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Cervelas sauce vinaigrette
Greenveil's read: consider avoiding.
- Critical
- Cervelas54%—
- Pork meat38.9%—
- Pork fat8.1%—›
- Water3.5%—›
- Salt0.8%—›
- Sugar0.6%—›
- Dextrose0.6%—›
- Colour0.6%—
- E1200.6%⚠ Moderate
- Stabiliser0.5%—
- E4500.5%⚠ Low
- Spice0.2%—›
- Flavour enhancer0.1%—
- E6210.1%⚠ Moderate
- Acid<0.1%—›
- E331<0.1%—
- Flavouring<0.1%—
- Preservative<0.1%—
- E315<0.1%—
- E250⚠ High
- Boyau—
- Colour—
- E120⚠ Moderate
- E160a—
- Vinaigrette allégée en matière grasse34.5%—
- Colza oil16.3%—›
- Water9.7%—›
- Alcohol vinegar4.5%—
- Dijon mustard2%—›
- Water1%—›
- Mustard seed0.5%—›
- Alcohol vinegar0.3%—
- Salt0.3%—›
- Salt0.8%—›
- Modified potato starch0.6%—
- Thickener0.6%—
- E4150.6%—
- Oignos11%—
- Chives0.4%—
- White pepper0.1%—›
Show original label text
Cervelas 54% (viande de porc 38.9% (origine : France), gras de porc, eau, sel, sucre, dextrose, colorant : carmins, stabilisants : diphosphates, épices, exhausteur de goût : monoglutamate de sodium, acidifiant : citrates de sodium, arômes, conservateurs : acide érythorbique - nitrite de sodium, boyau (colorants : E120 - E160a)), vinaigrette allégée en matière grasse 34.5% (huile de colza 16.3%, eau, vinaigre d'alcool, _moutarde_ de Dijon (eau, graines de _moutarde_, vinaigre d'alcool, sel), sel, amidon modifié de pomme de terre, épaississant : gomme xanthane), oignos 11%, ciboulette, poivre blanc.
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.
- Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- DiphosphatesInorganic 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
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