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Malted Wheat Bread

Barcode 287393002501
Ultra-Processed Food (UPF)

Yes — Malted Wheat Bread is ultra-processed.

The ingredient list appears to be truncated (missing closing brackets/parentheses and possibly additional ingredients), so validity is uncertain. However, barley malt extract is present, which is an industrially processed extract used as a flavor enhancer; according to the rules, its presence alone is enough to classify the product as ultra-processed (UPF).

Ingredients

No ultra-processed markers
  • OK
    wheat flour (wheat flour, calcium, folic acid, iron, niacin, thiamin, water, yeast, salt, rye flour, starch (ground wheat), barley malt flour, barley malt extract, durum wheat semolina

Common questions about Malted Wheat Bread

Is Malted Wheat Bread ultra-processed?

Yes — Malted Wheat Bread is ultra-processed, so it counts as a UPF (ultra-processed food). The ingredient list appears to be truncated (missing closing brackets/parentheses and possibly additional ingredients), so validity is uncertain. However, barley malt extract is present, which is an industrially processed extract used as a flavor enhancer; according to the rules, its presence alone is enough to classify the product as ultra-processed (UPF).

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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