Hovis Soft White — DUMP

Name: Hovis Soft White
Brand: Hovis

Munch or Dump rates Hovis Soft White by Hovis DUMP — score 20/90.

Refined white bread built for softness and shelf life with a preservative and a stack of three emulsifiers. Classic ultra-processed loaf, not real bread.

Why this verdict

Refined white flour with the fibre and germ stripped out, spiking blood sugar
Three stacked emulsifiers (E472e, E471, E481) to fake softness and shelf life
Calcium propionate preservative and ascorbic acid dough conditioner
NOVA 4 ultra-processed, nutrients added back only because milling removed them

Ingredients (10)

Wheat Flour (enriched with Calcium, Iron, Niacin, Thiamin) (moderate) — Refined white flour; the added calcium, iron and B-vitamins are legally required fortification, not a health bonus. Spikes blood sugar fast.
Water (safe) — Bulking agent that keeps this a low-fat spread; inert.
yeast (safe) — Used in the breadcrumb; benign.
Soya flour (safe) — Adds protein and softness; a common bakery filler, generally fine.
Salt (moderate) — Adds sodium; fine in moderation but the main reason to watch portion size.
Preservative (E282 Calcium Propionate) (moderate) — Mould inhibitor for shelf life; a marker of factory bread, not fresh bread.
Emulsifier E472e (moderate) — Mono/diacetyl tartaric acid ester of mono- and diglycerides; a dough conditioner for softness and volume.
Emulsifier (E471) (moderate) — Mono- and diglycerides; industrial emulsifier used to hold the dough together.
Emulsifier (E481) (moderate) — Sodium stearoyl-2-lactylate; a third stacked dough conditioner for a fluffy uniform crumb.
Flour Treatment Agent (Ascorbic Acid) (moderate) — Vitamin C used as a dough conditioner/oxidizer; a bakery processing aid, not something you'd find in traditional sourdough.