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  3. Saucisson de poulet aux olives
Saucisson de poulet aux olives
Dogan·Meats And Their Products · 3683080572451

Saucisson de poulet aux olives

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Chicken meat48%—
  • Chicken meat13%—
  • Water7.5%—›
  • Chicken fat7.5%—›
  • Wheat flour7.2%—›
  • Acidity regulator5.4%—
  • E3255.4%—
  • E2624.3%—
  • Collagène de poulet3.6%—
  • Olive2%—›
  • Salt0.8%—›
  • Dextrose0.4%—›
  • Acid0.2%—›
  • ES750.2%—
  • Stabiliser<0.1%—
  • E450<0.1%⚠ Low
  • E452<0.1%⚠ Low
  • Flavour enhancer<0.1%—
  • E621<0.1%⚠ Moderate
  • Mélange de fines herbes<0.1%—
  • Spice—›
  • Antioxidant—
  • Vitamin C—›
  • E3 16—
  • Légumes séchés—
  • Garlic—›
  • Preservative—
  • E250⚠ High
  • Beef meat—
  • Turkey meat—
  • Lamb meat—
  • Soya—›
  • Mustard—
  • Celery—›
  • Composants du lait—
  • Pistachio nuts—
Show original label text

48% viande de poulet, 13% viande de poulet, eau, graisse de poulet, farine de blé, correcteur d'acidité: E325, E262; collagène de poulet, 2% olives, sel, dextrose, acidifiant: ES75; stabilisant: E450, E452; exhausteur de goût: E621; mélange de fines herbes et d'épices, antioxydant: E300, E3 16; légumes séchés (ail), conservateur E250. Ce produit peut contenir des traces de: viande de bœuf halal, viande de dinde halal, viande d'agneau halal, soja, moutarde, céleri, composants du lait, pistaches.

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.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • 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. 01AQUAHydrationNot assessed
  2. 02CHICKEN FATCompoundNot assessed
  3. 03WHEATCompoundNot assessed
  4. 04OLIVECompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08DEXTROSECompoundNot assessed
  9. 09ACONITIC ACID, (E)-ActiveNot assessed
  10. 10SPICECompoundNot assessed
  11. 11SOYBEANCompoundNot assessed
  12. 12CELERYCompoundNot assessed

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