GoodSwap Get notified
Sola Sweet Oat Soft White Bread
Photo: Open Food Facts contributors (CC BY-SA)

Bread white from wheat flour of the highest grade GOST 26987-86

Sola Sweet Oat Soft White Bread

14 oz

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains non-nutritive sweeteners
  • Contains added sugars
  • Seed-oil free
  • Contains whole grains
Get GoodSwap

Why it scores 47

Sola Sweet Oat Soft White Bread scores 47 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Agave syrup: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 5 kinds of ultra-processing markers: Industrial additive classes found: flavoring, industrial protein, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. 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

Sweet Oat Soft White Bread

START100

Ingredients

  • Agave syrup
    Strong An added sugar. [1][2][3]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][4]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [4]
  • Monk fruit extract
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [6][2]
subtotal−29.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavoring, industrial protein, modified starch, non-nutritive sweetener and thickener, stabilizer or gelling agent. [4]
subtotal−24

Nutrition per 100 g

  • Saturated fat 1.8 g / 100 g
    Strong Contains some saturated fat. [7]
  • Salt 1.5 g / 100 g
    Strong High in salt. [8]
  • Fiber 34.6 g / 100 g
    Strong A good source of fiber. [2]
  • Protein 15.4 g / 100 g
    Info A good source of protein. [2]
subtotal0
TOTAL 47Okay

100 − 53.5 = 46.5 → 47

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [9]

GTIN 00851921006462 · 2026-09-27

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy115 kcal
Fat12.5 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates34.6 g
Sugars3.6 g
Added sugars0 g
Fiber34.6 g
Protein15.4 g
Salt1.5 g

Serving: 1 slice (26 g)

Ingredients

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

MODIFIED WHEAT STARCH, WATER, WHEAT PROTEIN, WHEAT GLUTEN, YEAST, AVOCADO OIL, CONTAINS LESS THAN 2% OF AGAVE FIBER, ROLLED OATS, SALT, NATURAL FLAVOR, CULTURED WHEAT FLOUR, WHEAT FLOUR, GUAR GUM, CITRIC ACID, ASCORBIC ACID, MONK FRUIT EXTRACT.

Allergens and diets

Contains: Soy, Wheat, Gluten

May contain: Sesame

  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Ldpe 4 low density polyethylene, Plastic

Context only: no points in v1.

More from Sola

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. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  6. 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

  7. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  8. 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

  9. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  10. 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

  11. 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