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Hot Salami - Tasting Plate
Greenveil's read: consider avoiding. Food health high · 5 additives of concern.
- High
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 24 Apr 2026
Why it's rated this way
5 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.
Calcium phosphatesMinor 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.
DiphosphatesMinor 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.
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
- Mild Italian Salami50%No flag
- Corn dextroseNo flag
- TapiocaNo flag
- Corn maltodextrinNo flag
- Acidity RegulatorNo flag
- 330No flag
- AntioxidantNo flag
- 316No flag
- PreservativeNo flag
- 250No flag
- 251No flag
- MineralNo flag
- 341No flag
- Microbial cultureNo flag
- Fermented Manufactured MeatNo flag
- Not Heat Treated Garlic and Fennel SalamiNo flag
- Skimmed milk powderNo flag
- Corn dextroseNo flag
- TapiocaNo flag
- MineralNo flag
- 450No flag
- 451No flag
- AntioxidantNo flag
- 316No flag
- VegetableNo flag
- PreservativeNo flag
- 251No flag
- 250No flag
- Microbial cultureNo flag
- Fermented Manufactured MeatNo flag
- Not Heat TreatedNo flag
- Hot Italian Style SalamiNo flag
- Hot chili peppersNo flag
- MineralNo flag
- 451No flag
- AntioxidantNo flag
- 301No flag
- Preservative 250No flag
- 251No flag
- Microbial cultureNo flag
- Fermented Manufactured MeatNo flag
- Not Heat TreatedNo flag
- Sodium nitrite (E250)High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sodium nitrate (E251)Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Calcium phosphates (E341)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Diphosphates (E450)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Triphosphates (E451)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Show original label text
Mild Italian Salami - Australian Pork (95%), Salt, Dextrose (Maize or Tapioca), Maltodextrin (Maize), Spices, Acidity Regulator (330), Antioxidant (316), Preservatives (250, 251), Spice Extracts, Mineral Salts (341), Starter Cultures. Fermented Manufactured Meat - Not Heat Treated Garlic and Fennel Salami - Australian Pork (90%), Salt, Fennel (1%), Garlic (1%), Spices, Skim Milk Powder, Dextrose (Maize or Tapioca), Mineral Salts (450, 451), Antioxidant (316), Vegetable Powder, Preservative (251, 250), Starter Culture. Fermented Manufactured Meat - Not Heat Treated. Hot Italian Style Salami - Australian Pork (90%), Hot Peppers, Salt, Sugars, Spices, Mineral Salts (451), Antioxidant (301), Preservative 250, 251), Starter Culture. Fermented Manufactured Meat - Not Heat Treated
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.
- Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
What drives this
- SaltModerate concern
- MaltodextrinModerate concern
- DextroseLow concern
4 of 9 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.
Ingredient content
Normalized label parsed
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