Sliced White Bread — DUMP
Munch or Dump rates Sliced White Bread by Sainsburys DUMP — score 17/90.
Refined flour, water, and three stacked industrial emulsifiers — DATEM, sodium stearoyl-2-lactylate, and mono/diglycerides — doing the job that fermentation time used to do. This is factory dough conditioning wearing a bakery costume. The 'fortified' flour just puts back a fraction of what refining stripped out.
Why this verdict
- Refined wheat flour is the primary ingredient — 'fortified' means nutrients were stripped out and a few added back by law
- Three stacked emulsifiers/dough conditioners (DATEM, sodium stearoyl-2-lactylate, mono- and diglycerides) — classic industrial Chorleywood-style bread engineering
- Commercial white bread pattern: refined flour + dough conditioners triggers the corpus's white bread rule, prefer DUMP
- Emulsifier stacks are exactly the NOVA 4 ultra-processed signature — this loaf is made for shelf life and softness, not nutrition
- Near-zero fiber payoff: soft texture, fast starch, little else
Ingredients (9)
- Fortified wheat flour (refined) (moderate) — Refined white flour with added calcium, iron, niacin and thiamin by law; spikes blood sugar faster than wholemeal and is the dominant ingredient here.
- Water (safe) — Used as a basic ingredient in bread.
- yeast (safe) — Leavening agent for bread rising.
- Salt (moderate) — Used in moderation, might exceed necessary amount.
- rapeseed oil (safe) — A source of healthy fats and often used in cooking.
- Spirit Vinegar (safe) — Adds tang and helps preserve; negligible health impact.
- DATEM (diacetyl tartaric acid esters of mono- and diglycerides) (concerning) — Industrial dough conditioner with no nutritional purpose; a hallmark of ultra-processed bread.
- Sodium stearoyl-2-lactylate (concerning) — Synthetic emulsifier used to keep factory bread soft; emerging concerns about emulsifiers and gut health.
- Mono- and diglycerides of fatty acids (caution) — Emulsifier carried in from the potato flakes.