Clever Supermarket Swaps: Bread Edition

Bread is one of the most commonly eaten foods in the UK—and one of humanity’s oldest. For centuries, it’s been a staple in our daily diets, providing energy, nutrients, and comfort. But not all bread is created equal.

In the 1960s, the invention of the Chorleywood Bread Process revolutionised how bread was made, speeding up production through industrial techniques. While efficient, this method introduced additives and shortcuts that are far from traditional—and not always ideal for our health.

Since the pandemic, interest in traditional, slow-fermented bread has grown—especially sourdough. This type of bread uses a natural starter culture (instead of commercial yeast), creating a unique flavour and texture. Even better, authentic sourdough is typically free from ultra-processed ingredients.

Since the pandemic, interest in traditional, slow-fermented bread has grown—especially sourdough. This type of bread uses a natural starter culture (instead of commercial yeast), creating a unique flavour and texture. Even better, authentic sourdough is typically free from ultra-processed ingredients.

Since the pandemic, interest in traditional, slow-fermented bread has grown—especially sourdough.

Emulsifiers

Used to improve texture and shelf life:

• Mono- and diglycerides of fatty acids (E471)
• Sodium stearoyl-2-lactylate (E481)
• Calcium stearoyl-2-lactylate (E482)
• Lecithin (E322)
• Diacetyl tartaric acid esters (E472e)

Flour Treatment Agents

Used to improve rise and consistency:

• Ascorbic acid (E300)
• L-cysteine (E920)

Vegetable Oils & Fats

Added for softness:

• Rapeseed oil
• Palm oil
• Generic "vegetable oil"

Preservatives

Prevent mould but may impact gut health:

• Calcium propionate (E282)
• Sorbic acid (E200)
• Potassium sorbate (E202)

Sugars & Syrups

Added to improve flavour and browning:

• Sugar
• Dextrose
• Glucose syrup
• Invert sugar syrup