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Bacon & cheese wraps
Crestwood·4088600315089

Bacon & cheese wraps

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Unsmoked Bacon with Added Water28%—
  • Pork17.9%—›
  • Water5.1%—›
  • Salt0.8%—›
  • Preservative0.8%—
  • E2520.4%⚠ Moderate
  • E2500.4%⚠ High
  • Glucose Syrup0.8%—›
  • Antioxidant2.7%—
  • E3012.7%—
  • Wheat Flour23%—›
  • Wheat Flour13.3%—›
  • E170i4.9%—
  • Iron2.4%—›
  • E3751.2%—
  • Thiamin1.2%—›
  • Mature Cheddar Cheese18%—
  • Water10.2%—›
  • Palm Oil9%—›
  • Rapeseed Oil5.9%—›
  • Salt0.8%—›
  • Emulsifier0.8%—
  • E4710.8%—
  • Sunflower Oil0.8%—›
  • Dehydrated glucose syrup0.8%—
  • Corn flour0.8%—›
  • Milk Protein0.8%—›
  • Stabiliser0.6%—
  • E4610.6%—
  • Colour0.6%—
  • E160a0.6%—
Show original label text

Unsmoked Bacon with Added Water 28% (Pork, Water, Salt, Preservatives (Potassium Nitrate, Sodium Nitrite), Glucose Syrup, Antioxidant (Sodium Ascorbate)), Wheat Flour (_Wheat_ Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Mature Cheddar Cheese 18% (_Milk_), Water, Palm Oil, Rapeseed Oil, Salt, Emulsifier (Mono - and Diglycerides of Fatty Acids), Sunflower Oil, Dried Glucose Syrup, Cornflour, _Milk_ Protein, Stabiliser (Methyl Cellulose), Colour (Carotenes).

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

  1. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03PALM OILCompoundNot assessed
  4. 04BRASSICA RAPA VAR. RAPA OILCompoundNot assessed
  5. 05CANOLA OILCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07SUNFLOWER OILCompoundNot assessed
  8. 08Corn flourCompoundNot assessed
  9. 09CORN GRAINCompoundNot assessed
  10. 10Milk proteinsCompoundNot assessed

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