Nutritional information

Per 100g:
Energy 638kj
Protein 12.7g
Glycaemic carbohydrate 3.1g (of which sugar is 0.2g)
Total fat 9.5g (of which saturated fat is 3.2g, monounsaturated fat is 4.4g, polyunsaturated fat 1.9g)
Dietary fibre: 2.9g
Total sodium 1020mg


Meat (mechanically deboned chicken, pork), water, vegetable protein (soya), starch, salt, cereal (wheat gluten), sugar, phospates, Maltodextrin, MSG (a salt-based flavor enhancer), spices (irradiated), spice extracts, hydrolysed vegetable protein, flavourants, sodium erythorbate, preservatives (sodium nitrite and sodium nitrate), colourants (erythrosine CI45430, caramel E150).


A phosphate is chemical derivative of phosphoric acid. Too much phosphate can cause kidney damage and osteoporosis.


Maltodextrin, is used as a thickener, filler or preservative in many processed foods. It is an artificially produced white powder derived from any starch, most commonly corn, rice, potatoes or wheat

Monosodium glutamate (MSG)

Monosodium glutamate (MSG) is a flavour enhancer. The US Food and Drug Administration (FDA) has classified it as “generally recognized as safe,” but its use remains controversial as it has been popularly linked to headaches and allergies.

Spices (irradiated)

Food irradiation is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.

Hydrolysed vegetable protein

Produced by boiling foods such as soy,corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids.


Chemical substances used to impart taste and/or smell to food.

Sodium erythorbate

Produced from sugars derived from different sources eg sugar cane, and corn. It is used to prevent food from going rancidity, and prevents colour fading.

Preservatives sodium nitrite and sodium nitrate

Sodium nitrate is a salt while Sodium nitrite is a salt and antioxidant. Both chemicals act as food preservatives and add a red or pink color to processed meats. Sodium nitrate may damage your blood vessels, making your arteries more likely to harden and narrow, leading to heart disease. Nitrates may also affect the way your body uses sugar, making you more likely to develop diabetes, according to the Mayo Clinic)


Colourants (erythrosine CI45430, caramel E150) are artificial colours created through heat treatment of carbohydrates in the presence of acids, alkalis and salts. Erythrosine is a tetraiodofluorescein used as a red coloring in some foods. As there are some safety concerns, it is only allowed in tiny amounts (0.1 mg/kg).