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Allumettes goût fumé Jambon de dinde
Greenveil's read: consider avoiding.
- Critical
- Turkey meat62.6%—
- Water18.7%—›
- Salt0.9%—›
- Starch0.9%—›
- Dextrose0.9%—›
- Gelling agent0.9%—
- E4070.9%⚠ Low
- Stabiliser0.9%—
- E4500.9%⚠ Low
- E4510.9%⚠ Low
- Glucose syrup0.9%—›
- Flavour enhancer0.9%—
- E6210.9%⚠ Moderate
- Flavouring0.9%—
- Smoke flavouring0.9%—
- Antioxidant0.9%—
- E3010.9%—
- E3150.9%—
- E3160.9%—
- Preservative7.2%—
- E2507.2%⚠ High
Show original label text
Viande de dinde, eau, sel, fécule, dextrose, gélifiant : E407, stabilisants : E450, E451, sirop de glucose, exhausteur de goût : E621, arômes, arôme fumée, antioxydants : E301, E315, E316, conservateur : E250.
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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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.
Ingredient content
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