Declared allergens
This product declares Dairy, Egg, Gluten, Mustard, Sulphites.
Declared on pack via Open Food Facts · updated 23 Mar 2026
Viennois Crudités Jambon Oeuf Mayonnaise
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Mustard
- Sulphites
Declared on pack via Open Food Facts · updated 23 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.
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
- Baguette viennoise52.3%No flag
- Whey powder0.1%No flag
- Emulsifier<0.1%No flag
- Mono- et diglycérides d'acides gras · E471<0.1%No flag
- Flour treatment agent<0.1%No flag
- Acide ascorbique · E300<0.1%No flag
- Colour<0.1%No flag
- Caroténoïdes · E160<0.1%No flag
- Jambon cuit standard17%No flag
- Ham11.9%No flag
- Stabiliser4.7%No flag
- Citrates de sodium · E3314.7%No flag
- Triphosphates · E4512.4%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 agent0.1%No flag
- Algues Euchema transformées · E407a0.1%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 · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- AntioxidantNo flag
- Ascorbate de sodium · E301No flag
- Sauce yaourtNo flag
- Aux herbesNo flag
- Semi skimmed milkNo flag
- Lactic fermentsNo flag
- Alcohol vinegarNo flag
- ThickenerNo flag
- Gomme xanthane · E415No flag
- Gomme guar · E412No flag
- Herbes de ProvenceNo flag
- Hard boiled eggNo flag
- Acide citrique · E330No flag
- SaladNo flag
Show original label text
52,3% baguette viennoise (blé) (farine de blé, eau, huile de colza, sucre, levure, gluten de blé, sel, poudre de lactosérum (lait), émulsifiant : mono - et diglycérides d'acide gras ; agent de traitement de la farine : acide ascorbique ; colorant : caroténoïdes), 17% jambon cuit standard (11,9% 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, 13,5% sauce yaourt et aux herbes (lait) (eau, huile de colza, 3% yaourt (lait), (lait demi écrémé, ferments lactiques), vinaigre d'alcool, sucre, amidon modifié de maïs, sel, jaune d'œuf, épaississants : gomme xanthane, gomme guar ; épice, 0,03% herbes de Provence), 8,5% œuf dur (œuf, acidifiant : acide citrique), 4% salade.
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.
- 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
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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