Shoppers are being duped into buying wholemeal bread which isn’t actually wholemeal
Food rules state the label 'wholemeal' should only be used when all of the flour used is wholemeal flour
SHOPPERS are being duped by loaves labelled “wholemeal” which actually contain a mix of up to four types of flour.
An analysis of 11 best-selling loaves found all contained soya flour, which breaks guidelines.
Researchers at consumer group Which? also found fortified wheat flour, fermented wheat flour and barley flour.
Which? found several flour types in Allison Hovis and Kingsmill
Sliced bread brand Warburtons was also found to have multiple variants of flour
Food rules state the label “wholemeal” should be used if the only flour used is wholemeal.
It is made from the entire grain and not just the white starchy part used in white flour.
Which? said that even with the other flours, shop-bought wholemeal bread contained more fibre and was healthier than white loaves.
Breadmakers insist the extra flours are not ingredients but used for bulking or to give loaves a longer shelf life.
Experts said soya flour was added to give bread better volume and crumb softness.
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It added: “If you want to know exactly what flour is in your bread, you can always make your own.
“With four ingredients — flour, water, yeast and salt — it’s very straightforward, especially if you use a bread maker.”
Last year, a study found sticking to wholemeal did not boost wellbeing compared to chomping down on more processed types of bread.
Scientists, who compared more than 20 clinical measurements, said they were surprised by the findings.
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And warned brown bread should not be labelled as a “healthier” alternative to a white loaf.
Our nutrition expert Amanda Ursell also said consumers don't have to spend a fortune to find a healthy option.
Here she looks at ten favourites and gives them a score out of five.
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