Blanc De Poulet — DUMP

Munch or Dump rates Blanc De Poulet by Norma DUMP — score 17/90.

This isn't a chicken breast — it's chicken pumped with water, cured with nitrite, gelled with carrageenan and spray-tanned with caramel color to look roasted. The '86%' on the label is the confession. Lean protein, yes; clean food, no.

Why this verdict

• Sodium nitrite cure — the preservative behind processed meat's WHO Group 1 carcinogen classification
• Carrageenan plus added water: the fillet is pumped and gelled, so you're buying water at chicken prices
• Caramel coloring applied to the surface purely to fake a roasted appearance
• Dextrose, unnamed 'natural flavors' and two more preservatives (potassium lactate, sodium erythorbate) complete an industrial cure
• Credit where due: 86% real chicken fillet and low fat — but the cure chemistry decides the verdict

Ingredients (11)

• Chicken fillet (86%) (safe) — Lean high-quality protein and the bulk of the product.
• Water (safe) — Used as a basic ingredient in bread.
• Potassium lactate (preservative) (moderate) — Shelf-life preservative; generally low-concern but a processing marker.
• Sodium Nitrite (preservative) (concerning) — Curing salt that forms nitrosamines; the additive behind processed meat's carcinogen classification.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• Natural Flavors (safe) — Flavor compounds derived from natural sources.
• Spices and aromatics (safe) — Seasoning, neutral to mildly positive.
• Dextrose (caution) — Second added sweetener.
• Carrageenan (gelling agent) (moderate) — Binder/water-holder; some evidence of gut irritation.
• Sodium erythorbate (antioxidant) (moderate) — Color-fixing agent that locks in the cured pink/look.
• Caramel coloring (surface) (concerning) — Cosmetic dye painted on to fake a roasted appearance.