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  3. Cordons bleu de dinde
Cordons bleu de dinde
Thiriet·Meats And Their Products · 3292590852412

Cordons bleu de dinde

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Viande de dinde traitée en salaison45.7%—
  • Turkey meat33.3%—
  • Water6.2%—›
  • Soy protein3.1%—›
  • Modified starch1.5%—›
  • Salt0.6%—›
  • Glucose syrup0.5%—›
  • Natural flavouring0.5%—
  • Wheat flour23.5%—›
  • Gluten23.5%—›
  • Wheat gluten23.5%—›
  • Jambon de dinde cuit12%—
  • Turkey meat9.6%—
  • Water1.4%—›
  • Glucose syrup0.5%—›
  • Soy protein0.3%—›
  • Salt0.1%—›
  • Starch<0.1%—›
  • Natural flavouring<0.1%—
  • Gelling agent<0.1%—
  • E407a<0.1%⚠ Low
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • Melted cheese10%—
  • Cheese5.6%—›
  • Water2.2%—›
  • Butter1.1%—›
  • Modified starch0.5%—›
  • Milk proteins0.3%—›
  • Skimmed milk powder0.1%—
  • Whey<0.1%—›
  • Gelling agent<0.1%—
  • E407<0.1%⚠ Low
  • Sunflower oil8%—›
  • Water0.4%—›
  • Salt0.2%—›
  • Yeast0.1%—›
  • Spice0.1%—›
Show original label text

Viande de dinde traitée en salaison (viande de dinde (origine France) 33,3%, eau, protéine de soja (soja), amidon transformé, sel, sirop de glucose, arôme naturel), farine de blé (gluten (blé)), jambon de dinde cuit 12% (viande de dinde (origine France) 9,6%, eau, sirop de glucose, protéine de soja (soja), sel, fécule, arômes naturels, gélifiant : algues Euchema transformées, conservateur : nitrite de sodium), fromage fondu 10% (fromages (lait), eau, beurre (lait), amidons transformés, protéines de lait (lait), lait écrémé en poudre (lait), lactosérum (lait), gélifiant : carraghénanes), huile de tournesol 8%, eau, sel, levure, épices.

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02SUNFLOWER OILCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04SALTCompoundNot assessed
  5. 05YEASTCompoundNot assessed
  6. 06SPICECompoundNot assessed

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