Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 23 Apr 2020
Andouille sausage & cheese dip
Greenveil's read: consider avoiding. Food health critical · 7 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 23 Apr 2020
Why it's rated this way
7 additives on this label are on our additives-of-concern list.
TartrazineHigh concernSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Southampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
- 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.
Sodium nitrateModerate concernReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- 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.
Sodium phosphatesMinor 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.
Potassium phosphatesMinor 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.
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.
Disodium guanylateMinor concernRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- 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.
Disodium inosinateMinor concernRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- 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
- Cream cheese55%No flag
- Pasteurized milk and cream28.8%No flag
- Lactic ferments13.1%No flag
- Stabiliser12.5%No flag
- Carob bean and xanthan and guar gums12.5%No flag
- Beer cheese22.5%No flag
- Cheddar cheese5.6%No flag
- Pasteurised milk2.8%No flag
- Lactic ferments1.4%No flag
- Cream cheese1.4%No flag
- Pasteurized culture milk0.7%No flag
- Stabiliser0.2%No flag
- Xanthan · E415<0.1%No flag
- Guar gums · E412<0.1%No flag
- Contains less than 2% of modified food starch0.4%No flag
- Cheese sauce base0.2%No flag
- Cheddar cheese<0.1%No flag
- Culture milk<0.1%No flag
- E339iiNo flag
- Culture milkNo flag
- Skimmed milk powderNo flag
- Citric acid · E330No flag
- Natural and artificial flavouringNo flag
- Contains less than 2% of carrageenanNo flag
- Annatto · E160bNo flag
- Paprika extract · E160cNo flag
- White distilled vinegarNo flag
- E340iiNo flag
- Mono- and diglycerides · E471No flag
- Lactic acid · E270No flag
- Yellow no 5 · E102High
Southampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
- Pepper sauce<0.1%No flag
- Aged cayenne red peppers<0.1%No flag
- Sodium phosphates · E339<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.
- Disodium inosinate · E631Low
Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Disodium guanylate · E627Low
Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Paprika extract · E160cNo flag
- Andouille sausage11.3%No flag
- Meat ingredients5.6%No flag
- Contains 2% and less of0.6%No flag
- Potassium lactate · E3260.5%No flag
- Natural flavouring0.1%No flag
- E262ii<0.1%No flag
- Ascorbic acid · E300No flag
- Disodium inosinate · E631Low
Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Disodium guanylate · E627Low
Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Sodium nitrate · E251Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Citric acid · E3300.7%No flag
- And calcium chloride · E5090.7%No flag
- Citric acid · E3300.4%No flag
- Calcium chloride · E5090.4%No flag
- White onion1.4%No flag
- Citric acid · E3300.7%No flag
- Xanthan gum · E4150.2%No flag
- Potassium sorbate · E2020.2%No flag
- Preservative0.2%No flag
- Potassium phosphates (E340)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Carrageenan (E407)Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Show original label text
Cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers [carob bean and/or xanthan and/or guar gums]), beer cheese (water, cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], beer [water, malted barley, hops, yeast], cream cheese [pasteurized culture milk and cream, salt, stabilizers {xanthan and/or carob bean and/or guar gums}], cream, contains less than 2% of modified food starch, cheese sauce base [whey, cheddar cheese {culture milk, salt, enzymes}, reduced lactose whey, maltodextrin, canola oil, salt, disodium phosphate, blue cheese {culture milk, salt, enzymes, non fat dry milk, citric acid, natural and artificial flavors}, salt, sodium caseinate, contains less than 2% of carrageenan, annatto extract, paprika extract, sunflower lecithin, maltodextrin, white distilled vinegar, dipotassium phosphate, mono and diglycerides, lactic acid, yellow no 5], pepper sauce [aged cayenne red peppers, distilled vinegar, water, salt, garlic powder], sodium phosphates, salt, dehydrated garlic, spices, disodium inosinate and disodium guanylate, paprika extract), andouille sausage (meat ingredients [pork, beef], water, contains 2% or less of: salt, corn syrup, spices, potassium lactate, paprika, natural flavors, sugar, autolyzed yeast extract, sodium diacetate, sassafras, ascorbic acid, disodium inosinate, disodium guanylate, sodium nitrate), diced tomatoes (tomatoes, tomato juice, citric acid, and calcium chloride), red bell pepper (peppers, water, citric acid and calcium chloride), white onion, citric acid, granulated garlic, xanthan gum, potassium sorbate (preservative).
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
- Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
Per-ingredient concern · chemical identity, not food safety
What drives this
- GarlicLow concern
2 of 3 ingredients not yet assessed · Show allHide
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.
Image cache
No product image yet
Pending enrichment
Ingredient content
Normalized label parsed
12 items
Your context
Recent scans
See allProducts you open appear here on this device.