Medium Hand Raised Pork Pie
The Pie Makers
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
10
1 we grade moderate or higher
7 of them not yet assessed here
Fat per 100g
23g
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 (10)
This label lists 4 thickeners and gelling agents, 2 preservatives, 1 antioxidant, 1 colour, 1 flavour enhancer and 1 raising agent.
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
E407
Carrageenan
Thickener and stabiliser
What it is. A gel forming fibre extracted from red seaweed.
Why it is used. Thickens dairy, plant milks, desserts and some processed meats.
What the evidence says. Food grade carrageenan is permitted. A degraded form called poligeenan is harmful, but that is not what goes into food. Some lab and animal work links carrageenan to gut inflammation, which keeps it under review, but human evidence is limited and mixed.
Permitted, including in organic food in many places, though a few specialist products avoid it as a precaution.
Assessed against EFSA, JECFA. Full entry for E407
E621
Monosodium glutamate
Flavour enhancer
What it is. The sodium salt of glutamate, an amino acid found naturally in tomatoes, cheese and mushrooms.
Why it is used. Boosts savoury, umami flavour in stocks, crisps, ready meals and sauces.
What the evidence says. The old idea of MSG causing headaches and flushing, once called Chinese restaurant syndrome, has not held up in controlled trials. Regulators worldwide treat it as safe at normal intake. A genuinely useful example of a feared additive that the evidence exonerates.
Permitted and classed as safe. Adds to total sodium, so it counts towards salt if a product uses a lot.
Assessed against EFSA, JECFA, US FDA. Full entry for E621
Also on the label, not assessed here yet
- E1400 Dextrin thickener
- E160 Carotenes colour
- E252 Potassium nitrate preservative
- E301 Sodium ascorbate antioxidant
- E412 Guar gum thickener
- E428 Gelatine thickener
- E503 Ammonium carbonates raising agent
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
WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Pork 21%, Water, Bacon (Pork, Salt, Preservative: E251, E252, Antioxidant E301), Pork Fat, Rusk (WHEAT flour, Water, Salt, Raising Agent: E503), WHEAT starch, Beef Gelatine, Pepper, Sage, Potato Dextrin, Flavour Enhancer: E621, Maitodextrin, Nutmeg; Cayenne Pepper, Salt, Dextrose, Gelling Agent: E407, Flavourings, Lactose (MILK), Stabiliser E412, Spice Extract (Mace, Nutmeg, Ginger), Colour: E160(a).
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.