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Classic White Sliced Bread
365 Whole Foods MarketAnalysis updated July 2026 · How Scout scores
At a glance
Summary
This bread is made with enriched wheat flour and contains organic cane sugar, which are processed ingredients. However, it avoids harmful additives like high-fructose corn syrup and artificial colors, and uses expeller pressed palm oil instead of seed oils. The presence of beneficial ingredients like yeast and ascorbic acid, along with a relatively clean label, contributes positively to its score despite its processing level.
Key ingredients 10
Ascorbic acidGood
Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve bread quality. It strengthens the dough and enhances the bread's volume and texture. As a vitamin, it also provides antioxidant benefits.
Benefits
Improves dough strength and provides antioxidant benefits.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind the dough. It is essential for the baking process but does not contribute any nutritional value. Its role is primarily functional in the bread-making process.
See more about Water →Vital wheat glutenNeutral
Vital wheat gluten is added to improve the elasticity and texture of the bread. It is a concentrated form of gluten protein, enhancing the bread's structure. While beneficial for texture, it may pose issues for those with gluten sensitivities.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves bread texture and provides additional protein content.
Expeller pressed palm oilNeutral
Expeller pressed palm oil is a type of fat used to enhance texture and shelf life. It is less processed than other oils but still high in saturated fats. The expeller pressing method avoids chemical solvents, making it a cleaner option.
Risks
High in saturated fats, which may impact heart health if consumed in excess.
Benefits
Provides a stable fat source that enhances texture and shelf life.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a necessary component for taste but contributes to sodium intake. While essential in moderation, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and regulates yeast activity in bread.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Promotes fermentation, enhancing flavor and texture naturally.
Cultured wheat flourNeutral
Cultured wheat flour is used as a natural preservative to extend shelf life. It is made by fermenting wheat flour with specific bacteria. While it helps preserve the bread, it does not significantly alter its nutritional profile.
Benefits
Acts as a natural preservative, extending shelf life without synthetic additives.
Microbial enzymesNeutral
Microbial enzymes are used to improve dough handling and bread quality. They are derived from natural sources and help in breaking down starches and proteins. While functional, they do not contribute to the nutritional content of the bread.
Benefits
Enhances dough handling and bread quality naturally.
Unbleached enriched wheat flourBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides essential nutrients such as iron and B vitamins due to enrichment.
Organic cane sugarBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Excessive consumption can lead to health issues such as obesity and diabetes.
Benefits
Provides a natural source of sweetness with minimal processing.
Processing
Processed Foods
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