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  1. Products
  2. Meats And Their Products
  3. L’Orientale
L’Orientale
Medina·3276447625008

L’Orientale

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Mechanically separated meat of turkey37%—
  • Turkey skin19.9%—›
  • Water17.3%—›
  • Wheat flour12.5%—›
  • Salt1.4%—›
  • Concentrat de SOJA1.4%—
  • Corn dextrose1.4%—
  • Stabiliser1.4%—
  • E451i1.4%—
  • E450i1.4%—
  • E450iii1.4%—
  • Acid1.4%—›
  • E5751.4%—
  • Flavour enhancer1.4%—
  • E6211.4%⚠ Moderate
  • Spice1.1%—›
  • Smoke flavouring0.5%—
  • Natural flavouring0.3%—
  • Colour0.1%—
  • E160c0.1%—
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • Boyau<0.1%—
  • Collagen<0.1%—›
  • Water—›
  • E460—
  • Colour—
  • E120⚠ Moderate
  • E172—
  • Diphosphates (E450)⚠ Low
  • Triphosphates (E451)⚠ Low
Show original label text

Viande séparée mécaniquement de dinde (37 %) ; peau de dinde; eau; farine de BLÉ ; sel, concentrat de SOJA ; dextrose de maïs ; stabilisants: E451i, E450i, E450iii; acidifiant : E575 ; exhausteur de goût : E621; épice, arôme de fumée et arôme naturel ; colorant : E160c ; conservateur : E250 ; boyau; collagène, eau, cellulose, colorants ; E120, E172

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.
  • Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • 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

  1. 01TURKEY SKINCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03WHEATCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05ACONITIC ACID, (E)-ActiveNot assessed
  6. 06SPICECompoundNot assessed
  7. 07MARINE COLLAGEN, SOLUBLECompoundNot assessed
  8. 08SOAPCompoundNot assessed

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