Snack salé au goût emmental
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
7
0 we grade moderate or higher
3 of them not yet assessed here
Fat per 100g
31g
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 acidity regulators, 2 colours, 2 flavour enhancers and 1 emulsifier.
E471
Mono- and diglycerides of fatty acids
Emulsifier
What it is. Fat derived emulsifiers, closely related to ordinary dietary fats.
Why it is used. One of the most used additives in food: bread, margarine, ice cream, cakes and sauces.
What the evidence says. The body handles these much as it handles other fats, and EFSA's re-evaluation raised no safety concern at the levels used. They sit in the same broad emulsifier and gut microbiome research question as the others, which remains unsettled.
Permitted without a numerical limit. The fat source is not always stated, which matters for some diets rather than for safety.
Assessed against EFSA. Full entry for E471
E100
Curcumin
Yellow colour
What it is. The yellow pigment from turmeric root.
Why it is used. Colours mustards, sauces, dairy, confectionery and savoury snacks.
What the evidence says. A plant pigment people have eaten as a spice for a very long time, and regulators treat it as safe with an acceptable daily intake. EFSA noted that children who eat a lot of the foods it is used in could approach that intake, which is a reason to watch total use rather than a sign of harm.
Permitted with maximum levels in the foods where it is allowed.
Assessed against EFSA, JECFA. Full entry for E100
E330
Citric acid
Acidity regulator
What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.
Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.
What the evidence says. Safe at food levels. No credible health concern for the additive itself.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E330
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
- E160C Paprika extract, capsanthin colour
- E270 Lactic acid 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
Pommes de terre déshydratées, huiles végétales (tournesol, maïs), farine de riz, amidon de blé, assaisonnement emmental (lactose en poudre (lait), fromage en poudre (lait), exhausteurs de goût (glutamate monosodique, 5'-ribonucléotide disodique), babeurre en poudre (lait), extrait de levure, correcteurs d'acidité (acide lactique, acide citrique), arômes (lait), oignon en poudre, huile de colza, colorants (curcumine, extrait de paprika), poivre noir), émulsifiant (E471), maltodextrine, sel.
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.