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  3. Bacon Jam
Bacon Jam
McEnnedy·Spreads · 4056489470328

Bacon Jam

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Pork meat76%—
  • Sugar12.6%—›
  • Fried onion5.7%—
  • Onion2.9%—›
  • Sunflower oil1.4%—›
  • Potato starch0.7%—›
  • Salt0.7%—›
  • Water2.9%—›
  • Aceto Balsamico1.4%—
  • Wine vinegar0.7%—
  • Concentrated grape must0.4%—
  • Colour0.2%—
  • E150d0.2%⚠ Moderate
  • Preservative0.2%—
  • Maple syrup0.7%—›
  • Salt0.4%—›
  • Concentrated apple juice0.2%—
  • Spice<0.1%—›
  • Dextrose<0.1%—›
  • Acid<0.1%—›
  • E330<0.1%—
  • Gelling agent<0.1%—
  • E440a<0.1%—
  • Natural flavouring—
  • Colour—
  • E150a—
  • Glucose syrup—›
  • Antioxidant—
  • E301—
  • Preservative—
  • E250⚠ High
  • E252⚠ Moderate
  • Spice extract—›
  • Maturing ferments—
  • Smoke—
  • Ammonia caramel (E150C)⚠ Moderate
  • Sulphur dioxide (E220)⚠ Moderate
Show original label text

76% Schweinefleisch, Zucker, Röstzwiebeln (Zwiebeln, Sonnenblumenöl, Kartoffelstärke, Speisesalz), Wasser, Aceto Balsamico (Weinessig, Traubenmostkonzentrat, Farbstoff: Ammonsulfit-Zuckerkulör; Konservierungsstoff: Schwefeldioxid), Ahornsirup, Speisesalz, Apfelsaftkonzentrat, Gewürze, Dextrose, Säuerungsmittel: Citronensäure; Geliermittel: Pektine; natürliches Aroma, Farbstoff: Ammoniak-Zuckerkulör; Glukosesirup, Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumnitrit, Kaliumnitrat; Gewürzextrakte, Reifungskulturen, Rauch.

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.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sulphite ammonia caramelCaramel colour class IV (cola colour); may contain 4-methylimidazole (4-MEI).
  • Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.

Per-ingredient concern · chemical identity, not food safety

  1. 01SUGARCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03Maple syrupCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05SPICECompoundNot assessed
  6. 06GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08DEXTROSECompoundNot assessed
  9. 09ACONITIC ACID, (E)-ActiveNot assessed
  10. 10CORN SYRUPCompoundNot assessed
  11. 11spice extractCompoundNot assessed

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