Charlie Bingham Lasagne
Processing
3
Processed foods
Group 3 of 4 on the NOVA scale
Additives listed
4
2 we grade moderate or higher
2 of them not yet assessed here
Fat per 100g
8.72g
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 (4)
This label lists 3 preservatives and 1 antioxidant.
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
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
Also on the label, not assessed here yet
- E252 Potassium nitrate preservative
- E301 Sodium ascorbate antioxidant
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
Milk, tomatoes, egg pasta (durum wheat semolina, water, free range egg), British beef (10%), white wine, Cheddar cheese (milk), smoked bacon (6%) (pork, salt, preservatives: potassium nitrate, sodium nitrate, sodium nitrite*, antioxidant: sodium ascorbate), British pork (6%), onions, tomato purée, cream (milk), carrots, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), celery, rapeseed oil, butter (milk), balsamic vinegar of Modena (wine vinegar, concentrated grape must), chicken liver, cornflour, beef stock (yeast extract, water, beef bone stock, salt, molasses, tomato purée, dried onions, sunflower oil, black pepper), garlic purée, oregano, salt, sugar, parsley, black pepper, ground nutmeg, ground star anise, white pepper. Secret ingredient: obsession. *Don't worry, this is part of the traditional curing method of smoked bacon. WARNING: Although we do our very best to take out all the bones, some may remain. ALLERGENS: For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts, sesame, soya and mustard. STORAGE: Refrigerate below 5°C. Best cooked from fresh. *If freezing, do so before use by date and eat within one month. Defrost thoroughly before cooking. For use by date, see top of pack. HOW TO PREPARE AT HOME: T Pre-heat oven. Remove the film but leave NUTRITION: Typical values as sold. Energy Fat (
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.