Declared allergens
This product declares Celery, Dairy, Egg, Gluten, Soy.
Declared on pack via Open Food Facts · updated 31 Mar 2026
Quiche Lorraine
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Celery
- Dairy
- Egg
- Gluten
- Soy
Declared on pack via Open Food Facts · updated 31 Mar 2026
Why it's rated this way
4 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.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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.
PolyphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
Carboxymethyl cellulose (CMC)Minor concernSynthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
- 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
- Crème culinaire31.3%No flag
- Skimmed milk7.5%No flag
- Emulsifier3.7%No flag
- Mono- et diglycérides d'acides gras · E4713.7%No flag
- Stabiliser1.9%No flag
- Carraghénanes · E4071.9%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Gomme guar · E4120.9%No flag
- Gomme cellulosique · E4660.9%Low
Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
- Préparation de matières grasses13.1%No flag
- Vegetable fat7%No flag
- Emulsifier0.5%No flag
- Lécithines · E3220.5%No flag
- Mono- et diglycérides d'acides gras · E4710.3%No flag
- Acide citrique · E3300.1%No flag
- Colour0.1%No flag
- Flavouring0.1%No flag
- Smoked bacon7.2%No flag
- Pork meat7.1%No flag
- HerbNo flag
- FlavouringNo flag
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- Citrates de sodium · E331No flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Acétates de sodium · E262No flag
- Smoke flavouringNo flag
- Ham7.2%No flag
- Pork meat5.8%No flag
- Herb<0.1%No flag
- Flavouring<0.1%No flag
- Acidity regulatorNo flag
- Lactate de sodium · E325No flag
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- Citrates de sodium · E331No flag
- EmulsifierNo flag
- Polyphosphates · E452Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agentNo flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Smoke flavouringNo flag
- Emmental1.2%No flag
- Microbienne<0.1%No flag
- Colour<0.1%No flag
- Caroténoïdes · E160<0.1%No flag
- Gélatine · E428No flag
- Pork gelatinNo flag
Show original label text
crème culinaire (crème (_lait_), _lait_ écrémé, émulsifiant: mono - et diglycérides d'acides gras; stabilisants: carraghénanes, gomme guar, gomme cellulosique), farine de _blé_, _œuf_, préparation de matières grasses (graisses végétales en proportion variable (palme, coco), huiles végétales en proportion variable (colza, tournesol), eau, sel, émulsifiants: lécithines (tournesol), mono - et diglycérides d'acides gras; acidifiant: acide citrique; colorant: arôme), 7,2% lard fume (98% viande de porc, sel, dextrose, épices, plantes aromatiques, arômes (_soja_), antioxydants: ascorbate de sodium, citrates de sodium; conservateurs: nitrite de sodium, acétates de sodium; arôme de fumée), 7,2% jambon (81% viande de porc, eau, sel, dextrose, maltodextrine, épices (_céleri_), plantes aromatiques, arômes (_soja_), correcteur d'acidité: lactate de sodium; antioxydants: ascorbate de sodium, citrates de sodium; émulsifiant: polyphosphates; gélifiant: conservateur: nitrite de sodium; arôme de fumée), eau, 4,9% emmental (lait, sel, microbienne, présure, colorant: caroténoïdes), oignon, gélatine (porc), sel, épices.
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.
- 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.
- Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
Per-ingredient concern · chemical identity, not food safety
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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Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
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