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Plant Based Foods And Beverages · 0788022072556

Asiago and parmesan cheese

Greenveil's read: acceptable. Food health moderate.

Food health
Moderate
Chemical concern
Not assessed

Allergens

  • Dairy
  • Gluten

Declared on pack via Open Food Facts · updated 26 Feb 2026

Why it's rated this way

No additive on this label is on our additives-of-concern list. The rating comes from nutrition (Nutri-Score) and how processed it is (NOVA).

Ingredients

  • Flour60%No flag›
  • Wheat flour31.4%No flag›
  • Barley malt flour14.3%No flag›
  • Niacin · E3757.1%No flag
  • Reduced iron3.6%No flag›
  • Thiamin mononitrate1.8%No flag›
  • Riboflavin · E1010.9%No flag
  • Folic acid0.9%No flag›
  • Water20%No flag›
  • Asiago cheese blend10%No flag
  • Asiago cheese5%No flag
  • Milk2.5%No flag›
  • Salt0.7%No flag›
  • Lactic ferments0.7%No flag
  • Enzyme1.1%No flag›
  • Parmigiano reggiano5%No flag
  • Pasteurized semi skimmed milk2.5%No flag
  • Salt0.7%No flag›
  • Lactic ferments0.7%No flag
  • Enzyme1.1%No flag›
  • Extra virgin olive oil5%No flag
  • Contains 2% and less of5%No flag
  • Salt5%No flag›
Show original label text

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, asiago cheese blend (asiago cheese (pasteurized milk, salt, cheese culture, enzymes), parmesan cheese (pasteurized part-skim milk, salt, cheese culture, enzymes)), extra virgin olive oil, contains 2% or less of: salt.

Alerts

Declared allergens

This product declares Dairy, Gluten.

Declared on pack via Open Food Facts · updated 26 Feb 2026

Food health

Nutrition profile and additives of concern

Per-ingredient concern · chemical identity, not food safety

What drives this

1 low · 1 not assessed

1 of 2 ingredients not yet assessed · Show all

Trust & sources

Where this product data comes from

How we assembled this record: source coverage, image cache state, review state, and the active product version.

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Pending enrichment

Ingredient content

Normalized label parsed

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