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Feuilleté Jambon Champignons
Randy·3325420060395

Feuilleté Jambon Champignons

Feuilleté Jambon Champignons by Randy (Snacks). Greenveil's read: consider avoiding (food-health band "critical"). 1 additive of concern.

VerdictConsider avoiding

Food health

Critical
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  • Pâte feuilletée58%—
  • Farine de blé58%—›
  • Beurre14%—›
  • Eau14%—›
  • Œufs7%—›
  • Sel3.5%—›
  • Gamiture1.8%—
  • Eau1.8%—›
  • Jambon cuit supérieur1.8%—
  • Jambon de porc0.9%—
  • Ongine UE0.9%—
  • Eau0.4%—›
  • Sel0.2%—›
  • Arômes0.1%—
  • Contient sirop de glucose<0.1%—
  • Dextrose<0.1%—
  • Antioxydant<0.1%—
  • E316<0.1%—
  • Conservateur<0.1%—
  • E250<0.1%⚠ High
  • Champignons de Paris—›
  • Farine de blé—›
  • Beurre—›
  • Épices—›
  • Lait en poudre—
  • Sel—›
  • Amidon—›
  • Blé—
  • Acidifiant—›
  • E330—
  • Antioxydant acide ascorbique—›
Show original label text

Pâte feuilletée 58% : Farine de blé 33%, beurre 14%, eau, œufs, sel. Gamiture : Eau, jambon cuit supérieur 9.6% (jambon de porc (Ongine UE), eau, sel, arômes, contient sirop de glucose et/ou dextrose, antioxydant E316, conservateur E250), champignons de Paris 9,6%, farine de blé 2.5%, beurre, épices, lait en poudre, sel. amidon (blé), acidifiant E330, antioxydant acide ascorbique. Traces éventuelles de crustacés, poissons, mollusques, moutarde et soja.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

Per-ingredient concern · chemical identity, not food safety

  • BUTTER
  • AQUA
  • EGG
  • SALT
  • CULTIVATED MUSHROOM
  • WHEAT
  • SPICE
  • STARCH 1551
  • Starch, acid-hydrolyzed
  • Amylodextrin
  • SOAP
  • ACONITIC ACID, (E)-
  • L-isoascorbic acid
  • ASCORBIC ACID
  • (5S)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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