Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 19 Mar 2026
Choucroute Royale cuisinée au Riesling
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 19 Mar 2026
Why it's rated this way
4 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Processed eucheuma seaweedMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Sauerkraut46%No flag
- Viande de porc traitée en salaison13.5%No flag
- Pork meat7.9%No flag
- Stabiliser0.6%No flag
- E4510.6%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agent0.6%No flag
- E407a0.6%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Preservative1.2%No flag
- E2501.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Smoked sausage6.5%No flag
- Pièces de tête de porc3.5%No flag
- Pork meat1.5%No flag
- Gras et couenne de porc0.8%No flag
- Plasma de porc0.2%No flag
- Stabiliser<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Piment doux<0.1%No flag
- Gelling agent<0.1%No flag
- E412<0.1%No flag
- E415No flag
- E407Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Natural flavouringNo flag
- AntioxidantNo flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Saucisses pur porc fumées6.5%No flag
- Pork meat3.7%No flag
- Plasma de porc0.7%No flag
- FlavouringNo flag
- StabiliserNo flag
- E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Preservative0.4%No flag
- E2500.4%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Saucisson porc5.5%No flag
- Pork meat3%No flag
- Plasma de porc1.3%No flag
- Pièces de tête de porc0.6%No flag
- Stabiliser<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Natural flavouringNo flag
- AntioxidantNo flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Vin blanc de la province de Pavie3.8%No flag
- Cépage Riesling 1% sel2.9%No flag
- Antioxidant2.3%No flag
- Natural flavouring1.8%No flag
- Cumin seeds1.4%No flag
- Peppercorns4.9%No flag
Show original label text
Choucroute (46 %), viande de porc traitée en salaison précuite 13,5%(viande de porc, eau, sel, stabilisant : E451, gélifiant : E407a, conservateur : E250), saucisses fumées 6,5% (pièces de tête de porc, viande de porc, gras et couenne de porc, eau, plasma de porc, sel, stabilisant : E451, piment doux, gélifiant : E412-E415-E407, sirop de glucose, sucre, arômes naturels, antioxydant : E300, conservateur : E250), saucisses pur porc fumées 6,5% (viande de porc, eau, plasma de porc, sel, arôme (contient blé et lait), stabilisant : E451, sirop de glucose, conservateur : E250), saucisson pur porc fumé 5,5% (viande de porc, plasma de porc, pièces de tête de porc, gras de porc, sel, eau, sirop de glucose, stabilisant : E451, arômes naturels, antioxydant : E300, conservateur : E250), saindoux, vin blanc IGP de la province de Pavie (Italie) cépage Riesling 1% sel, antioxydant : E300, arôme naturel, graines de cumin, baies de genièvre, grains de poivre.
Alerts
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.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
Chemical identity has not been assessed for these 2 ingredients yet.
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
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