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  3. Hormel, rev, turkey bacon ranch
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Hormel·Sandwiches · 0037600207782

Hormel, rev, turkey bacon ranch

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flatbread62.5%—
  • Flour31.7%—›
  • Wheat flour15.9%—›
  • Barley malt flour7.9%—›
  • E3753.9%—
  • Reduced iron2%—›
  • Thiamin mononitrate1%—›
  • E1010.5%—
  • Folic acid0.5%—›
  • Water15.4%—›
  • Vital wheat gluten7.7%—
  • Oat fibre3.8%—
  • Brown sugar1.9%—›
  • Soya flour1%—›
  • Contains 2% and less of soybean oil0.5%—
  • Extra virgin olive oil0.2%—
  • Prune0.1%—›
  • E450i<0.1%—
  • Ranch flavor<0.1%—
  • Sunflower oil<0.1%—›
  • Medium chain triglycerides—›
  • Salt—›
  • Onion—›
  • Garlic—›
  • Spice—›
  • E631⚠ Low
  • E627⚠ Low
  • Soya oil—›
  • Flavouring—
  • E500ii<0.1%—
  • Wheat protein isolate—
  • E202—
  • E281⚠ Low
  • Preservative—
  • Yeast—›
  • E466⚠ Low
  • E297—
  • Salt—›
  • E412—
  • E516—
  • E407⚠ Low
  • E415—
  • Maltodextrin—›
  • Annatto color—›
  • Enzyme—›
  • Pasteurized process american cheese18.8%—
  • Cheddar cheese9.4%—
  • Milk4.7%—›
  • Lactic ferments2.3%—
  • Salt1.2%—›
  • Enzyme0.6%—›
  • E160b0.6%⚠ Low
  • Water4.7%—›
  • Cream2.3%—›
  • E3391.2%—
  • Sodium citrate0.6%—›
  • Salt0.3%—›
  • E2000.1%—
  • Preservative0.1%—
  • Apo-carotenal0.1%—
  • Colour0.1%—
  • Turkey breast9.4%—›
  • Turkey breast4.7%—›
  • Honey2.3%—›
  • Salt1.2%—›
  • Sugar0.6%—›
  • Water0.3%—›
  • Dextrose0.1%—›
  • Lactic acid starter culture<0.1%—
  • E301<0.1%—
  • E250<0.1%⚠ High
  • Bacon chunked and formed9.4%—
  • With water4.7%—›
  • Salt1.5%—›
  • Smoke flavouring1.5%—
  • Sugar0.8%—›
  • E262ii0.4%—
  • Dextrose0.2%—›
  • E3160.1%—
  • E2500.1%⚠ High
  • Diphosphates (E450)⚠ Low
Show original label text

Flatbread (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, vital wheat gluten, oat fiber, liquid brown sugar, soy flour, contains 2% or less of soybean oil, extra virgin olive oil, prune juice concentrate, sodium acid pyrophosphate, ranch flavor [sunflower oil, medium chain triglycerides, salt, onion powder, garlic powder, spices, disodium inosinate and disodium guanylate, soybean oil, flavor], baking soda, wheat protein isolate, potassium sorbate and sodium propionate [preservatives], yeast, cellulose gum, fumaric acid, salt, guar gum, calcium sulfate, carrageenan, xanthan gum, maltodextrin, annatto color, enzymes), pasteurized process american cheese (cheddar cheese [milk, cheese culture, salt, enzymes, annatto], water, cream, sodium phosphate, sodium citrate, salt, sorbic acid [preservative], apo-carotenal [color]), smoked turkey breast (turkey breast, honey, salt, sugar, water, dextrose, lactic acid starter culture, sodium ascorbate, sodium nitrite), bacon chunked and formed (cured with water, salt, smoke flavoring, sugar, sodium diacetate, dextrose, sodium erythorbate, sodium nitrite).

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.
  • Sodium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • 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.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01TURKEY BREASTCompoundNot assessed

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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