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Southern Grove Delightful
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Southern Grove Delightful

1.13 kg

Okay out of 100 Medium confidence
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains whole grains
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Why it scores 41

Southern Grove Delightful scores 41 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

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

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

Delightful

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Honey
    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]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−50

Processing

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

Nutrition per 100 g

  • Sugars 4.6 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 1.1 g / 100 g
    Strong High in salt. [9]
  • Energy 205 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 11.4 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 11.4 g / 100 g
    Info A good source of protein. [2]
subtotal−1
TOTAL 41Okay

100 − 59 = 41

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

GTIN 00072945611696 · 2026-02-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy205 kcal
Fat2.3 g
Saturated fat0 g
Trans fat0 g
Carbohydrates43.2 g
Sugars4.6 g
Added sugars2.3 g
Fiber11.4 g
Protein11.4 g
Salt1.1 g

Serving: 1 serving (100 g)

Ingredients

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

WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, WHOLE GRAIN MIX (BULGUR WHEAT, WHEAT, RYE, OATS, BARLEY, TRITICALE, CORN, MILLET), MODIFIED WHEAT STARCH, SUGAR, YEAST, CELLULOSE FIBER, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), VEGETABLE OIL (SOYBEAN), MONOGLYCERIDES, DATEM, NATURAL FLAVOR, WHEAT BRAN, CELLULOSE GUM, HONEY SOLIDS, MONOCALCIUM PHOSPHATE, GROUND FLAXMEAL, SOY LECITHIN, REB A (STEVIA LEAF SWEETENER), CITRIC ACID, GRAIN VINEGAR.

Allergens and diets

Contains: Tree nuts, Soy, Wheat, Gluten

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

Always check the package: recipes change.

Healthiest breads in the US

More from Southern Grove

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. 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

  10. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  11. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  13. 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