Obloughs Thins Everything Bagel
Photo: Open Food Facts contributors (CC BY-SA)

Bagel breads

Obloughs Thins Everything Bagel

10.6 oz

Score

Good 65 out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
  • Contains whole grains

Why it scores 65

Obloughs Thins Everything Bagel scores 65 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 5 points Salt 1.3 g / 100 g: High in salt. Strong
  3. minus 3 points 3 kinds of ultra-processing markers: Industrial additive classes found: anti-caking agent, humectant 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

Everything Bagel

START100

Ingredients

  • Powdered cellulose minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Glycerin minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Sunflower oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Xanthan gum minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Sodium acid pyrophosphate minus 1.5 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. [6]
subtotal−10.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: anti-caking agent, humectant and thickener, stabilizer or gelling agent. [1]
subtotal−21

Nutrition per 100 g

  • Salt 1.3 g / 100 g minus 5 points
    Strong High in salt. [7]
  • Energy 200 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [8]
  • Fiber 5 g / 100 g plus 2 points
    Strong A good source of fiber. [8]
subtotal−4

TOTAL 65Good

100 − 35.5 = 64.5 → 65


GTIN 00698433001239 · 2026-05-18

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy200 kcal
Fat4.5 g
Saturated fat0.5 g
Trans fat0 g
Carbohydrates38 g
Sugars0 g
Added sugars0 g
Fiber5 g
Protein4 g
Salt1.3 g

Serving: 2 bagels (100 g)

Ingredients

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

Water, potato starch, soya flour, tapioca starch, brown rice flour, chick pea flour, cellulose, sprouted ancient grains, super seed and fruit blend (organic sprouted whole millet, organic sprouted whole buckwheat, flax, salba chia, organic quinoa, dehydrated whole apples, cranberries, cherries, oranges, blueberries, strawberries, shiitake mushrooms), glycerine, sunflower oil, sea salt, xanthan gum, yeast, sodium acid pyrophosphate, baking soda. toppings: coarse sea salt, dehydrated onion flakes, dehydrated garlic flakes, sesame seeds and poppy seeds.

Allergens and diets

Contains: Soy, Sesame

May contain: Egg

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic, Cardboard

Context only: no points in v1.

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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