Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 26 Mar 2026
Nn plateau apero mixte
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
Declared on pack via Open Food Facts · updated 26 Mar 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite; nitrosamine precursor in cured meats.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Annatto / bixin / norbixinMinor concernNatural colour; occasional allergic/intolerance reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Natural colour; occasional allergic/intolerance reactions.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Mimolette35%No flag
- Lactic ferments1.3%No flag
- Microbial coagulating enzyme1.3%No flag
- Colour1.3%No flag
- Beta carotene dye1.3%No flag
- E160bii · E160b1.3%Low
Natural colour; occasional allergic/intolerance reactions.
- E160c1.3%No flag
- Gouda35%No flag
- Lactic ferments1.3%No flag
- Microbial coagulating enzyme1.3%No flag
- Cured sausage15%No flag
- Pork meat8.4%No flag
- Preservative0.4%No flag
- E2520.4%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Ferments0.4%No flag
- Chorizo15%No flag
- Pork meat8.1%No flag
- Herb1.3%No flag
- Flavouring0.5%No flag
- Preservative0.1%No flag
- E2500.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- E252<0.1%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Antioxidant<0.1%No flag
- E301<0.1%No flag
- Ferments<0.1%No flag
- ChorizoNo flag
Show original label text
Mimolette 35% (lait, sel, ferments lactiques, enzymes microbiennes, colorants : E160a(i)-E160b(ii)-E160c), gouda 35% (lait, sel, ferments lactiques, enzymes microbiennes), saucisson sec 15% (viande de porc, sel, lactose, dextrose, épices, ail en poudre, conservateur : E252, ferments), chorizo 15% (viande de porc, sel, épices, plantes aromatiques, lactose, ail en poudre, arômes, dextrose, conservateurs : E250-E252, antioxydant : E301, ferments). Quantité de viande mise en œuvre pour 100g de produit fini: saucisson sec : 174g - chorizo : 149g. Peut contenir des traces de moutarde, soja et fruits à coque.
Alerts
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.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
Alternatives
No lower-concern alternatives are available for this product 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.
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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