Protein Flatbreads

• OK
  wholemeal wheat flour

  A coarse, whole-grain flour ground from the entire wheat kernel, used as a basic baking ingredient.
• OK
  wheat flour

  Ground wheat flour fortified with calcium, iron, niacin (B3) and thiamin (B1); a basic cereal ingredient commonly used for baking.
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  pulse and seed blend (14%) (navy bean flour, chickpea flour, pea protein, brown linseed, sunflower seed, millet seed, pea fibre, poppy seed)
• OK
  vital wheat gluten
• UPF
  vegetable oils

  A blend of edible vegetable fats (sunflower and rapeseed oils with a palm oil component) used as a cooking fat or ingredient in foods.
• OK
  yeast

  A living microorganism used as a leavening agent in baking.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  soy flour

  A basic single-ingredient flour made from soybeans, used as a gluten-free flour option with high protein content.
• UPF
  emulsifier e471 (mono- and diglycerides of fatty acids)

  A common food additive used to stabilize and combine fats and liquids in processed foods.
• UPF
  e481

  An emulsifier additive used in processed foods; typically refers to glycerol esters of fatty acids commonly used to improve texture and stability.
• OK
  malted barley flour

  Flour milled from malted barley, a basic cereal ingredient used in baking and brewing.
• UPF
  calcium propionate

  Calcium propionate is a calcium salt of propionic acid used as a mold inhibitor and preservative in bakery and processed foods.
• UPF
  sorbic acid

  A preservative used to prevent mold and yeast growth in foods. It is a pure chemical compound often added to foods.
• UPF
  xanthan gum (stabiliser)

  A polysaccharide thickener produced by fermentation, used as a stabiliser and thickening agent in foods.
• UPF
  e466 (carboxymethyl cellulose)

  Carboxymethyl cellulose, a thickener/gelling agent used to modify viscosity and texture in processed foods.
• OK
  citric acid

  A weak organic acid used to regulate acidity in foods; commonly produced industrially via fermentation of sugars and used as a preservative and flavor enhancer.
• OK
  ascorbic acid (vitamin c) flour treatment agent

  Oxidizing agent used to strengthen dough and whiten flour; a vitamin used as processing aid.
• UPF
  e920 l-cysteine

  A dough conditioner amino acid sometimes derived from plant or animal sources; a processed additive.

Other breakfast cereals & bars Nomi has checked — these ones aren't ultra-processed.

• Organic Pita Bread Florentin Not UPF
• White Sourdough Toasting Loaf Specially Selected, Aldi Specially Selected Not UPF
• Seeded Bread Morrisons Not UPF
• Sourdough Crumpets Jason’s Not UPF
• WHOLEMEAL PITTA Cohens Bakery Not UPF
• plain bagel Cohen's Not UPF
• Seeded Wheat Bread M&S Not UPF
• White Ciabattin Jason's Sourdough Not UPF
• THE GREAT WHITE JASON'S SOURDOUGH Not UPF
• SLICED WHITE SOURDOUGH BREAD WITH GRAINS & SEEDS JASONS SOURDOUGH Not UPF