To be fair, it is possible to use the Chorleywood process to make loaves that look pretty rustic and taste OK, but your basic white sliced loaf tastes of nothin

To be fair, it is possible to use the Chorleywood process to make loaves that look pretty rustic and taste OK, but your basic white sliced loaf tastes of nothing much. A quick search reveals no known evaluation of the Chorleywood process by any authoritative agency in the UK (e.g. Food Standards Agency). Andrew Whitley has expressed concern over the use of directly injected enzymes that do not appear on packaging. There was some stuff in the press about linking Chorleywood process to 'bloating' but that was debunked fairly quickly (around 2012 I recollect)