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Origin
Made in
Country of manufacture not disclosed
Ingredients sourced from
Source: openfoodfacts
Recipe history
CurrentViewing
E250E282E316E320E412E450E451E500
Additives (8)
| Additive | Class | Status |
|---|---|---|
E250 Sodium nitrite · AU | Preservative | Watch |
E282 Calcium propionate · AU | Preservative | Watch |
E316 Sodium erythorbate · AU | Antioxidant | Low |
E320 BHA (butylated hydroxyanisole) · AU | Antioxidant | High |
E412 Guar gum · AU | Thickener | Low |
E450 Diphosphates · AU | Mineral salt | Watch |
E451 Triphosphates · AU | Mineral salt | Watch |
E500 Sodium carbonates · AU | Acidity regulator | Low |
Health evidence
Strongest evidence across the additives in this product. Bars show how settled the science is — not how dangerous.
Hyperactivity & behaviour
Limited evidence in sensitive children
Suspected
Allergy & intolerance
Unknown
Gut microbiome
Unknown
Metabolic effects
Suspected
Carcinogenicity
Via nitrosamines; processed meat is IARC Group 1
Probable
Cardiovascular
Suspected
Research behind this
Butylated hydroxyanisole — IARC Monographs on the Evaluation of Carcinogenic Risks
Classified BHA as “possibly carcinogenic to humans” (Group 2B), based on forestomach tumours in rodents.
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Confirmed an ADI of 0.07 mg/kg bw/day and noted that exposure of children can exceed it; flagged nitrosamine formation as the key concern. The EU lowered permitted nitrite levels in 2023.
Carcinogenicity of consumption of red and processed meat
Classified processed meat as carcinogenic to humans (Group 1). N-nitroso compounds — which can form from added nitrites — are one of the proposed mechanisms.
This product is rated High concern.
Read the full methodology →