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  2. Richmond Pork Sausages
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Richmond Pork Sausages

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Pork42%—›
  • Water23.1%—›
  • Rusk17.3%—
  • Wheat17.3%—›
  • Pork Fat8.8%—›
  • WHEAT Starch4.4%—›
  • Soy protein2.2%—›
  • Flavourings1.1%—
  • Salt0.6%—›
  • Stabilisers0.3%—
  • E4500.3%⚠ Low
  • E4120.1%—
  • Antioxidants<0.1%—
  • E300<0.1%—
  • E307<0.1%—
  • Preservative<0.1%—
  • E223<0.1%⚠ Moderate
  • Colour—
  • E120⚠ Moderate
  • Casing—
  • Beef Collagen—
Show original label text

Pork 42%, Water, Rusk (WHEAT), Pork Fat, WHEAT Starch, SOYA Protein, Flavourings, Salt, Stabilisers: Diphosphates, Guar Gum; Antioxidants: Ascorbic Acid, Alpha-tocopherol;Preservative: Sodium MetabiSULPHITE; Colour: Carmine; Casing: Beef Collagen

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
  • Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
  • DiphosphatesInorganic 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

  1. 01PORKCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03Pork fatCompoundNot assessed
  4. 04LARDCompoundNot assessed
  5. 05STARCH 1551CompoundNot assessed
  6. 06SOY PROTEINCompoundNot assessed
  7. 07SALTCompoundNot assessed

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