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DEMI FRENCH BREAD

Common questions

Is DEMI FRENCH BREAD healthy?

DEMI FRENCH BREAD scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This bread is made with enriched flour, which is refined and lacks the nutrients found in whole grains, and palm oil, a saturated fat with potential health concerns.

How processed is DEMI FRENCH BREAD?

DEMI FRENCH BREAD is NOVA Group 3: Processed Foods.

Which ingredients drive DEMI FRENCH BREAD's score?

In Scout's ingredient-by-ingredient analysis, Niacin, Riboflavin, Ascorbic Acid count in its favor; Wheat Flour, Palm Oil, Sugar are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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DEMI FRENCH BREAD

Target Stores
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 3
Harmful ingredients 3
Owned by Target Corporation
Category Bread
Summary

This bread is made with enriched flour, which is refined and lacks the nutrients found in whole grains, and palm oil, a saturated fat with potential health concerns. The product is moderately processed, containing preservatives and dough conditioners, which contribute to its processing level. Despite these factors, it does not contain high-fructose corn syrup or artificial dyes, which are more harmful.

Key ingredients 18

Niacin
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Niacin →
Riboflavin
Good

Essential B vitamin — beneficial micronutrient.

See more about Riboflavin →
Ascorbic Acid
Good

Vitamin C — beneficial even when serving as a preservative.

See more about Ascorbic Acid →
Enriched Flour
Neutral

Standard milled wheat flour fortified with basic vitamins and minerals, commonly used in baking.

See more about Enriched Flour →
Malted Barley Flour
Neutral

Derived from sprouted barley, commonly added to improve yeast fermentation and browning in bread.

See more about Malted Barley Flour →
Reduced Iron
Neutral

Elemental iron added to fortify refined grain products.

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Thiamine Mononitrate
Neutral

A stable form of Vitamin B1 used for grain enrichment.

See more about Thiamine Mononitrate →
Folic Acid
Neutral

A synthetic form of folate used for nutritional fortification in grain products.

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Water
Neutral

Essential hydrator and processing agent used to form the dough.

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Enzymes
Neutral

Naturally derived or microbial proteins used to assist in starch breakdown and dough handling.

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Cultured Wheat Starch
Neutral

Fermented wheat component used as a natural preservative and flavor enhancer.

See more about Cultured Wheat Starch →
Citric Acid
Neutral

A common organic acid used to adjust acidity and preserve freshness.

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Salt
Neutral

Standard culinary salt used for flavor enhancement and dough control.

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Vinegar
Neutral

Used to adjust acidity, enhance flavor, and naturally inhibit microbial growth.

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Yeast
Neutral

Natural leavening agent responsible for fermentation and rising in bread dough.

See more about Yeast →
Wheat Flour
Bad

Refined grain flour stripped of bran and germ.

See more about Wheat Flour →
Palm Oil
Bad

Processed additive flagged under Scout's ingredient doctrine.

See more about Palm Oil →
Sugar
Bad

Refined added sugar.

See more about Sugar →

Processing

Group 3 · Processed

Processed Foods

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