Pork and egg roll slices
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
9
2 we grade moderate or higher
6 of them not yet assessed here
Saturates per 100g
6g
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 (9)
This label lists 3 preservatives, 2 acidity regulators, 1 antioxidant, 1 colour, 1 raising agent 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
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
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
Also on the label, not assessed here yet
- E160C Paprika extract, capsanthin colour
- E252 Potassium nitrate preservative
- E301 Sodium ascorbate antioxidant
- E428 Gelatine thickener
- E450 Diphosphates raising agent
- E451 Triphosphates acidity regulator
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
Pork (70%), Hard-boiled Egg (21%), Water, Pea Starch, Salt, Stabilisers (Tetrapotassium Diphosphate, Energy Disodium Diphosphate, Pentasodium Triphosphate, Potassium Triphosphate), Modified Maize Starch, White Pepper, Dextrose, Honey, Mineral Sea Salt, Nutmeg, Brown Sugar, Antioxidant (Sodium Ascorbate), Acidity Regulator (Citric Acid), Gluten Free Breadcrumbs [Rice Flour, Cornflour, Rapeseed Oil, Salt, Turmeric, Paprika Extract, Dextrose], Ginger, Mace Extract, Pimento, Chilli Pepper, Capsicum Extract, Coriander Extract, Preservatives (Sodium Nitrite, Potassium Nitrate, Sodium Nitrate), Pork Gelatine, Caramelised Sugar Syrup. Made using British and EU pork. Allergy Advice
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.