Is Bread a Processed Food? Understanding Levels of Processing

Quick answer: Bread can be classified across various levels of food processing, depending on its ingredients and manufacturing. Simple breads, made with flour, water, yeast, and salt, are generally considered 'processed foods.' However, many commercially produced breads containing industrial additives, flavors, or preservatives fall into the 'ultra-processed foods' category due to their complex formulations.

Quick facts

• Simple breads are often classified as 'processed foods' under systems like NOVA.
• Ultra-processed breads contain industrial additives not typically used in home cooking.
• The NOVA classification system categorizes foods into four groups based on processing.
• A study found ultra-processed foods make up 57.9% of US energy intake [Source].
• Minimally processed foods include whole grains like oats or wheat berries.
• Ingredients like emulsifiers, colors, and artificial flavors indicate ultra-processing.

The question of whether bread is a 'processed food' is not straightforward, as bread can exist across a spectrum of processing levels. To accurately answer this, we need to consider how food processing is defined and categorize different types of bread accordingly.

What are the different levels of food processing?

Food processing is often categorized into different groups to help consumers and researchers understand their impact on diet and health. One widely used system, NOVA, classifies foods into four categories: 'unprocessed or minimally processed foods,' 'processed culinary ingredients,' 'processed foods,' and 'ultra-processed foods' Source. This system focuses on the extent and purpose of industrial processing.

Is simple bread considered a processed food?

Yes, simple bread is generally considered a 'processed food' within the NOVA classification system. This category includes foods manufactured with the addition of salt, sugar, oils, or other culinary substances to unprocessed or minimally processed foods. A basic loaf of bread made from flour, water, yeast, and salt fits this definition because the flour itself is a processed culinary ingredient (derived from grains), and it's then combined and baked. This contrasts with ultra-processed foods, which involve more complex industrial formulations.

What makes a bread ultra-processed?

Bread becomes 'ultra-processed' when it contains substances not typically used in home culinary preparations, beyond basic salt, sugar, oils, and fats. These often include food additives like flavors, colors, sweeteners, emulsifiers, and preservatives, which are used to imitate the sensory qualities of less processed foods or to extend shelf life. Examples include many commercially produced white breads, sweetened breads, or breads with long ingredient lists containing unfamiliar chemical names. A 2016 study published in BMJ Open defined ultra-processed foods as "industrial formulations which, besides salt, sugar, oils and fats, include substances not used in culinary preparations, in particular additives used to imitate sensorial qualities of minimally processed foods and their culinary preparations" Source.

What is the difference between processed and ultra-processed bread?

The key distinction lies in the complexity of ingredients and the purpose of processing. Processed bread, like a traditional artisan loaf, typically uses a few staple ingredients (flour, water, yeast, salt). The processing primarily involves baking to transform these ingredients. Ultra-processed bread, however, often features a longer list of industrial additives designed to enhance flavor, texture, appearance, or shelf stability, which are not typically found in a home kitchen. These additions go beyond what's necessary for basic bread making and are a hallmark of ultra-processed items.

Worked Example: Classifying Bread Types

To illustrate the difference, consider these examples:

• Minimally Processed (not bread, but component): A bag of whole wheat berries. These are grains with minimal alteration.
• Processed Culinary Ingredient (component of bread): Whole wheat flour. The wheat berries have been milled into flour, a single processing step to make them usable for cooking.
• Processed Food (Simple Bread): A sourdough loaf made with whole wheat flour, water, sourdough starter (flour and water culture), and salt. This bread is made from processed culinary ingredients and undergoes baking.
• Ultra-Processed Food (Commercial Bread): A supermarket white bread with ingredients like enriched wheat flour, high fructose corn syrup, yeast, vital wheat gluten, monoglycerides, diglycerides, sodium stearoyl lactylate, calcium propionate, datem, and artificial flavors. The extensive list of industrial additives clearly places it in the ultra-processed category. These additives are not typically found in home-baked bread.

Why does the level of processing matter for health?

Research suggests that a high intake of ultra-processed foods may be associated with increased risks for various health conditions, such as weight gain, excessive body weight, and type 2 diabetes mellitus. These foods often contain higher levels of added sugars, unhealthy fats, and sodium, while being lower in fiber and essential nutrients. For instance, a study found that ultra-processed foods accounted for 57.9% of energy intake in the US diet and contributed 89.7% of the energy intake from added sugars Source. Focusing on less processed bread options may support a more nutrient-dense dietary pattern.