Inked Keto Timber Wolf Keto Seeds Bread
Photo: Open Food Facts contributors (CC BY-SA)

Breads

Inked Keto Timber Wolf Keto Seeds Bread

1 loaf (18 oz)

Score

Good 68 out of 100 High confidence
  • Ultra-processed
  • Contains non-nutritive sweeteners
  • Contains seed oils

Why it scores 68

Inked Keto Timber Wolf Keto Seeds Bread scores 68 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 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, industrial protein, modified starch and non-nutritive sweetener. Emerging
  3. plus 4 points Fiber 33.3 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.

The Receipt

Timber Wolf Keto Seeds Bread

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]
  • Soybean oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Inulin (chicory root fiber) minus 1.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Stevia (steviol glycosides) minus 1.5 points
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [6][7]
  • 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). [8]
  • 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. [9]
subtotal−12.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers minus 4.5 points
    Emerging Industrial additive classes found: bulking agent, industrial protein, modified starch and non-nutritive sweetener. [1]
subtotal−22.5

Nutrition per 100 g

  • Salt 1 g / 100 g minus 3 points
    Strong High in salt. [10]
  • Fiber 33.3 g / 100 g plus 4 points
    Strong A good source of fiber. [7]
  • Protein 13.3 g / 100 g plus 2 points
    Info A good source of protein. [7]
subtotal+3

TOTAL 68Good

100 − 32 = 68


GTIN 00856711007155 · 2026-06-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy150 kcal
Fat6.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates36.7 g
Sugars0 g
Added sugars0 g
Fiber33.3 g
Protein13.3 g
Salt1 g

Serving: 1 Slice (30 g)

Ingredients

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

MODIFIED WHEAT STARCH, WATER, WHEAT GLUTEN, WHEAT PROTEIN ISOLATE, SOYBEAN OIL, WHEAT FIBER, INULIN, YEAST, FLAX MEAL, FLAX SEEDS, APPLE FIBER, SUNFLOWER SEEDS, VINEGAR, STEVIA LEAF EXTRACT, SALT, CALCIUM PROPIONATE, SORBIC ACID. CONTAINS: WHEAT.

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

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. 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

  5. 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

  6. 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

  7. 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

  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. 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