Fuet dolce
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
7
1 we grade moderate or higher
6 of them not yet assessed here
Fat per 100g
40g
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 (7)
This label lists 2 preservatives, 1 acidity regulator, 1 antioxidant, 1 colour, 1 flavour enhancer and 1 thickener or gelling agent.
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
- E120 Cochineal, carminic acid, carmines colour
- E1400 Dextrin thickener
- E252 Potassium nitrate preservative
- E301 Sodium ascorbate antioxidant
- E331 Sodium citrates acidity regulator
- E635 Disodium 5'-ribonucleotides flavour enhancer
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
gredients: Pork, Salt, Lactose ould garlic, black Pepper, Garlic Powder, Nutmeg), ripened dry cured pork sausage sausage and nutmeg реpper Milk), Dextrin, Milk Proteins, Antioxidants (Sodium Ascorbate, Trisodium Citrate), Spices (Black Dextrose, Flavouring, Preservatives (Potassium Nitrate, Sodium Nitrite), Colour (E120), Maltodextrin, Flavour Enhancer (E635), Smoke Flavouring Filled into a natural pork casing. Prepared with 155g of pork per 100g of finished product. Moistur is lost during curing and maturatic Allergens: For allergens see ingredients in
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.