Made without
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
6
1 we grade moderate or higher
3 of them not yet assessed here
Fat per 100g
11g
Medium
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (6)
This label lists 2 thickeners and gelling agents, 1 antioxidant, 1 colour, 1 emulsifier and 1 preservative.
E251
Sodium nitrate
Preservative, cured meats and some cheeses
What it is. A curing agent that slowly converts to nitrite in the product, giving a longer acting preservative effect.
Why it is used. Used in dry cured meats and a few traditional cheeses.
What the evidence says. Sits under the same processed meat evidence as nitrite, since it ends up as nitrite in the food. Same practical takeaway: the issue is regular processed meat intake, not a trace in one meal.
Permitted with maximum levels, tightened in the EU alongside nitrite.
Assessed against IARC, EFSA, UK FSA. Full entry for E251
E466
Carboxymethyl cellulose
Thickener and stabiliser
What it is. A modified plant fibre used to thicken and stabilise.
Why it is used. Common in ice cream, low fat products, gluten free bakery and sauces.
What the evidence says. Falls in the same emulsifier and gut research bucket as polysorbate 80, with early human work hinting at effects on the microbiome. Interesting, not conclusive.
Permitted with limits.
Assessed against EFSA. Full entry for E466
E471
Mono- and diglycerides of fatty acids
Emulsifier
What it is. Fat derived emulsifiers, closely related to ordinary dietary fats.
Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.
What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.
Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.
Assessed against EFSA. Full entry for E471
Also on the label, not assessed here yet
- E170 Calcium carbonate colour
- E301 Sodium ascorbate antioxidant
- E464 Hydroxypropyl methyl cellulose thickener
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Roast Chicken Breast (25%) Chicken Stock Mayonnaise (Water Rapeseed Oil Cornflour Chicken Stock (Water Chicken Bones Seaweed Yeast Extract. Shiitake Mushrooms) Pasteurised Egg Yolk Vinegar. Pasteurised Egg Salt Concentrated Lemon Juice. Mustard Seeds Dried Mustard) Water Smoked British Bacon (11%) (Pork Belly (made with 185g of Raw Pork per 100g of Cooked Bacon) Curing Salt (Salt Preservative: Sodium Nitrate, Sodium Nitrite) Sugar Flavouring. Antioxidant: E301) Tapioca Starch Bamboo Fibre Sunflower Seeds Rice Flour Golden Linseed Potato Starch Rapeseed Oil Dried Egg White Cornflour. Psyllium Husk Powder Sugar Thickener: E464, E466. Millet Seeds Invert Sugar Syrup Corn Grits Poppy Seeds Brown Linseed Salt Stabiliser: Calcium Carbonate, Xanthan Gum Yeast (Yeast Vitamin D Yeast) Chicken Stock (Water Chicken Bones - Chicken Skin Yeast Extract Seaweed Shiitake Mushrooms. Sugar) Cracked Black Pepper Caramelised Sugar. Emulsifier: E471 Quinoa Flour Vitamins (Folic Acid. Niacin Pantothenic Acid Riboflavin Vitamin B6).
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.