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Sandwich Jambon Cheddar Pain Suédois
Greenveil's read: consider avoiding.
- Critical
- Pain polaire44.4%—
- Wheat flour23.5%—›
- Rye flour10.5%—›
- Water5.2%—›
- Invert sugar syrup2.6%—›
- Sugar1.3%—›
- Yeast0.7%—›
- Wheat gluten0.3%—›
- Colza oil0.2%—›
- Fibres de betterave<0.1%—
- Salt<0.1%—›
- Potato starch<0.1%—›
- Raising agent<0.1%—
- E503i<0.1%—
- Fructose—›
- Flour treatment agent—
- E300—
- Enzyme—›
- Lactobaccilus plantarum—
- Barley malt flour—›
- Jambon cuit standard33.3%—
- Ham20.1%—
- Water7.3%—›
- Acid3%—›
- E3253%—
- Dextrose1.5%—›
- Salt0.7%—›
- Protéines de sang de porc0.4%—
- Flavouring0.2%—
- Emulsifier<0.1%—
- E451<0.1%⚠ Low
- E450<0.1%⚠ Low
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Cheddar orange fondu14.8%—
- Red cheddar7.4%—
- Cheese4%—›
- Butter1.7%—›
- Water0.9%—›
- Milk proteins0.4%—›
- Modified corn starch0.2%—›
- Emulsifying salts0.1%—
- Citrate de sodium0.1%—›
- E452<0.1%⚠ Low
- Whey<0.1%—›
- Salt<0.1%—›
- Flavouring—
- Gelling agent—
- E407⚠ Low
- Colour—
- E160b⚠ Low
- Butter7.4%—›
Show original label text
Pain polaire 44,4% (farine de _blé_, farine de _seigle_, eau, sirop de sucre inverti, sucre, levure, _gluten_ de _blé_, huile de colza, fibres de betterave, sel, amidon de pomme de terre, poudre à lever : carbonate d'ammonium, fructose, agent de traitement de la farine : acide ascorbique, enzymes, Lactobaccilus plantarum, farine malt d'_orge_), jambon cuit standard 33,3% (jambon de porc 20,1%, eau, acidifiant : lactate de sodium, dextrose, sel, protéines de sang de porc, arômes, émulsifiants : triphosphates - diphosphates, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium), _cheddar_ orange fondu 14,8% (_cheddar_ orange 7,4%, _fromage_, _beurre_, eau, protéines de _lait_, amidon transformé de maïs, sels émulsifiants : citrate de sodium - polyphosphates, lactosérum, sel, arôme, gélifiant : carraghénanes, colorant : rocou), _beurre_ 7,4%.
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.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
- 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.
- PolyphosphatesInorganic 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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