Declared allergens
This product declares Celery.
Declared on pack via Open Food Facts · updated 16 Mar 2026
Chunky lentils & bacon soup
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Celery
Declared on pack via Open Food Facts · updated 16 Mar 2026
Why it's rated this way
3 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.
TriphosphatesMinor 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.
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
- Pork fond50%No flag
- Smoked salt0.2%No flag
- Green lentils14%No flag
- Red lentils14%No flag
- Tomato concentrate<0.1%No flag
- Smoked bacon<0.1%No flag
- Sel de cureNo flag
- PreservativeNo flag
- Nitrite de sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- StabiliserNo flag
- E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E452Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- AntioxidantNo flag
- E301No flag
- Gammon Cuit fuméNo flag
- Sel de SéchageNo flag
- PreservativeNo flag
- Nitrite de Sodium · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- StabiliserNo flag
- E451Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E452Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- AntioxidantNo flag
- E301No flag
- Agent raffermissantNo flag
- Chlorure de calcium · E509No flag
Show original label text
Fond de porc (eau - os de porc - extrait de levure - sel - oignons secs - extrait de persil - paprika fumé - sel fumé - huile de tournesol - extrait d'oignon - oignons) - lentilles vertes (14 %) - lentilles rouges (14 %) - oignons - Carottes - Tomates (5 %) - _céleri_ - Poivrons rouges - Pâte de tomates, bacon fumé cuit (1,5 %) (Porc 70 % :) - Eau - Amidon de pois - Sel de cure (Sel, Conservateur: Nitrite de sodium) - Stabilisant: E451, E452 - Antioxydant: E301), Gammon Cuit fumé(1,5 %) (Porc (92 %) - Sel de Séchage (Sel, Conservateur: Nitrite de Sodium) - Stabilisant: E451, E452 - Antioxydant E301) - Persil - Sel - Agent raffermissant: chlorure de calcium - Poivre noir moulu.
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.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic 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
6 of 10 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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Where this product data comes from
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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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Ingredient content
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