Declared allergens
This product declares Dairy, Egg, Gluten, Lupin, Mustard.
Declared on pack via Open Food Facts · updated 9 Apr 2026
TR.XXL SUED.JBN CHED.
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Lupin
- Mustard
Declared on pack via Open Food Facts · updated 9 Apr 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.
Annatto / bixin / norbixinMinor concernNatural colour; occasional allergic/intolerance reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Natural colour; occasional allergic/intolerance 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.
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.
Ingredients
- Pain spécial Suédois45.5%No flag
- Farine d'orge maltée torréfiée0.1%No flag
- Jambon cuit standard26%No flag
- Melted cheddar11.7%No flag
- Cheddar4.7%No flag
- Skimmed milk powder0.3%No flag
- Emulsifying salts<0.1%No flag
- Citrates de sodium · E331<0.1%No flag
- Gelling agent<0.1%No flag
- Carraghénanes · 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.
- Colour<0.1%No flag
- Bixine de rocou<0.1%No flag
- Sauce big burger 10.4% eau6.5%No flag
- Alcohol vinegar2.8%No flag
- Mustard0.4%No flag
- Alcohol vinegar<0.1%No flag
- Natural flavouring<0.1%No flag
- SaladNo flag
- Lupin beanNo flag
- Sodium nitrite (E250)High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Annatto / bixin / norbixin (E160B)Low
Natural colour; occasional allergic/intolerance reactions.
- Triphosphates (E451)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
Pain spécial Suédois 45,5% (farine de blé 26,6%, eau, sucre, farine de seigle, levure, gluten de blé, huile de colza, sel, farine d'orge maltée torréfiée), jambon cuit standard 26% (jambon de porc origine France, eau, sel, dextrose, sirop de glucose, aromes naturels, stabilisants: triphosphates-diphosphates, antioxydant: érythorbate de sodium, conservateur: nitrite de sodium), cheddar fondu 11,7% (cheddar 4,7%, fromages, eau, amidons modifiés, protéines de lait, lait écrémé en poudre, beurre, sel de fonte: citrates de sodium, gélifiant: carraghénanes, colorant: bixine de rocou), sauce big burger 10,4% eau, huile de colza, vinaigre d'alcool, sucre, jaune d'oeuf, moutarde (eau, vinaigre d'alcool, graines de moutarde, sel, épices), oignons, amidon, arôme naturel, sel], salade. (% exprimés sur le produit fini). Informations en gras destinées aux personnes allergiques. Traces éventuelles de poissons, crustacés, mollusques, céleri, graines de sésame, lupín, soja et fruits à coques.
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.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
- 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.
Per-ingredient concern · chemical identity, not food safety
5 of 8 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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