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

The product is made from processed pork meat and includes a range of additives such as diphosphates (E450), guar gum (E412), sodium alginate (E401), flavorings, sodium metabisulphite (E223), ascorbic acid (E300), alpha‑tocopherol (E307), carmine (E120) and a beef collagen casing, which together place it in the ultra‑processed NOVA 4 category.

How does the saturated fat and salt content in Thick Pork Sausages affect a heart‑healthy or hypertensive diet?

With 6.6 g of saturated fat and 1.87 g of salt per 100 g, the sausages contribute to higher saturated‑fat intake and add a notable amount of sodium, which can raise cholesterol levels and blood pressure, so they should be eaten sparingly by people following heart‑healthy or low‑salt dietary plans.

Is the soy protein in Thick Pork Sausages a concern for people with soy allergy or for sustainability?

Yes, the product contains soy protein, which is a common allergen and must be avoided by individuals with soy allergy; additionally, soy cultivation can raise sustainability concerns related to land use and pesticide application.

Richmond

Thick Pork Sausages

Fish Meat Eggs

Product Insights

Thick Pork Sausages are a processed meat product from the pork family, falling under the processed meat category. They provide moderate fat (18 g), saturated fat (6.6 g) and protein (10 g) per 100 g, with low sugars (1.2 g) and a relatively low salt level (1.87 g) but still qualify as high in saturated fat and salt according to nutrient level thresholds. The sausages are classified as ultra‑processed (NOVA 4) and contain several additives such as diphosphates, guar gum, sodium alginate, flavorings, sodium metabisulphite, ascorbic acid, alpha‑tocopherol, carmine and a beef collagen casing, and they list wheat and soy as allergens.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g/ml

Energy Kcal248 kcal

Fat18 g

Saturated Fat6.6 g

Carbohydrates11 g

Sugars1.2 g

Comparative Analysis

Compared with average sausages, Thick Pork Sausages have slightly lower fat, saturated fat, salt and energy, but they contain considerably more carbohydrates and considerably less protein.

Ingredients

20 Thick Frozen Pork Sausages Pork (42%), Water, Rusk (WHEAT), Pork Fat, Starch (WHEAT), SOYA Protein, Salt, Stabilisers: Diphosphates, Guar Gum", Sodium Alginate; Flavourings, Preservative: Sodium MetabiSULPHITE**; Antioxidants: Ascorbic Acid, Alpha Tocopherol; Colour: Carmine. Casing: Beef Collagen *Avegetable-based ingredient that helps keep our sausages succulent. ** This just keeps them fresh for longer! Allergy advice: For Allergens, see ingredients in BOLD. STORAGE INFORMATION Food freezer until Best Before End. Star marked refrigerator frozen compartment No need to thaw. If thawed, cook within 12 hours of removal until Best Before 1month 1 week. from the freezer. Do not refreeze once defrosted.

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