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Sandwich Delicious Club Bacon
ÑamingSandwiches · 8424058033582

Sandwich Delicious Club Bacon

Greenveil's read: consider avoiding. Food health high · 7 additives of concern.

Food health
High
Chemical concern
Not assessed

Allergens

No allergens listed for this product in our data yet — check the pack.

Checked against the Open Food Facts record · updated 17 Apr 2026

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Why it's rated this way

7 additives on this label are on our additives-of-concern list.

  1. 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.
  2. Cochineal / carmineModerate concernInsect-derived red colour; documented allergic and anaphylactic reactions.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Insect-derived red colour; documented allergic and anaphylactic 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.
  3. Calcium propionateMinor concernPropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
    What it is
    Its role isn't recorded in our data yet.
    Why it's flagged
    Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
    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.
  4. Calcium phosphatesMinor 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.
  5. 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.
  6. 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.
  7. 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.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Jude en sandwich with smoky cooked pork belly slices50.5%No flag
  • Boiled egg15.5%No flag
  • Gouda cheese7.8%No flag
  • Barbecue sauce4.8%No flag
  • Cooked ham and lettuce ingredients3.3%No flag
  • Sliced bread made with whole WHEAT flour3.3%No flag
  • Whole WHEAT flour2.4%No flag
  • WHEAT flour1.9%No flag›
  • Water1.5%No flag›
  • Yeast1.2%No flag›
  • Flax seeds1%No flag›
  • Refined sunflower oil0.9%No flag
  • Salt0.7%No flag›
  • Millet0.7%No flag›
  • Sugar0.6%No flag›
  • WHEAT fiber0.5%No flag
  • Wheat gluten0.5%No flag›
  • OAT flakes0.4%No flag
  • BARLEY flakes0.4%No flag
  • Starch0.3%No flag›
  • Preservatives0.3%No flag›
  • E2820.2%Low

    Propionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.

  • E200<0.1%No flag
  • E202<0.1%No flag
  • Malted BARLEY flour0.3%No flag
  • Wine vinegar0.3%No flag
  • Emulsifiers0.2%No flag›
  • E472e0.2%No flag
  • E481<0.1%No flag
  • Flour treatment agents0.2%No flag
  • E3000.2%No flag
  • E341<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.

  • Cooked pork belly cold cuts with smoked flavour0.2%No flag
  • Pork belly0.2%No flag
  • Water0.2%No flag›
  • Potato starch0.2%No flag›
  • Salt0.2%No flag›
  • Preservatives0.2%No flag›
  • E3260.1%No flag
  • E243<0.1%No flag
  • E250<0.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Stabilisers0.2%No flag
  • E4500.1%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • 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.

  • E508<0.1%No flag
  • Glucose syrup0.2%No flag›
  • Dextrose0.1%No flag›
  • Antioxidants0.1%No flag
  • E3310.1%No flag
  • E301<0.1%No flag
  • Flavourings0.1%No flag
  • Gelling agents0.1%No flag
  • E407<0.1%Low

    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

  • E415<0.1%No flag
  • Smoke flavouring and spice extract0.1%No flag
  • Boiled EGG0.1%No flag
  • Egg0.1%No flag›
  • Water0.1%No flag›
  • Spirit vinegar and salt0.1%No flag
  • Gouda CHEESE0.1%No flag
  • Pasteurised cow's MILK0.1%No flag
  • Salt<0.1%No flag›
  • LACTIC ferments<0.1%No flag
  • Coagulant<0.1%No flag
  • Microbial<0.1%No flag
  • Barbecue sauce<0.1%No flag
  • Barbecue sauce<0.1%No flag
  • Water<0.1%No flag›
  • Glucose-fructose syrup<0.1%No flag
  • Concentrated tomato<0.1%No flag
  • Sugar<0.1%No flag›
  • Spirit vinegar<0.1%No flag
  • Molasses<0.1%No flag›
  • Modified corn starch<0.1%No flag›
  • Salt<0.1%No flag›
  • Onion powder<0.1%No flag›
  • Coloring<0.1%No flag
  • Caramel<0.1%No flag›
  • Preservative<0.1%No flag
  • Potassium sorbate<0.1%No flag›
  • Flavoring<0.1%No flag
  • Fine sauce<0.1%No flag
  • Water<0.1%No flag›
  • Refined sunflower oil<0.1%No flag
  • Modified corn starchNo flag›
  • StabilizerNo flag
  • E1422No flag
  • Glucose and fructose syrupNo flag
  • EGG yolkNo flag›
  • Grape vinegarNo flag
  • SaltNo flag›
  • FlavoringNo flag
  • AcidNo flag›
  • E330No flag
  • PreservativeNo flag
  • E202No flag
  • And coloringNo flag
  • E160aiNo flag
  • Cooked ham<0.1%No flag
  • Pork ham<0.1%No flag
  • Water<0.1%No flag›
  • Salt<0.1%No flag›
  • Stabilizers<0.1%No flag
  • Sodium triphosphate<0.1%No flag›
  • Carrageenan<0.1%Low›

    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

  • Fructose<0.1%No flag›
  • Protein pork<0.1%No flag
  • Sugar<0.1%No flag›
  • Antioxidant<0.1%No flag
  • Sodium ascorbate<0.1%No flag›
  • Sodium erythorbate<0.1%No flag›
  • Preservative<0.1%No flag
  • Sodium nitrite<0.1%High›

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Flavoring<0.1%No flag
  • Coloring<0.1%No flag
  • Carmine · E120<0.1%Moderate

    Insect-derived red colour; documented allergic and anaphylactic reactions.

  • Lettuce<0.1%No flag›
Show original label text

JUDE EN SANDWICH WITH SMOKY COOKED PORK BELLY SLICES, BOILED EGG, GOUDA CHEESE, BARBECUE SAUCE, COOKED HAM AND LETTUCE INGREDIENTS: Sliced bread made with whole WHEAT flour 51% (40%) : whole WHEAT flour (31%), WHEAT flour, water, yeast, flax seeds (2.2%), refined sunflower oil, salt, millet (1.1%), sugar, WHEAT fiber, WHEAT GLUTEN, OAT flakes (0.6%), BARLEY flakes (0.6%), starch, preservatives (E-282, E-200, E-202), malted BARLEY flour, wine vinegar, emulsifiers (E-472e, E-481), flour treatment agents (E-300, E-341). Cooked pork belly cold cuts with smoked flavour (14%): pork belly (74%), water, potato starch, salt, preservatives (E-326, E-243, E-250), stabilisers (E-450, E-451, E-508), glucose syrup, dextrose, antioxidants (E-331, E-301), flavourings, gelling agents (E-407, E-415), smoke flavouring and spice extract. Boiled EGG (12%): EGG, water, spirit vinegar and salt. Gouda CHEESE (10%): pasteurised cow's MILK, salt, LACTIC ferments, coagulant (microbial). Barbecue sauce (10%): Barbecue sauce (50%) (water, glucose-fructose syrup, concentrated tomato, sugar, spirit vinegar, molasses, modified corn starch, salt, onion powder, coloring (caramel), preservative (potassium sorbate), flavoring); Fine sauce (50%) (water, refined sunflower oil, modified corn starch (stabilizer: E-1422), glucose and fructose syrup, EGG yolk, grape vinegar, salt, flavoring, acid (E-330), preservative (E-202) and coloring (E-160a(i))). Cooked ham (9%): Pork ham (70%), water, salt, stabilizers (sodium triphosphate, carrageenan), fructose, protein pork, sugar, antioxidant (sodium ascorbate, sodium erythorbate), preservative (sodium nitrite), flavoring, coloring (carmine). Lettuce (5%).

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.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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.

Per-ingredient concern · chemical identity, not food safety

What drives this

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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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