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Van De Kamp's 100% Whole Wheat Bread
Photo: Open Food Facts contributors (CC BY-SA)

Wholemeal breads

Van De Kamp's 100% Whole Wheat Bread

24 oz

Good out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains sugar alcohols
  • Contains seed oils
  • Contains whole grains
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Why it scores 70

Van De Kamp's 100% Whole Wheat Bread scores 70 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 1.7 g / 100 g: High in salt. Strong
  3. Fiber 6.7 g / 100 g: A good source of fiber. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better sliced bread

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

100% Whole Wheat Bread

START100

Ingredients

  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Maltitol
    Regulatory Large amounts can have a laxative effect; the EU requires a label statement above 10% added polyols and the US for some polyols above set intakes. [2][3]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sodium stearoyl lactylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−9

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, industrial protein and sugar alcohol (polyol). [1]
subtotal−21

Nutrition per 100 g

  • Salt 1.7 g / 100 g
    Strong High in salt. [8]
  • Energy 244 kcal / 100 g
    Info Energy-dense for its weight. [9]
  • Fiber 6.7 g / 100 g
    Strong A good source of fiber. [9]
  • Protein 11.1 g / 100 g
    Info A good source of protein. [9]
subtotal0
TOTAL 70Good

100 − 30 = 70

Can’t score above 79. High in salt (above the front-of-pack "high" level). [10]

GTIN 00011110096111 · 2026-02-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy244 kcal
Fat3.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates46.7 g
Sugars0 g
Added sugars0 g
Fiber6.7 g
Protein11.1 g
Salt1.7 g

Serving: 1 slice (45 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, YEAST, MALTITOL. CONTAINS 2% OR LESS OF: WHEAT BRAN, SOYBEAN OIL, CALCIUM SULFATE, SALT, SODIUM STEAROYL LACTYLATE CALCIUM PROPIONATE

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest wholemeal breads in the US

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Regulation (EU) No 1169/2011, Annex III point 2.4 (foods with more than 10 % added polyols)

    European Union (Official Journal) · Oct 25, 2011 · Law

    “‘excessive consumption may produce laxative effects’.”

    eur-lex.europa.eu

  3. 21 CFR 184.1835 Sorbitol

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ““Excess consumption may have a laxative effect.””

    ecfr.gov

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  9. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  10. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  11. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  12. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org