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Maître Pierre Tarte Flambeé avec Créme fraiche, lard et oignons
Maitre PierreMeals · 7610200315243

Maître Pierre Tarte Flambeé avec Créme fraiche, lard et oignons

Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy
  • Gluten

Declared on pack via Open Food Facts · updated 1 Apr 2026

Ingredients

  • Fresh cream35%No flag
  • Wheat flour23.3%No flag
  • Smoked bacon15%No flag
  • Pork meat8.3%No flag
  • Sel nitrité pour saumure · E2501.2%High

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

  • Salt0.6%No flag
  • Preservative0.6%No flag
  • E2500.6%High

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

  • Dextrose1.2%No flag
  • Smoke flavouring1.2%No flag
  • Flavouring1.2%No flag
  • Acid0.9%No flag
  • Acide citrique · E3300.9%No flag
  • Antioxidant0.5%No flag
  • E3160.5%No flag
  • Preservative0.2%No flag
  • E2520.2%Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Spice0.2%No flag
  • Water12.5%No flag
  • Onion10%No flag
  • Sunflower oil2.1%No flag
  • Salt2.1%No flag
  • Sulphur dioxide (E220)Moderate

    Sulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.

Show original label text

Crème fraîche 35%, farine de blé, lard fumé 15% (viande de porc [UE], sel nitrité pour saumure [sel de cuisine, conservateur: E 250], dextrose, arôme de fumée, arômes, acidifiant: acide citrique, antioxydant: E 316, conservateur: E 252, épices), eau, oignons 10%, huile de tournesol, sel de cuisine. Peut contenir: oeuf, mollusques, poisson, crustacés, moutarde, sulfites ou anhydride sulfureux, soja.

Alerts

Declared allergens

This product declares Dairy, Gluten.

Declared on pack via Open Food Facts · updated 1 Apr 2026

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.
  • Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for these 5 ingredients yet.

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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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Ingredient content

Normalized label parsed

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