Why is Multigrain Bread classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

NOVA 4 includes foods made mostly from industrial ingredients or that have undergone multiple processing steps; this bread contains preservative sorbic acid (E200), acidity regulator sodium acetate (E262), flour‑treatment ascorbic acid (E300) and a natural flavour that carries alcohol, which are typical of ultra‑processed formulations.

How do the sugar and salt levels in this bread affect a diabetic or hypertensive diet?

With 4.1 g of sugar per 100 g, the product is lower than the category average and unlikely to cause major blood‑glucose spikes, while the 1 g of salt is also well below typical bread levels, making it a reasonable choice for diabetics and those managing blood pressure, provided portion size is controlled.

Is the wheat gluten in this bread a concern for people with celiac disease or gluten sensitivity?

Yes, the bread contains wheat and rye flours, both of which contain gluten, so it must be avoided by individuals with celiac disease or non‑celiac gluten sensitivity.

U • 500 g

Pain multicéréales 500g

Cereals And Potatoes

Product Insights

Multigrain bread (500 g) is a cereal‑based product classified in the Bread group, offering 255 kcal, 5.5 g fat, 0.6 g saturated fat, 4.1 g sugars, 1 g salt and 7.1 g fiber per 100 g. It carries a Nutri‑Score of B, indicating a relatively good overall profile, and its fiber and protein levels are respectable while its sugar and saturated‑fat contents are low. However, the loaf is rated as ultra‑processed (NOVA 4) and contains additives such as sorbic acid (E200), sodium acetate (E262) and ascorbic acid (E300), plus a natural flavour that includes alcohol, and it is not suitable for gluten‑intolerant consumers.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal255 kcal

Fat5.5 g

Saturated Fat0.6 g

Carbohydrates39 g

Sugars4.1 g

Comparative Analysis

Compared with the average multigrain bread, this loaf has lower sugar (4.1 g vs 4.75 g), about half the saturated fat (0.6 g vs 1.39 g) and far less salt (1 g vs 3.84 g), while providing more fiber (7.1 g vs 5.38 g) and slightly less protein (8.8 g vs 9.92 g).

Ingredients

Eau, farine de BLÉ 18,7%, LEVAIN de SEIGLE (eau, farine de SEIGLE 7,7%), farine de BLÉ complet 8,7%, farine de SEIGLE 5,9%, graines de lin 5,5%, graines de tournesol 3,6%, flocons d'AVOINE 3,2%, farine de SEIGLE complet 2,6%, flocons d'ORGE 2,6%, graines de millet 2,6%, levure, extrait de MALT D'ORGE, huile de tournesol, sel, protéines de BLÉ, conservateur : acide sorbique, correcteur d'acidité : acétates de sodium, farine de MALT D'ORGE, agent de traitement de la farine : acide ascorbique, arôme naturel (contient alcool). Traces éventuelles de graines de sésame.

84%

35%

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