Declared allergens
This product declares Egg, Gluten, Mustard.
Declared on pack via Open Food Facts · updated 20 Mar 2026
Pain viennois sans croûte jambon œuf
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Egg
- Gluten
- Mustard
Declared on pack via Open Food Facts · updated 20 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.
Potassium metabisulphiteModerate concernSulphite; asthma/allergic-type reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Sulphite; asthma/allergic-type 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.
DiphosphatesMinor 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.
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
- Filling50%No flag
- Jambon cuit choix50%No flag
- Ham25%No flag
- Flavouring0.8%No flag
- Stabiliser0.4%No flag
- E4500.4%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E4510.2%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Antioxidant<0.1%No flag
- Érythorbate de sodium · E316<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sauce mayonnaise allégée en matières grasses<0.1%No flag
- E330No flag
- AntioxidantNo flag
- Disulfite de potassium · E224Moderate
Sulphite; asthma/allergic-type reactions.
- Modified potato starchNo flag
- ThickenerNo flag
- Gommes guar · E412No flag
- Xanthane · E415No flag
- PreservativeNo flag
- Sorbate de potassium · E202No flag
- Hard boiled eggNo flag
- Acide citrique · E330No flag
- Pain de mie viennois sans croûteNo flag
- Broad bean flourNo flag
- EmulsifierNo flag
- E471No flag
- RapeseedNo flag
- ColourNo flag
- Beta carotene dyeNo flag
Show original label text
Garniture (50 %) : Jambon cuit choix 57 % : jambon de porc, eau, sel, dextrose, sirop de glucose, arômes, stabilisants : E450-E451, antioxydant : érythorbate de sodium, conservateur : E250. Sauce mayonnaise allégée en matières grasses 29 % : eau, huile de colza 5,8 %, _moutarde_ de Dijon (eau, graines de _moutarde_, vinaigre, sel, acidifiant : E330, antioxydant : disulfite de potassium), jaune d'_oeuf_ 0,95 %, vinaigre, amidon transformé de pomme de terre, sucre, sel, épaississants : gommes guar et xanthane, conservateur : sorbate de potassium. _Oeuf_ dur 14 % : _oeuf_, eau, sel, acidifiant : acide citrique. Pain de mie viennois sans croûte (50 %) : Farine de _blé_, eau, sucre, huile de colza, levure, sel, _gluten_ de blé, farine de fève, émulsifiant : E471 (colza), colorant : bêtacarotène.
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.
- Potassium metabisulphiteSulphite; asthma/allergic-type reactions.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
8 of 14 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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Where this product data comes from
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Trust & sources
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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