Why is Cassoulet classified as ultra‑processed (NOVA 4) and which additives does it contain?

The product combines cooked white beans with pork meat, lard, soy protein and several processing aids. It lists additives E450 (diphosphates), E452 (polyphosphates) and E509 (calcium chloride) that help retain moisture and texture, which places it in the ultra‑processed NOVA 4 group.

How does the salt content in this cassoulet affect a hypertensive diet?

With 1.1 g of salt per 100 g, a standard 250 g serving provides roughly 2.8 g of salt, close to the World Health Organization’s daily limit of 5 g, so people managing high blood pressure should consume it sparingly.

Is the soy protein in this cassoulet a concern for people with soy allergy?

Yes. Soy protein is added as an ingredient and is highlighted as an allergen; individuals with a soy allergy should avoid this product or check the label carefully.

Toque du Chef • 420

Cassoulet

Composite Foods

Product Insights

Cassoulet is a French canned bean and pork stew classified as a composite one‑dish meal. It carries a Nutri‑Score of C and is listed in the ultra‑processed NOVA 4 category, reflecting the presence of meat, lard, soy protein and several additives such as diphosphates (E450), polyphosphates (E452) and calcium chloride (E509). Nutritionally it provides moderate protein and fiber while being low in sugar and calories, but it also contains 1.1 g of salt per 100 g and soy, which may be problematic for certain diets or allergies.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal102 kcal

Fat3.9 g

Saturated Fat1.5 g

Carbohydrates8.1 g

Sugars1.2 g

Comparative Analysis

Compared with typical canned bean meals, this cassoulet contains about 40% fewer calories, less than half the fat and salt, and more than 50% more fiber per 100 g.

Ingredients

33% haricots blancs précuits, eau, 13% ud con (viande et gras de porc (Origine : France), eau, couenne de pare porc, ihres de pois, sel, protéines de soja, pièces de tête de porc (Origine :Franc), i alges Euchema transformées, stabilisants: diphosphates, polyphosphate) % depore préparée en salaison (épaule de porc (Origine : France), eau, sel sali trichosphates, polyphosphates), saindoux, triple concentré de tomate farie li Sucre, arômes naturels, affermissant : chlorure de calcium, Total charcuterie et viande mise en œuvre : 22%, Traces éventuelles de lait,

84%

35%

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