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<\/p>\nSpread thick with butter, toasted with jam, or sandwiched around a prawn cocktail, there\u2019s no denying it \u2013 we are a nation of bread lovers.<\/p>\n
The average Briton eats 37kg of bread a year (the equivalent of 46 large sliced loaves), and collectively we buy 11 million loaves every single day.<\/p>\n
But do you know what\u2019s in the bread you are eating? Most of us have no idea \u2013 and a cursory look at the packaging won\u2019t tell you much either.<\/p>\n
Words such as \u2018wholegrain\u2019 and \u2018freshly baked\u2019 might sound impressive, but they have no legal definition, meaning manufacturers can use them to cover up a host of unhealthy ingredients.<\/p>\n
Supermarket breads often contain dyes, preservatives and emulsifiers to make them look, smell and taste better for you than they are.<\/p>\n
And the mouthwatering bakery smell that comes from crusty, super-soft loaves \u2018baked in store\u2019? Simply a distraction from the fact some of those loaves have been frozen in vast warehouses for up to two years, before being thawed and baked in bulk in a supermarket oven.<\/p>\n
<\/p>\n
SARAH RAINEY analysed ten supposedly healthy loaves and five everyday white loaves \u2013 and found a host of hidden ingredients and nasties in most of them<\/p>\n
![\"Aidan](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/10\/103020641-15195745-image-a-2_1760556589757.jpg\")
<\/p>\n
Aidan Goggins, author and nutritional medicine director at wellness consultancy Kyros Project<\/p>\n
Indeed, some of the loaves marketed as \u2018healthy\u2019 \u2013 for example with seeds or wholegrains, and often branded as \u2018country style\u2019 or with rustic-looking packaging \u2013 are in fact less healthy than a bog-standard white loaf. Even breads that purport to contain a limited number of ingredients aren\u2019t always what they seem.<\/p>\n
Earlier this month, the Real Bread Campaign claimed it had forced M&S into reviewing its labelling, after taking issue with two loaves from its new \u2018Only . . . Ingredients\u2019 range.<\/p>\n
One of the M&S white sliced loaves, the campaign group said, claimed to have only four ingredients, when it actually contained 11. An M&S sunflower and spelt loaf featured a claim on the packet that it had just six ingredients, when it really had 13.<\/p>\n
These are far from the only \u2018healthy\u2019 bread cons on supermarket shelves, however.<\/p>\n
With the help of Aidan Goggins, author and nutritional medicine director at wellness consultancy Kyros Project, we analysed ten supposedly healthy loaves and five everyday white loaves \u2013 and found a host of hidden ingredients and nasties in most of them.<\/p>\n
So, listed from best to worst, here\u2019s what\u2019s really in your daily bread . . .<\/p>\n
Britain\u2019s leading upmarket bakery churns out thousands of its popular sourdough loaves every day and, at 77p per 100g, they don\u2019t come cheap.<\/p>\n
This nutritious-sounding loaf is made from wheat and rye flours, white starter, malt, sunflower seeds, pumpkin seeds, sesame seeds and linseeds, before being rolled in more seeds to give it its characteristic crunchy crust.<\/p>\n
\u2018It comes across as a real food,\u2019 says Aidan Goggins. \u2018The ingredients list is short, with no emulsifiers or propionate, which is added to bread as an antifungal acid, simply to keep it from going mouldy.<\/p>\n
\u2018However, research now shows that, in the body, propionate consumption inappropriately activates the insulin counter-regulatory hormonal network, acting as a metabolic disruptor. This could plausibly contribute to insulin resistance, impaired glycaemic control and gradual weight gain over time.\u2019<\/p>\n
TOTAL INGREDIENTS: 8HEALTH SCORE: 9\/10<\/p>\n
Made with pumpkin seeds, linseeds and sunflower seeds, organic flour from Gloucestershire-based Shipton Mill, and a 25-year-old starter dough (rather than added yeast), this soft, chewy loaf takes more than 36 hours to make.<\/p>\n
This, says Aidan, makes it a \u2018true sourdough\u2019 \u2013 unlike many pretenders on the shelves. \u2018The slow fermentation activates natural enzymes that break down up to 96 per cent of phytic acid, the compound that normally locks minerals inside the grain,\u2019 he explains.<\/p>\n
\u2018Once that barrier is removed, our bodies can actually absorb more iron, zinc and calcium from wholegrains, something that fast-risen loaves can\u2019t offer.\u2019<\/p>\n
As well as conferring digestive benefits, the loaf is high in fibre, containing 6.9g per 100g. The only downside, he adds, is the high salt content, at 0.94g per 100g.<\/p>\n
TOTAL INGREDIENTS: 13HEALTH SCORE: 8\/10<\/p>\n
Fourth generation baker Jason Geary has cornered the market in mass-produced sourdough, using a genuine starter at its Loughborough factory.<\/p>\n
The sprouted grains loaf is tangy, textured and combines a white sourdough base with spelt and rye. Of all the loaves we tested, it contains the fewest ingredients.<\/p>\n
Aidan says the loaf has \u2018initial advantages\u2019 by combining sprouting and fermentation, which \u2018work in tandem for easier digestion and better nutrient absorption\u2019.<\/p>\n
However, the ingredients list reveals it also contains \u2018fermented wheat flour\u2019, which Aidan says is a \u2018clean label sleight of hand\u2019. \u2018It\u2019s simply flour that\u2019s been pre-fermented with bacteria to produce propionic acid, used purely for mould control and shelf life.\u2019<\/p>\n
TOTAL INGREDIENTS: 6HEALTH SCORE: 7\/10<\/p>\n
This loaf, from Sainsbury\u2019s premium range, is wholemeal \u2013 not wholegrain \u2013 bread, and is \u2018packed with seeds to give an irresistibly nutty and malty flavour\u2019.<\/p>\n
Aidan says the seeds make it \u2018appealing\u2019, as does the fact it\u2019s high in fibre. But, like many nutritious-sounding loaves, it\u2019s made with fermented wheat flour, which confers no nutritional benefits and is simply used to stop it going off. Palm oil is also an ingredient, which is not only high in saturated fat but also has environmental impacts.<\/p>\n
TOTAL INGREDIENTS: 19HEALTH SCORE: 7\/10<\/p>\n
With the highest fibre content (a whopping 7.5g per 100g) and a wholemeal base, this loaf has a nutty flavour, with vitamin D for added health benefits.<\/p>\n
But the ingredients include fermented wheat flour and emulsifier, making it what Aidan terms \u2018a classic wholesome base given the industrial treatment\u2019. As well as shelf-prolonging additives, the loaf contains 0.98g salt per 100g \u2013 high for a wholemeal loaf \u2013 and 2.2g sugar per 100g \u2013 the second highest of the lot.<\/p>\n
TOTAL INGREDIENTS: 14HEALTH SCORE: 6\/10<\/p>\n
Though it may contain more than the four ingredients that are listed on the front of the packaging, this soft, crusty white bread isn\u2019t a bad choice, says Aidan.<\/p>\n
\u2018It also contains fermented and malted wheat flour and vitamin D yeast, plus there\u2019s no emulsifier or propionate listed on the packaging,\u2019 he adds. The fibre content, however \u2013 just 1.9g per 100g \u2013 is quite low, even for a white loaf, so it\u2019s not going to give you many digestive benefits.<\/p>\n
TOTAL INGREDIENTS: 7HEALTH SCORE: 6\/10<\/p>\n
This healthy-sounding loaf claims to combine a host of nutritious things: wild-farmed wheat flour, sourdough, sunflower seeds and spelt.<\/p>\n
The flour has added calcium, iron, vitamin B3 and B1, but, says Aidan, \u2018it\u2019s marketed as minimalist, yet has added yeast and fermented wheat flour, which give it away as not a proper long-fermented sourdough culture.\u2019 The spelt and seeds provide \u2018modest nutrient density\u2019, but are \u2018cancelled out\u2019 by the yeast and fermented flour.<\/p>\n
TOTAL INGREDIENTS: 9HEALTH SCORE: 5\/10<\/p>\n
What you see is what you get with this basic Waitrose loaf \u2013 it\u2019s a soft, sliced bread with a farmhouse-style floured crust.<\/p>\n
It\u2019s what Aidan calls a \u2018straight white\u2019, meaning it contains the expected additives: emulsifiers and calcium propionate to extend its shelf life and add flavour. There is, however, 3g fibre per 100g and, with just nine ingredients, it contains far fewer than many of the \u2018healthier\u2019 loaves we tested.<\/p>\n
TOTAL INGREDIENTS: 9HEALTH SCORE: 5\/10<\/p>\n
Made with wholemeal flour, this loaf claims it\u2019s \u2018high in fibre\u2019, as well as low in fat and a source of vitamin B1, good for nerve and muscle function.<\/p>\n
The ingredients show additives and emulsifiers, as well as caramelised sugar. The latter gives it a very high sugar content \u2013 4.1g per 100g \u2013 the highest of any of the loaves tested. \u2018The macro nutrition is fine, but the processing profile drags it down,\u2019 says Aidan.<\/p>\n
TOTAL INGREDIENTS: 11HEALTH SCORE: 5\/10<\/p>\n
The cheapest loaf of the lot, this Morrisons bread makes no health claims on the packaging.<\/p>\n
Though it\u2019s packed with emulsifiers and preservatives, it\u2019s surprisingly high in fibre (3.2g per 100g) and not as high as some others in sugar (2.8g per 100g) or fat (1.3g per 100g).<\/p>\n
\u2018It\u2019s not even attempting to \u201chide\u201d the calcium propionate as it\u2019s additive-rich in general,\u2019 says Aidan. \u2018It\u2019s not trying to pass itself off as \u201cclean.\u201d\u2019<\/p>\n
TOTAL INGREDIENTS: 8HEALTH SCORE: 4\/10<\/p>\n
A budget everyday loaf, this Warburtons bread claims to be \u2018high in fibre\u2019 and \u2018rich in wholegrains\u2019.<\/p>\n
Made from 100 per cent wholemeal flour, it contains 6.4g of fibre per 100g \u2013 both of which are positives, says Aidan. However, it also contains emulsifiers (E481, E471 and E472e) and calcium propionate (E282). \u2018Higher emulsifier intake is now linked to higher rates of cardiovascular disease and type 2 diabetes,\u2019 Aidan adds.<\/p>\n
TOTAL INGREDIENTS: 13HEALTH SCORE: 4\/10<\/p>\n
Highly-rated by some health experts, this Tesco bread has a blend of ten seeds and grains \u2013 including malted wheat flakes, pearl barley, poppy, sunflower and pumpkin seeds, to give it a rich flavour and crunch.<\/p>\n
But Aidan isn\u2019t impressed: \u2018The wholemeal base and seeds deliver useful fibre, but the softness is engineered with multiple emulsifiers, making it a proper ultra-processed food.\u2019<\/p>\n
TOTAL INGREDIENTS: 21HEALTH SCORE: 3\/10<\/p>\n
Trendy tiger loaves are everywhere these days, with their distinctive savoury crackled crust and soft, fluffy interior.<\/p>\n
This claims to have been \u2018baked in store\u2019, a meaningless term as it may have been frozen first, then finished in a supermarket oven.<\/p>\n
Aidan says it\u2019s \u2018firmly in the ultra-processed category\u2019. \u2018It uses less-commonly seen additives such as I-cysteine for high-speed industrial processing. What we can say with certainty is that this isn\u2019t \u201creal\u201d bread.\u2019<\/p>\n
TOTAL INGREDIENTS: 12HEALTH SCORE: 3\/10<\/p>\n
This small loaf contains a range of healthy-sounding ingredients, from seeds and grains to a blend of pulses: green split peas, broad beans, red split lentils and chickpeas.<\/p>\n
However, it\u2019s little more than \u2018great concept branding\u2019, says Aidan.<\/p>\n
\u2018The label lists multiple emulsifiers and propionate from fermented yeast flour. Its high protein largely comes from added wheat protein, not the pulses and seeds, so there\u2019s some padding of numbers going on there.\u2019<\/p>\n
Not only does it contain the most ingredients of any loaf we tested, but among these are emulsifiers, palm oil and dextrose (a simple sugar).<\/p>\n
TOTAL INGREDIENTS: 27HEALTH SCORE: 2\/10<\/p>\n
A \u2018textbook ultra-processed food\u2019, this loaf is a staple in many homes, but it isn\u2019t doing you much good.<\/p>\n
High in salt (0.98g per 100g), and sugar (3g per 100g), and with just 2.3g fibre per 100g, which is lower than most other white breads.<\/p>\n
TOTAL INGREDIENTS: 10HEALTH SCORE: 2\/10<\/p>\n","protected":false},"excerpt":{"rendered":"Spread thick with butter, toasted with jam, or sandwiched around a prawn cocktail, there\u2019s no denying it \u2013…\n","protected":false},"author":2,"featured_media":503384,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[92,368,105,16,15],"class_list":{"0":"post-503383","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-health","8":"tag-dailymail","9":"tag-femail","10":"tag-health","11":"tag-uk","12":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/115382263847583219","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/503383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=503383"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/503383\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/503384"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=503383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=503383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=503383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}