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hellers bacon & cheese sausages
Greenveil's read: consider avoiding.
- Critical
- Meat59%—
- Water18%—›
- Bacon11%—
- Pork6%—›
- Water2.5%—›
- Salt1.3%—›
- Thickeners0.6%—
- 14420.3%—
- 4070.3%—
- Sugar0.3%—›
- Dextrose0.2%—›
- Mineral salts<0.1%—
- 451<0.1%—
- 452<0.1%—
- 450—
- 500—
- Maltodextrin<0.1%—›
- Antioxidant<0.1%—
- 316<0.1%—
- Preservative—
- 250—
- Yeast extract—›
- Honey—›
- Cheese5%—›
- Pasteurised milk2.8%—
- Salt1.1%—›
- Microbial culture0.6%—
- Rennet0.3%—›
- Water0.1%—›
- Milk solids<0.1%—›
- Emulsifiers<0.1%—
- 450<0.1%—
- 452<0.1%—
- Preservative<0.1%—
- 200<0.1%—
- Acidity regulator—
- 330—
- Tapioca starch2.5%—
- Rice flour2.3%—›
- Pea fiber1.1%—›
- Mineral salt0.6%—
- 4510.6%—
- Dextrose0.3%—›
- Corn0.3%—›
- Soy protein0.1%—›
- Preservative<0.1%—
- 223<0.1%—
- Antioxidant<0.1%—
- 316<0.1%—
- Spice extracts<0.1%—›
- Including—
- 160c—
- Yeast extract—›
- Smoke travour—
- Edible casing 100—
- 155—
- Tibeef) colours—
- 160b—
- In nz from local and imported ingredients—
- Sodium nitrite (E250)⚠ High
- Brown HT (E155)⚠ Moderate
- Sodium metabisulphite (E223)⚠ Moderate
- Annatto / bixin / norbixin (E160B)⚠ Low
- Carrageenan (E407)⚠ Low
- Diphosphates (E450)⚠ Low
- Triphosphates (E451)⚠ Low
- Polyphosphates (E452)⚠ Low
Show original label text
meat (59%), water, bacon (11%) [pork, water, salt, thickeners (1442, 407), sugar, dextrose, mineral salts (451, 452, 450, 500), maltodextrin, antioxidant (316), preservative (250), yeast extract, honey], cheese (5%) [pasteurised milk, salt, cultures, rennet, water, milk solids, emulsifiers (450, 452), preservative (200), acidity regulator (330]], tapioca starch, rice flour, pea fibre, mineral salt (451), dextrose (maize), soy protein, preservative (223), antioxidant (316), spice extracts [including (160c}], yeast extract, smoke travour, edible casing 100, 155)], tibeef) colours (160b, contains: dairy, soy, sulphites, in nz from local and imported ingredients,
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.
- Brown HTAzo dye; allergic-type reactions; restricted use.
- Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
- 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.
- 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.
- 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
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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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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