Declared allergens
This product declares Gluten, Soy.
Declared on pack via Open Food Facts · updated 19 Mar 2026
Cassoulet mitonné (lot familial)
Greenveil's read: consider avoiding. Food health critical · 5 additives of concern.
- Critical
Allergens
- Gluten
- Soy
Declared on pack via Open Food Facts · updated 19 Mar 2026
Ingredients
- Haricots blancs précuits33%No flag
- Smoked sausage16.8%No flag
- Cured sausage8.4%No flag
- Viande et gras de porc4.2%No flag
- Pièce de tête de porc1%No flag
- Turkey meat0.5%No flag
- Couenne de porc<0.1%No flag
- Gelling agentNo flag
- E407aLow
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- StabiliserNo flag
- E450Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E452Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- E316No flag
- Épaule de porc préparée en salaison4.2%No flag
- Stabiliser0.5%No flag
- E4510.5%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- E4520.3%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Preservative0.3%No flag
- E2500.3%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Tomato concentrate1%No flag
- Natural flavouring<0.1%No flag
- Firming agent<0.1%No flag
- Chlorure de calcium · E509<0.1%No flag
- Total charcuterie et viande mise en oeuvre<0.1%No flag
Show original label text
Haricots blancs précuits (33%), eau, saucisses fumées et saucisson (viande et gras de porc, eau, pièce de tête de porc, viande de dinde, farine de BLE, fibres de pois, sel, protéines de SOJA, couenne de porc, gélifiant: E407a, stabilisants: E450, E452, conservateurs: E250, E316, traces de protéines de LAIT), épaule de porc préparée en salaison (eau, sel, stabilisants : E451, E452, conservateur: E250), saindoux, concentré de tomate, farine de BLE, sel, sucre, arômes naturels, affermissant : chlorure de calcium. Total charcuterie et viande mise en oeuvre : 22%.
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.
- 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.
- 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
Chemical identity has not been assessed for these 5 ingredients yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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Trust & sources
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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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