Supermarket wholemeal bread ratings reveal few options without additives
A food writer has tested sliced wholemeal loaves from major UK supermarkets to identify the best options regarding flavour and ingredient lists.
Industrial methods dominate the market
Most of the tested loaves were made using the Chorleywood process, an industrial method developed in the 1960s. This technique accounts for about 80% of bread production in the UK and relies on high-speed mechanical processes. The writer noted that many products are cardboard replicas with only nuanced differences between them.
Two loaves stood out for quality
The review identified Jason's sourdough wholemeal ciabattin as the best overall choice due to its simple flavour profile and zero additives. Aldi Specially Selected was named the best bargain, though the report cuts off before describing its specific texture or taste.
Finding clean labels is difficult
The writer found several loaves with an impressive lack of additives despite the general difficulty in navigating sandwich loaves. Consumers looking for palm oil-free options without emulsifiers or preservatives must carefully check product labels to find suitable items.
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