Lincolnshire pork sausage

Name: Lincolnshire pork sausage
Brand: co-op

co-op

5000128785549

Processing

Ultra-processed

Group 4 of 4 on the NOVA scale

Additives listed

0 we grade moderate or higher

4 of them not yet assessed here

Saturates per 100g

5.30g

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 (5)

This label lists 2 antioxidants, 1 acidity regulator, 1 preservative and 1 thickener or gelling agent.

E300 Ascorbic acid (vitamin C)
Antioxidant No real concern strong evidence

What it is. Vitamin C, added to protect colour and flavour and sometimes to fortify.

Why it is used. Stops browning in juices and cut fruit, protects fats, and boosts vitamin content.

What the evidence says. Beneficial and harmless at the levels used. Included here as a reminder that an E number is just a code, and plenty of them are ordinary nutrients.

Regulatory status UK Permitted EU Permitted US Permitted

Permitted freely, no concern.

Assessed against EFSA, JECFA. Full entry for E300

Also on the label, not assessed here yet

E223 Sodium metabisulphite preservative
E301 Sodium ascorbate antioxidant
E404 Calcium alginate thickener
E451 Triphosphates acidity regulator

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

ut pork sausages with parsley and sage. a outdoor bred pork. 87% Pork. erving. Ingredients Pork (87%), Water, Rice Flour, Gram Flour, Parsley, Salt, Sage, Stabiliser (Triphosphates), Marjoram, Nutmeg, Maize Starch, Black Pepper, Antioxidants (Ascorbic acid, Sodium ascorbate), Preservative (Sodium metabisulphite), Dextrose. Sausage skins made using Calcium Alginate. Allergy Advice For allergens, see ingredients in bold Nutrition pre Typical Values Energy value 10 which Saturates Catholicate 400g e 15g 53 g per 2 sausages per 100g (approx. 135g) per 100g (approx. 133) 906 kJ

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.

Processing level

NOVA group 4: Ultra-processed

Industrial formulations with additives, isolates and ingredients you would not cook with at home. The strongest modern evidence links high intake of these to poorer health outcomes.

Nutrients per 100g

Fat

15g

Medium

Saturates

5.30g

High

Sugars

0.70g

Low

Salt

1.10g

Medium

Judged on the UK FSA front of pack thresholds for solid foods. A dash means the source has no figure, which is not the same as a low one.

Where this came from

Product data from Open Food Facts, which is crowd sourced and can be incomplete or out of date. Photograph from the same source, under the Creative Commons Attribution ShareAlike licence. Open Food Facts last changed this record on 22 March 2026, and our copy is from 20 August 2026. The source is checked every night, and a product is rewritten here only when its record there changes. Something wrong? Correcting it at the source fixes it here and everywhere else that uses the same data. If the problem is one of our additive assessments, tell us.

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