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

The bread is labeled NOVA 4 because its ingredient list includes several industrial additives such as diphosphates (E450) for acidity regulation, sorbic acid (E200) as a preservative, guar gum (E412) as a thickener, calcium phosphates (E341) for mineral balance, sodium acetates (E262) for preservation, and caramel colour (E1510); these ingredients are typical of highly processed foods.

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

With 3.5 g of sugar per 100 g, the bread is lower in simple sugars than the average bread, making it a modest choice for diabetic monitoring, while the 1 g of salt is well below the category average and can fit into a hypertension‑friendly plan when consumed in moderation.

Is the presence of sunflower seeds in Pain épeautre a concern for consumers with nut or seed allergies?

Sunflower seeds are listed as an ingredient and are a known allergen for some individuals; people with sunflower seed or broader seed allergies should avoid this product, although it does not contain common nuts like peanuts or tree nuts.

Dailybread

Pain épeautre

Cereals And Potatoes

Product Insights

Pain épeautre is a spelt-based bread produced by Dailybread and falls under the Cereals and potatoes and Bread dietary families. It carries a Nutri‑Score of B and is classified in NOVA group 4, indicating an ultra‑processed product; per 100 g it contains 4 g fat, 0.5 g saturated fat, 1 g salt, 3.5 g sugars, 9.2 g protein and 6.1 g fiber. Although its fiber exceeds the typical bread average and its sugar, fat and salt levels are lower than average, the formulation includes six food additives and several allergens, which may be a drawback for sensitive consumers.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal233 kcal

Fat4 g

Saturated Fat0.5 g

Carbohydrates39 g

Sugars3.5 g

Comparative Analysis

Compared with the average French bread, Pain épeautre provides less sugar (3.5 g vs 4.79 g), less fat (4 g vs 5.52 g) and markedly lower salt (1 g vs 3.95 g) per 100 g, while offering higher fiber (6.1 g vs 5.38 g) and similar protein.

Ingredients

Whole spelt (wheat) flour 50%, water, sourdough (rye flour, water), sunflower seeds, sunflower oil, whole spelt (wheat) coarse 2%, yeast, spelt (wheat) flakes 1,4%, salt, potato flakes, sugar, dextrose, barley malt, malted wheat flour, concentrated grape juice, barley malt extract, wheat flour, malted barley flour, acidity regulators: diphosphates, calcium phosphates, sodium acetates; preservatives: sorbic acid;, thickeners: guar gum; emulsifiers: mono - and diacetyl tartaric acid esters of mono - and diglycerides of fatty acids; natural flavouring, ethyl alcohol. May contain egg, milk, sesame seeds, soya, mustard and lupin.

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