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- Poultry50%—›
- Meat50%—
- Mechanically separated meat25%—
- Starch5%—›
- Salt10%—›
- Glucose syrup5%—›
- Dextrose2.5%—›
- Pea1.3%—›
- Colour0.6%—
- E1020.6%⚠ High
- Preservative0.3%—
- E3250.2%—
- E252<0.1%⚠ Moderate
- E250<0.1%⚠ High
- Stabiliser0.2%—
- E450 54510.2%—
- E407a<0.1%⚠ Low
- Natural flavouring<0.1%—
- E508<0.1%—
- E316<0.1%—
- Diphosphates (E450)⚠ Low
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Volaille: viande (33%), viande séparée mécaniquement, fécule (5%), sel, sirop de glucose, dextrose, pois, colorant (E102), conservateurs (E325, E252, E250), stabilisants (E450 5451), E407a, arômes naturels, chlorure potassium, E316.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
- Processed eucheuma seaweedDegraded 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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
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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