Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 17 Mar 2026
PEPPER JACK & HARD SALAMI CHEESE AND MEAT SNACK
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
Declared on pack via Open Food Facts · updated 17 Mar 2026
Ingredients
- Pepper jack cheese75%No flag
- Soured milk42.5%No flag
- Red16.3%No flag
- Green jalapeno peppers8.1%No flag
- Salami25%No flag
- Contains 2% and less of beef1%No flag
- Flavouring1%No flag
- Lactic ferments1%No flag
- Natural smoke flavouring1%No flag
- Sodium nitrite · E2500.8%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sodium ascorbate · E301<0.1%No flag
- Bha · E320<0.1%Moderate
Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
- Bht · E321<0.1%Moderate
Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
- Citric acid · E330<0.1%No flag
Show original label text
Pepper jack cheese (pasteurized cultured milk, red & green jalapeno peppers, salt & enzymes), salami (pork, beef hearts, salt, contains 2% or less of beef, flavorings, lactic acid starter culture, natural smoke flavor, sodium nitrite, spices, sugar, vitamin c [sodium ascorbate], bha, bht, citric acid).
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.
- Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
- Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
Alternatives
No lower-concern alternatives are available for this product yet.
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