Declared allergens
This product declares Gluten, Sesame.
Declared on pack via Open Food Facts · updated 9 Apr 2025
Pain de mie aux flocons d'avoine
Greenveil's read: acceptable. Food health moderate · 1 additive of concern (Calcium propionate).
- Moderate
Allergens
- Gluten
- Sesame
Declared on pack via Open Food Facts · updated 9 Apr 2025
Ingredients
- Eau-huile végétale26.8%No flag
- Et tourneso!11.6%No flag
- Sucre son de blé réales7%No flag
- Brown flax seeds4.2%No flag
- Millet tournesol1.4%No flag
- Lin jaune0.7%No flag
- Sésame0.4%No flag
- Oat flakes0.3%No flag
- Evure boulangère3.5%No flag
- Sel propionate de calcium3.5%No flag
- E2823.5%Low
Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
- Guten de blé3.5%No flag
- Emulsifier3.3%No flag
- E472e1.6%No flag
- E4711.6%No flag
- Acide ascorbique · E3003.3%No flag
- E3003.3%No flag
Show original label text
Farine de blé - eau-huile végétale (soja ou/et tourneso!) sucre son de blé réales 7% (lin brun, millet tournesol, lin jaune, sésame, flocon d'avoine) - evure boulangère - sel propionate de calcium (SIN 282) guten de blé - émulsifiant d'origine végétale (SIN 472e, SIN 471) - acide ascorbique (SIN 300).Contient du gluten de blé, sésame et peut contenir des traces d'oeufs, soja et arachides.
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for this ingredient 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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