Why is 8 Meat Free Sausages classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The sausages are made from rehydrated textured soy and wheat protein, combined with rice‑based rusk, coconut oil and a suite of stabilisers; this extensive ingredient list and the use of processing aids such as sodium alginate, guar gum and methyl cellulose place the product in the ultra‑processed NOVA 4 category.

How does the saturated fat and salt content in this product affect a heart‑healthy diet?

At 4.4 g of saturated fat per 100 g, the product contributes more saturated fat than the average meat alternative, which can raise LDL cholesterol if consumed frequently; however, its salt level of 1.5 g is slightly below the category average, offering a modest advantage for blood‑pressure management.

Is the soy protein in this product a concern for people with soy allergies?

Yes, soy protein is listed as a major ingredient and is highlighted as an allergen, so individuals with a soy allergy should avoid these sausages.

Richmond • 8 sausages

8 Meat Free Sausages

Meat Alternatives

Product Insights

Richmond's 8 Meat Free Sausages are plant-based protein links marketed as vegetarian sausages, offering a meat-free option for consumers seeking alternatives to traditional pork or beef sausages. The product carries a Nutri-Score of C and is classified in NOVA group 4, reflecting its ultra-processed nature, while delivering 6 g of total fat, 4.4 g of saturated fat, 1.5 g of salt, 0.5 g of sugar and 8.7 g of protein per 100 g, with a notable 6.4 g of dietary fiber. It contains several food-grade additives such as sodium alginate, guar gum and methyl cellulose, and includes common allergens soy and gluten, which may be a drawback for sensitive individuals.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal148 kcal

Fat6 g

Saturated Fat4.4 g

Carbohydrates12 g

Sugars0.5 g

Comparative Analysis

Compared with the average meat‑alternative profile, this sausage provides lower total fat (6 g vs 9.5 g), lower sugar (0.5 g vs 1.9 g) and slightly lower salt (1.5 g vs 2.0 g), but its saturated fat is higher (4.4 g vs 2.0 g) and protein content is lower (8.7 g vs 14.6 g).

Ingredients

Water, Rehydrated Textured SOYA and WHEAT Protein (15%)(Water, SOYA Protein, WHEAT Protein, Salt, SOYA Bean Oil, Natural Flavouring), Rusk (WHEAT), Stabilisers: Sodium Alginate, Guar Gum, Methyl Cellulose; Coconut Oil, SOYA Protein, WHEAT Starch, Flavourings, Salt, Potato Fibre, Yeast Extract, Colouring Foods: Beetroot, Safflower; Herbs, Spices, Black Pepper Extract, Capsicum Extract, Coriander Extract, Ginger Extract, Mace Extract, Nutmeg Extract.

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