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GREENVEIL

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Sandwiches · 0815108020559

Italian style pinwheels

Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy
  • Gluten

Declared on pack via Open Food Facts · updated 23 Apr 2020

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Why it's rated this way

4 additives on this label are on our additives-of-concern list.

  1. Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  2. Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Reducible to nitrite; nitrosamine precursor in cured meats.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  3. Butylated hydroxyanisole (BHA)Moderate concernAntioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.
  4. Butylated hydroxytoluene (BHT)Moderate concernAntioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
    Regulatory basis
    Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
    How sure we are
    High confidence. Matched by the additive code declared on the label.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Flat bread56.3%No flag
  • Fortified wheat flour28.9%No flag
  • Wheat flour14.6%No flag›
  • Barley malt flour7.2%No flag›
  • Niacin · E3753.6%No flag
  • Reduced iron1.8%No flag›
  • Thiamin mononitrate0.9%No flag›
  • Riboflavin · E1010.4%No flag
  • Folic acid0.4%No flag›
  • Water13.7%No flag›
  • Sugar1.3%No flag›
  • Canola oil1.3%No flag›
  • Salt1.1%No flag›
  • Wrap fresh1.1%No flag
  • Wheat flour0.5%No flag›
  • Monoglycerides0.3%No flag›
  • Guar gum · E4120.1%No flag
  • Dextrose<0.1%No flag›
  • Enzyme<0.1%No flag›
  • L-cystein<0.1%No flag›
  • Yeast1.1%No flag›
  • Calcium propionate · E2827.9%No flag
  • Garlic herb spread21.9%No flag
  • Soured milk10.9%No flag
  • Cream5.5%No flag›
  • Garlic2.7%No flag›
  • Salt1.1%No flag›
  • Guar gum · E4120.8%No flag
  • Carob beans0.4%No flag
  • Spice0.2%No flag›
  • Sorbic acid to maintain freshness0.2%No flag
  • Provolone cheese10.9%No flag
  • Pasteurised milk5.5%No flag
  • Lactic ferments2.7%No flag
  • Salt1.1%No flag›
  • Enzyme1.7%No flag›
  • Hard salami5.5%No flag
  • Pork2.7%No flag›
  • Beef1.4%No flag›
  • Salt0.7%No flag›
  • Contains less than 2% of the following0.3%No flag
  • Corn syrup0.3%No flag›
  • Sugar0.2%No flag›
  • Spice<0.1%No flag›
  • Natural smoke flavouring<0.1%No flag
  • Sodium ascorbate · E301<0.1%No flag
  • Wine<0.1%No flag›
  • GarlicNo flag›
  • Lactic acid starter cultureNo flag
  • Potassium nitrate · E252Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Sodium nitrite · E250High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Pepperoni2.7%No flag
  • Pork1.4%No flag›
  • Beef0.7%No flag›
  • Salt0.3%No flag›
  • Contains less than 2% and less of0.2%No flag
  • Flavouring0.2%No flag
  • Dextrose<0.1%No flag›
  • Lactic acid starter culture<0.1%No flag
  • Paprika<0.1%No flag›
  • Sodium nitrite · E250<0.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Bha · E320Moderate

    Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).

  • Bht · E321Moderate

    Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.

  • Citric acid · E330No flag
  • Ham1.4%No flag
  • With water0.7%No flag›
  • Contains less than 2% salt0.3%No flag
  • Sugar0.2%No flag›
  • Dextrose<0.1%No flag›
  • Potassium lactate · E326<0.1%No flag
  • E262ii<0.1%No flag
  • Sodium phosphate · E339<0.1%No flag
  • Sodium erythorbate · E316No flag
  • Sodium nitrite · E250High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Lettuce0.7%No flag›
  • Red onion0.7%No flag
Show original label text

Flat bread (enriched wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, sugar, canola oil, salt, wrap fresh (unbleached unbromated wheat flour, monoglycerides, guar gum, dextrose, enzymes and l-cystein), yeast and calcium propionate) garlic herb spread (pasteurized cultured milk and cream, garlic, salt, guar gum and/or carob beans, spices, sorbic acid to maintain freshness), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), hard salami (pork, beef, salt, contains less than 2% of the following: corn syrup, sugar, spices, natural smoke flavor, sodium ascorbate, wine, garlic, lactic acid starter culture, potassium nitrate, sodium nitrite), pepperoni (pork, beef, salt, contains less than 2% or less of: flavorings, dextrose, lactic acid starter culture, paprika, sodium nitrite, bha, bht, citric acid), ham (cured with water, contains less than 2% salt, sugar, dextrose, potassium lactate, sodium diacetate, sodium phosphate, sodium erythorbate, sodium nitrite), lettuce, red onion.

Alerts

Declared allergens

This product declares Dairy, Gluten.

Declared on pack via Open Food Facts · updated 23 Apr 2020

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
  • Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
  • Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for this ingredient yet.

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How we assembled this record: source coverage, image cache state, review state, and the active product version.

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Normalized label parsed

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