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Pending enrichment
- Shrimp62.5%—›
- Water34.4%—›
- E452vi14.1%—
- To retain moisture14.1%—
- Salt1%—›
- Sulphiting agents13.1%—
- Preservative13.1%—
- Bacon18.8%—
- With water9.4%—›
- Salt1%—›
- Sugar0.4%—›
- Smoke flavouring0.4%—
- E3390.4%—
- E3160.4%—
- E2506.6%⚠ High
- Cream cheese9.4%—
- Soured milk4.7%—
- Cream2.3%—›
- Salt1%—›
- Stabiliser1.3%—
- E4150.7%—
- Carob bean0.3%—›
- E4120.3%—
- Sriracha chili sauce9.4%—
- Chili pepper4.7%—›
- Sugar0.4%—›
- Salt0.4%—›
- Garlic0.4%—›
- Distilled vinegar0.4%—›
- E2020.4%—
- E2220.4%⚠ Moderate
- Preservative0.4%—
- E4152%—
- Polyphosphates (E452)⚠ Low
Show original label text
Shrimp [water, sodium tripolyphosphate (to retain moisture), salt, sulphiting agents (preservative)], bacon (cured with water, salt, sugar, smoke flavoring, sodium phosphates, sodium erythorbate, sodium nitrite), cream cheese [pasteurized cultured milk and cream, salt, stabilizers (xanthan and/or carob bean and/or guar gums)], sriracha chili sauce [chili, sugar, salt, garlic, distilled vinegar, potassium sorbate and sodium bisulfite (as preservatives), xanthan gum].
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 hydrogen sulphiteSulphite; asthma/allergic-type reactions.
- PolyphosphatesInorganic 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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