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Toasteds Italian Herb Flatbreads
Photo: Open Food Facts contributors (CC BY-SA)

Food

Toasteds Italian Herb Flatbreads

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 37

Toasteds Italian Herb Flatbreads scores 37 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 2 g / 100 g: Very high in salt. Strong

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

Better pita, naan and flatbreads

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

The Receipt

Italian Herb Flatbreads

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [9][8]
  • BHT (butylated hydroxytoluene)
    Info The FDA requested data for a post-market assessment in 2026 (Docket FDA-2026-N-2526). [10][11][12]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavor enhancer and flavoring. [8]
subtotal−21

Nutrition per 100 g

  • Sugars 6.7 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 2 g / 100 g
    Strong Very high in salt. [13]
  • Energy 467 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−12
TOTAL 37Poor

100 − 63 = 37

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [14]

GTIN 00030100129004 · 2026-05-12

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy467 kcal
Fat13.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates73.3 g
Sugars6.7 g
Added sugars6.7 g
Fiber0 g
Protein6.7 g
Salt2 g

Serving: 8 crackers (15 g)

Ingredients

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

Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), soybean and/or canola oil (with TBHQ for freshness), rice flour, sugar, whole wheat, whole wheat flour., Contains 2% or less of salt, dried garlic, red pepper, spice, yeast, onion powder, yeast extract, garlic powder, citric acid, whey, natural flavor, BHT for freshness, soy lecithin.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Toasteds

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  10. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  12. Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

    European Food Safety Authority · Mar 7, 2012 · Agency assessment

    “Based on the NOAEL of 25 mg/kg bw/day and an uncertainty factor of 100, the Panel derived an ADI of 0.25 mg/kg bw/day.”

    doi.org

  13. 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

  14. 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

  15. 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

  16. 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