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Thomas' Bagels
Photo: Open Food Facts contributors (CC BY-SA)

Bagel breads

Thomas' Bagels

567 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains whole grains
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Why it scores 40

Thomas' Bagels scores 40 out of 100 (Okay) 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. Cellulose gum (carboxymethylcellulose): In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. Strong

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

Better bagels

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

The Receipt

Bagels

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [4][5][6][7]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [8]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [9]
  • DATEM
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [10][11][12][13]
  • Sodium alginate
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−37

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, industrial protein, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [8]
subtotal−22.5

Nutrition per 100 g

  • Sugars 7.4 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 0.9 g / 100 g
    Strong High in salt. [14]
  • Energy 263 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 7.4 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 11.6 g / 100 g
    Info A good source of protein. [2]
subtotal−1
TOTAL 40Okay

100 − 60.5 = 39.5 → 40

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

GTIN 00048121255053 · 2026-10-02

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy263 kcal
Fat2.1 g
Saturated fat0.5 g
Trans fat0 g
Carbohydrates53.7 g
Sugars7.4 g
Added sugars6.3 g
Fiber7.4 g
Protein11.6 g
Salt0.9 g

Serving: 1 bagel (85 g)

Ingredients

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

WHOLE WHEAT FLOUR, WATER, WHOLE WHEAT, SUGAR, WHEAT GLUTEN, YEAST, WHEAT BRAN, CORNMEAL, SALT, CALCIUM PROPIONATE AND SORBIC ACID (TO PRESERVE FRESHNESS), MONO- AND DIGYLCERIDES, DATEM, CITRIC ACID, GUAR GUM, MALTODEXTRIN, VEGETABLE OIL (SOYBEAN), CELLULOSE GUM, CORNSTARCH, ALGIN, SOY LECITHIN, XANTHAN GUM.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free

Always check the package: recipes change.

Healthiest bagel breads in the US

More from Thomas'

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. 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

  5. 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

  6. 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

  7. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”

    doi.org

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

    Public Health Nutrition · April 2019 · 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. 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

  11. 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

  12. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  14. 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

  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