Scoring methodology · Breads

How we score breads

Every bread product is evaluated against 8 rules, worth a total of 130 points. Your score is the percentage of points the product earns on what we actually know about it.

Active version: 2026.06.04

Quality score

Earned out of possible

Each rule contributes points up to a known maximum. We sum them, divide by the total possible, and that's the headline number on the product.

Unknowns

No data earns no points

If we couldn't verify an attribute, that rule earns zero. Brands aren't rewarded for non-disclosure, and we don't fill the gap with a guess.

The rules

8 rules · 130 points possible

Clean ingredients

clean_ingredients

max · 46% of score

No harmful contaminants flagged. Severity- and amount-weighted against food guidelines (per-serving MADL) using the shared food-path penalty math.

Citation: EPA / FDA MADL limits per contaminant.
Inputs read: ingredients

Lab data indexed

lab_indexed

max · 12% of score

A full third-party lab report has been indexed for this product. Wheat-based breads are a major glyphosate-residue vector, so independent lab verification carries unusually high weight.

Citation: Wheat desiccation glyphosate residue studies (HRI 2018).
Inputs read: is_indexed

Packaging

packaging

max · 8% of score

Container material. Glass jars and paperboard score at the top; PET / polystyrene / generic plastic at the bottom. Generic "container" / "bottle" with no material signal lands mid-tier.

Citation: Mason et al. (2018) microplastics in food packaging.
Inputs read: packaging

Recognized certifications

recognized_certifications

max · 4% of score

Product carries at least one recognized third-party certification (USDA Organic, Non-GMO Project, Glyphosate Residue Free, Regenerative Organic, etc.). For breads the Glyphosate Residue Free certification is particularly valuable.

Citation: Oasis editorial — recognized third-party programs.
Inputs read: certifications

Whole grain

whole_grain

max · 8% of score

Whole-grain breads (whole-grain-first flour, sprouted, or ancient grains like spelt / einkorn / rye) score at the top. Refined white flour scores zero. Reads metadata flags first; falls back to substring detection on the product name ("100% whole", "sprouted", "whole wheat").

Citation: AACC International whole-grain definition.
Inputs read: metadata.is_whole_grain_first, metadata.is_sprouted, metadata.has_ancient_grains, name

Flour quality

flour_quality

max · 8% of score

Penalizes presence of potassium bromate or azodicarbonamide (ADA) — flour oxidizers / dough conditioners banned in the EU and linked to carcinogenicity / endocrine concerns. Both confirmed absent earns full credit; either confirmed present scores zero; undisclosed earns partial credit.

Citation: IARC bromate carcinogenicity; EU ADA ban.
Inputs read: metadata.has_bromate, metadata.has_ada

Additives & preservatives

additives

max · 8% of score

Counts disclosed dough conditioners, preservatives, artificial colors, artificial flavors, and seed-oil additions. Zero additives earns full credit; each disclosed group reduces credit; 4+ groups present scores zero.

Citation: Oasis editorial — ultra-processing additive risk.
Inputs read: metadata.dough_conditioners, metadata.preservatives, metadata.colors, metadata.flavors, metadata.oil_type

Added sugar

added_sugar

max · 8% of score

Per-serving added sugar from the metadata sugar field or the nutrients panel. ≤1 g (typical for genuine bread) earns full credit; 1–4 g partial; 4–8 g reduced; >8 g zero (sweetened breads).

Citation: AHA added-sugar limits / FDA Daily Value.
Inputs read: metadata.sugar_content_per_slice_g, nutrients

Found something wrong?

Scoring is a function applied to evidence. If you think a rule fired on the wrong evidence, the per-product breakdown shows the source for every contribution — each one is challengeable. The methodology itself is version-controlled and evolves in public.