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- Whole Milk Maple Cured Smoked Bacon16%—
- Pork13.4%—›
- Water Potato Starch Sugar1.5%—
- Salt0.4%—›
- Maple Syrup0.3%—›
- Stabiliser0.2%—
- E4510.2%⚠ Low
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Free Range Egg15%—
- Wheat flour9%—›
- E170i3%—
- Iron1.5%—›
- E3750.8%—
- Thiamin0.8%—›
- Mature Cheddar Cheese10.2%—
- Emmental Cheese9.8%—
- Single Cream9.3%—
- Palm Oil8.7%—›
- Wheat flour6.4%—›
- Rapeseed Oil4.8%—›
- Corn flour4.1%—›
- Corn flour3.6%—›
- Modified corn starch3.2%—›
- Emulsifier2.9%—
- E4712.9%—
- Dextrose2.6%—›
- Salt0.4%—›
- Mustard3.1%—
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Whole _Milk_ Maple Cured Smoked Bacon (16%) (Pork (84%), Water Potato Starch Sugar, Salt, Maple Syrup, Stabiliser: E451, Antioxidant: E301. Preservative: Sodium Nitrite), Pasteurised Free Range Egg (15%), _Wheatflour_ contains _Gluten_ (with _Wheatflour_, Calcium Carbonate, Iron, Niacin, Thiamin), Mature Cheddar Cheese (Milk) (9%) Emmental Cheese (_Milk_) (8%), Single Cream (_Milk_) (7%), Palm Oil, Wholemeal _Wheatflour_ (contains _Gluten_), Rapeseed Oil, Maize Flour, Cornflour, Modified Maize Starch, Emulsifier: E471, Dextrose, Salt, Dried _Mustard_.
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.
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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