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Greenveil proxy cache
Asset write on fetch
- Pork meat44%—
- Boston butt22%—
- Melted cheese10%—
- Cheese5.5%—›
- Water2.3%—›
- Modified starch1.1%—›
- Butter0.6%—›
- Skimmed milk powder0.3%—
- Milk proteins0.1%—›
- Emulsifying salts<0.1%—
- E31<0.1%—
- E452<0.1%⚠ Low
- Gelling agent<0.1%—
- E407<0.1%⚠ Low
- Colour<0.1%—
- E160a<0.1%—
- Barde de porc8%—
- Pork breast6%—
- Potine de porc2.8%—
- Water2.1%—›
- Salt1%—›
- Wheat dextrose1%—
- Glucose syrup1%—›
- Arômes natures1%—
- Antioxidant0.6%—
- E3010.6%—
- Preservative0.3%—
- E2300.3%—
- Water0.1%—›
- Salt<0.1%—›
- Rice flour<0.1%—›
- Dextrose<0.1%—›
- Spice—›
- Herb—
- Natural flavouring—
- Acid—›
- E262-B326—
- Antioxidant—
- E301—
Show original label text
Viande de porc 44%, carré de porc 22%, fromage fondu 10% (fromage, eau, amidons modifiés, beurre, lait écrémé en poudre, protéines de lait, sels de fonte: E31-E452, gélifiant: E407, colorant :E160a),barde de porc 8%, poitrine de porc saumurée fumée 6% (potine de porc , eau, sel, dextrose de blé, sirop de glucose, arômes natures, antioxydant E301, conservateur : E230, eau, sel, farine de riz, dextrose, épices, plantes aromatiques, arômes naturels, acidifiants: E262-B326, antioxydant : E301
Food health
Nutrition profile and additives of concern
Contains additive of concern
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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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Ingredient content
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