Pepperidge Farm Bagels Cinnamon Raisin
Analysis updated April 2026 · How Scout scores
At a glance
Summary
This cinnamon raisin bagel is highly processed, containing multiple additives such as preservatives and gums, which contribute to its ultra-processed nature. While it includes beneficial ingredients like raisins, the presence of refined sugar and preservatives like calcium propionate and sorbic acid detracts from its overall healthiness. The product's ingredient list indicates a focus on shelf stability and texture over natural and minimally processed components.
Key ingredients 12
RaisinsGood
Raisins are dried grapes that provide natural sweetness and are a source of antioxidants and fiber. They contain natural sugars and are free from added sugars. The drying process concentrates their nutrients, making them a good source of energy and micronutrients.
Risks
High natural sugar content may contribute to dental issues if consumed in excess.
Benefits
Rich in antioxidants and fiber, supporting digestive health and providing a natural energy boost.
CinnamonGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contains antioxidants and may have anti-inflammatory properties.
Sesame seedsGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
Potential allergen for some individuals, leading to allergic reactions.
Benefits
Rich in healthy fats and nutrients, contributing to overall nutritional value.
MonoglyceridesNeutral
Monoglycerides are emulsifiers used to improve texture and extend shelf life in baked goods. They are derived from fats and are generally recognized as safe. Their presence indicates a focus on product consistency and shelf stability.
Benefits
Improves texture and consistency of baked goods.
Xanthan gumNeutral
Xanthan gum is a thickening agent used to stabilize and improve the texture of foods. It is produced by fermenting sugars with bacteria and is considered safe for most people. It is commonly used in gluten-free products to mimic the texture of gluten.
Risks
May cause digestive discomfort in some individuals when consumed in large amounts.
Benefits
Helps improve texture and stability in food products, especially in gluten-free baking.
Guar gumNeutral
Guar gum is a thickening agent derived from guar beans, used to improve texture and consistency in foods. It is high in soluble fiber and generally recognized as safe. Its use in processed foods helps maintain desired texture and stability.
Risks
Excessive consumption may lead to digestive issues such as gas or bloating.
Benefits
Provides soluble fiber and helps improve texture in food products.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the fermentation process in baked goods. It contains enzymes that help break down starches into sugars, aiding in yeast fermentation. While it adds flavor, its nutritional contribution is minimal in small quantities.
Benefits
Enhances flavor and aids in the fermentation process of baked goods.
Enriched wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.
SugarBad
Sugar is a refined sweetener that can contribute to various health issues when consumed in excess. It is associated with increased risk of obesity, type 2 diabetes, and heart disease. The refining process removes any beneficial nutrients, leaving only empty calories.
Risks
Excessive consumption can lead to weight gain, insulin resistance, and dental cavities.
Calcium propionateBad
Calcium propionate is a preservative used to prevent mold and bacterial growth in baked goods. It is considered safe in small amounts but may cause adverse reactions in sensitive individuals. The use of preservatives indicates a longer shelf life but may not align with clean eating principles.
Risks
Potential to cause headaches or allergic reactions in sensitive individuals.
Benefits
Extends the shelf life of products by preventing spoilage.
Sorbic acidBad
Sorbic acid is a preservative used to inhibit the growth of mold and yeast. It is generally recognized as safe but may cause irritation in some individuals. Its presence indicates a focus on product longevity over natural preservation methods.
Risks
May cause skin or respiratory irritation in sensitive individuals.
Benefits
Helps maintain product freshness by preventing microbial growth.
Caramel colorBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Certain types may contain 4-MEI, a compound with potential carcinogenic effects in high doses.
Processing
Ultra-Processed Foods
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