Pâté en croûte 10 Tranches by Tous les jours (Meats And Their Products). Greenveil's read: consider avoiding (food-health band "critical"). 6 additives of concern.
Eau - farine de _blé_ - gras de porc - saindoux - viande de porc 8,7% - viande de dinde 4,6 % - viande séparée mécaniquement de dinde - foie de porc - sel - protéines de _soja_ - fécule - gélatine de porc - dextrose - tissu conjonctif de porc - stabilisants : E450, E451 - fibres de _blé_ - _œufs_ entiers - vin aromatisé - conservateurs : E282, E250 - brandy - épice et plante aromatique - arômes naturels - antioxydant : E301 - _lactose_ - gélifiant : E407 - colorants : E101, E150a, E120 - acidifiant : E330.
Traces de _fruits à coque_, de _poissons_, de _moutarde_ et de _céleri_.
Viande de porc et viande de dinde origine : UE - Viande séparée mécaniquement de dinde origine : France.
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.
Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Per-ingredient concern · chemical identity, not food safety
