Declared allergens
This product declares Dairy, Egg, Gluten, Mustard.
Declared on pack via Open Food Facts · updated 14 Mar 2026
Mini viennois poulet 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 14 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.
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
- Blanc de poulet cuit standard reconstitué29.5%No flag
- Chicken fillet19.5%No flag
- Pea flour0.8%No flag
- Natural flavouring0.4%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.
- Stabiliser<0.1%No flag
- Triphosphates protéines de pois acidifiants<0.1%No flag
- Citrates de sodium · E331<0.1%No flag
- Acétates de sodium antioxydant<0.1%No flag
- Érythorbate de sodium épice<0.1%No flag
- Preservative<0.1%No flag
- Nitrite de sodium · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- 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 poulet0.7%No flag
- Réduction d'au moins 30 % de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques0.2%No flag
- Triphosphates (E451)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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), blanc de poulet cuit standard reconstitué 29,5% (filet de poulet 19,5% , eau, sirop de glucose, sel, farine de pois, arômes naturels, gélifiant : carraghénanes, stabilisant : triphosphates protéines de pois acidifiants : citrates de sodium, acétates de sodium antioxydant : érythorbate de sodium épice, conservateur : nitrite 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 poulet 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.
- CarrageenanDegraded 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 this ingredient yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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Trust & sources
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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