Review: Tip Top Sandwich Thins

The range of products available in supermarket aisles continues to evolve. The bread section is no exception and Tip Top Sandwich Thins are a recent addition to this. Marketed as ‘‘the new softer, lighter lunch’’, the thins are wanting to add a point of difference.

The thins are available in three varieties: original, wholemeal, lightly seeded. Each product contains wheat flour, water, baker’s yeast, canola oil, vinegar, wheat gluten, dextrose, wheat bran, iodised salt, sugar, emulsifiers, vegetable gums, soy flour and vitamins (thiamin, folic acid) plus either red quinoa or wholemeal wheat flour depending on the flavour.

Wheat bran and wholemeal wheat flour provide extra fibre. Wheat gluten is a source of protein and helps provide structure to bread. Baker’s yeast is used to help bread rise. Vinegar helps control dough fermentation and retain freshness/reduce spoilage. Soybean flour and emulsifiers improve the volume, texture, crumb, colour, and softness of bread. Dextrose, sugar and iodised salt are used to enhance flavour; salt and sugar also aid the fermentation process. Canola oil adds flavour and is high in polyunsaturated fats. Vitamins (thiamin, folic acid) are added for extra nutrition, with folic acid important in preventing neural tube defects and thiamin minimising the incidence of Wernicke-Korsakoff syndrome, a neurological condition.

The thins are soft like bread but thinner than your usual sandwich slice. They can be eaten either fresh or toasted. Even though they are marketed as a lunch time option, they could of course, be eaten at other times of the day in place of other usual bread-based foods. They are also lower in calories (99 calories per serve, compared to approximately 250 calories for two slices of white bread) and carbohydrates (15.8-18g per serve compared to approximately 30g for two slices of bread), which may appeal to those watching their weight or with diabetes. A 240g packet contains 6 x 40g sandwich thins. Each thin comes as a pre-sliced pair which is intended as a single serve. Depending on the flavour a single serve provides:

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412kj/99cal

3.6-3.9g protein

0.8-1.4g fat including 0.2-0.3g saturated fat

15.8-18g carbohydrates including

1.2-1.3g sugar

1.9-3.1g fibre

139-150mg sodium.

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The wholemeal variety would be my pick as they are higher in protein, fat (low in saturated fat) and fibre which would all help contribute to a greater feeling of fullness, and are also lower in sugar than the other two flavours.

The nutrition information panel per 100g (depending on flavour) shows:

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1030kj/246cal

9.5-9.8g protein

2.1-3.5g fat including 0.6-0.7g saturated fat

39.5-45g carbohydrates including

3.1-3.2g sugars

4.8-7.8g fibre

348-375mg sodium.

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The fat and sugar content is well below our usual recommendation of less than 10g per 100g, and the sodium content is under the recommended level of less than 450mg per 100g. Except for the wholemeal variety, fibre is below the recommended level of more than 6g per 100g.

To summarise, the thins provide an alternative option for those who prefer a thinner cut, have a smaller appetite, or only eat bread occasionally and who might otherwise find it a ‘waste’ buying a loaf of bread. However, a packet of the thins costs $3.99 ($3.29 on special) at the supermarket – approximately 67c per serve (55c on special). This is more expensive than many breads. Casey O’Byrne is a NZ Registered Dietitian