Is Martin's Famous Pastry Shoppe,Inc. Martin's Sandwich Potato Rolls healthy? A closer look at the label
A potato roll with 20 ingredients, added sugars, sunflower oil, and several dough conditioners.
Blume score
Very low score - breads
This report uses Blume product data, ingredient notes, and FDA label-reading rules. It is general shopping context, not medical advice.
Short answer
Very low score because this roll is heavily processed and uses refined flour, seed oil, added sugars, and emulsifiers to shape texture.
Why the score is low
- Sunflower oil is the main oil and adds a seed oil that is more about texture than nutrition.
- The label includes wheat gluten, which boosts structure but also adds a wheat allergen concern for some people.
- DATEM is a synthetic emulsifier used to improve dough stability and volume.
- Added sugars appear in the ingredient list, which pushes the product toward a sweeter, more processed profile.
Ingredient risk map
Ingredient notes
Sunflower Oil
This is a seed oil with a high omega-6 profile. In a baked roll, it mainly supports softness and shelf life rather than nutrition.
Wheat Gluten
Wheat gluten strengthens the dough and improves chew. It is not a problem for everyone, but it matters for anyone avoiding wheat or gluten.
DATEM
DATEM is an emulsifier used to help dough hold together and rise well. It is there for texture and consistency, not as a nutrient.
Added Sugars
The presence of added sugars means the roll is more than flour and fat. Even if the amount per serving is small, it is still a processing marker.
Annatto Color
Annatto is used to adjust the look of the roll. It does not add nutrition, but it can affect appearance and may bother a small number of sensitive people.
What to compare in store
- If you want a simpler sandwich roll, compare the ingredient list with one that starts from flour, water, yeast, and salt without multiple conditioners.
- Check whether another roll uses butter or oil closer to the bottom of the list, since that usually means less of a texture-driven formula.
- Compare products with fewer additives if you want to avoid emulsifiers like DATEM and conditioners such as mono and diglycerides or sodium stearoyl lactylate.
- Look at whether the bread is made with whole grain flour. This one is not listed as whole grain first, so a whole grain option may give you more fiber.
Better label signals
- A shorter ingredient list usually means less reliance on conditioners and colorants.
- Whole grain flour as the first ingredient is a better sign than refined flour.
- Fewer added sugars is a good sign in sandwich bread.
- No seed oils or fewer added fats can be a cleaner fit if you are trying to reduce ultra-processed ingredients.
Scan the label before you buy.
Blume reads food labels, flags ingredients, and gives each product a plain-English score so you can compare options in the aisle.
Download BlumeFAQ
Is this bread whole grain?
No. The product data says it is not whole grain first, so it is likely based on refined flour rather than whole grain flour.
Why is the score so low?
The score is low because the formula relies on refined flour, sunflower oil, added sugars, and several processing aids that improve texture more than nutrition.
Does non-GMO verified mean it is healthier?
Not necessarily. Non-GMO verified only speaks to sourcing and does not change the amount of sugar, oil, or emulsifiers in the product.
Sources and method
Product and ingredient signals come from the Blume product database. The label-reading context below is included on every product report so the article stays tied to public food-label rules.
- FDA Daily Value guide: The FDA says 20% DV or more is high and 5% DV or less is low for a nutrient on the Nutrition Facts label.
- FDA ingredient list guide: The FDA explains that ingredients are listed in descending order by weight on food labels.
- FDA major allergen update: Sesame became the ninth major food allergen in the United States on January 1, 2023.
- FAO NOVA classification overview: The NOVA system classifies foods by the extent and purpose of processing.