Declared allergens
This product declares Dairy, Egg, Gluten.
Declared on pack via Open Food Facts · updated 19 Mar 2026
Pastabox tortellini jambon
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
Declared on pack via Open Food Facts · updated 19 Mar 2026
Why it's rated this way
3 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.
Processed eucheuma seaweedMinor 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.
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.
Ingredients
- Tortellini au jambon cuit66%No flag
- Fresh pasta45%No flag
- Filling8.5%No flag
- Jambon cuit standard8.5%No flag
- Ham4.3%No flag
- Stabiliser0.1%No flag
- E4510.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Gelling agent<0.1%No flag
- E407a<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.
- Natural flavouring<0.1%No flag
- Pork stockNo flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- AntioxidantNo flag
- E316No flag
- FermentsNo flag
- Smoked cured hamNo flag
- Pork meatNo flag
- HerbNo flag
- AntioxidantNo flag
- E301No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- RicottaNo flag
- Acidity regulatorNo flag
- Acide lactique · E270No flag
- EmmentalNo flag
- Light creamNo flag
- Wheat fiberNo flag
- Baker S yeastNo flag
- Broad bean flourNo flag
- Farine d'orge malté torréfiéeNo flag
- Alcohol vinegarNo flag
- TapiocaNo flag
- SauceNo flag
- Light creamNo flag
- Smoked cured hamNo flag
- Pork meatNo flag
- HerbNo flag
- AntioxidantNo flag
- E301No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Parmigiano reggianoNo flag
- TapiocaNo flag
- PreservativeNo flag
- E202No flag
- E262iNo flag
Show original label text
Tortellini au jambon cuit 66% : pâtes fraîches 45% (semoule de blé dur, œuf, eau), farce 30% [jambon cuit standard 10% (jambon de porc, eau, sel, sirop de glucose, dextrose, stabilisant : E451, gélifiant : E407a, lactose, arôme naturel, bouillon de porc, conservateur: E250, antioxydant : E316, ferments), jambon cru fumé 7% (viande de porc, sel, épices, plantes aromatiques, antioxydant : E301, conservateur : E250), ricotta (correcteur d'acidité : acide lactique), emmental, crème fraîche légère, farine de blé, fibre de blé, eau, huile de colza, son de blé, levure boulangère, sucre, sel, farine de fèves, farine d’orge malté torréfiée, vinaigre d’alcool, gluten de blé, fécule de manioc], eau, sel. (% exprimés sur le tortellini)Sauce 34% : crème fraîche légère 57%, eau, jambon cru fumé 8% (viande de porc, sel, épices, plantes aromatiques, antioxydant : E301, conservateur : E250), parmesan 4%, fécule de manioc, ail, sel, poivre, amidon de maïs, conservateurs : E202, E262i. (% exprimé sur la sauce) Porc : Origine UE
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.
- 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.
- 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
3 of 7 ingredients not yet assessed · Show allHide
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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