Why is Pain de mie Grandes tranches Complet classified as ultra-processed (NOVA 4) and which additives does it contain?

The bread is considered ultra-processed because it combines refined wheat flours, added oils, sugars, and several food‑industry additives; its label lists emulsifiers (E471, E472e, E482), a preservative (E282), an antioxidant (E300), rapeseed lecithin and xanthan gum as a gelling agent.

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

With 5.7 g of sugar per 100 g, the loaf contains more sugar than the average wholemeal bread, which can raise blood glucose levels and should be limited by people with diabetes, while its 0.93 g of salt per 100 g is relatively low and generally acceptable for a hypertensive diet if overall daily sodium intake is controlled.

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

Yes, the bread contains wheat flour and added wheat gluten, making it unsuitable for anyone with celiac disease or non‑celiac gluten sensitivity.

Epi d'Or • 825 g

Pain de mie Grandes tranches Complet

Cereals And Potatoes

Product Insights

Pain de mie Grandes tranches Complet is a whole-meal sliced bread belonging to the Cereals and Potatoes and Bread groups. It carries a Nutri-Score of B and is classified in NOVA group 4, indicating an ultra-processed product that includes several additives such as emulsifiers (E471, E472e, E482), a preservative (E282) and an antioxidant (E300), as well as traces of milk, egg and soy. Nutritionally, the loaf offers a good amount of fiber (6.8 g per 100 g) and protein (9.6 g per 100 g) with low saturated fat, but its sugar level (5.7 g per 100 g) exceeds the average for similar breads.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

moderate

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal256 kcal

Fat3.6 g

Saturated Fat1 g

Carbohydrates42 g

Sugars5.7 g

Comparative Analysis

Compared with the average sliced wholemeal bread, this loaf provides more fiber (6.8 g per 100 g vs 5.38 g) and slightly more sugar (5.7 g per 100 g vs 4.79 g), while its protein is marginally lower (9.6 g per 100 g vs 9.9 g).

Ingredients

Farine complète de blé 62% ; eau ; huile de colza ; sucre ; gluten de blé ; sel ; levure ; farine de blé ; émulsifiants : lécithine de colza, E471, E472e, E482 ; conservateur : E282 ; agent de traitement de la farine : acide ascorbique ; gélifiant : gomme xanthane. Traces de lait, d'œufs et de soja.

84%

35%

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