Pepperidge Farm Farmhouse
Butter Bread
Product Insights
Butter Bread falls under the Bread category of the PNNS classification and is marketed as a whole‑wheat style slice. It carries a Nutri‑Score of D and is placed in NOVA group 4, indicating it is an ultra‑processed product that contains added sugars, several food additives and common allergens such as wheat, milk and soy. While it offers modest protein (8.9 g) and low saturated fat, it is higher in total sugars and lower in dietary fiber than typical breads, resulting in a mixed nutritional profile.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g/ml
Comparative Analysis
Compared with the average bakery bread, this butter bread contains less fat, saturated fat and salt, but noticeably more total sugars and fewer fibers, resulting in lower energy per 100 g.
Ingredients
WHOLE WHEAT FLOUR, WATER, SUGAR, CRACKED WHEAT, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF: VEGETABLE OIL (SOYBEAN AND/OR CANOLA), WHEY, SUGARCANE FIBER, WHEAT, SALT, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, SOY LECITHIN, DATEM, NATURAL FLAVOR, MONOGLYCERIDES, CONTAINS: WHEAT, MILK, SOY.
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Frequently Asked Questions
Everything you need to know about Butter Bread.
