Why is Bâton de Berger mini classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product receives a NOVA‑4 label because it combines a meat matrix with multiple industrial ingredients; its additive list includes sodium nitrite (preservative), dextrose (sweetener), ascorbic acid (antioxidant), alginate sodium and cellulose (film‑forming agents), and trace amounts of lactose.

How does the high salt and saturated‑fat content of this product affect people with hypertension or cardiovascular concerns?

A 100 g portion provides 5 g of salt and 16 g of saturated fat, which can raise blood pressure and increase LDL cholesterol levels, making it advisable for individuals with hypertension or heart disease to limit consumption.

Is the lactose present in this mini pork sausage a concern for people with lactose intolerance?

Yes; the ingredient list includes lactose, so anyone with lactose intolerance or a dairy allergy should avoid this product or choose a lactose‑free alternative.

Justin Bridou • 0.08 kg

Bâton de Berger mini

Fish Meat Eggs

Product Insights

Bâton de Berger mini is a French‑made miniature dry pork sausage, classified in the processed meat family. It delivers 42 g of fat, 16 g of saturated fat and 5 g of salt per 100 g, resulting in a Nutri‑Score of E and a NOVA‑4 rating that marks it as ultra‑processed. While it offers a high protein content of 29 g and low sugar, it also contains additives such as sodium nitrite, dextrose, ascorbic acid, cellulose and lactose, which may not suit all dietary preferences.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal510 kcal

Fat42 g

Saturated Fat16 g

Carbohydrates4.1 g

Sugars3.2 g

Comparative Analysis

Compared with average dry sausages, this mini pork stick contains roughly double the fat, more than twice the saturated fat, and markedly higher salt and calories, while providing higher protein.

Ingredients

Viande de porc (origine: UE), sel, LACTOSE, dextrose, épices et plantes aromatiques, antioxydant: acide ascorbique, conservateurs : nitrite de sodium, ferments, Enveloppe : alginate de sodium, cellulose ou collagène, cellulose, Présence possible de fruits à coques, 180g de viande utilisés pour la préparation de 100 g de produit fini,

84%

35%

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