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Breads

Signature Kitchens Enriched Bread, Nut & Grain

24 oz/680 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains seed oils
  • May contain traces of 1,4-dioxane
  • Contains whole grains
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Why it scores 27

Signature Kitchens Enriched Bread, Nut & Grain scores 27 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Malt syrup: An added sugar. Strong
  2. Sugar: 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

Enriched Bread, Nut & Grain

START100

Ingredients

  • Malt syrup
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Molasses
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

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

Nutrition per 100 g

  • Salt 1.1 g / 100 g
    Strong High in salt. [5]
  • Energy 279 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 9.3 g / 100 g
    Info A good source of protein. [2]
subtotal−2
TOTAL 27Poor

100 − 73 = 27

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

GTIN 00021130183838 · 2026-02-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy279 kcal
Fat9.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates39.5 g
Sugars2.3 g
Added sugars2.3 g
Fiber2.3 g
Protein9.3 g
Salt1.1 g

Serving: 1 slice (43 g)

Ingredients

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

UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WALNUTS, WHOLE GRAIN BULGAR WHEAT, WHOLE GRAIN OATS, SUNFLOWER SEEDS, WHOLE GRAIN RYE, WHOLE GRAIN TRITICALE, WHOLE GRAIN BARLEY, ORGANIC WHOLE GRAIN CORNMEAL, FLAX SEEDS, MILLET, WHOLE GRAIN BROWN RICE, WHOLE GRAIN SORGHUM, AMARANTH, PUMPKIN SEEDS, WHOLE GRAIN BUCKWHEAT FLOUR, WHOLE GRAIN QUINOA, WHOLE WHEAT FLOUR, WHEAT GLUTEN, CONTAINS 2% OR LESS OF: YEAST, SUGAR, SOYBEAN OIL, SALT, MOLASSES, DOUGH CONDITIONERS: (MAY CONTAIN ONE OR MORE OF: SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO- & DIGLYCERIDES, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, ASCORBIC ACID), CALCIUM PROPIONATE, SORBIC ACID (TO MAINTAIN FRESHNESS), ACESULFAME POTASSIUM, SUCRALOSE, CORN STARCH, CULTURED WHEAT, VINEGAR, ENZYMES.

Allergens and diets

Contains: Tree nuts, Soy, Wheat, Gluten, Sesame

  • Not gluten-free

Always check the package: recipes change.

Healthiest breads in the US

More from Signature Kitchens

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. 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

  6. 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

  7. 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

  8. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  11. 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

  12. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

  13. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int