Britannia, NutriChoice
C
ProfileModerate
Britannia NutriChoice Digestive Zero
SNACKS INVerified
Pack Size (scanned)
91.7 g
Label Serving
11 g
Barcode
8901063142855
Britannia NutriChoice Digestive Zero is a high-fibre wheat digestive biscuit made with 61% whole wheat flour (atta) and wheat bran, with no added sugar. It is sweetened with maltitol and sucralose instead of sugar and baked to a coarse, fibre-rich texture. It is eaten as a snack, often with tea; this pack is 91.7 g with an approximate 11 g (2-biscuit) serve.
Data last verified: 25 Jul 2026
Processing level
NOVA 4Ultra-processed
NOVA food-processing classification (Monteiro et al.), derived from the ingredient list. How this works
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
Nutritional Transparency Profile
"Britannia NutriChoice Digestive Zero is a high-fibre wheat biscuit with no added sugar, positioning it among the better-balanced options in the biscuit category, though it remains ultra-processed (NOVA 4). Per 100 g it provides 497 kcal, 69 g carbohydrate (only 3 g naturally occurring sugar, 0 added), a high 9 g dietary fibre and 8 g protein, but also 21 g fat of which 10 g is saturated. Sweetness comes from maltitol and sucralose rather than sugar. Its main considerations are the high total and saturated fat and the polyol content, which can have a laxative effect in large amounts."
Nutritional Highlights
- • No added sugar; sweetened with polyols and sucralose
- • High dietary fibre (9 g per 100 g)
- • Made with 61% whole wheat flour (atta) and wheat bran rather than refined maida
- • Provides 8 g protein per 100 g
- • Trans fat declared as 0 g
Points of Consideration
- • High total fat (21 g) and saturated fat (10 g) per 100 g
- • Energy-dense (497 kcal per 100 g)
- • Ultra-processed formulation with emulsifiers, flavourings and sweeteners
- • Contains polyols (maltitol), which may have a laxative effect in larger amounts
- • Contains wheat, milk, soya and sulphite
Long-Term Pattern Considerations
Published research associates higher dietary fibre and reduced free-sugar intake with favourable digestive and metabolic outcomes, while diets high in saturated fat are associated with less favourable blood lipid profiles. As a no-added-sugar, high-fibre biscuit this is a more supportable choice within the category, best kept to sensible portions given its fat and energy density.
Scientific Evidence Sources
WHO Guidelines
FSSAI Standards
NIH Clinical Research
*AI-synthesized from the product's declared ingredient list and public regulatory information. Confidence varies with how complete the label data is.
Ingredient Interaction Index
The whole atta and wheat bran raise the fibre content, which supports satiety and slows carbohydrate absorption relative to refined-flour biscuits. Replacing sugar with maltitol and sucralose lowers the free-sugar and glycaemic load, though polyols are incompletely absorbed and can ferment in the gut, which is why a laxative effect is noted at higher intakes. The fat from refined palm oil carries flavour and texture but adds saturated fat and energy density.
Legal Context: This analysis is generated by indexing publicly available nutritional data and published research. It does not constitute medical advice, diagnosis, or clinical recommendations. Always consult a qualified healthcare professional.
AI-Generated Research SynthesisThis analysis was synthesized by BetterBite AI using peer-reviewed literature.AI can make mistakes or misinterpret scientific context.This information is for transparency assistance only. Always cross-reference with primary sources and consult a healthcare professional for clinical decisions.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.3/10
Health Score
Moderate
Concern Index
Calculation Pillars:
How we calculate this →Processing Level
Additive Density
Added Sugar
Sodium
Saturated Fat
Smart Suggestions to Eat
Personalized consumption insights
- 1A reasonable no-added-sugar, high-fibre option within the biscuit category
- 2Keep to the labelled serve (about 2 biscuits) given the fat and energy density
- 3Introduce gradually if unused to polyols, which may loosen stools in quantity
- 4Individuals with wheat, milk, soya or sulphite sensitivity should note the allergens
Clinical Context: AI-synthesized research patterns based on ingredient synergy. Not a medical prescription. Consult a professional before significant dietary changes.
Smart Swap Ideas
AI-suggested snack types to explore — not specific products
Plain roasted or dry-roasted wholegrain snacks
A small handful of nuts for fibre and unsaturated fat
Whole fruit with a few wholegrain crackers
Home-baked oat or bran biscuits with minimal fat
Nutrition Facts (per 100 g)
Energy497kcal
Carbohydrates69g
Sugar3g
Added Sugar0g
Protein8g
Total Fat21g
Saturated Fat10g
Trans Fat0g
Fiber9g
Nutritional values transcribed from the product label. Actual values may vary.
Ingredient Transparency
Tap any row · FSSAI, FDA, EFSA
18 ingredientsContains allergens: Milk Solids, Wheat Flour (Atta), Wheat Bran, Lecithin (Ins 322(I)), Sodium Metabisulphite
1
Iodised Salt
No Notables
Seasoning
2
Mono- And Diglycerides Of Fatty Acids
INS 471
ModerateEmulsifier
3
Maltodextrin
Synthetic
ModerateBulking agent
4
Flavouring Substances
Synthetic
LowFlavouring
5
Sodium Bicarbonate (Ins 500(Ii))
INS 500(ii)
No NotablesRaising agent
6
Milk Solids
No NotablesAllergen
Dairy ingredient
7
Wheat Flour (Atta)
61%No NotablesAllergen
Whole-grain base
8
Palm Oil
Moderate
Baking fat
9
Maltitol (Ins 965(I))
INS 965(i)
LowBulk sweetener
10
Sucralose
INS 955
LowHigh-intensity sweetener
11
Wheat Bran
5.4%No NotablesAllergen
Added fibre
12
Ammonium Carbonate
INS 503(i)
No NotablesRaising agent
13
Lecithin (Ins 322(I))
INS 322(i)
No NotablesAllergenEmulsifier
14
Datem
INS 472e
ModerateEmulsifier / dough strengthener
15
Malt Extract
No Notables
Flavour / colour
16
Alpha-Tocopherol
INS 307c
No NotablesAntioxidant
17
Sodium Metabisulphite
INS 223
ModerateAllergenDough conditioner / preservative
18
Nutmeg
No Notables
Spice / flavour
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Iodised Salt | ✓No Notable Concerns | Seasoning | Overall sodium intake beyond recommended levels is a general dietary consideration. |
2 Mono- And Diglycerides Of Fatty Acids INS 471 | ⚠Moderate Concern | Emulsifier | A permitted emulsifier regarded as safe at food-use levels, with dietary emulsifiers an area of ongoing research. |
3 Maltodextrin Synthetic | ⚠Moderate Concern | Bulking agent | A high-glycaemic refined carbohydrate, of note mainly as an ultra-processing marker. |
4 Flavouring Substances Synthetic | ✓Low Concern | Flavouring | Flavouring substances are used at very low levels under permitted-list regulation, with identities not individually disclosed on the label. |
5 Sodium Bicarbonate (Ins 500(Ii)) INS 500(ii) | ✓No Notable Concerns | Raising agent | A permitted raising agent regarded as safe at food-use levels. |
6 Milk Solids Allergen | ✓No Notable Concerns | Dairy ingredient | A conventional dairy ingredient that is a recognized milk allergen for sensitive individuals. |
7 Wheat Flour (Atta)61% Allergen | ✓No Notable Concerns | Whole-grain base | A whole-grain cereal that is a gluten source, relevant to coeliac and gluten-sensitive individuals. |
8 Palm Oil | ⚠Moderate Concern | Baking fat | A permitted edible oil whose saturated fat content warrants moderation within overall dietary fat intake. |
9 Maltitol (Ins 965(I)) INS 965(i) | ✓Low Concern | Bulk sweetener | A permitted polyol sweetener regarded as safe; higher intakes may cause laxative or gastrointestinal effects. |
10 Sucralose INS 955 | ✓Low Concern | High-intensity sweetener | A permitted non-caloric sweetener within an established acceptable daily intake. |
11 Wheat Bran5.4% Allergen | ✓No Notable Concerns | Added fibre | A whole-grain fibre source that is wheat-derived and a gluten source for sensitive individuals. |
12 Ammonium Carbonate INS 503(i) | ✓No Notable Concerns | Raising agent | A permitted raising agent regarded as safe; it decomposes during baking. |
13 Lecithin (Ins 322(I)) INS 322(i) Allergen | ✓No Notable Concerns | Emulsifier | A widely used emulsifier regarded as safe; where soy-derived it is relevant to soy-allergic individuals. |
14 Datem INS 472e | ⚠Moderate Concern | Emulsifier / dough strengthener | A permitted bakery emulsifier within an established acceptable daily intake. |
15 Malt Extract | ✓No Notable Concerns | Flavour / colour | A conventional cereal-derived flavour ingredient; barley-based malt may contain gluten. |
16 Alpha-Tocopherol INS 307c | ✓No Notable Concerns | Antioxidant | A permitted vitamin E antioxidant regarded as safe at food-use levels. |
17 Sodium Metabisulphite INS 223 Allergen | ⚠Moderate Concern | Dough conditioner / preservative | A permitted sulphite within an established acceptable daily intake; it is a declared allergen and a consideration for sulphite-sensitive individuals. |
18 Nutmeg | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice used at very low levels with no specific concern at seasoning use. |
Research sourced from FSSAI · FDA · EFSA · WHO · Peer-reviewed literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FSSAI, FDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
How We Score Products••Data Sources: Product labels • WHO • FSSAI • FDA • EFSA • Published Literature