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Breaded chicken goujons by Waitrose
Waitrose

Breaded chicken goujons

Barcode 00301435
Scanned  15  times by Nomi users
Ultra-Processed Food (UPF)

Yes — Breaded chicken goujons is ultra-processed.

Not a great choice for everyday eating.

This is classified as ultra-processed because it contains yeast extract and paprika extract colour, which are pre-identified UPF ingredients. Yeast extract is an industrially processed flavour enhancer, while paprika extract colour is an extracted additive used for colouring. The product is also a ready-to-eat processed chicken product with a formulated breadcrumb coating.

Ingredients

2 ultra-processed markers
  • OK
    british chicken (60%)
  • OK
    breadcrumb (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, salt)
  • OK
    rapeseed oil
    A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
  • OK
    water
    Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
  • OK
    fortified wheat flour
    Flour that has had minerals and vitamins added (calcium carbonate, iron, niacin, thiamin) to enhance nutrition; used as a baking base and staple ingredient.
  • OK
    wheat starch
    Starch extracted from wheat grain, used as a thickener, filler, or texture modifier in foods.
  • OK
    salt
    Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
  • UPF
    yeast extract
    A flavor-enhancing extract produced from yeast cells, rich in amino acids and natural glutamates, commonly used to augment savory flavors.
  • OK
    white wine vinegar
    A clear, mild vinegar made from fermented white wine, used for acidity in dressings, marinades, and pickling.
  • OK
    onion powder
    Dried and ground onion used as a seasoning to impart onion flavor.
  • OK
    garlic powder
    Dried, ground garlic used as a convenient, concentrated form of garlic flavoring in cooking.
  • OK
    sugar
    Granulated sugar derived from sugarcane or sugar beets; a basic, single-ingredient sweetener.
  • OK
    black pepper
    A common spice made from dried peppercorns of the Piper nigrum plant, used to add pungent heat and aroma to dishes.
  • UPF
    paprika extract
    A concentrated pigment derived from paprika used as a colorant in foods.

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Other meat & poultry Nomi has checked — these ones aren't ultra-processed.

Common questions about Breaded chicken goujons

Is Breaded chicken goujons ultra-processed?

Yes — Breaded chicken goujons by Waitrose is ultra-processed, so it counts as a UPF (ultra-processed food). This is classified as ultra-processed because it contains yeast extract and paprika extract colour, which are pre-identified UPF ingredients. Yeast extract is an industrially processed flavour enhancer, while paprika extract colour is an extracted additive used for colouring. The product is also a ready-to-eat processed chicken product with a formulated breadcrumb coating.

Which ingredients in Breaded chicken goujons are ultra-processed?

Nomi flags 2 ingredients in Breaded chicken goujons as ultra-processed markers: yeast extract, paprika extract. See the full ingredient breakdown above for what each one is.

What does "ultra-processed" (UPF) mean?

Ultra-processed foods (UPFs) are industrial formulations made with ingredients and additives you wouldn't find in a home kitchen — such as emulsifiers, artificial flavourings, colourings and modified starches. The classification is based on the NOVA system used by researchers and dietitians worldwide.

How can I check whether other foods are ultra-processed?

Scan any barcode — or photograph the ingredients label — with the free Nomi app for iOS and Android. You'll get an instant ultra-processed verdict with every ingredient explained in plain English.

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Product information comes from public databases and Nomi's own analysis, and may contain errors. Always check the packaging. Ultra-processed classification is based on the NOVA food processing system.

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