Declared allergens
This product declares Dairy, Egg, Gluten, Soy.
Declared on pack via Open Food Facts · updated 23 Apr 2020
Stromboli hearty italian style sandwich
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
- Egg
- Gluten
- Soy
Declared on pack via Open Food Facts · updated 23 Apr 2020
Why it's rated this way
2 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.
Sodium nitrateModerate concernReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- 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
- Niacin · E3755.6%No flag
- Riboflavin · E1010.7%No flag
- Mozzarella cheese16%No flag
- Skimmed milk3.9%No flag
- Lactic ferments2%No flag
- Genoa salami8.9%No flag
- Lactic acid starter culture0.2%No flag
- Flavouring<0.1%No flag
- Sodium ascorbate · E301<0.1%No flag
- Sodium nitrite · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Citric acid · E330<0.1%No flag
- Pepperoni4.4%No flag
- Lactic acid starter culture<0.1%No flag
- Oleoresin of paprika · E160c<0.1%No flag
- Flavouring<0.1%No flag
- Sodium ascorbate · E301No flag
- Sodium nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Citric acid · E330No flag
- Tomato concentrate2.2%No flag
- Applewood smoked cooked bacon1.1%No flag
- Bacon1.1%No flag
- Sodium phosphates · E339<0.1%No flag
- Sodium ascorbate · E301<0.1%No flag
- Sodium nitrate · E251<0.1%Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Smoke flavouring<0.1%No flag
- And less of cornstarchNo flag
- Vegetable oil shorteningNo flag
- Natural flavouringNo flag
- E160aiNo flag
- ColourNo flag
- Methylcellulose · E461No flag
- Parmigiano reggianoNo flag
- Lactic fermentsNo flag
- Potassium chloride · E508No flag
- Potassium chloride · E508No flag
- Citric acid · E330No flag
Show original label text
Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, mozzarella cheese (milk, skim milk, cheese culture, salt, enzymes), genoa salami (pork, beef, salt, dextrose, spice, lactic acid starter culture, wine, flavoring, sodium ascorbate, sodium nitrite, citric acid), pepperoni (pork and beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium ascorbate, sodium nitrite, citric acid), tomato paste, applewood smoked cooked bacon (bacon [cured with water, salt, sugar, sodium phosphates, sodium ascorbate, sodium nitrate], smoke flavoring), 2% or less of cornstarch, vegetable oil shortening (palm oil, natural flavor, beta carotene [color]), methylcellulose, parmesan cheese (milk, cheese cultures, salt, enzymes), yeast, sugar, potassium chloride (potassium chloride, citric acid), salt, seasoning (sugar, spices), basil, malted barley flour, oregano, parsley, dried egg whites, soy lecithin.
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
6 of 12 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
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