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Bryan, Sara Lee FoodsMeats And Their Products · 0053400286505

Bryan, smoky hollow sausage

Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

No allergens listed for this product in our data yet — check the pack.

Checked against the Open Food Facts record · updated 22 Apr 2020

Ingredients

  • Pork52.6%No flag
  • Water23.7%No flag
  • Turkey11.8%No flag
  • Beef5.9%No flag
  • Corn syrup3%No flag
  • Contains 2% and less1.1%No flag
  • Salt1.1%No flag
  • Potassium lactate · E3260.9%No flag
  • Spice0.5%No flag
  • Paprika0.2%No flag
  • Natural flavouring0.1%No flag
  • Sodium phosphate · E339<0.1%No flag
  • SugarNo flag
  • Autolyzed yeast extractNo flag
  • E262iiNo flag
  • SassafrasNo flag
  • Ascorbic acid · E300No flag
  • Vitamin cNo flag
  • Sodium nitrite · E250High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Disodium guanylate · E627Low

    Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

  • Disodium inosinate · E631<0.1%Low

    Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Show original label text

Pork, water, mechanically separated turkey, beef, corn syrup, contains 2% or less: salt, potassium lactate, spice, paprika, natural flavor, sodium phosphate, sugar, autolyzed yeast extract, sodium diacetate, sassafras, ascorbic acid (vitamin c), sodium nitrite, disodium guanylate, disodium inosinate.

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.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for these 11 ingredients yet.

Trust & sources

Where this product data comes from

How we assembled this record: source coverage, image cache state, review state, and the active product version.

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Ingredient content

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