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Better Way Avocado & Seeds
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Better Way Avocado & Seeds

454 g

Good out of 100 High confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
  • Seed-oil free
  • Contains whole grains
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Why it scores 67

Better Way Avocado & Seeds scores 67 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. 4 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, emulsifier, industrial protein and thickener, stabilizer or gelling agent. Emerging
  3. Fiber 28.6 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

Avocado & Seeds

START100

Ingredients

  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Allulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Inulin (chicory root fiber)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [2]
  • Sorbic acid
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [3]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [4][5][1]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [6]
subtotal−13

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, emulsifier, industrial protein and thickener, stabilizer or gelling agent. [1]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.1 g / 100 g
    Strong High in salt. [7]
  • Energy 161 kcal / 100 g
    Info Energy-dense for its weight. [8]
  • Fiber 28.6 g / 100 g
    Strong A good source of fiber. [8]
  • Protein 17.9 g / 100 g
    Info A good source of protein. [8]
subtotal+2
TOTAL 67Good

100 − 33.5 = 66.5 → 67

GTIN 00024126018701 · 2026-02-26

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy161 kcal
Fat7.1 g
Saturated fat0 g
Trans fat0 g
Carbohydrates32.1 g
Sugars0 g
Added sugars0 g
Fiber28.6 g
Protein17.9 g
Salt1.1 g

Serving: 28g

Ingredients

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

Water, resistant wheat starch, wheat protein, seed mix (millet, flax sunflower, chia, quinoa), sunflower seeds, yeast, allulose, chicory root fiber, avocado oil, salt, reconstituted avocado, calcium propionate, sorbic acid, steviol glycoside (Reb M), enzymes, vegetable monoglycerides, fumaric acid, granulated onion, granulated garlic, guar gum, dough conditioner (ascorbic acid), dicalcium phosphate, vitamin D3, tricalcium phosphate. Contains wheat.

Allergens and diets

Contains: Wheat, Gluten

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest 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. 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

  3. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  4. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  5. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  6. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  7. 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

  8. 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

  9. 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

  10. 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

  11. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  12. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org