chicken liver pâté
Castle Maclellan
Processing
3
Processed foods
Group 3 of 4 on the NOVA scale
Additives listed
2
1 we grade moderate or higher
Counted from the label, not by quantity
Fat per 100g
25.90g
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 (2)
This label lists 1 antioxidant and 1 preservative.
E251
Sodium nitrate
Preservative, cured meats and some cheeses
What it is. A curing agent that slowly converts to nitrite in the product, giving a longer acting preservative effect.
Why it is used. Used in dry cured meats and a few traditional cheeses.
What the evidence says. Sits under the same processed meat evidence as nitrite, since it ends up as nitrite in the food. Same practical takeaway: the issue is regular processed meat intake, not a trace in one meal.
Permitted with maximum levels, tightened in the EU alongside nitrite.
Assessed against IARC, EFSA, UK FSA. Full entry for E251
E300
Ascorbic acid (vitamin C)
Antioxidant
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.
Permitted freely, no concern.
Assessed against EFSA, JECFA. Full entry for E300
Ingredients
chicken liver (34%), pork fat, water, single cream (milk), rice starch, heather honey (2%), potato starch, salt, parsley, thyme, antioxidant: ascorbic acid, black pepper,preservative: sodium nitrate
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.