Declared allergens
This product declares Dairy, Egg, Gluten, Mustard.
Declared on pack via Open Food Facts · updated 13 Mar 2026
Le mini viennois
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Mustard
Declared on pack via Open Food Facts · updated 13 Mar 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.
Potassium metabisulphiteModerate concernSulphite; asthma/allergic-type reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Sulphite; asthma/allergic-type reactions.
- 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.
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.
Ingredients
- Pain spécial viennois56.5%No flag
- Emulsifier0.3%No flag
- E4710.3%No flag
- E4810.1%No flag
- Thickener<0.1%No flag
- Gomme Tara · E417<0.1%No flag
- Flour treatment agent<0.1%No flag
- Acide ascorbique · E300<0.1%No flag
- Jambon cuit standard29.5%No flag
- Ham19%No flag
- Emulsifier0.9%No flag
- E4510.9%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agent0.6%No flag
- E407a0.6%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Antioxidant0.3%No flag
- Ascorbate de sodium · E3010.3%No flag
- Preservative0.3%No flag
- E2500.3%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Emmental8.5%No flag
- Reduced fat mayonnaise5.5%No flag
- Alcohol vinegar0.6%No flag
- Alcohol vinegarNo flag
- AntioxidantNo flag
- Disulfite de potassium · E224Moderate
Sulphite; asthma/allergic-type reactions.
- Acide citrique · E330No flag
- ThickenerNo flag
- Gomme xanthane · E415No flag
- Acide citrique · E330No flag
- PreservativeNo flag
- E202No flag
- ColourNo flag
- Lutéine · E161bNo flag
- Extrait de paprika · E160cNo flag
- Ne pas congeler le produitNo flag
- Mayonnaise allégée d'au moins 30% en matières grasses par rapport à la moyenne des mayonnaises classiquesNo flag
Show original label text
Pain spécial viennois 56,5% (farine de blé ; eau ; huile de colza; sucre; lait entier en poudre; levure; gluten de blé ; émulsifiants : E471, E481; sel; épaississant : gomme Tara; agent de traitement de la farine: acide ascorbique), jambon cuit standard 29,5% (jambon de porc 19% (origine : UE), eau, sel, sirop de glucose , dextrose, émulsifiant : E451, gélifiant : E407a, antioxydant : ascorbate de sodium, conservateur : E250), emmental 8,5%, mayonnaise allégée en matières grasses 5,5% (eau; huile de colza 1,6%; vinaigre d'alcool; jaune d'œuf ; amidon modifié de maïs; sucre; moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel, antioxydant : disulfite de potassium, acidifiant : acide citrique); sel; épaississant : gomme xanthane; acidifiant : acide citrique; conservateur : E202; colorants : lutéine, extrait de paprika). Traces de poissons et crustacés. Pourcentages exprimés sur le produit total. Peut contenir des ingrédients décongelés, ne pas congeler le produit. Mayonnaise allégée d'au moins 30% en matières grasses par rapport à la moyenne des mayonnaises classiques.
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.
- Potassium metabisulphiteSulphite; asthma/allergic-type reactions.
- 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.
- TriphosphatesInorganic 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.
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.
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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