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  3. Mini Quiches
Mini Quiches
Picard·Snacks · 3270160897087

Mini Quiches

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Wheat flour20.2%—›
  • Butter14.7%—›
  • Semi skimmed milk12.8%—
  • OEUF entier issu de poule élevée en plein air9.1%—
  • Liquide9.1%—
  • Water7%—›
  • Crème fraiche liquide7%—
  • Pre fried onions7%—
  • Onion4.7%—›
  • Olive oil1.2%—›
  • Salt1.1%—›
  • Préparation à base d'oignon4.9%—
  • Onion3.8%—›
  • Water0.6%—›
  • Butter0.2%—›
  • Sugar0.1%—›
  • E150<0.1%—
  • Sugar<0.1%—›
  • Water<0.1%—›
  • Sherry vinegar<0.1%—
  • Corn starch<0.1%—›
  • Goat cheese3.2%—
  • Goat cheese2.1%—
  • Water0.5%—›
  • Salt0.5%—›
  • Grated emmental cheese2.8%—
  • Milk1.7%—›
  • Potato starch0.6%—›
  • Salt0.3%—›
  • Lactic ferments0.1%—
  • Coagulant0.1%—
  • Smoked cooked lardoons2.2%—
  • Pork breast1.4%—
  • Salt0.4%—›
  • Natural flavouring0.2%—
  • Contient naturellement des polyphenols0.2%—
  • Antioxidant0.2%—
  • Vitamin C0.2%—›
  • Goat cheese2.1%—
  • Saumon cuit1.9%—
  • Salmon1.4%—›
  • Salt0.5%—›
  • Blue cheese1.7%—›
  • Tomato1.7%—›
  • Soft white cheese1.5%—
  • Leek0.2%—›
  • Chair de saumon fumé—
  • Salmon0.3%—›
  • Salt—›
  • Tomate semi-séchée—
  • Spinach0.3%—›
  • Salt0.1%—›
  • Corn starch<0.1%—›
  • Préparation au basilic—
  • Colza oil—›
  • Basil—›
  • Extra virgin olive oil—
  • Cheese—›
  • Huile de fournesol—
  • Garlic—›
  • Salt—›
  • Yeast—›
  • MOUTARDE à l'ancienne—
  • Water—›
  • Mustard seed—›
  • Alcohol vinegar—
  • Salt—›
  • Wheat fiber—
  • Basil—›
  • Parmigiano Reggiano—
  • Lemon juice—›
  • Pine nuts—
  • Garlic—›
  • Parsley—›
  • Thyme—›
  • Pepper—›
  • Nutmeg—›
Show original label text

Farine de BLE (GLUTEN), beurre (LAIT), LAIT demi-écrémé, OEUF entier issu de poule élevée en plein air 9,1% (liquide, pasteurisé), eau, crème fraiche liquide (LAIT), oignon préfrit (oignon 4,7%, huile d'olive, sel), préparation à base d'oignon 4,9% (oignon 3,8%, eau, beurre (LAIT), sucre, caramel (sucre, eau), vinaigre de Xérès, amidon de maïs), fromage de chèvre 3,2% (fromage de chèvre (contient LAIT), eau, sel), emmental rapé 2,8% (LAIT (origine : UE), amidon de pomme de terre, sel, ferments lactiques, coagulant), lardon cuit fumé 2,2% (poitrine de porc (origine: France*), sel, arômes naturels (contient naturellement des polyphenols), antioxydant: acide ascorbique), fromage de chèvre en rondelle (contient LAIT) 2,1%, saumon cuit 1,9% (saumon (POISSONS), sel), bleu (contient LAIT) 1,7%, tomate 1,7%, fromage frais (contient LAIT), poireau 1,3%, chair de saumon fumé 1% (saumon (POISSONS), sel), tomate semi-séchée 0,6%, épinard, sel, amidon de mais, préparation au basilic 0,5% (huile de colza, basilic 0,09%, huile d'olive vierge extra, fromage (contient LAIT), huile de fournesol, ail, sel), levure, MOUTARDE à l'ancienne (eau, graine de MOUTARDE, vinaigre d'alcool, sel), fibre de BLE (GLUTEN), basilic, Parmigiano Reggiano (contient LAIT), jus de citron, pignon de pin, ail, persil, thym, poivre, muscade. Peut contenir des traces de: crustacés, soja, fruits à coque, céleri, mollusques.

Food health

Nutrition profile and additives of concern

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02BUTTERCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04BLUE CHEESECompoundNot assessed
  5. 05TOMATOCompoundNot assessed
  6. 06LEEKCompoundNot assessed
  7. 07SPINACHCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09STARCH 1551CompoundNot assessed
  10. 10Starch, oxidizedCompoundNot assessed
  11. 11AmylodextrinCompoundNot assessed
  12. 12CORN STARCHCompoundNot assessed
  13. 13YEASTCompoundNot assessed
  14. 14BASILCompoundNot assessed
  15. 15LEMON JUICECompoundNot assessed
  16. 16GARLICCompoundNot assessed
  17. 17PARSLEYCompoundNot assessed
  18. 18THYMECompoundNot assessed
  19. 19BLACK PEPPERCompoundNot assessed
  20. 20NUTMEGCompoundNot assessed

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No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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