Declared allergens
This product declares Dairy, Egg, Gluten, Mustard.
Declared on pack via Open Food Facts · updated 14 Mar 2026
Sandwich Club Gourmet jambon cheddar
Greenveil's read: consider avoiding. Food health critical · 6 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Mustard
Declared on pack via Open Food Facts · updated 14 Mar 2026
Why it's rated this way
6 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.
Annatto / bixin / norbixinMinor concernNatural colour; occasional allergic/intolerance reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Natural colour; occasional allergic/intolerance 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.
CarrageenanMinor 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.
DiphosphatesMinor 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.
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
- Pain de mie au pavot38%No flag
- Malted wheat flour4.8%No flag
- Poppyseed1.4%No flag
- Emulsifier0.7%No flag
- E4710.7%No flag
- Flour treatment agent1.8%No flag
- E3001.8%No flag
- Jambon cuit standard23%No flag
- Ham14%No flag
- Lactate de sodium · E3252%No flag
- Blood proteins0.3%No flag
- Flavouring0.1%No flag
- Emulsifier<0.1%No flag
- E451<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E450<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Antioxidant<0.1%No flag
- Ascorbate de sodium · E301<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Cheddar orange fondu19%No flag
- Red cheddar9.5%No flag
- Emulsifying salts0.1%No flag
- E3310.1%No flag
- E452<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- FlavouringNo flag
- Gelling agentNo flag
- Carraghénanes · E407Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- ColourNo flag
- Rocou · E160bLow
Natural colour; occasional allergic/intolerance reactions.
- Salad7.6%No flag
- Fromage frais à la ciboulette3.9%No flag
- Chives0.7%No flag
- Crème fraîche légère épaisse3.2%No flag
- Light cream1.8%No flag
- Modified tapioca starch0.7%No flag
- Thickener0.2%No flag
- Pectines · E440a0.2%No flag
- Lactic ferments0.2%No flag
- Reduced fat mayonnaise3.2%No flag
- Alcohol vinegarNo flag
- Alcohol vinegarNo flag
- Skimmed milkNo flag
- Acide citrique · E330No flag
- ThickenerNo flag
- Gomme xanthane · E415No flag
- Rocket1.1%No flag
- Réduction d'au moins 30% de la teneur en matières grasses par rapport à la moyenne des mayonnaises classiques1.1%No flag
Show original label text
Pain de mie au pavot 38% (farine de blé (farine de blé ; gluten de blé ; farine de blé malté) ; eau ; graines de pavot 1,4% ; huile de colza ; gluten de blé ; sucre ; sel ; levure ; émulsifiant : E471 ; agent de traitement de la farine : E300), jambon cuit standard 23% (jambon de porc (origine UE) 14% ; eau ; acidifiant : lactate de sodium ; dextrose ; sel ; protéines de sang ; arômes ; émulsifiants : E451, E450 ; antioxydant : ascorbate de sodium ; conservateur : E250), cheddar orange fondu 19% (cheddar orange 9,5% ; fromages ; beurre ; eau ; protéines de lait ; amidon modifié de maïs ; sels de fonte : E331, E452 ; lactosérum ; sel ; arôme ; gélifiant : carraghénanes ; colorant : rocou), salade, fromage frais à la ciboulette 3,9% (fromage ; sel ; ciboulette déshydratée), crème fraîche légère épaisse (crème légère ; amidons modifiés de tapioca et de pomme de terre ; épaississant : pectines ; ferments lactiques), mayonnaise allégée en matières grasses* [eau ; huile de colza 1,2% ; vinaigre d'alcool ; jaune d'œuf ; amidon modifié de maïs ; sucre ; moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel) ; sel ; lait écrémé reconstitué ; acidifiant : acide citrique ; épaississant : gomme xanthane], roquette. Traces de crustacés, poissons, sésame et soja. Pourcentages exprimés sur le produit total. *Réduction d'au moins 30% de la teneur 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.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
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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