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Great plains sausage works bacon cheddar meatballs
Greenveil's read: consider avoiding.
- Critical
- Pork53.8%—›
- Bacon23.1%—
- With water11.5%—›
- Salt1.1%—›
- Sugar0.4%—›
- E3390.4%—
- E3160.4%—
- E2500.4%⚠ High
- Honey8.6%—›
- Pasteurized process cheddar cheese11.5%—
- Cheddar cheese5.8%—
- Cultured pasteurized milk2.9%—
- Salt1.1%—›
- Enzyme1.7%—›
- Milkfat2.9%—›
- Water1.4%—›
- E3390.7%—
- Salt0.4%—›
- E2020.2%—
- E160b<0.1%⚠ Low
- Potato starch<0.1%—›
- E460ii<0.1%—
- E235<0.1%—
- Water5.8%—›
- Less than 2% of the following1.1%—
- Salt1.1%—›
- Dextrose1.1%—›
- Flavouring1.1%—
- Vinegar1.1%—›
- E3250.6%—
- Corn oil0.3%—›
- E3200.2%⚠ Moderate
- Proppyl gallate<0.1%—
- E330<0.1%—
Show original label text
Pork, bacon (cured with water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, honey), pasteurized process cheddar cheese [cheddar cheese (cultured pasteurized milk, salt, enzymes), milkfat, water, sodium phosphate, salt, potassium sorbate, annatto, potato starch, powdered cellulose, natamycin], water. less than 2% of the following: salt, dextrose, flavorings, vinegar, sodium lactate, corn oil, bha, proppyl gallate, citric acid.
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.
- Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
Per-ingredient concern · chemical identity, not food safety
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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