Chicken & Bacon Pasta Bake
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
3
1 we grade moderate or higher
2 of them not yet assessed here
Fat per 100g
7.10g
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 (3)
This label lists 2 preservatives and 1 colour.
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
Also on the label, not assessed here yet
- E170 Calcium carbonate colour
- E252 Potassium nitrate preservative
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
This pack contamsserving David Wood Baking, Unit 14 Lyon Road, Kearsley, Bolton, GB B0006 Lancashire, BL4 8NB, UK Lidi Great Britain Ltd, Lidi House, 14 Kingston Road, Surbiton, KT5 9NU Lidl Ireland GmbH, Main Road, Tallaght, Dublin 24 4 056489 354888 Cooked penne pasta with chicken and bacon with added water, in a creamy white wine sauce, topped with medium fat hard cheese 29% Cooked Penne Pasta (Water, Cooking Instructions The following Durum Wheat Semolina), Water, 11% Cooked are guidelines only Some appliances Chicken (98% British Chicken Breast, Water, may vary Remove outer packaging Salt), Single Cream (Milk), Whole Milk, before cooking 3% White Wine, 3% Bacon (87% British Pork, To oven cook: Preheat oven to Water, Salt, Preservatives: Sodium Nitrite, 190°C/Fan 170°C/Gas Mark 5 Remove Potassium Nitrate), Onion, Medium Fat Hard film lid, place tray on a baking sheet Cheese (Medium Fat Hard Cheese (Milk, and cook in the centre of the oven for Anti-caking Agent: Potato Starch), Modified 30-35 minutes Allow to stand for Maize Starch, Mature Cheddar Cheese (Milk), 1 minute for tray to regain its rigidity Wheat Flour (Wheat Flour, Calcium Carbonate, and gently stir betore serviny Iron, Niacin, Thiamin), Chicken Stock (Water, To microwave: Pierce film lid in Roasted Chicken, Yeast Extract, Salt, Dried several places and place tray on a Potato, Chicken Fat), Garlic Purée, Salt, Dried microwaveable plate Microwave on Parsley, Lemon Juice, Mustard Flour, Cracked full power for 3 minutes Carefully Black Pepper, Smoke Flavouring, Ground White peel back film lid, gently stir and Pepper, Thyme, Ground Nutmeg, Ground Bay re-cover Microwave on full power for a further 1½ minutes Allow to stand Leaf for 1 minute for tray to regain its Allergy Advice For allergens, including rigidity, remove film lid and stir again Cereals containing Gluten, see in before serving Instructions are based bold on an 850W microwave oven For lower wattage ovens, heating time Storage Instructions Keep refrigerated Not should be increased suitable for home freezing Use by: see front of Ensure food is piping hot throughout pack before serving Do not reheat Care 400ge should be taken when removing film lid as steam will escape - 10 3561-
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.