Is Rowan Hill Bakery High Protein 4 Sliced Bagel Thins ultra-processed?
Yes, it's ultra-processed
- 1 Unprocessed
- 2 Kitchen staple
- 3 Processed
- 4 Ultra-processed
Signs of ultra-processing in its ingredients:
- 25 ingredients
- 1 additive
- Nutri-Score A
Less processed bagel breads
-
New York Bakery Co The Original Plain Bagels
New York Bakery Co
17 ingredients · 2 additives
NOVA group
3
-
Sourdough bagels
Fitzgeralds Sourdough Bagels
26 ingredients · 3 additives
NOVA group
3
-
Original Thin Bagels
Warburtons
19 ingredients · 2 additives
NOVA group
3
-
NYC Bagels
New York Bakery
20 ingredients · no additives
NOVA group
3
Ingredients
Ultra-processing Processing
PROTEIN WITH EXC CREATE TASTY and DELICIO 4 Sliced bagel thins with linseeds Ingredients Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wheat Flour, Water, Brown Linseeds 9%, Wheat Gluten (ultra-processing marker), Wheat Fibre (ultra-processing marker), Sugar (processing marker), Yeast, Salt (processing marker), Preservative (processing marker) (Calcium Propionate), Flour Treatment Agent (Ascorbic Acid Allergy Advice For allergens), including Cereals containing Gluten, May also contain other Cereals Jcontaining Gluten, Nutrition Information Typical values Energy 12003, 285Sca per l0og Fat of which saturates Carbohydrate of which sugars re tein Salt 50g 3799 47g 1239 16.0g 054g per bagel hin 45g 5394J, 28kcal 223 03 1719 214 55g 72 024g Additianal Inforination) Súlta afd, Warning (To avold danger of su keep this bag away from bables Visit us at www.lidLco.uk and ww Dont recyde at hoe RECYCE WHBAGS AI Lide 14 KE Lldl 335619)
Additives: E282 Calcium propionate
As written on the pack
PROTEIN WITH EXC CREATE TASTY AND DELICIO 4 Sliced bagel thins with linseeds Ingredients Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Wholemeal Wheat Flour, Water, 9% Brown Linseeds, Wheat Gluten, Wheat Fibre, Sugar, Yeast, Salt, Preservative: Calcium Propionate: Flour Treatment Agent: Ascorbic Acid Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold. May also contain other Cereals Jcontaining Gluten. Nutrition Information Typical values Energy 12003/285Sca per l0og Fat of which saturates Carbohydrate of which sugars re tein Salt 50g 3799 47g 1239 16.0g 054g per bagel hin 45g 5394J/28kcal 223 03 1719 214 55g 72 024g Additianal Inforination) Súlta afd Vegans. Warning: To avold danger of su keep this bag away from bables Visit us at www.lidLco.uk or ww Dont recyde at hoe RECYCE WHBAGS AI Lide 14 KE Lldl 335619
What makes it ultra-processed
Substances rarely used in home kitchens
Refined or extracted in factories, such as syrups made from starch or isolated proteins. The other hallmark of ultra-processed food.
- Gluten Wheat gluten, sold as "vital wheat gluten", is the protein washed out of wheat flour.
- Vegetable fiber Isolated plant fibres, such as inulin, oat fibre or bamboo fibre, are extracted industrially and added to change texture or support "source of fibre" claims.
3 ingredients that would only make it processed
Kitchen staples like sugar, salt and oil. On their own they make a food processed, not ultra-processed.
- Preservative Preservatives slow spoilage by microbes.
- Salt Salt, added for taste and preservation.
- Sugar Sugar refined from sugar cane or beet.
Among 91 bagel breads
From least to most processed, this one ranks 48th. 79% of the bagel breads here are ultra-processed.
About this information
- Data from this product on Open Food Facts (barcode 4335619182400, last edited 30 April 2026), available under the Open Database License. If something is wrong or the recipe has changed, you can correct it there.
- Photo: Open Food Facts contributors, CC BY-SA 3.0.
- The NOVA group is an automated estimate from crowdsourced data: a missing or mistyped ingredient can change it.
- NOVA measures processing, not nutrition. For nutrition, Open Food Facts gives this product a Nutri-Score of A (from A, best, to E).
- General information, not medical or dietary advice. Check the pack if you have an allergy.