Declared allergens
This product declares Dairy, Gluten, Lupin, Mustard.
Declared on pack via Open Food Facts · updated 25 Mar 2026
Jambon cheddar sauce burger
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
- Lupin
- Mustard
Declared on pack via Open Food Facts · updated 25 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.
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.
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.
Ingredients
- Galette avec graines de lin46.4%No flag
- Raising agent2.4%No flag
- Carbonates de sodium · E5002.4%No flag
- Diphosphates · E4501.2%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Dextrose acidifiant0.6%No flag
- Acide malique · E2960.6%No flag
- Flour treatment agent0.3%No flag
- L-cystéine · E9200.3%No flag
- Jambon cuit standard15.5%No flag
- Ham7.8%No flag
- Natural flavouring0.5%No flag
- Gelling agent0.2%No flag
- Carraghénanes · E4070.2%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Antioxidant0.1%No flag
- Ascorbate de sodium · E3010.1%No flag
- Preservative0.1%No flag
- Nitrite de sodium · E2500.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sauce14.2%No flag
- Tomato ketchup3.6%No flag
- Natural flavouring0.1%No flag
- Mustard sauce0.9%No flag
- Pickled gherkin0.4%No flag
- Pickled gherkin0.2%No flag
- Natural flavouring<0.1%No flag
- Melted cheddar5.4%No flag
- Cheddar2.7%No flag
- Modified potato starch0.7%No flag
- Emulsifying salts<0.1%No flag
- Citrate de sodium sel<0.1%No flag
- Colour<0.1%No flag
- Extrait de paprika · E160c<0.1%No flag
- Salad3.6%No flag
- Skimmed yogurtNo flag
- Modified potato starchNo flag
Show original label text
Galette avec graines de lin 46,4% (farine de BLÉ, eau, huile de colza, graines de lin 1,1%, poudres à lever : carbonates de sodium, diphosphates, dextrose acidifiant : acide malique, sel, agent de traitement de la farine :L-cystéine), jambon cuit standard 15,5% [jambon de porc (origine France), eau, dextrose, sel, arômes naturels, gélifiant : carraghénanes, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium], sauce 14,2% [eau, tomato ketchup (tomates, sucre, vinaigre, amidon modifié, sel, arômes naturels), huile de colza, MOUTARDE (eau, graines de MOUTARDE, vinaigre, sel, épice), cornichons (cornichons, eau, vinaigre, sel), sucre, amidon modifié, vinaigre, oignons, sel, arômes naturels], tomate 5,9%, eau, cheddar fondu 5,4% [cheddar (LAIT) 2,7%, eau, amidon transformé de pomme de terre, beurre (LAIT), protéines de LAIT, sel de fonte : citrate de sodium sel, colorant : extrait de paprika], salade 5,2%, yaourt maigre (LAIT) 1,2%, amidon transformé de pomme de terre. Traces éventuelles de poissons, oeufs et graines de sésame. Pourcentages exprimés sur le total de la recette.
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.
- 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
What drives this
- WaterModerate concern
1 of 2 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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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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