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Plant-based dry-cured salami
Greenveil's read: consider avoiding.
- Critical
- Water47%—›
- Coconut vegetable oil26.5%—›
- Pea protein6%—›
- Thickener3%—
- E4071.5%⚠ Low
- E425i1.5%—
- Salt1.9%—›
- Potato protein1.9%—
- Starch1.9%—›
- Flax flour1.9%—
- Enzyme1.9%—›
- Transglutaminase1.9%—›
- Sunflower vegetable oil1.9%—›
- Red bell pepper1.9%—›
- Fenugreek1.9%—›
- Red beetroot juice1.4%—
- Flavouring0.7%—
- Gelling agent0.3%—
- E4610.3%—
- Spice0.2%—›
- Paprika<0.1%—›
- Pepper<0.1%—›
- Garlic<0.1%—›
- Parsnip<0.1%—›
- Spice extract<0.1%—›
- Colour<0.1%—
- E172ii<0.1%—
- Hydroxides<0.1%—
- Barley malt extract<0.1%—
- Smoke flavouring<0.1%—
- Konjac (E425)⚠ Moderate
Show original label text
Water, coconut vegetable oil, 6% pea protein, thickening agents (carrageenan, konjak gum), salt, potato protein, starch, flaxseed flour, enzymes (transglutaminase), sunflower vegetable oil, red pepper concentrate, fenugreek extract, concentrated red beetroot juice, flavours, gelling agent (methylcellulose), spice mixture (paprika, pepper, garlic, parsnip), spice extract, colouring (iron oxides and hydroxides), malted barley extract, smoke flavour. May contain traces of soy, gluten, celery, mustard, nuts.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- KonjacGelling agent; choking-hazard deaths in mini jelly-cup confectionery.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
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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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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