Breads
Stonefire Artisan Thin Pizza Crust
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains whole grains
Why it scores 52
Stonefire Artisan Thin Pizza Crust scores 52 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Salt 1.4 g / 100 g: High in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
The Receipt
Artisan Thin Pizza Crust
Ingredients
- Sugar minus 20 points
- Soybean oil minus 2.5 points
- Mono- and diglycerides minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 1.7 g / 100 g minus 1 points
- Salt 1.4 g / 100 g minus 5 points
- Energy 310 kcal / 100 g minus 1 points
- Protein 8.6 g / 100 g plus 2 points
100 − 48 = 52
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 310 kcal |
|---|---|
| Fat | 7.8 g |
| Saturated fat | 1.7 g |
| Trans fat | 0 g |
| Carbohydrates | 51.7 g |
| Sugars | 3.5 g |
| Added sugars | 3.4 g |
| Fiber | 1.7 g |
| Protein | 8.6 g |
| Salt | 1.4 g |
Serving: 0.5 crust (58 g)
Ingredients
- ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID)
- WATER
- SOYBEAN OIL
- CULTURED WHEAT FLOUR
- SALT
- SUGAR (high concern)
- DRIED SOURDOUGH (WHEAT FLOUR, RYE FLOUR, YEAST, ASCORBIC ACID, ENZYMES)
- YEAST
- EXTRA VIRGIN OLIVE OIL
- MONO- AND DIGLYCERIDES
- DURUM WHEAT SEMOLINA
Label text, as published
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SOYBEAN OIL, CULTURED WHEAT FLOUR, SALT, SUGAR, DRIED SOURDOUGH (WHEAT FLOUR, RYE FLOUR, YEAST, ASCORBIC ACID, ENZYMES), YEAST, EXTRA VIRGIN OLIVE OIL, MONO- AND DIGLYCERIDES, DURUM WHEAT SEMOLINA
Allergens and diets
Contains: Soy, Wheat, Gluten
May contain: Milk, Egg
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
More breads on GoodSwap
-
Organic Bread Good Seed Dave's Killer Bread · 27 oz Ultra-processedContains added sugarsCertified organicContains whole grains Score 42 out of 100 Okay -
Sourdough Bread The Rustik Oven · 1 lb/454 g Ultra-processedSeed-oil free Score 73 out of 100 Good -
Delightful Bread Sara Lee · 567 g Ultra-processedContains non-nutritive sweetenersContains added sugarsContains emulsifiers studied for gut effects Score 23 out of 100 Poor -
Keto wraps Toufayan Ultra-processedContains non-nutritive sweetenersContains emulsifiers studied for gut effectsSeed-oil free Score 63 out of 100 Good -
Original Style Panko Bread Crumbs Publix · 30 g Contains added sugarsNo additives Score 53 out of 100 Okay -
Egg Roll Wraps Nasoya · 16 oz Ultra-processedNo additives Score 76 out of 100 Good
More from Stonefire
Sources
-
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
-
“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
-
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