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Cachir volaille goût boeuf piquant
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- Critical
- CACHIR VOLAILLC GOUT Bœuf Préparation amylacée cuite à base de volaille52.6%—
- Au goût bœuf piquant23.7%—
- Soya11.8%—›
- Salt1%—›
- Modified corn starch1%—›
- Flavouring1%—
- Herbs and spices1%—
- Wheat starch1%—›
- Stabiliser1%—
- E4501%⚠ Low
- E4511%⚠ Low
- Glucose syrup1%—›
- Flavour enhancer1%—
- E6211%⚠ Moderate
- Antioxidant1%—
- Boi1%—
- 8310.9%—
- Preservative0.5%—
- 8250.5%—
- E2620.2%—
- E2500.1%⚠ High
- Extract<0.1%—
- Colour<0.1%—
- E150<0.1%—
Show original label text
CACHIR VOLAILLC GOUT Bœuf Préparation amylacée cuite à base de volaille Halal, au goût bœuf piquant. SOJA, sel, amidon modifié de mais, arôme, plantes aromatiques et épices, amidon de FROMENT, stabilisateurs : E450, E451, sirop de glucose, exhausteur de goût : E621, antioxydants : BOI, 831, conservateurs : 825, E262, E250, extrait de plantes, colorant : E150.
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- 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.
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No lower-concern alternatives are available for this product yet.
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