Supermarket budget breads have outperformed artisan loaves in a new health study, challenging assumptions about the benefits of premium baked goods. Researchers compared white sliced bread, wholemeal loaves, and sourdough, finding that cheaper options often contain fewer additives and similar nutritional profiles.
The study, conducted by the University of Reading, analysed 30 popular breads sold in UK supermarkets. It found that standard white bread, often criticised for being ultra-processed, can be as healthy as sourdough when fortified with vitamins and minerals. Wholemeal breads also scored highly for fibre content.
Dr. Sarah Berry, a nutrition scientist, said: 'Many people assume artisan bread is automatically healthier, but our research shows that budget loaves can be just as good, if not better, in terms of nutritional value.' The study highlighted that some sourdoughs contain high levels of salt and sugar, undermining their health credentials.
The findings come as consumers increasingly seek out 'clean label' products. However, experts warn that not all sourdough is created equal, with supermarket versions often using commercial yeast rather than traditional fermentation. The research suggests that checking labels for added salt and sugar is more important than the bread's price or provenance.
