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SOIRÉE RACLETTE Fromage à raclette, Jambon sec, Bacon goût fumé, Rosette
SOIRÉE RACLETTE Fromage à raclette, Jambon sec, Bacon goût fumé, Rosette by Carrefour. Greenveil's read: consider avoiding (food-health band "critical"). 2 additives of concern.
VerdictConsider avoiding
Food health
Critical
- Raclette60%—
- 9 tranches environ20%—
- Cow S milk20%—
- Salt10%—›
- Lactic ferments5%—
- D'affinage2.5%—
- Microbial coagulating enzyme1.3%—
- Preservative0.6%—
- E2350.3%—
- Milk0.2%—
- Jambon sec supérieur0.2%—
- 2 tranches0.3%—
- Ham0.3%—
- Salt0.2%—›
- Dextrose<0.1%—›
- Preservative<0.1%—
- E252<0.1%⚠ Moderate
- Pork—›
- Bacon supérieur salé au sel sec—
- Goût fumé<0.1%—
- 3 tranches—
- Pork meat—
- Salt—›
- Dextrose—›
- Sugar—›
- Pepper—›
- Smoke flavouring—
- Preservative—
- E250⚠ High
- E252⚠ Moderate
- Pork—›
- Rosette—
- 3 tranches—
- Pork meat—
- Salt—›
- Lactose—›
- Dextrose—›
- Pepper—›
- Mace—›
- Garlic—›
- Antioxidant—
- E316—
- Preservative—
- E252⚠ Moderate
- E250⚠ High
- Ferments—
- Pork—›
Show original label text
_Raclette 60% - 9 tranches environ :Lait_ de vache pasteurisé, sel, ferments lactiques (contient _lait_) et d'affinage, coagulant microbien, conservateur : natamycine. Lait origine France. _Jambon sec supérieur 16% - 2 tranches :_ Jambon de porc, sel, dextrose, conservateur : nitrate de potassium. Porc origine France. Bacon supérieur salé au sel sec, goût fumé 12% - 3 tranches : Viande de porc, sel, dextrose, sucre, poivre, arôme de fumée, conservateurs : nitrite de sodium et nitrate de potassium. Porc origine France. _Rosette 12% - 3 tranches :_ Viande de porc, sel, _lactose_, dextrose, poivre, macis, ail, antioxydant : érythorbate de sodium, conservateurs : nitrate de potassium et nitrite de sodium, ferments. Porc origine France. 137g de viande de porc mis en œuvre pour 100g de produit fini. Peut contenir des traces de soja, fruits à coque et moutarde.
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.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
Per-ingredient concern · chemical identity, not food safety
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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Ingredient content
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