Brioches
St Pierre Brioche Loaf
17.6 oz/500 g
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains artificial flavors
- No synthetic dyes
Why it scores 13
St Pierre Brioche Loaf scores 13 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Invert sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better sliced bread
-
Kirkland Signature Cranberry Walnut Loaf Kirkland Signature · 30 oz Not ultra-processed · No gut-studied emulsifiers Score 64 out of 100 , 51 points higher -
Brioche Sliced Loaf Nature's Promise · 17.64 oz No artificial flavors · No invert sugar Score 44 out of 100 , 31 points higher -
Brioche loaf Rising Hearts · 13 oz No added sugars · No seed oils Score 60 out of 100 , 47 points higher -
Classic Sourdough Loaf Ace Bakery · 50 g No added sugars · No gut-studied emulsifiers Score 76 out of 100 , 63 points higher -
Sourdough Small Loaf Nature's Own · 12 oz No gut-studied emulsifiers · No artificial flavors Score 55 out of 100 , 42 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Brioche Loaf
Ingredients
- Sugar minus 20 points
- Invert sugar minus 20 points
- Vegetable oil (unspecified) minus 2.5 points
- Natural and artificial flavors minus 1.5 points
- Mono- and diglycerides minus 1.5 points
- Sodium stearoyl lactylate minus 1.5 points
- Wheat gluten minus 0.5 points
- Calcium propionate minus 0.5 points
- Milk protein concentrate / isolate minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 5 kinds of ultra-processing markers minus 6 points
Nutrition per 100 g
- Sugars 11.9 g / 100 g minus 5 points
- Saturated fat 4.5 g / 100 g minus 5 points
- Salt 0.9 g / 100 g minus 3 points
- Energy 328 kcal / 100 g minus 2 points
100 − 87.5 = 12.5 → 13
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 328 kcal |
|---|---|
| Fat | 10.5 g |
| Saturated fat | 4.5 g |
| Trans fat | 0 g |
| Carbohydrates | 50.8 g |
| Sugars | 11.9 g |
| Added sugars | 9 g |
| Fiber | 1.5 g |
| Protein | 7.5 g |
| Salt | 0.9 g |
Serving: 2 slices (67 g)
Ingredients
- WHEAT FLOUR
- WATER
- SUGAR (high concern)
- VEGETABLE OIL (PALM AND CANOLA OILS)
- EGGS
- INVERT SUGAR (high concern)
- BAKERS YEAST
- SALT
- NATURAL AND ARTIFICIAL FLAVORINGS
- SKIM MILK
- MONO- AND DIGLYCERIDES
- SODIUM STEAROYL LACTYLATE
- WHEAT GLUTEN
- CALCIUM PROPIONATE (PRESERVATIVE)
- MILK PROTEINS
- DRIED YEAST
- BETA-CAROTENE COLOR
Label text, as published
WHEAT FLOUR, WATER, SUGAR, VEGETABLE OIL (PALM AND CANOLA OILS), EGGS, INVERT SUGAR, BAKERS YEAST, SALT, NATURAL AND ARTIFICIAL FLAVORINGS, SKIM MILK, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, WHEAT GLUTEN, CALCIUM PROPIONATE (PRESERVATIVE), MILK PROTEINS, DRIED YEAST, BETA-CAROTENE COLOR.
Allergens and diets
Contains: Milk, Wheat, Gluten, Egg
- Not vegan
- Not gluten-free
- Not palm-oil-free
Always check the package: recipes change.
More brioches on GoodSwap
More from St Pierre
Sources
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Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
“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
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
11. List of Permitted Preservatives (Lists of Permitted Food Additives)
“B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”
canada.ca
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
“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
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
-
“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