Nutri-Score aims to inform consumers about the nutritional quality of packaged foods. Its calculation is currently based on an algorithm finalized in 2016. In 2022, as part of the transnational governance of Nutri-Score, the international scientific committee responsible for updating Nutri-Score proposed improvements to the original algorithm. The purpose of this study is to demonstrate that the new Nutri-Score algorithm performs better than the old one in terms of distinguishing between white breads based on their nutritional quality, using criteria such as salt and fiber content, which white breads are rich in (particularly whole-grain products). Data from 326 white sandwich loaves and 158 whole-grain sandwich loaves from the Open Food Facts database were analyzed. With the algorithm update, white and whole-grain sandwich breads moved from classes A and B to classes B and C. This change in class was associated with significant differences between the two algorithms in the average salt and fiber contents within each Nutri-Score class. The update to the Nutri-Score algorithm allows for better discrimination of foods based on fiber (p < 10⁻³); however, no difference in the ability to discriminate salt was observed. The modification of the Nutri-Score algorithm allows for more effective discrimination of sandwich loaves based on their fiber content.