Declared allergens
This product declares Dairy, Egg, Gluten, Mustard.
Declared on pack via Open Food Facts · updated 19 Mar 2026
Mini viennois jambon emmental mayonnaise allégée
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Mustard
Declared on pack via Open Food Facts · updated 19 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.
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
- Pain spécial viennois55.5%No flag
- Flour treatment agent0.2%No flag
- Acide ascorbique · E3000.2%No flag
- Jambon cuit standard29.5%No flag
- Ham19%No flag
- Stabiliser0.8%No flag
- Citrates de sodium · E3310.8%No flag
- Triphosphates · E4510.8%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 agent0.4%No flag
- Algues Euchema transformées · E407a0.4%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Preservative0.2%No flag
- Acétates de sodium · E2620.2%No flag
- Nitrite de sodium · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Antioxidant<0.1%No flag
- Ascorbate de sodium · E301<0.1%No flag
- Emmental7%No flag
- Reduced fat mayonnaise7%No flag
- Alcohol vinegar0.8%No flag
- Mustard0.4%No flag
- Alcohol vinegar<0.1%No flag
- Thickener<0.1%No flag
- Gomme xanthane · E415<0.1%No flag
- Elaboré à partir de porc0.8%No flag
- Réduction d'au moins 30% de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques0.3%No flag
Show original label text
Pain spécial viennois 55,5% (farine de BLÉ, eau, huile de colza, sucre, poudre de LAIT entier, levure, GLUTEN de BLÉ, sel, agent de traitement de la farine : acide ascorbique), jambon cuit standard 29,5% (jambon de porc 19%, eau, sel, dextrose, sirop de glucose, stabilisants : citrates de sodium, triphosphates, gélifiant : algues Euchema transformées, conservateurs : acétates de sodium, nitrite de sodium, antioxydant : ascorbate de sodium), emmental (LAIT) 7%, mayonnaise allégée en matières grasses* 7% [eau, huile de colza, vinaigre d'alcool, MOUTARDE (eau, graines de MOUTARDE, vinaigre d'alcool, sel), jaune d'OEUF, amidon de maïs, sucre, sel, épaississant : gomme xanthane]. Traces éventuelles de poissons, de soja, de sésame et autres céréales contenant du gluten. Pourcentages exprimés sur le total de la recette. Elaboré à partir de porc origine UE et de lait origine UE. *Réduction d'au moins 30% de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques.
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.
- 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.
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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