Why is Lincolnshire sausages classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The sausages are made from rehydrated textured vegetable protein and undergo multiple formulation steps that add stabilisers, flavour enhancers and processing agents, which places them in the ultra-processed NOVA 4 category. The label lists additives such as dicalcium phosphate (E341ii), methylcellulose (E461), potassium chloride (E508) and ammonium bicarbonate (E503ii).

How does the salt level in Lincolnshire sausages affect a hypertensive or low-sodium diet?

Each 100 g of the product contains about 1.4 g of salt, roughly 23% of the WHO recommended maximum of 6 g per day. While lower than many traditional meat sausages, this amount can still contribute significantly to daily sodium intake, so people with hypertension or following a low-sodium diet should limit consumption.

Is the wheat gluten in Lincolnshire sausages a concern for people with gluten intolerance or celiac disease?

Yes. Wheat gluten is listed as an ingredient, so the product is not gluten-free and should be avoided by anyone with celiac disease or gluten sensitivity.

Cauldron • 276g

Lincolnshire sausages

Fish Meat Eggs

Product Insights

Lincolnshire sausages by Cauldron are vegetarian sausages made from rehydrated textured vegetable protein, soy protein, wheat gluten and free-range egg white, classified under the PNNS group 'Processed meat'. They carry a Nutri-Score of B and are classified as ultra-processed (NOVA 4), reflecting the inclusion of several additives such as dicalcium phosphate (E341ii), methylcellulose (E461), ammonium bicarbonate (E503ii) and potassium chloride (E508). Nutritionally, the product is high in protein (~20 g per 100 g) and low in sugar, but it also contains moderate salt (1.4 g/100 g) and allergens (egg, gluten, soy), which may be a drawback for certain diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Added Sugars-0.1 g

Fruits & Vegetables4.6 %

Comparative Analysis

Compared with the average processed-meat category (about 1.56 g sugar, 18.6 g fat, 6.8 g saturated fat, 3.5 g salt and 255 kcal per 100 g), these Lincolnshire sausages provide lower sugar (0.5 g), lower salt (1.4 g), higher protein (~20 g vs 18 g) and reduced energy (~188 kcal) while still delivering moderate fat.

Ingredients

Rehydrated Textured Vegetable Protein 45% (Water, _Soya_ Protein, Potato Starch, _Wheat_ Gluten, Stabiliser (Dicalcium Phosphate), Water, Onion, Rapeseed Oil, Lincolnshire Seasoning 5% (Yeast Extract, Salt, Potassium Chloride, Herbs, Fructose, White Pepper, Rusk (Wheat Flour, Salt, Raising Agent: Ammonium Bicarbonate), Barley Malt Extract, Carrot Powder, Leek Powder, Sage Extract, Nutmeg Extract), Dried Free Range Egg White, Soya Protein, Stabiliser: Methylcellulose.

84%

35%

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