Why is Special rustic sourdough bread classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is classified as ultra-processed because the formulation combines refined wheat flour with added water, commercial yeast, a pre-made sourdough starter, and several food‑industry additives. The listed additives are emulsifier E471 (mono- and diglycerides of fatty acids), acidity regulator E262i (sodium acetate), antioxidant/flour‑treatment agent E300 (ascorbic acid) and invert sugar syrup, all typical of NOVA 4 products.

How does the sugar and salt content in this bread affect a diabetic or hypertensive diet?

With 2.9 g of sugar per 100 g, the bread contributes modest carbohydrates that can fit within a controlled‑carb plan, but it still raises blood glucose and should be counted in daily totals. The 1.3 g of salt per 100 g adds about 520 mg of sodium, which can be significant for hypertension, so portion control or pairing with low‑salt foods is advisable.

Is this bread suitable for a gluten-free diet?

No. The primary ingredient is wheat flour (56% of the loaf) and the product also contains rye flour, both of which contain gluten, so it is not safe for people with celiac disease or gluten intolerance.

Le Fournil de Frédéric Neuhauser • 500 g

pain spécial avec levain de campagne

Cereals And Potatoes

Product Insights

Special rustic sourdough bread is a sliced artisan loaf that belongs to the Cereals and potatoes group, specifically the Bread sub-category. It carries a Nutri-Score of C and is classified as NOVA 4, indicating an ultra-processed product, yet it provides low sugar (2.9 g per 100 g), low saturated fat (0.3 g per 100 g), 7.5 g of protein and 3.3 g of fiber per 100 g. The formula includes emulsifier E471, acidity regulator E262i, ascorbic acid (E300), invert sugar syrup and 1.3 g of salt per 100 g, and it contains gluten, making it unsuitable for gluten-free diets.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal241 kcal

Fat2.7 g

Saturated Fat0.3 g

Carbohydrates45 g

Sugars2.9 g

Comparative Analysis

Compared with the average French rustic bread, this loaf has lower sugar (2.9 g vs 4.79 g), lower salt (1.3 g vs 3.96 g) and lower energy (about 244 kcal vs 349 kcal) per 100 g, while its protein (7.5 g) is slightly below the average 9.9 g and its fiber (3.3 g) is also below the average 5.38 g.

Ingredients

Farine de FROMENT (56%), eau, LEVAIN naturel (eau, farine de SEIGLE cormplet (2 %), farine de SEIGLE (2 %)), farine de SEIGLE (3%), sel, levure, huile végétale de colza, sirop de sucre inverti, émulsifiant : mono - et diglycérides d'acides gras, correcteur d'acidité : acétate de sodium, agent de traitement de la farine: acide ascorbique.

84%

35%

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