
Nutritional benchmarks indexed. Safety score calculation or detailed laboratory audit is in progress.
Product Formulation & Additives
Ingredients Breakdown
Listed in descending order of predominance per FSSAI Food Labeling Regulations.
Fermented polysaccharide produced by Xanthomonas campestris bacterium. Safe and inert.
Natural polyol found in plant lipids. Retains moisture in baked goods and snack bars. Safe.
Low-calorie dipeptide sweetener ~200x sweeter than sucrose. Classified in 2023 by WHO IARC as Group 2B (possibly carcinogenic to humans). Inadmissible for patients suffering from Phenylketonuria (PKU).
Naturally occurring lipid mixture derived from soybeans, sunflower seeds, or egg yolks. Generally recognized as safe (GRAS). Source must be disclosed if soy-derived due to allergen rules.
Synthetic fat stabilizer. Potential endocrine disrupter and mild liver stress at elevated intake.
Poorly absorbed in the gastrointestinal tract; generally low toxicity but may exacerbate asthma in hypersensitive individuals.
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Sugar, Gum base, Liquid Glucose, Thickeners (INS 1405, INS 415), Dextrose, Flavours (Natural and Artificial (Mint)), Humectant (INS 422), Sweetener: Aspartame (INS 951), Emulsifier (INS 322), Antioxidant (INS 321), Colour (INS 133) This contains Aspartame sal
Nutritional Profile
Nutritional Facts & RDA Exposure
Benchmarks indexed against ICMR-NIN recommended dietary allowances.
*RDA % calculations are based on an average adult diet of 2,000 kcal per day as prescribed by ICMR-NIN (National Institute of Nutrition, Hyderabad).
Verified Packaging Record
Source: Statutory Packaging Records · GTIN 8901393019049
Cleaner Alternatives in Category
Verified products with higher recorded Scano health scores in the same FMCG category.
No direct higher-scoring alternatives indexed yet in this subcategory.
Legal Metrology & Packaged Commodities Rules
Statutory disclosures mandated under the Legal Metrology (Packaged Commodities) Rules, 2011.
Refer to Pack Label
CENTER FRESH
customer.care@brand.in | National Consumer Helpline: 1915
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