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Private Selection Multigrain Wide Pan Bread
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Private Selection Multigrain Wide Pan Bread

24 oz

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 36

Private Selection Multigrain Wide Pan Bread scores 36 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Molasses: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. 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

Multigrain Wide Pan Bread

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Molasses
    Strong An added sugar. [1][2][3]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Sodium stearoyl lactylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [9]
subtotal−47

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier and industrial protein. [4]
subtotal−19.5

Nutrition per 100 g

  • Sugars 5.8 g / 100 g
    Strong Contains some sugar. [1]
  • Energy 291 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 6.1 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 8.9 g / 100 g
    Info A good source of protein. [2]
subtotal+2
TOTAL 36Poor

100 − 64.5 = 35.5 → 36

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

GTIN 00011110113979 · 2026-02-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy291 kcal
Fat1.4 g
Saturated fat0.2 g
Carbohydrates57.8 g
Sugars5.8 g
Added sugars4.4 g
Fiber6.1 g
Protein8.9 g
Salt0.1 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, ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, VITAL WHEAT GLUTEN, WHOLE WHITE WHEAT, ROLLED OATS, BARLEY FLAKES, TRITICALE FLAKES, BROWN FLAXSEED, CORN MEAL, POTATO FLAKES, RYE FLAKES, CONTAINS 2% OR LESS OF: MOLASSES, SALT, SOYBEAN OIL, SODIUM STEAROYL LACTYLATE, CALCIUM PROPIONATE (PRESERVATIVE), AMMONIUM SULFATE, ASCORBIC ACID, VINEGAR

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Not gluten-free

Always check the package: recipes change.

Healthiest breads in the US

More from Private Selection

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. 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

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  10. 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

  11. 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