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

NOVA 4 includes foods made mostly from refined ingredients and multiple industrial additives; Pain de mie uses refined corn starch, modified potato and tapioca starches, soy flour, sunflower oil and added glucose syrup, which fit this definition. The product also contains several additives such as calcium propionate (preservative), sodium stearoyl‑2‑lactylate (emulsifier), hydroxypropyl methylcellulose, xanthan gum and guar gum (thickeners), and a natural flavoring.

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

With 8.8 g of sugar per 100 g, the bread can cause a noticeable rise in blood glucose levels, so people with diabetes should consume it sparingly and consider the total daily carbohydrate intake. The 1.1 g of salt per 100 g contributes moderate sodium, which may modestly increase blood pressure; individuals with hypertension should monitor portion size and balance it with lower‑salt foods.

Is the soy flour used in this bread a concern for people with soy allergy?

Yes. The formulation includes 9.2 % soy flour, and soy is a listed allergen; anyone with a soy allergy should avoid this product to prevent allergic reactions.

Gerblé • 350g

Pain de mie

Cereals And Potatoes

Product Insights

This product is a gluten‑free sliced bread that belongs to the Cereal‑based (Cereals and potatoes) and Bread groups in the PNNS classification. It carries a Nutri‑Score of C and is classified as ultra‑processed (NOVA group 4), containing added sugars, salt, several food additives (including calcium propionate, emulsifiers and thickeners) and a modest amount of protein and fiber. While it provides a low amount of saturated fat and is free from gluten and lactose, its sugar level (8.8 g/100 g) and moderate salt (1.1 g/100 g) are higher than typical breads, and the overall processing level reduces its nutritional profile.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal250 kcal

Fat3.8 g

Saturated Fat0.4 g

Carbohydrates48 g

Sugars8.8 g

Comparative Analysis

Compared with the average bread in its category, this gluten‑free loaf contains about double the sugar (8.8 g vs 4.8 g per 100 g), roughly one‑third the protein (3.7 g vs 9.9 g), and less than a quarter of the fat (≈1.3 g vs 5.5 g), while its salt content (1.1 g) is lower than the category average of 3.9 g.

Ingredients

Eau, amidon de maïs, amidon modifié de pomme de terre, farine de soja 9,2%, amidon modifié de tapioca, huile de tournesol oléique, levure de boulanger, sirop de glucose, épaississants (hydroxypropyiméthylcellulose, gomme xanthane, gomme guar), sucre, sel, conservateur (propionate de calcium), arôme naturel, émulsifiant (stéaroyl-2-lactylate de sodium).

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.