Declared allergens
This product declares Dairy, Egg, Gluten, Sulphites.
Declared on pack via Open Food Facts · updated 21 Mar 2026
Raviolini Al Manzo
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Sulphites
Declared on pack via Open Food Facts · updated 21 Mar 2026
Ingredients
- Pasta55%No flag
- Soft wheat flour55%No flag
- Semoule de BLÉ dr26.5%No flag
- Natural flavouringNo flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- E251 chapelureNo flag
- Farine de BLÉ tendre type SSNo flag
- Oignon g9% r fromageNo flag
- PreservativeNo flag
- Lysozyme from eggsNo flag
- Plantes aromatiques noix de muscade 0.04%eNo flag
- Sodium nitrate (E251)Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
Show original label text
Pates (55%): farine de BLÉ tendre 58%,œufs 18,5%, semoule de BLÉ dr (45%): bœuf 28%, bœuf préparé (boeuf, sel, dextrose, arômes naturels , Conservateur: E250, E251 chapelure (farine de BLÉ tendre type SS, levure, sel), vin (contient des SULFITES), oignon g9% r fromage (LAIT, sel, présure, conservateur :lysozyme d'OEUF ), huile de tournesol, ail, plantes aromatiques noix de muscade 0.04%e, poivre 0,04%, sel, extrait de de levure .
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.
- Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for these 11 ingredients yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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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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