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  3. Chiffonade Saucisson sec
Chiffonade Saucisson sec
Meats And Their Products · 3700319920835

Chiffonade Saucisson sec

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • CASA Spe du J et chc ANDALUL hiffonnade Saucisson Sec gredients56.8%—
  • Pork meat30.6%—
  • Pork13.1%—›
  • Milk proteins13.1%—›
  • Salt2.7%—›
  • Soy protein2.7%—›
  • Dextrose2.7%—›
  • Épies2.7%—
  • Emulsifier2.7%—
  • E4501.3%⚠ Low
  • E4521.3%⚠ Low
  • Flavouring2.5%—
  • Antioxidant2.5%—
  • E3162.5%—
  • Preservative2.5%—
  • E250E-2522.5%—
  • Colora 1202.5%—
  • Ferments2.5%—
  • Traitement de surface2.5%—
  • Conservateurs 202.e2352.5%—
  • 10ag onsommer de preference avant le 13.01.2019 conserver entre 0 et +8°C Sous atmosprere ce çratecton uver 10 minutes avant consomman jne fois ouvert2.5%—
  • Conserver au retrg ateur et2.5%—
  • 1001944GE2.5%—
  • AS consommer aans les 52.5%—
  • Ours MANUMA 1512.5%—
  • Rue Michel Montaigne 33350Coshillon lo Bataille2.5%—
Show original label text

CASA Spe du J et chc ANDALUL hiffonnade Saucisson Sec gredients: Viande de porc. d de porc. proteines de lait, sel,proteine de soja, dextrose. épies. emulsifiants (E-450. E-452). arome, antioxydant (E-316), conservateurs (E-250.E-252), colora 120), ferments. Traitement de surface. conservateurs 202.E-235). Origine: Espagne t 9183 Poids net: 10ag onsommer de preference avant le 13.01.2019 conserver entre 0 et +8°C Sous atmosprere ce çratecton uver 10 minutes avant consomman jne fois ouvert, conserver au retrg ateur et (1001944GE) AS consommer aans les 5 /ours MANUMA 151, rue Michel Montaigne 33350Coshillon lo Bataille

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • PolyphosphatesInorganic 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

  1. 01SALTCompoundNot assessed
  2. 02SOY PROTEINCompoundNot assessed
  3. 03GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  4. 04GLUCOSECompoundNot assessed
  5. 05DEXTROSECompoundNot assessed

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