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- Cheddar31%—
- Bière blonde28%—
- Jambon cuit standard20%—
- Pork meat10.7%—
- Water4.6%—›
- Salt0.6%—›
- Glucose syrup0.6%—›
- Dextrose0.6%—›
- Sugar0.6%—›
- Herbs and spices0.6%—
- Celery0.3%—›
- Soya0.3%—›
- Milk proteins0.6%—›
- Stabiliser0.5%—
- E4500.5%⚠ Low
- Gelling agent0.3%—
- E4070.3%⚠ Low
- E4100.1%—
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E325<0.1%—
- E250<0.1%⚠ High
- Pain de campagne13%—
- Wheat flour7%—›
- Water3%—›
- Rye flour1.5%—›
- Baker S yeast0.8%—
- Gluten0.4%—›
- Rye sourdough0.2%—
- Salt<0.1%—›
- Malt<0.1%—›
- Wheat germ<0.1%—›
- Malted wheat flour<0.1%—
- Emulsifier—
- E472e—
- Yeast—›
- Enzyme—›
- E300—
- Water8%—›
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_Cheddar_ 31 %, bière blonde 28 %, jambon cuit standard 20 % [viande de porc, eau, sel, sirop de glucose, dextrose, sucre, herbes et épices (_céleri_, _soja_), protéines de _lait_, stabilisant : E450, gélifiants : E407 et E410, antioxydant : E301, conservateurs : E325 et E250], pain de campagne 13 % (farine de _blé_, eau, farine de _seigle_, levure de boulangerie, _gluten_, extrait de levain de _seigle_, sel, malt torréfié, germe de _blé_, farine de _blé_ malté, émulsifiant : E472e, levure, enzymes, acide ascorbique), eau.
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.
- 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
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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Ingredient content
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