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  3. Italian bread
Italian bread
Plant Based Foods And Beverages · 20737184

Italian bread

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Flour52.9%—›
  • Wheat flour26.9%—›
  • Barley malt flour13%—›
  • E3756.5%—
  • Reduced iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.5%—›
  • High fructose corn syrup11.8%—›
  • Yeast5.9%—›
  • Soya oil2.9%—›
  • Contains 2% and less of each of the following0.3%—
  • Salt0.3%—›
  • Vinegar0.3%—›
  • Flour treatment agent0.3%—
  • Contains one and more of the following0.1%—
  • E4810.1%—
  • Calcium stearoyl lactylate<0.1%—›
  • Monoglycerides<0.1%—›
  • E471<0.1%—
  • E930—
  • E916—
  • E472e—
  • Ethoxylated mono- and diglycerides—
  • Enzyme—›
  • E300—
  • E3300.3%—
  • Wheat starch0.3%—›
  • Soya lecithin0.3%—›
  • Soya flour0.3%—›
  • E341i0.3%—
  • E170i0.3%—
  • E5170.2%—
  • E516<0.1%—
  • E282<0.1%⚠ Low
  • To retard spoilage<0.1%—
  • Calcium phosphates (E341)⚠ Low
Show original label text

enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, soybean oil, contains 2% or less of each of the following: salt, vinegar, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono - and diglycerides, calcium peroxide, calcium iodate , datem, ethoxylated mono - and diglycerides, enzymes, ascorbic acid), citric acid, wheat starch, soy lecithin, soy flour, monocalcium phosphate, calcium carbonate, ammonium sulfate, calcium sulfate, calcium propionate (to retard spoilage),

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. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03High Fructose Corn SyrupCompoundNot assessed
  4. 04FRUCTOSECompoundNot assessed
  5. 05CORN SYRUPCompoundNot assessed
  6. 06YEASTCompoundNot assessed
  7. 07SOYBEAN OILCompoundNot assessed
  8. 08ACETIC ACIDActiveNot assessed
  9. 09VINEGARCompoundNot assessed
  10. 10STARCH 1551CompoundNot assessed
  11. 11SOYBEAN LECITHINCompoundNot assessed
  12. 12Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  13. 13SOYBEANCompoundNot assessed

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