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  3. Baguette flammekueche
Baguette flammekueche
Frozen Foods · 3330131400170

Baguette flammekueche

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Bread36.5%—
  • Wheat flour21.3%—›
  • Water7.6%—›
  • Yeast3.8%—›
  • Salt0.7%—›
  • Wheat gluten0.7%—›
  • Flour treatment agent2.5%—
  • E3002.5%—
  • Fromage blanc28.5%—
  • Smoked lardoons13%—
  • Pork breast9.1%—
  • Salt0.7%—›
  • Dextrose0.7%—›
  • Smoke flavouring0.7%—
  • Acid0.7%—›
  • E3300.7%—
  • Antioxidant0.6%—
  • E3160.6%—
  • Preservative0.6%—
  • E2500.6%⚠ High
  • Melted emmental cheese13%—
  • Emmental7.2%—
  • Cheese2.9%—›
  • Butter1.4%—›
  • Water0.7%—›
  • Protéines de lalt0.4%—
  • Whey0.2%—›
  • Emulsifying salts<0.1%—
  • Citrate de sodium<0.1%—›
  • E452<0.1%⚠ Low
  • Salt<0.1%—›
  • Water4.4%—›
  • Onion1.5%—›
  • Modified potato starch0.8%—
  • Potato maltodextrin0.8%—
  • Potato starch0.8%—›
  • Palm fat0.4%—
  • Thickener0.2%—
  • E4150.2%—
  • Glucose syrup0.1%—›
  • Milk proteins<0.1%—›
  • Salt<0.1%—›
  • Pepper<0.1%—›
Show original label text

Pain 36.5% (farine de blé, eau, levure, sel, gluten de blé, agent de traitement de la farine E300), fromage blanc 28,5%, lardons fumés cuits 13% (poitrine de porc (origine. UE), sel, dextrose, arôme de fumée, acidifiant acide citrique, antioxydant érythorbate de sodium, conservateur nitrite de sodium), emmental fondu 13% (emmental, fromages, beurre, eau, protéines de lalt, lactosérum, sels de fonte citrate de sodium - polyphosphates, sel), eau, oignons 1,5%, amidon modifié de pomme de terre, maltodextrine de pomme de terre, fécule de pomme de terre, matière grasse végétale de palme, épaississant gomme xanthane, sirop de glucose, protéines de lait, sel, poivre, Traces éventuelles d'oeuf, moutarde, crustacés, céleri, poisson, mollusques et graines de sésame

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.
  • PolyphosphatesInorganic 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

  1. 01AQUAHydrationNot assessed
  2. 02ONIONCompoundNot assessed
  3. 03STARCH 1551CompoundNot assessed
  4. 04CORN SYRUPCompoundNot assessed
  5. 05Milk proteinsCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07BLACK PEPPERCompoundNot assessed

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