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  2. Croissant with egg, cheese, bacon
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0052548602970

Croissant with egg, cheese, bacon

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Croissant52.4%—
  • Fortified wheat flour23.8%—
  • Wheat flour11.9%—›
  • Barley malt flour6%—›
  • E3753%—
  • Reduced iron1.5%—›
  • Thiamin mononitrate0.7%—›
  • E1010.4%—
  • Folic acid0.4%—›
  • Water11.9%—›
  • Margarine6%—›
  • Palm oil3%—›
  • Water1.5%—›
  • Soya oil0.7%—›
  • Sugar0.4%—›
  • Soya lecithin0.2%—›
  • E471<0.1%—
  • Artificial butter flavor<0.1%—
  • E160ai<0.1%—
  • Colour<0.1%—
  • Retinyl palmitate<0.1%—›
  • Unsalted butter3%—
  • Sugar1%—›
  • Contains 2% and less of1%—
  • Yeast0.5%—›
  • Baking powder0.2%—
  • E450i0.2%—
  • E500ii0.5%—
  • Corn starch0.2%—›
  • Monocalcium phosphate) for leavening0.1%—
  • Salt<0.1%—›
  • Skimmed milk powder<0.1%—
  • Skimmed milk powder<0.1%—
  • Whey<0.1%—›
  • Flour treatment agent<0.1%—
  • E472e—
  • E516—
  • Soya oil—›
  • Enzyme—›
  • E300—
  • E920—
  • Vital wheat gluten—
  • Eggs—›
  • Natural butter powder—
  • Natural flavouring—
  • Dextrose—›
  • Maltodextrin—›
  • E490—
  • E282⚠ Low
  • Potassium sorbate and citric acid preservatives—
  • Puffed scrambled egg patty—
  • Whole eggs—
  • Whey skim milk—
  • Soya oil—›
  • Contains 2% and less of the following—
  • E341ii—
  • Salt—›
  • E500ii—
  • E415—
  • Butter natural flavouring—
  • E330—
  • Pepper—›
  • Pasteurized process cheddar cheese—
  • Pasteurised milk—
  • Water—›
  • Cream—›
  • E339—
  • Lactic ferments—
  • Contains less than 2% of annatto—
  • Vegetable pigment—
  • Apo—›
  • Carotenal—
  • Colour—
  • Enzyme—›
  • Salt—›
  • E200—
  • Preservative—
  • Applewood smoked bacon fully cooked smoke flavor added—
  • With water—›
  • Salt—›
  • Sugar—›
  • Smoke flavouring—
  • E339—
  • E316—
  • E250⚠ High
  • Annatto / bixin / norbixin (E160B)⚠ Low
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Croissant (enriched wheat flour (unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, margarine (palm oil, water, soybean oil, sugar, soybean lecithin (soy), mono and diglycerides, artificial butter flavor, beta carotene (color), vitamin a palmitate added), unsalted butter, sugar, contains 2% or less of: yeast and baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate) for leavening, salt, non fat dry milk powder (non fat dry milk, whey), dough conditioner (datem, calcium sulfate, soybean oil, enzymes, ascorbic acid, l-cysteine), vital wheat gluten, eggs, natural butter powder (natural flavor, dextrose, maltodextrin, propylene glycol), calcium propionate, potassium sorbate and citric acid preservatives)), puffed scrambled egg patty (whole eggs, whey skim milk, soybean oil. contains 2% or less of the following: dicalcium phosphate, salt, sodium bicarbonate, xanthan gum, natural butter flavor, citric acid, liquid pepper extract), pasteurized process cheddar cheese (pasteurized milk, water, cream, sodium phosphate, cheese culture, contains less than 2% of annatto (vegetable color), apo - carotenal (color), enzymes, salt, sorbic acid (preservative)), applewood smoked bacon fully cooked smoke flavor added (cured with water, salt, sugar, smoked flavoring, sodium phosphate, sodium erythorbate, sodium nitrite)

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.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic 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. 01AQUAHydrationNot assessed
  2. 02MargarineCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, oxidizedCompoundNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07CORN STARCHCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09EGGCompoundNot assessed

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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