Venison Five-Bone Rib Joint
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
1
None we have assessed
1 of them not yet assessed here
Nutrients
–
Nothing above the low band
Or no figures recorded at all
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (1)
This label lists 1 thickener or gelling agent.
Also on the label, not assessed here yet
- E440 Pectin 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
Venison (85%) ,Cumberland Sauce (15%)( Sugar,Water, Red Wine (Sulphites), Cornflour ,Ruby Port (Sulphites), Orange Zest, Red Wine Vinegar, Concentrated Redcurrant Juice, Yeast Extract, Ginger Purée Salt -,Vinegar ,Dried Yellow Mustard , dried Brown Mustard, Ground Cloves, Ground Nutmeg, Sea Salt, Gelling Agent: Pectin, Mustard Husk, Ground Pimentos, Turmeric ) , Bay Leaf, Thyme.
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.