Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 21 Mar 2026
Jambon Cheddar
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 21 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.
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.
Processed eucheuma seaweedMinor 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.
TriphosphatesMinor 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.
Ingredients
- Special bread45%No flag
- Sugar syrup0.7%No flag
- Rye sourdough<0.1%No flag
- Raising agent<0.1%No flag
- Carbonates d'ammonium · E503<0.1%No flag
- Flour treatment agentNo flag
- Acide ascorbique · E300No flag
- Jambon cuit standard31.5%No flag
- Ham22%No flag
- Stabiliser2.2%No flag
- Citrates de sodium · E3312.2%No flag
- Triphosphates · E4511.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agent<0.1%No flag
- Algues Euchema transformées · E407a<0.1%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Chlorure de potassium · E508<0.1%No flag
- Preservative<0.1%No flag
- Acétates de sodium · E262<0.1%No flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- Fromage Cheddar rouge14.5%No flag
- Lactic ferments0.7%No flag
- Colour0.7%No flag
- Rocou · E160b0.7%Low
Natural colour; occasional allergic/intolerance reactions.
Show original label text
45% pain spécial (farine de blé, eau, farine de seigle, sucre, huile de colza, sirop de sucre, gluten de blé, sel, levure, levain de seigle déshydraté, poudre à lever : carbonates d'ammonium ; fructose, farine de malt d'orge, agent de traitement de la farine : acide ascorbique), 31,5% jambon cuit standard (22% jambon de porc (origine UE), eau, stabilisants : citrates de sodium, triphosphates ; sel, dextrose, sirop de glucose, gélifiants : algues Euchema transformées, chlorure de potassium ; conservateurs : acétates de sodium, nitrite de sodium ; antioxydant : ascorbate de sodium), 14,5% fromage Cheddar rouge (lait) (lait, sel, ferments lactique, présure, colorant : rocou), 9% beurre (lait).
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.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
- Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
Chemical identity has not been assessed for this ingredient yet.
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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