Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 19 Mar 2026
Nuggets bacon et fromage
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 19 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.
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.
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.
Ingredients
- Pork meat49%No flag
- Eau.chapelure12.3%No flag
- Ble.mais4.8%No flag
- Chickpea flour4.8%No flag
- Smoked bacon3.3%No flag
- Melted emmental cheese3.3%No flag
- Emmental1.3%No flag
- Proteines de lait amidons modifies0.2%No flag
- Beurre sels.emulsifiants0.1%No flag
- E3310.1%No flag
- E452 arome0.1%No flag
- Vegetable fiber1.5%No flag
- Flavouring0.2%No flag
- Dont lait ble0.2%No flag
- Aromes de fumee 0IGNONS deshydrates<0.1%No flag
- Stabiliser<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Thickener<0.1%No flag
- E407<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.
- E508<0.1%No flag
- Proteines vegetales de poisNo flag
- AntioxidantNo flag
- E392No flag
- Sodium nitrite (E250)High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Polyphosphates (E452)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Show original label text
VIANDE DE PORC ORIGINE FRANCE 49%,EAU.CHAPELURE 12.3%, HUILES VEGETALES (COLZA ET TOURNESOL),FARINES (BLE.MAIS,POIS CHICHE), BACON FUME 3.3% (VIANDE DE PORC ORIGINE FRANCE,SEL AROME DE FUMEE AROMES,SIROP DE GLUCOSE.CONSERVATEURS:E301,E250.EPICES).EMMENTAL FONDU 3.3% (EMMENTAL 40% (SOIT 1.3% PRODUIT FINI),FROMAGES,EAU, PROTEINES DE LAIT AMIDONS MODIFIES,BEURRE SELS.EMULSIFIANTS:E331,E452 AROME) FIBRES VEGETALES. AMIDON DE BLE. SEL. AROMES (DONT LAIT BLE) AROMES DE FUMEE 0IGNONS DESHYDRATES. STABILISANT : E451, EPAISSISSANTS : E407, E508, PROTEINES VEGETALES DE POIS, EPICES, ANTIOXYDANT : E392, EXTRAITS D'EPICES
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.
- TriphosphatesInorganic 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
What drives this
- SaltModerate concern
4 of 5 ingredients not yet assessed · Show allHide
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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