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Halal' Pocket Dinde / Fromage
Greenveil's read: consider avoiding.
- Critical
- Dough50%—
- Wheat flour50%—›
- Water25%—›
- Potato starch12.5%—›
- Sunflower oil6.3%—›
- Salt3.1%—›
- Sugar1.6%—›
- Wheat gluten0.8%—›
- Yeast0.4%—›
- Raising agent0.2%—
- E4500.2%⚠ Low
- E500<0.1%—
- Wheat fiber<0.1%—
- Filling<0.1%—
- Tomato sauce<0.1%—
- Tomato puree—
- Water—›
- Sunflower oil—›
- Salt—›
- Sugar—›
- Herbs and spices—
- Préparation à base de dinde saumurée cuite—
- Maigre et gras de dinde—
- Water—›
- Potato starch—›
- Salt—›
- Gelling agent—
- E407a⚠ Low
- E407⚠ Low
- E425⚠ Moderate
- Glucose syrup—›
- Dextrose—›
- Stabiliser—
- E451⚠ Low
- E450⚠ Low
- Vegetable fiber—
- Flavour enhancer—
- E621⚠ Moderate
- Soy protein—›
- Flavouring—
- Antioxidant—
- E316—
- Preservative—
- E250⚠ High
- Fromage mozzarella—
- Fromage édam—
- Soy milk—
Show original label text
Pâte 50% : Farine de blé, eau, fécule de pomme de terre, huile de tournesol, sel, sucre, gluten de blé, levures, poudres à lever : E450, E500, fibre de blé. Garniture 50% : Sauce tomate (34%) (Purée de tomate, eau, huile de tournesol, sel, sucre, épices et plantes aromatiques). Préparation à base de dinde halal saumurée cuite (26%) : (Maigre et gras de dinde halal, eau, fécule de pommes de terre, sel, gélifiants : E407a, E407 et E425, sirop de glucose, dextrose, stabilisants : E451 et E450, fibre végétale, exhausteur de goût : E621, protéine de soja, arômes, antioxydant : E316, conservateur : E250). Fromage mozzarella (20%), Fromage édam (20%). (Pourcentages exprimés sur la garniture). Présence de _gluten_, _lait_ et _soja_.
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.
- KonjacGelling agent; choking-hazard deaths in mini jelly-cup confectionery.
- 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.
- Processed eucheuma seaweedDegraded 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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