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  3. Pacific, old fashioned white bread
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Pacific, United States Bakery·Plant Based Foods And Beverages · 0072220101430

Pacific, old fashioned white bread

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Wheat flour52.4%—›
  • Wheat flour26.5%—›
  • Barley malt flour12.9%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.8%—›
  • High fructose corn syrup11.9%—›
  • Rye flour6%—›
  • Yeast3%—›
  • Contains 2% and less of each of the following1.5%—
  • Honey1.5%—›
  • Concentrated grape juice0.7%—
  • Vegetable oil0.4%—›
  • Canola0.2%—›
  • Soya0.2%—›
  • Salt0.2%—›
  • Oat flour<0.1%—›
  • Soya flour<0.1%—›
  • Corn<0.1%—›
  • Malted barley<0.1%—›
  • Dextrose—›
  • Yeast nutrient—
  • E517—
  • Flour treatment agent—
  • Monodiglycerides—
  • E481—
  • E300—
  • E927a—
  • E341i—
  • E282⚠ Low
  • Mold inhibitor—
  • E516—
  • Enzyme—›
  • Skimmed milk powder—
  • Soya flour—›
  • Calcium phosphates (E341)⚠ Low
Show original label text

Enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid), water, high fructose corn syrup, rye flour, yeast. contains 2% or less of each of the following: honey, raisin juice concentrate, vegetable oil (canola and/or soy), salt, oat flour, soy flour, extract of corn and malted barley, dextrose, yeast nutrient (ammonium sulfate), dough conditioners (mono-diglycerides, sodium stearoyl lactylate, ascorbic acid, azodicarbonamide, monocalcium phosphate), calcium propionate (mold inhibitor), calcium sulfate, enzymes, nonfat dry milk, soy flour.

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. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03High Fructose Corn SyrupCompoundNot assessed
  4. 04FRUCTOSECompoundNot assessed
  5. 05CORN SYRUPCompoundNot assessed
  6. 06rye flourCompoundNot assessed
  7. 07YEASTCompoundNot assessed
  8. 08PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  9. 09Castor oil, polymd., oxidizedCompoundNot assessed
  10. 10Vegetable oilsCompoundNot assessed
  11. 11Linseed oil, polymd., oxidizedCompoundNot assessed
  12. 12GreaseCompoundNot assessed
  13. 13Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  14. 14SOYBEAN OILCompoundNot assessed
  15. 15Castor oil, oxidizedCompoundNot assessed
  16. 16SOAPCompoundNot assessed
  17. 17SALTCompoundNot assessed
  18. 18OATMEALCompoundNot assessed
  19. 19SOYBEANCompoundNot assessed
  20. 20CORNCompoundNot assessed
  21. 21BARLEY MALTCompoundNot assessed
  22. 22GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  23. 23GLUCOSECompoundNot assessed
  24. 24DEXTROSECompoundNot assessed
  25. 25Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  26. 26Hydratase, phosphoenolpyruvateCompoundNot assessed

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