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Cassoulet
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 26 Mar 2026
Why it's rated this way
3 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.
DiphosphatesMinor 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.
PolyphosphatesMinor 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
- White beans60%No flag
- Lingot beans40.2%No flag
- Sauce7.8%No flag
- Tomato puree4.5%No flag
- Tomato sauce1.7%No flag
- Acide citrique · E3300.1%No flag
- Prepared meat40%No flag
- Echines fumées12%No flag
- Echine de porc11.4%No flag
- Smoke flavouring<0.1%No flag
- E330<0.1%No flag
- Antioxidant<0.1%No flag
- E301<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Knacks10%No flag
- Pork meat4.7%No flag
- Couenne de porc1.4%No flag
- Plasma de porc0.3%No flag
- Stabilisants e450<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.
- E452<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.
- Herbs and spicesNo flag
- Natural flavouringNo flag
- E575No flag
- E270No flag
- AntioxidantNo flag
- E316No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural sheep casingNo flag
- Smoked sausage10%No flag
- Pork meat9.5%No flag
- Herbs and spices<0.1%No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Boyau naturel de porcNo flag
- Smoked breast8%No flag
- Pork breast7.6%No flag
- Smoke flavouring<0.1%No flag
- E330<0.1%No flag
- Antioxidant<0.1%No flag
- E301<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Show original label text
Haricots blancs 60% [ Haricots blancs lingots 67% - Sauce 13% (purée de tomate, tomate, huile de tournesol, sucre, sel, oignon, acide citrique) - Oignon 12% - Carottes 7% - Sel - Poivre ] Charcuteries 40% [ Echines fumées 30% ( Echine de porc 95% - Sel - Dextrose - Arôme de fumée - Acidifiant E330 - Antioxydant E301 - Conservateur E250 ) - Knacks 25% ( Viande de porc 47% - Gras de porc - Couenne de porc - Sel - Plasma de porc déshydraté - Fibre de pois - Sirop de glucose - Dextrose - Stabilisants E450 E452 - Epices et plantes aromatiques - Arômes naturels - Acidifiants E575 E270 - Antioxydant E316 - Conservateur E250 - Boyau naturel de mouton ) – Saucisses fumées 25% ( Viande de porc 95% - Gras de porc - Sel - Dextrose - Epices et plante aromatique - Antioxydant E300 - Conservateur E250 - Boyau naturel de porc ) - Poitrines fumées 20% ( Poitrine de porc 95% - Sel - Dextrose - Arôme de fumée - Acidifiant E330 - Antioxydant E301 - Conservateur E250 )]
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.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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.
Ingredient content
Normalized label parsed
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