Why is Pain campagnard sans gluten classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is classified as NOVA 4 because the formulation relies on industrially processed ingredients such as refined rice flour, corn starch, millet flour, high‑oleic sunflower oil and added sugars, plus functional additives; the label lists hydroxypropyl‑methylcellulose (E464) and mono‑ and diglycerides of fatty acids (E471) as the only declared additives.

How do the sugar (10 g per 100 g) and salt (0.79 g per 100 g) levels in this bread affect diabetic or hypertensive diets?

The 10 g of sugar per 100 g can cause a rapid rise in blood glucose, so people with diabetes should consume the loaf in moderation and consider pairing it with protein or fiber‑rich foods; the salt level is relatively low compared with typical breads, which is beneficial for hypertension, but overall sodium intake should still be monitored.

Is this gluten‑free loaf safe for consumers with egg, nut, lupin or sesame allergies given the listed trace allergens?

The product is produced in a facility that may handle eggs, nuts, lupin and sesame, and the label reports possible traces of these allergens, so individuals with severe allergies should treat it as potentially unsafe and verify with the manufacturer before consumption.

Gerblé • 350 g

Pain campagnard sans gluten

Cereals And Potatoes

Product Insights

Pain campagnard sans gluten, produced by Gerblé, is a gluten‑free country‑style loaf that belongs to the ‘Cereals and potatoes’ (bread) food family. It carries a Nutri‑Score of B and is classified as NOVA 4 ultra‑processed, offering high dietary fiber (12 g/100 g) and no palm oil or lactose, yet it contains relatively high sugar (10 g/100 g), moderate salt (0.79 g/100 g) and two additives (hydroxypropyl‑methylcellulose and mono‑ and diglycerides of fatty acids). The product also achieves an Eco‑Score of A, but it lists possible traces of eggs, nuts, lupin and sesame, which may be relevant for allergen‑sensitive consumers.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal240 kcal

Fat4.3 g

Saturated Fat0.6 g

Carbohydrates40 g

Sugars10 g

Comparative Analysis

Compared with the average bread, this gluten‑free loaf contains about double the sugar (10 g vs 4.8 g per 100 g) and more than twice the fiber (12 g vs 5.4 g), while its salt content is markedly lower (0.8 g vs 4 g per 100 g).

Ingredients

Eau, levain de riz 19% (farine de riz 9,5%, eau), amidon de maïs, farine de sarrasin complète 7,3%, farine de riz 6,9%, fibre végétale : psyllium, huile de tournesol oléique, émulsifiant: hydroxypropylméthylcellulose, isolat de protéine de pois, farine de millet décortiqué 0,9%, sirop de sucre, fibre d'agrume, sirop de riz, sel de mer, levure de boulanger, émulsifiant: mono-et diglycérides d'acides gras

84%

35%

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