Breads

Toufayan Keto wraps

Good out of 100 Medium confidence

Ultra-processed
Contains non-nutritive sweeteners
Contains emulsifiers studied for gut effects
Seed-oil free
Contains whole grains

Why it scores 63

Toufayan Keto wraps scores 63 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
minus 7.5 points 6 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, emulsifier, industrial protein, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. Emerging
plus 4 points Fiber 11 g / 100 g: A good source of fiber. Strong

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

Better tortillas and wraps

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

The Receipt

Keto wraps

START100

Ingredients

Modified starch minus 2.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
Wheat gluten minus 2.5 points

Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
Powdered cellulose minus 2.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
Guar gum minus 1.5 points

Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
Mono- and diglycerides minus 1.5 points

Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [2][3][1]
Calcium propionate minus 1.5 points

Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [4]
Sodium aluminum phosphate minus 0.5 points

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. [5]
Sorbic acid minus 0.5 points

Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [6]
Stevia (steviol glycosides) minus 0.5 points

Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [7][8]
Calcium phosphate minus 0.5 points

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. [5]
Microcrystalline cellulose minus 0.5 points

Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]

subtotal−14.5

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
6 kinds of ultra-processing markers minus 7.5 points

Emerging Industrial additive classes found: anti-caking agent, emulsifier, industrial protein, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. [1]

subtotal−25.5

Nutrition per 100 g

Salt 0.5 g / 100 g minus 1 points

Strong Contains some salt. [9]
Fiber 11 g / 100 g plus 4 points

Strong A good source of fiber. [8]

subtotal+3

TOTAL 63Good

100 − 37 = 63

Nutrition per 100 g

Energy	70 kcal
Fat	4 g
Saturated fat	1 g
Trans fat	0 g
Carbohydrates	38.1 g
Sugars	0 g
Added sugars	0 g
Fiber	11 g
Protein	5 g
Salt	0.5 g

Serving: 1 wrap (42 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

modified food starch, vital wheat gluten, cellulose, oat fiber, wheat protein isolate, guar gum, monoglycerides, calcium propionate, sodium bicarbonate, salt, fumaric acid, sodium aluminum phosphate, sorbic acid, water, olive pomace oil, stevia extract, dough conditioner, corn starch, calcium sulfate, dicalcium phosphate, monocalcium phosphate, microcrystalline cellulose, bromelain, calcium stearate

Allergens and diets

Contains: Wheat, Gluten

Vegan
Vegetarian
Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

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

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
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
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

European Food Safety Authority · Nov 10, 2017 · Agency assessment

“The available studies did not raise any concern with regard to genotoxicity.”

doi.org
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
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
Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

European Food Safety Authority · Mar 1, 2019 · Agency assessment

“By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

doi.org
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
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
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
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
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
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
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

Score

Why it scores 63

Better tortillas and wraps

Nutrition per 100 g

Ingredients

Allergens and diets

More breads on GoodSwap

More from Toufayan

Sources