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  3. Bacon Horseradish Dip
Bacon Horseradish Dip
Heluva Good!·0073570130033

Bacon Horseradish Dip

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cultured pasteurized milk52.2%—
  • Cream23.9%—›
  • Skimmed milk12%—
  • Salt0.9%—›
  • Horseradish0.9%—›
  • Sugar0.9%—›
  • Bacon bits0.9%—
  • With water0.4%—›
  • Salt0.2%—›
  • Sugar0.1%—›
  • E339<0.1%—
  • E301<0.1%—
  • E251<0.1%⚠ Moderate
  • Modified corn starch0.9%—›
  • Torula yeast0.9%—›
  • E4150.9%—
  • E6210.9%⚠ Moderate
  • Dehydrated onion0.9%—
  • Yeast extract0.9%—›
  • Natural flavouring0.9%—
  • Maltodextrin0.9%—›
  • Hydrolysed corn protein0.8%—
  • Spice0.4%—›
  • E6310.2%⚠ Low
  • E6270.1%⚠ Low
  • E150a<0.1%—
  • E428<0.1%—
  • E202<0.1%—
  • To preserve freshness<0.1%—
  • Enzyme<0.1%—›
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Cultured pasteurized milk, cream and nonfat milk, salt, dehydrated horseradish, sugar, bacon bits (cured with water, salt, sugar, sodium phosphate, sodium ascorbate, sodium nitrate), modified corn starch, torula yeast (sulfites), xanthan gum, monosodium glutamate, dehydrated onion, yeast extract, natural flavors, maltodextrin, hydrolyzed corn protein, spices, disodium inosinate, disodium guanylate, caramel color (sulfites), gelatin, potassium sorbate (to preserve freshness) and enzyme.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01CREAMCompoundNot assessed
  2. 02SALTCompoundNot assessed
  3. 03HORSERADISHCompoundNot assessed
  4. 04SUGARCompoundNot assessed
  5. 05HETASTARCHCompoundNot assessed
  6. 06PICHIA JADINIICompoundNot assessed
  7. 07YEASTCompoundNot assessed
  8. 08MALTODEXTRINCompoundNot assessed
  9. 09SPICECompoundNot assessed
  10. 10Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  11. 11Hydratase, phosphoenolpyruvateCompoundNot assessed

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