The 'Multigrain' vs 'Whole Grain' Deception
The most common point of confusion for shoppers is the difference between 'multigrain' and 'whole grain'. The term 'multigrain' simply means a product contains more than one type of grain. However, it says nothing about the state of those grains. They
could be, and often are, refined. This means the grains have been processed to remove the bran and germ, which strips away most of the fibre, vitamins, and minerals. A biscuit can be made with refined wheat, refined ragi, and refined oats, and still be called 'multigrain'. 'Whole grain', on the other hand, is a nutritional promise. It means the entire grain kernel—bran, germ, and endosperm—is used. This is where the real health benefits lie: the fibre that aids digestion, the B vitamins for energy, and the minerals that support overall health. A product made with 'whole wheat flour' or 'whole oat flour' is fundamentally more nutritious than its refined counterpart.
Maida: The Main Ingredient in Disguise
So why do so many 'healthy' biscuits rely on refined flour, or maida? The reasons are largely commercial. Maida gives biscuits a longer shelf life, a finer, softer texture, and is generally cheaper to produce. This makes it an attractive base ingredient for manufacturers. The problem arises when this fact is obscured by prominent marketing buzzwords. A biscuit might contain a small percentage of various whole grains, just enough to justify the 'multigrain' label on the front, while the primary ingredient remains maida. This creates a 'health halo' around a product that is, nutritionally, not much different from a standard refined flour biscuit. These products can cause a rapid spike in blood sugar and are low in the fibre that keeps you feeling full.
How to Become a Label Detective
The power to see through the marketing is on the back of the packet. In India, food labelling regulations require ingredients to be listed in descending order by weight. This is your single most powerful tool. Ignore the claims on the front and turn the packet over. If the first ingredient listed is 'Refined Wheat Flour' (Maida) or simply 'Wheat Flour' (which usually implies refined unless specified as 'whole'), then that is what you are mostly eating. The healthy-sounding grains like oats or ragi might appear much further down the list, often with percentages as low as 2% or 3%. This means their nutritional contribution is minimal. Always look for the word 'whole' before a grain's name. 'Whole Wheat Flour (Atta)' as the first ingredient is a much better sign.
What FSSAI Rules Say
The Food Safety and Standards Authority of India (FSSAI) has specific rules for labelling bread, which can offer some guidance. For a product to be called 'Whole Wheat Bread', it must contain at least 75% whole wheat flour. 'Brown Bread' or 'Wheat Bread' requires at least 50% whole wheat flour. For 'Multigrain Bread', the rule is that at least 20% of the flour must come from grains other than wheat. While these rules apply specifically to bread, they highlight the principle that percentages matter. A 'multigrain' product isn't automatically a 'whole grain' one, and the composition can vary wildly. Until similar specific rules are strictly enforced for all baked goods like biscuits, reading the full ingredient list remains the consumer's best strategy.
Making a Truly Healthier Choice
Armed with this knowledge, you can navigate the biscuit aisle with confidence. Don't be swayed by colour; a brown biscuit isn't necessarily whole wheat, as colour can be added with caramel or other agents. Instead of focusing on the grain count, focus on the first ingredient. Look for products where 'whole wheat flour (atta)', 'whole oat flour', or another whole grain leads the list. Pay attention to the overall nutritional profile as well. A genuinely healthier biscuit will have a higher fibre content and lower amounts of added sugar and sodium. Often, products with shorter, more recognisable ingredient lists are a better bet than those with long lists of flours, powders, and additives.
