old Tyme 647 white bread
Photo: Open Food Facts contributors (CC BY-SA)

Breads

old Tyme 647 white bread

18 oz

Score

Okay 43 out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains

Why it scores 43

old Tyme 647 white bread scores 43 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 6 points 5 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, emulsifier, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging

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

The Receipt

old Tyme 647 white bread

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Wheat gluten minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Powdered cellulose minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Guar gum minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Vegetable oil (unspecified) minus 0.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Canola oil minus 0.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Sunflower oil minus 0.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Sunflower lecithin minus 0.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers minus 6 points
    Emerging Industrial additive classes found: anti-caking agent, emulsifier, industrial protein, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Salt 1.3 g / 100 g minus 5 points
    Strong High in salt. [9]
  • Energy 166 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [2]
  • Fiber 25.9 g / 100 g plus 4 points
    Strong A good source of fiber. [2]
subtotal−2

TOTAL 43Okay

100 − 57.5 = 42.5 → 43

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


GTIN 00071010120224 · 2026-09-09

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy166 kcal
Fat3.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates51.8 g
Sugars3.7 g
Added sugars3.7 g
Fiber25.9 g
Protein7.4 g
Salt1.3 g

Serving: 1 slice (27 g)

Ingredients

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

water, modified wheat starch, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat gluten, sugar, yeast, contains less than 2% of each of the following: soybean oil, salt, powdered cellulose, oat fiber, cultured wheat flour, wheat protein isolate, guar gum, wheat flour, whole wheat flour, vinegar, vegetable oil (contains one or more of the following: canola oil, soybean oil, high oleic soybean oil), enzymes, ascorbic acid (dough conditioner), sunflower oil, sunflower lecithin. Contains: wheat. Manufactured on shared equipment that also processes products containing soy. May contain soy.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

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. 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. 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. 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