Spanish Chorizo Croquets With Aoli And Pecorino
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
13
1 we grade moderate or higher
10 of them not yet assessed here
Salt per 100g
1.63g
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 (13)
This label lists 4 thickeners and gelling agents, 3 colours, 3 preservatives, 1 acidity regulator, 1 antioxidant and 1 raising 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
E202
Potassium sorbate
Preservative
What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.
Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.
What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.
Permitted with maximum levels. EFSA has asked for further data rather than restricted it.
Assessed against EFSA. Full entry for E202
E415
Xanthan gum
Thickener and stabiliser
What it is. A fibre made by fermenting sugars with a bacterium, which thickens liquids at very low doses.
Why it is used. Thickens sauces and dressings and gives structure to gluten free baking.
What the evidence says. Passes through largely undigested and is treated as safe by regulators, with no numerical intake limit. Very large amounts act as fibre does, which is a digestive effect rather than a safety one.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E415
Also on the label, not assessed here yet
- E120 Cochineal, carminic acid, carmines colour
- E1400 Dextrin thickener
- E150A Plain caramel colour
- E160C Paprika extract, capsanthin colour
- E252 Potassium nitrate preservative
- E301 Sodium ascorbate antioxidant
- E331 Sodium citrates acidity regulator
- E412 Guar gum thickener
- E428 Gelatine thickener
- E450 Diphosphates 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
Chorizo Croquetas (80%) (Cows' Milk, Pork, Rice Flour, Modified Potato Starch, Modified Maize Starch, Water, Sunflower Oil, Butter (Cows' Milk), Pork Gelatine, Pork Fat, Salt, Pea Protein, Dextrose, Oregano, Paprika, Colours: Plain Caramel, Carmines; Dextrin, Preservatives: Potassium Sorbate, Potassium Nitrate, Sodium Nitrite; Lactose (Cows' Milk), Milk Protein Concentrate (Cows' Milk), Sugar, Garlic, Paprika Extract, Antioxidants: Sodium Citrates, Sodium Ascorbate; Stabilisers: Diphosphates, Guar Gum, Xanthan Gum; Maltodextrin), Aioli Dip (15%) (Rapeseed Oil, Water, Egg Yolk, Garlic Purée, Lemon Juice from Concentrate, Cornflour, Salt, Garlic Powder), Pecorino Cheese (5%) (Sheeps' Milk). 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.