Filet de bacon fumé

Pork fillet is a high-quality source of protein, providing essential amino acids necessary for muscle repair and growth. It is minimally processed compared to other meat products, retaining more of its natural nutrients. The use of pork fillet indicates a focus on quality meat content.

Water is used as a processing aid and does not contribute significant nutritional value. It is commonly used to maintain moisture in processed meats. Its presence is neutral in terms of health impact.

Potassium lactate is used as an acidity regulator and preservative in processed foods. It helps to extend shelf life and maintain product safety. Its use is standard in many processed meat products.

Salt is used for flavor enhancement and preservation in processed meats. It is a common ingredient that can contribute to high sodium levels if consumed in excess. Its presence is neutral, but high intake should be monitored.

Dextrose is a simple sugar used to enhance flavor and aid in browning during cooking. It contributes to the overall sugar content of the product, which can be a concern for those monitoring sugar intake. Its use in processed meats is primarily for flavor and texture.

Flavorings are added to enhance the taste of processed meats but can include artificial components. The lack of specificity about the type of flavorings used raises concerns about potential artificial additives. Their presence can detract from the overall natural quality of the product.

Smoke flavorings are used to impart a smoky taste to the product, mimicking traditional smoking methods. They are typically derived from natural sources but can vary in quality. Their use is common in smoked meat products.

Glucose syrup is a sweetener that contributes to the sugar content and texture of processed foods. It is highly processed and can lead to increased sugar intake. Its use is primarily for texture and sweetness enhancement.