Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 26 Mar 2026
Assortiment Raclette - 460g
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
Declared on pack via Open Food Facts · updated 26 Mar 2026
Why it's rated this way
2 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.
Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite; nitrosamine precursor in cured meats.
- 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
- Fromage à raclette90%No flag
- Cow S milk90%No flag
- Ferments0.9%No flag
- Coagulant0.9%No flag
- Conservateur de surface0.9%No flag
- Natamycine · E2350.4%No flag
- Dry cured ham0.4%No flag
- Ham0.9%No flag
- Preservative0.9%No flag
- Nitrate de potassium · E2520.4%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Bacon sel sec fumé au bois de hêtre0.2%No flag
- Pork meat0.2%No flag
- Smoke flavouring0.3%No flag
- Preservative0.3%No flag
- Nitrate de potassium · E2520.3%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Nitrite de sodium · E2500.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- RosetteNo flag
- Pork meatNo flag
- AntioxidantNo flag
- Érythorbate de sodium · E316No flag
- PreservativeNo flag
- Nitrate de potassium · E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Ferments0.1%No flag
Show original label text
FROMAGE à RACLETTE 300 g : LAIT de vache pasteurisé (origine France), sel, ferments, coagulant, conservateur de surface : natamycine. Jambon sec 80 g : jambon de porc (origine France), sel, dextrose, conservateur : nitrate de potassium. Bacon sel sec fumé au bois de hêtre 40 g : : viande de porc (origine France), sel, dextrose, saccharose, épices, arôme de fumée, conservateurs:, nitrate de potassium, nitrite de sodium. Rosette 40g : viande de porc (origine France) ( 137 g de viande mis en oeuvre pour 100g de produit fini), sel, LACTOSE (LAIT), dextrose, épices, ail, antioxydant: érythorbate de sodium, conservateurs : nitrate de potassium et nitrite de sodium, ferments. traces éventuelles de fruits à coques, soja et de moutarde
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.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
Per-ingredient concern · chemical identity, not food safety
2 of 6 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
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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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