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Udi's Miche à sandwich blanche moelleuse
Photo: Open Food Facts contributors (CC BY-SA)

White breads

Udi's Miche à sandwich blanche moelleuse

340 g

Poor out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
  • Contains whole grains
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Why it scores 23

Udi's Miche à sandwich blanche moelleuse scores 23 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Invert sugar: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 3 kinds of ultra-processing markers. Strong

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

Miche à sandwich blanche moelleuse

START100

Ingredients

  • Invert sugar
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Modified cellulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
subtotal−47.5

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 3 kinds of ultra-processing markers. [4]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [4]
subtotal−21

Nutrition per 100 g

  • Sugars 6.1 g / 100 g
    Strong Contains some sugar. [1]
  • Salt 1.3 g / 100 g
    Strong High in salt. [9]
  • Energy 306 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−9
TOTAL 23Poor

100 − 77.5 = 22.5 → 23

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

GTIN 00698997809104 · 2026-02-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy306 kcal
Fat10.2 g
Saturated fat0 g
Trans fat0 g
Carbohydrates49 g
Sugars6.1 g
Added sugars6.1 g
Fiber2 g
Protein4.1 g
Salt1.3 g

Serving: 2 SLICES (49 g)

Ingredients

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

WATER, PEA STARCH, MODIFIED FOOD STARCH, RICE STARCH, CANOLA OIL, RICE FLOUR, SORGHUM FLOUR, TAPIOCA STARCH, INVERT CANE SYRUP, DRIED EGG WHITES, SUGAR, LESS THAN 2% OF: SALT, MODIFIED CELLULOSE, APPLE CIDER VINEGAR, YEAST, CULTURED BROWN RICE, GUAR GUM, XANTHAN GUM, BROWN RICE FLOUR, ENZYMES.

Allergens and diets

Contains: Egg

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest white breads in the US

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. 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

  7. 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

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

    Circulation · Jul 18, 2017 · 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