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  3. Rising crust pepperoni frozen pizza
Rising crust pepperoni frozen pizza
Digiorno·0071921962395

Rising crust pepperoni frozen pizza

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Fortified wheat flour52.6%—
  • Wheat flour26.8%—›
  • E37512.9%—
  • Reduced iron6.5%—›
  • Thiamin mononitrate3.2%—›
  • E1011.6%—
  • Folic acid1.6%—›
  • Water23.7%—›
  • Low-moisture part-skim mozzarella cheese11.8%—
  • Semi skimmed milk5.9%—
  • Lactic ferments3%—
  • Salt0.9%—›
  • Enzyme2%—›
  • Pepperoni5.9%—
  • Pork3%—›
  • Chicken1.5%—›
  • Beef0.7%—›
  • Salt0.4%—›
  • Spice0.2%—›
  • Dextrose<0.1%—›
  • Pork stock<0.1%—
  • Lactic ferments<0.1%—
  • E160c<0.1%—
  • Flavouring—
  • E250⚠ High
  • E301—
  • Paprika—›
  • Natural smoke flavouring—
  • E320⚠ Moderate
  • E321⚠ Moderate
  • E330—
  • Tomato concentrate3%—
  • Sugar1.5%—›
  • Vegetable oil0.7%—›
  • Soya oil0.4%—›
  • Corn oil0.4%—›
  • Wheat gluten0.4%—›
  • Degerminated white corn meal0.2%—
  • Yeast<0.1%—›
  • Salt<0.1%—›
  • Degerminated yellow corn meal<0.1%—
  • E472e<0.1%—
  • E500ii—
  • Spice—›
  • Wheat flour—›
  • Enzyme—›
  • Dried garlic—›
  • E300—
  • Flour treatment agent—
Show original label text

Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), pepperoni (pork, mechanically separated chicken, beef, salt, spices, dextrose, pork stock, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite, sodium ascorbate, paprika, natural smoke flavor, bha, bht, citric acid), tomato paste, sugar, vegetable oil (soybean oil and/or corn oil), wheat gluten, degerminated white corn meal, yeast, salt, degerminated yellow corn meal, datem, baking soda, spices, wheat flour, enzymes, dried garlic, ascorbic acid (dough conditioner).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
  • Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02SUGARCompoundNot assessed
  3. 03PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  4. 04Castor oil, polymd., oxidizedCompoundNot assessed
  5. 05Vegetable oilsCompoundNot assessed
  6. 06Linseed oil, polymd., oxidizedCompoundNot assessed
  7. 07GreaseCompoundNot assessed
  8. 08Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10Castor oil, oxidizedCompoundNot assessed
  11. 11SOAPCompoundNot assessed
  12. 12GLUTENCompoundNot assessed
  13. 13YEASTCompoundNot assessed
  14. 14SALTCompoundNot assessed
  15. 15SPICECompoundNot assessed
  16. 16WHEATCompoundNot assessed
  17. 17Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  18. 18Hydratase, phosphoenolpyruvateCompoundNot assessed
  19. 19DRIED GARLICCompoundNot assessed

No evidence records are attached to this product yet.

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No lower-concern alternatives are available for this product yet.

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