatives (cultured wheat flour, cultured glucose) despite 'clean label' positioning
Multiple overlapping allergens: wheat, soy, milk, peanut simultaneously present

Who should approach with care

Gluten Intolerance — Contains whole wheat flour, wheat gluten (listed twice), and cultured wheat flour — all direct sources of gliadin and glutenin that trigger autoimmune intestinal destruction in celiac disease; strict lifelong avoidance required.

Nut Allergy — Peanut protein (containing at least 17 IgE-binding Ara h allergens) is a declared ingredient; even trace exposure can cause life-threatening anaphylaxis in sensitized individuals, and cross-reactivity with pea protein isolate (also present) adds further risk.

Lactose Intolerance — Whey protein concentrate and milk solids both contribute residual lactose, which may trigger bloating, cramping, and diarrhoea in lactose-intolerant individuals depending on processing degree and portion size.

Thyroid Disease — Soya flour and soy protein isolate contain isoflavones that can inhibit thyroid peroxidase and impair levothyroxine absorption; iodised salt adds iodine load that may exacerbate autoimmune thyroid conditions such as Hashimoto's thyroiditis.

Kidney Disease — Multiple high-protein ingredients (whey, soy, pea, lentil, rice, wheat protein isolates) collectively impose a very high renal nitrogen load, and iodised salt and milk solids add phosphorus and sodium, all of which require medical supervision in chronic kidney disease.

Infants — Iodised salt must be avoided in infant foods due to immature renal function; additionally, the product contains brown rice protein (elevated inorganic arsenic risk), wheat gluten (age-appropriate introduction needed), and peanut protein (allergy risk requiring medical screening before first exposure).

Children — Brown rice protein isolate carries elevated inorganic arsenic exposure relative to body weight, and soy protein isolate isoflavones raise endocrine-disruption concerns at concentrated intakes in paediatric populations.

Pregnancy — Brown rice protein isolate is associated with higher inorganic arsenic loads (IARC Group 1 carcinogen linked to adverse birth outcomes), and soya flour's phytoestrogenic isoflavones have uncertain effects on fetal hormonal development; iodine requirements are also elevated and iodised salt alone may be insufficient.

Lactation — Lactating women have elevated iodine requirements (200 µg/day per EFSA) and iodised salt in this product may be inadequate or inconsistent; a clinician should assess total iodine intake to protect breast milk quality.

Ibs — Whole wheat flour, cultured wheat flour, and soya flour all contribute fructans and oligosaccharides (high-FODMAP) that can exacerbate bloating, cramping, and altered bowel habits in individuals following a low-FODMAP protocol.

Ibd — Wheat gluten and lentil protein concentrate may aggravate intestinal barrier dysfunction and inflammation during active disease flares; a gastroenterologist should advise on wheat and legume tolerance.

Diabetes — Whole wheat flour and cane sugar both raise postprandial blood glucose, requiring careful carbohydrate counting and portion control despite the relatively low total sugar content of the product.

Hypertension — Sodium from iodised salt and residual sodium in cultured glucose (~6% sodium by weight of the ingredient) contributes to a total of ~377mg sodium per 100g, which warrants monitoring for individuals on sodium-restricted diets.

Heart Disease — Moderate-to-high sodium (377mg/100g) from iodised salt promotes fluid retention and increased cardiovascular load; patients with heart disease should account for this within their clinician-prescribed sodium limits.

Gout — Yeast is among the richest dietary purine sources and can elevate uric acid, while cane sugar's fructose moiety is metabolised via uric-acid-generating pathways — together these ingredients may precipitate or worsen gout flares.

Phenylketonuria — Whey protein concentrate and milk solids both provide phenylalanine-rich proteins; with seven protein sources in this product, total phenylalanine contribution is substantial and must be counted against the strictly controlled daily limit.

The full analysis

This bun targets fitness-conscious urban consumers seeking a protein-dense, refined-flour-free burger base. At roughly 20g protein per 100g (~30% of calories), the protein credentials are genuinely impressive and well-supported by the ingredient list, which stacks whey, soy, pea, lentil, rice, wheat, and peanut protein sources. However, the product is ultra-processed (NOVA 4) owing to multiple protein isolates and fermentation-derived biopreservatives, and it carries a serious allergen burden — wheat, soy, milk, and peanut are all present, making it unsuitable for anyone with those allergies. The 'Low Fat' claim is not supported when the label's own per-100g data is used (5.42g fat exceeds FSSAI's ≤3g threshold for solids), and 'No Chemical Preservatives' is technically defensible but obscures the functional use of cultured wheat flour and cultured glucose as preservation aids. The single most useful takeaway: this is a legitimately high-protein, maida-free bun, but anyone with peanut, nut, soy, wheat, or milk allergies must not consume it.

FSSAI licence

11522998000168

Manufacturer

Refer to last two characters of batch no. and scan QR code for manufacturer unit details

Region

Source

MANUAL

Analysis

Independently researched