Declared allergens
This product declares Dairy, Gluten, Soy.
Declared on pack via Open Food Facts · updated 26 May 2026
Cordons bleus de poulet
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
- Soy
Declared on pack via Open Food Facts · updated 26 May 2026
Why it's rated this way
4 additives on this label are on our additives-of-concern list.
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.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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.
Processed eucheuma seaweedMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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.
PolyphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
Ingredients
- Chicken fillet53%No flag
- Chicken fillet34%No flag
- Wheat fiber2%No flag
- Natural flavouring0.5%No flag
- Breadcrumbs24.4%No flag
- Breadcrumbs14.9%No flag
- Natural flavouring2.4%No flag
- Jambon de dinde cuit standard10%No flag
- Turkey meat8%No flag
- Natural flavouring<0.1%No flag
- Gelling agent<0.1%No flag
- Algues Euchema transformées · E407a<0.1%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Preservative<0.1%No flag
- Nitrite de sodium · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Melted emmental cheese10%No flag
- Emmental2.5%No flag
- Modified potato starch1.3%No flag
- Skimmed milk powder<0.1%No flag
- Emulsifying salts<0.1%No flag
- Citrates de sodium · E331<0.1%No flag
- Polyphosphates · E452Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agentNo 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.
- Acidity regulatorNo flag
- Acide citrique · E330No flag
Show original label text
53% viande de filet de poulet traitée en salaison (34% viande de filet de poulet (Origine: France), eau, protéines de soja, fibre de blé, dextrose, sel, arôme naturel), panure (chapelure (farine de blé, sel, levure, épices), farine de blé, sel, arôme naturel), 10% jambon de dinde cuit standard (8% viande de dinde (Origine France), eau, sirop de glucose, protéines de soja, sel, fécule de pomme de terre, arômes naturels, gélifiant algues Euchema transformées; conservateur: nitrite de sodium), 10% Emmental fondu (eau, 2,5% Emmental (lait), amidons modifiés de pomme de terre et maïs, beurre (lait), fromages (lait), protéines de lait, lait en poudre écréme, sels de fonte citrates de sodium, polyphosphates ; gélifiant: carraghénanes; correcteur d'acidité : acide citrique), huile de tournesol
Alerts
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.
- Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Alternatives
No lower-concern alternatives are available for this product yet.
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