wholemeal sourdough bread
wholemeal sourdough bread by Taste the difference has 0 tracked ingredients. Its Nutri-Score is B.
- NOVA processing classification: group 4
Plant-based foods and beverages / Plant-based foods / Cereals and potatoes / Breads / Sliced breads / Wholemeal breads / Wholemeal sliced breads
How This Score Is Built
wholemeal sourdough bread draws on FDA status, EU regulatory status, US state actions, and published research, combined into a single editorially-derived 1-5 scale (never an official government rating). 0 of its 0 tracked ingredients are scored so far; data as of 2026-09-07.
Open Food Facts, FDA, and EU regulatory records feed this score. The FDA site → has the primary record; our methodology page explains the scoring.
No tracked ingredients found for this product.
The ingredients in this product may not yet be in our database.
Processing Level
Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.
Full Ingredients List
wholemeal british _wheat_ flour, water, rapseed oil, sea salt, _wheat_ gluten, extra virgin olive oil 1%, _soya_ flour, fermented _wheat_ flour, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), _wheat_ flour, flour treatment agent:ascorbic acid.
Product Details
- Brand
- Taste the difference
- Barcode
- 00363167
- Nutri-Score
- Grade B
- NOVA Group
- 4 — Ultra-processed foods
- Available In
- United Kingdom,United States
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Every figure on PlainIngredients is rendered directly from FDA, EU, EFSA and U.S. state regulatory records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.