Why is Pain de mie cereales sans gluten classified as ultra-processed (NOVA 4) and what specific additives does it contain?

Because it undergoes several industrial steps such as starch modification, addition of refined oils, emulsifiers and preservatives, it is classified as ultra-processed (NOVA 4). The formula includes hydroxypropyl-methylcellulose (E415) as a thickener, guar gum (E412), calcium propionate (E282) as a preservative, sodium stearoyl-2-lactylate (E481) as an emulsifier, plus non-hydrogenated palm fat, modified starches, sugar and other thickening agents.

How does the sugar and salt content in this gluten-free sliced bread affect diabetic or hypertensive diets?

The bread provides 6.8 g of sugar per 100 g, which is higher than the typical bread average and can raise blood glucose levels, making it less suitable for strict diabetic control. Its salt content is only 0.9 g per 100 g, well below the average 4 g, so it is comparatively better for a hypertension-friendly diet, though the overall carbohydrate load remains high.

Is Pain de mie cereales sans gluten suitable for strict diets such as vegan, keto, halal, or gluten-free?

The product is certified gluten-free and contains only plant-derived ingredients, so it fits both gluten-free and vegan diets. Its carbohydrate level (around 45-50 g per 100 g) is too high for a keto regimen, and because the emulsifier E481 may be sourced from animal fats, halal certification cannot be confirmed without additional proof.

Gerblé • 400 g

Pain de mie cereales sans gluten

Cereals And Potatoes

Product Insights

This product is a gluten-free sliced sandwich loaf made from a blend of corn, potato, tapioca and millet starches, soy flour, sunflower seeds and other plant ingredients, categorized under the PNNS groups Cereals and potatoes and Bread. It earns a Nutri-Score of C and falls into NOVA group 4, indicating it is an ultra-processed food containing five additives (E415 hydroxypropyl-methylcellulose, E412 guar gum, E282 calcium propionate, E481 sodium stearoyl-2-lactylate and palm-fat based emulsifiers) plus thickening agents and a preservative. While it offers a decent fiber content (5.7 g/100 g) and is free from gluten, it is relatively high in sugar (6.8 g) and saturated fat (1.8 g) and contains palm fat, which may be a concern for some consumers.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal267 kcal

Fat8.3 g

Saturated Fat1.8 g

Carbohydrates40 g

Sugars6.8 g

Comparative Analysis

Compared with the average sliced bread, this gluten-free loaf contains more sugar (6.8 g vs 4.8 g) and saturated fat (1.8 g vs 1.4 g) but considerably less salt (0.9 g vs 4.0 g per 100 g).

Ingredients

Eau, amidon de maïs, amidon modifié de pomme de terre, farine de _soja_, graines de tournesol (4,5%), amidon modifié de tapioca, graisse de palme non hydrogénée, levure de boulanger, sirop de glucose, épaississant (hydropropylméthylcellulose), sucre, son de quinoa, millet, graisse de lin brun (1,1%), graisse de lin jaune (1,1%), graines de pavot bleu (1,1%), sel, épaississants (gomme xanthane, gomme guar), conservateur (propionate de calcium), émulsifiant (stéaroyl-2-lactylate de sodium),

84%

35%

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