Why palm oil and soya flour aren’t worth the slice

When you grab a loaf of bread off the supermarket shelf, you probably don’t think twice about the ingredients list. After all, bread is a staple food—how harmful could it be? However, many commercial loaves and baked goods contain two controversial ingredients: palm oil (or palm fat) and soya flour. While these ingredients might butter up your bread’s texture, freshness, and shelf life, their hidden costs on health and sustainability make them far from worth the slice.

Palm Oil and Palm Fat: An Environmental and Health Nightmare

Palm oil and palm fat are as common in processed foods as seeds on a bagel, and bread is no exception. These inexpensive fats give bread a soft texture and extend its shelf life. Yet, the environmental toll of palm oil and palm fat production is nothing to loaf about. According to the World Wildlife Fund, vast swaths of tropical rainforests are cleared to make way for palm plantations, leading to significant deforestation, loss of biodiversity, and increased greenhouse gas emissions.

Take the example of Nutella, which faced significant backlash over its use of palm oil. In response, the company highlighted its efforts to ensure traceability and the sustainability of its palm oil sources, claiming to adhere to higher environmental standards than many others in the industry. Indeed, their palm oil is certified by the RSPO. However, this same level of scrutiny should apply to the palm oil and palm fat hidden in your bread. Unlike Nutella, many commercial bread manufacturers do not provide information about the sourcing and sustainability of their palm oil, leaving consumers in the dark about the environmental impact of the ingredients in their everyday loaves.

But the problems don’t stop at environmental degradation. The Harvard T.H. Chan School of Public Health highlights that palm oil and palm fat are high in saturated fats, which are linked to heart disease and other health issues. Regular consumption of these unhealthy fats can lead to higher cholesterol levels and increase the risk of cardiovascular diseases. What’s more, traditional sourdough bread should consist of just three simple ingredients: flour, water, and salt. By adding fats like palm oil, we’re unnecessarily increasing our fat consumption without any real benefit. Good bread, especially our beloved sourdough, tastes better without all these added ingredients; it’s a celebration of the basics, allowing the natural flavours and textures to shine through. 

Soya Flour: A Double-Edged Sword

Soya flour is another common ingredient in commercial breads, often added to boost the protein content and improve the texture and moisture retention of bread, thereby extending its shelf life. While this might seem like a nutritional advantage, the reality is far more complex. The cultivation of soya contributes significantly to deforestation, particularly in the Amazon rainforest. This deforestation leads to a loss of biodiversity and disrupts local ecosystems, further exacerbating climate change. Talk about a half-baked solution! According to the Union of Concerned Scientists, soya production is a major driver of deforestation and biodiversity loss.

On the health front, soya contains phytoestrogens, which are plant-derived compounds that mimic oestrogen in the body. There is ongoing debate about the impact of phytoestrogens on human health. Some studies, such as those cited by the National Institutes of Health (NIH), suggest that excessive consumption of soya could disrupt hormonal balance, potentially leading to reproductive health issues. Given that soya is now prevalent in many breads and baked goods, it’s easy to consume more than you realise, raising concerns about long-term health effects.

Rising to the Challenge

Awareness is the yeast of making better choices. When shopping for bread, take a moment to read the ingredients list. Look for loaves that are free from palm oil, palm fat, and soya flour, and consider supporting brands that prioritise sustainability and health. After all, a little dough spent on better bread goes a long way. Our breads only contain 3 ingredients: flour, water and salt – just as bread should be.

Better yet, try baking your own bread at home using wholesome, natural ingredients. Not only will you have full control over what goes into your loaf, but you’ll also enjoy the satisfaction of homemade bread that’s both delicious and nourishing. Now that’s the upper crust!

The Last Grain of Truth

The hidden costs of palm oil, palm fat, and soya flour in commercial bread are too significant to ignore. From deforestation and biodiversity loss to health risks associated with high saturated fats and phytoestrogens, these ingredients pose serious concerns. By making informed choices and seeking out sustainable alternatives, we can enjoy our daily bread without compromising our health or the planet.

A Waste-Less Company

Waste Less, Enjoy For Longer: A Comprehensive Guide On How To Store, Freeze & Defrost Your Loaves

Did you know that 75% of our customers order their loaves pre-sliced? Everything we do at GIB, whether it’s via our loaf personalisation options on the website or our in-box care instructions, has been designed to save you time, minimise bread waste and maximise your Sourdough experience at home. So why not bundle up and order all the bread & treats to last you for days, or even weeks! Whether you are not a big bread-eater or simply like to spread the joy over a few days, we have the packaging solution & storage tips tailored to your needs!

Here’s a quick step-by-step guide on how to care for your bread at home.

PRE-SLICED BREAD

On Day 1, your slices will be crispy on the outside and soft on the inside, but when bread is sliced it gets exposed to air, so we recommend immediate freezing to make the freshness last longer!

| Freezing

If you don’t plan on eating all the slices on Day 1, we have made it easy for you to freeze the remaining slices in the compostable freezer-safe bags provided. Each bag is marked with a sticker to help you decide which portion to keep at room temp and which bag to store in the freezer.

| Defrosting

Defrost your slices of bread the night before or a couple hours before you intend to eat it. Make sure they remain in a sealed bag as they are defrosting. Enjoy them as is or toasted!

UNSLICED BREAD

Store your unsliced loaf in a sealed bag in a cool, dry place. Your loaf can keep well for 3 to 4 days without being frozen as long as it is sealed properly. 

| Pouch it up

Did you know that our compostable loaf pouches were especially designed to keep your loaves fresher for longer? Pretty cool, right? However, in an effort to reduce our packaging output, we will only be offering our loaf pouches to our subscribers once a month and using recyclable kraft bags for all subsequent deliveries. Hold onto your pouch bag for your future deliveries. They will make for the perfect home for your loaves!

| Revive the crust

We recommend popping your bread in a pre-heated oven for 7-8 minutes at 190c just before you intend to bite into it. This will revive the crust and soften the crumb for optimal Sourdough deliciousness!

SLICE IT NICE; USE A GOOD KNIFE!

If you have ordered an unsliced loaf, this is where a good knife comes in handy. A serrated-edged knife with large pointed teeth and a handle that fits nicely inside the palm of your hand is recommended.

| Slicing tip

Slice your loaf with an even back-and-forth motion of the wrist without pressing down too much pressure on the loaf so as to avoid crushing the crumb. The ideal thickness for a slice of Sourdough bread is anywhere between 1cm and 1.5cm! For context, this is around the thickness of your index finger.

TOAST

Whether your slice of bread is thin or thick, fresh or frozen, white or whole wheat, plain or seeded, light or dense, it’s up to you to control the levels of the toaster to get the results you want. If your bread is frozen when you put it in the toaster, use the defrost function before you use the toast function, so that you can get a more even toasted result.

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