Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 25 Mar 2026
Cassoulet au mouton, Halal
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 25 Mar 2026
Ingredients
- Sauce50%No flag
- Tomato concentrate25%No flag
- Herbs and spices6.3%No flag
- Haricots blancs réhydratés1.6%No flag
- FillingNo flag
- SaucisseNo flag
- Cured sausageNo flag
- Beef meatNo flag
- Poultry meatNo flag
- Herbs and spicesNo flag
- Gelling agentNo flag
- E407Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- StabiliserNo flag
- E451iNo flag
- AntioxidantNo flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Wheat dextroseNo flag
- StabiliserNo flag
- E451iNo flag
- Gelling agentNo flag
- E407Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
Sauce : eau, concentré de tomates, farine de blé, épices et aromates, sel, sucre. Haricots blancs réhydratés 28 %. Garniture 23 % : saucisse et saucisson cuits (viande bovine, eau, viande de volaille, farine de blé, épices et aromates, sel, protéines de lait, gélifiant : E407, stabilisant : E451(i), antioxygène : E300, conservateur : E250). Viande de mouton traitée en salaison 7 % (viande de mouton, eau, sel, dextrose de blé, stabilisant : E451(i), gélifiant : E407).
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.
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for these 5 ingredients yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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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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