Ham hock salad
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
8
1 we grade moderate or higher
3 of them not yet assessed here
Fat per 100g
21g
High
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 (8)
This label lists 2 acidity regulators, 2 colours, 2 preservatives and 2 thickeners and gelling agents.
E250
Sodium nitrite
Preservative and colour fixer, cured meats
What it is. A curing salt that keeps cured and processed meats pink and stops the growth of the bacteria behind botulism.
Why it is used. Used in bacon, ham, salami and hot dogs for preservation, safety and colour.
What the evidence says. The concern is not the additive in isolation but processed meat as a whole, which the WHO's cancer agency IARC classes as Group 1, meaning there is sufficient evidence it causes colorectal cancer. Nitrite can form nitrosamines during curing and cooking, and those are the likely culprit. Risk rises with how much processed meat you eat over time.
Permitted with strict maximum levels. The EU cut the allowed limits further from 2023 to reduce nitrosamine formation.
Assessed against IARC, EFSA, UK FSA. Full entry for E250
E202
Potassium sorbate
Preservative
What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.
Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.
What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.
Permitted with maximum levels. EFSA has asked for further data rather than restricted it.
Assessed against EFSA. Full entry for E202
E160A
Carotenes
Yellow to orange colour
What it is. The orange pigments found in carrots and other vegetables, either extracted or made synthetically.
Why it is used. Colours margarine, soft drinks, dairy, and sweets.
What the evidence says. The same compound the body turns into vitamin A, and safe at the levels used in food. High dose beta-carotene supplements have been linked to harm in smokers, but those doses are far above anything a colour in food delivers, and conflating the two is a common mistake.
Permitted. The supplement findings apply to concentrated doses, not to food colouring.
Assessed against EFSA, JECFA. Full entry for E160A
E330
Citric acid
Acidity regulator
What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.
Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.
What the evidence says. Safe at food levels. No credible health concern for the additive itself.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E330
E415
Xanthan gum
Thickener and stabiliser
What it is. A fibre made by fermenting sugars with a bacterium, which thickens liquids at very low doses.
Why it is used. Thickens sauces and dressings and gives structure to gluten free baking.
What the evidence says. Passes through largely undigested and is treated as safe by regulators, with no numerical intake limit. Very large amounts act as fibre does, which is a digestive effect rather than a safety one.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E415
Also on the label, not assessed here yet
- E150D Sulphite ammonia caramel colour
- E260 Acetic acid acidity regulator
- E412 Guar gum 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
17% potato salad (cooked potato, mayonnaise [water, rapeseed oil, sugar, salt, dried egg yolk, stabilisers: guar gum, xanthan gum, preservatives: acetic acid, potassium sorbate], onion, salt, dried parsley, cracked black pepper), 15% ham hock (99% pork, salt, preservative: sodium nitrite), 15% free range hard-boiled egg, baby plum tomatoes, 11% honey and mustard dressing (rapeseed oil, water, 8% honey, 3% mustard seeds, lemon juice from concentrate, sugar, salt, white wine vinegar, acidity regulator: acetic acid, stabilisers: xanthan gum, guar gum, preservative: potassium sorbate, molasses, spices, spirit vinegar, acidity regulator: citric acid, colours: sulphite ammonia caramel, carotenes), mixed leaves (lamb's lettuce, baby spinach, red chard), cucumber, green beans, salad onions, allergy advice: for allergens, see ingredients in bold,
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.