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  3. Coast To Coast, Sourdough Bread
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Glencourt Inc.·Plant Based Foods And Beverages · 0079893050904

Coast To Coast, Sourdough Bread

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Fortified wheat flour52.9%—
  • Wheat flour26.9%—›
  • Barley malt flour13%—›
  • E3756.5%—
  • Reduced iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.5%—›
  • Yeast11.8%—›
  • Sugar1.3%—›
  • Contains 2 percent and less of1.3%—
  • Soya oil0.6%—›
  • Canola oil0.6%—›
  • Wheat gluten1.3%—›
  • E2971.3%—
  • E2701.3%—
  • E2961.3%—
  • E2601.3%—
  • Sea salt0.5%—›
  • Flour treatment agent0.5%—
  • May contain one and more of the following0.3%—
  • E4810.3%—
  • Ethoxylated mono- and diglycerides0.1%—
  • E516<0.1%—
  • E341i<0.1%—
  • E300<0.1%—
  • E4710.5%—
  • E2820.5%⚠ Low
  • To retard spoilage0.5%—
  • Wheat0.5%—›
  • Vinegar0.3%—›
  • Enzyme0.3%—›
  • Calcium phosphates (E341)⚠ Low
Show original label text

Unbleached enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, sugar, contains 2 percent or less of: soybean oil and/or canola oil, wheat gluten, fumaric acid, lactic acid, malic acid, acetic acid, sea salt, dough conditioners (may contain one or more of the following: sodium stearoyl lactylate, ethoxylated mono - and diglycerides, calcium sulfate, monocalcium phosphate, ascorbic acid), mono - and diglycerides, calcium propionate (to retard spoilage), cultured wheat, vinegar, enzymes.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02YEASTCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04GLUTENCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06SEA SALTCompoundNot assessed
  7. 07WHEATCompoundNot assessed
  8. 08ACETIC ACIDActiveNot assessed
  9. 09VINEGARCompoundNot assessed
  10. 10Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  11. 11Hydratase, phosphoenolpyruvateCompoundNot assessed

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