Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 17 Mar 2026
Croque monsieur chevre jambon
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 17 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.
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.
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 mie50.9%No flag
- Flour treatment agent0.3%No flag
- Acide ascorbique · E3000.3%No flag
- Goat cheese22.6%No flag
- Goat cheese11.3%No flag
- Emulsifying salts0.2%No flag
- Citrates de sodium · E3310.2%No flag
- Polyphosphates · 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.
- Skimmed milk powder<0.1%No flag
- Gelling agent<0.1%No flag
- Carraghénanes · 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.
- Flavouring<0.1%No flag
- Jambon cuit standard20.7%No flag
- Ham13.6%No flag
- Natural flavouring0.4%No flag
- Stabiliser0.2%No flag
- Diphosphates · E4500.2%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
- Nitrite de sodium · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Beurre** concentré.**dont lait1.5%No flag
Show original label text
Pain de mie 50,9% (farine de blé, eau, levure, huile de colza, gluten de blé, sucre, sel, agent de traitement de la farine : acide ascorbique), fromage** de chèvre fondu 22,6% (fromage** de chèvre 11,3%, fromages**, eau, beurre**, amidons modifiés, protéines de lait, sels de fonte : citrates de sodium ; ; polyphosphates, lait écrémé en poudre, lactosérum**, gélifiant : carraghénanes, arôme), jambon cuit standard 20,7% [jambon de porc 13,6% (Origine : France), eau, dextrose, sel, arômes naturels, stabilisant : diphosphates, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium], huile de colza, beurre** concentré.**dont lait. Pourcentages exprimés sur le total de la recette.
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.
- 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.
- 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.
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Where this product data comes from
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Trust & sources
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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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