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Bays English Muffins Sourdough
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Bays English Muffins Sourdough

12 oz

Okay out of 100 Medium confidence
  • High in salt
  • Contains added sugars
  • Contains seed oils
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Why it scores 56

Bays English Muffins Sourdough scores 56 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  3. Salt 1.9 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 english muffins

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

The Receipt

English Muffins Sourdough

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Sodium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [5]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [5]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • 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. [10]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−30

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [4]
subtotal−8

Nutrition per 100 g

  • Salt 1.9 g / 100 g
    Strong Very high in salt. [11]
  • Energy 246 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 8.8 g / 100 g
    Info A good source of protein. [2]
subtotal−6
TOTAL 56Okay

100 − 44 = 56

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). [12]

GTIN 00071479000150 · 2026-04-03

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy246 kcal
Fat1.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates45.6 g
Sugars3.5 g
Added sugars1.8 g
Fiber1.8 g
Protein8.8 g
Salt1.9 g

Serving: 1 portion (57 g)

Ingredients

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

ENRICHED BLEACHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN VITAMIN (B2), FOLIC ACID], WATER, YEAST, CORNMEAL. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: WHEAT GLUTEN, SOURDOUGH (CORNSTARCH, FERMENTED LACTIC ACID, VINEGAR, CORN FLOUR), SUGAR, PRESERVATIVES (SODIUM PROPIONATE, CALCIUM PROPIONATE), SALT, BUTTER, SOYBEAN OIL, POTATO FLOUR, DRY WHOLE MILK, MONOCALCIUM PHOSPHATE, FUMARIC ACID, CITRIC ACID, SOY LECITHIN.

Allergens and diets

Contains: Milk, Wheat, Gluten, Sulphites

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

Always check the package: recipes change.

Healthiest breads in the US

More from Bays

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. 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

  6. 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

  7. 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

  8. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 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

  11. 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

  12. 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