Declared allergens
This product declares Dairy, Egg, Gluten, Sulphites.
Declared on pack via Open Food Facts · updated 25 Mar 2026
Omelette norvégienne rhum et raisins
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Sulphites
Declared on pack via Open Food Facts · updated 25 Mar 2026
Ingredients
- Crème glacée au rhum avec raisins macérés au rhum69.4%No flag
- Skimmed milk69.4%No flag
- Raisins macérés au rhum5.7%No flag
- Preservative0.2%No flag
- Anhydride sulfureux · E2200.2%Moderate
Sulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
- EmulsifierNo flag
- Mono- et diglycérides d'acides gras · E471No flag
- StabiliserNo flag
- Alginate de sodium · E401No flag
- Gomme de guar · E412No flag
- Carraghénanes · E407Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- MeringueNo flag
- Dehydrated glucose syrupNo flag
- Powdered egg whiteNo flag
- StabiliserNo flag
- Gomme de guar · E412No flag
- BiscuitNo flag
- Whole eggNo flag
- StabiliserNo flag
- Sorbitol · E420No flag
- EmulsifierNo flag
- Mono- et diglycérides d'acides gras · E471No flag
- Raising agentNo flag
- Diphosphates de sodium · E450iNo flag
- Carbonates de sodium · E500No flag
- Pea flourNo flag
- PreservativeNo flag
- Propionate de calcium · E282Low
Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- Vanilla flavouringNo flag
- Diphosphates (E450)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
Crème glacée au rhum avec raisins macérés au rhum (69,4%): LAIT écrémé reconstitué, sucre, raisins macérés au rhum 5,7%* (raisins, huile de tournesol, rhum, sucre, eau, conservateur: anhydride sulfureux (SULFITES)), BEURRE, sirop de glucose, rhum 2,5%*, CREME, émulsifiant: mono et diglycérides d'acides gras, stabilisants: farine de caroube, alginate de sodium, gomme de guar et carraghénanes. Meringue (23,6%): sucre, eau, sirop de glucose déshydraté, blanc d'ŒUF en poudre, jus de citron (citron, sucre), fécule de pomme de terre, stabilisants: gomme de guar et farine de caroube. Biscuit (6%): farine de BLÉ, sucre, ŒUF entier, eau, blanc d'ŒUF, poudre de sirop de glucose, stabilisant: sorbitol (GLUTEN), émulsifiant: mono et diglycérides d'acides gras; poudres à lever: diphosphates et carbonates de sodium, farine de pois, conservateur: propionate de calcium, fécule de pomme de terre, sel, PROTÉINES LACTIQUES, arôme vanille. * Pourcentages exprimés sur l'ensemble du produit.
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
- Calcium 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.
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for these 12 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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