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  3. Pepperoni Duo Premium Pizza, Pepperoni Duo
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Donatos·0830415009080

Pepperoni Duo Premium Pizza, Pepperoni Duo

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Crust50.8%—
  • Flour25.8%—›
  • Wheat Flour25%—›
  • Barley malt flour24.6%—›
  • Niacin Reduced Iron12.3%—
  • Thiamin mononitrate6.1%—›
  • E1013.1%—
  • Folic Acid1.5%—›
  • Water0.8%—›
  • Dry Mix0.4%—
  • Maltodextrin0.2%—›
  • Skimmed milk powder<0.1%—
  • Salt<0.1%—›
  • Sugar<0.1%—›
  • Breadcrumbs0.2%—
  • Wheat Flour<0.1%—›
  • Sugar<0.1%—›
  • Yeast<0.1%—›
  • Salt<0.1%—›
  • Whole Eggs<0.1%—
  • Yeast<0.1%—›
  • Soya oil<0.1%—›
  • Cornmeal<0.1%—
  • Flour treatment agent—
  • Thick Pizza Sauce Fresh Tomatoes—
  • Sugar—›
  • Salt—›
  • Garlic—›
  • Powder and Dehydrated—
  • Spice—›
  • E330—
  • E415—
  • Provolone Cheese Pasteurized Milk—
  • Lactic ferments—
  • Salt—›
  • Enzyme—›
  • Natural smoke flavouring—
  • Powdered Cellulose To Prevent Caking—
  • Pepperoni Pork—
  • Beef—›
  • Salt—›
  • Spice—›
  • Dextrose—›
  • Lactic Acid Starter Culture—
  • E160c—
  • E301—
  • Flavouring—
  • E250⚠ High
  • E320⚠ Moderate
  • E321⚠ Moderate
  • E330—
  • Cupping Pepperoni Pork—
  • Beef—›
  • Salt—›
  • Spice—›
  • Sugar—›
  • Water—›
  • E160c—
  • Natural smoke flavouring—
  • Lactic Acid Starter Culture—
  • Garlic—›
  • Flavouring—
  • E250⚠ High
  • E300—
  • E320⚠ Moderate
  • E321⚠ Moderate
  • E330—
  • Parmesan Romano Cheese Blend Romano and Parmesan Cheese Made From Pasteurized Milk Cheese Culture—
  • Salt—›
  • Enzymes Powdered Cellulose—
  • Anti-Caking Agent—
  • Romano Oregano Blend Romano Cheese—
  • Pasteurized Milk Cheese Culture—
  • Salt—›
  • Enzyme—›
  • Treated Greek Oregano—
  • E460ii<0.1%—
  • Anti-Caking Agent<0.1%—
Show original label text

Crust: (Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid). Water, Dry Mix [Maltodextrin, Nonfat Dry Milk, Salt, Sugar] Breadcrumbs [Wheat Flour, Sugar, Yeast, Salt], Whole Eggs, Yeast, Soybean Oil, Cornmeal, Dough Conditioner [Sodium Metabisulfite And Other Edible Excipients]), Thick Pizza Sauce Fresh Tomatoes, Sugar, Salt, Garlic (Powder And Dehydrated), Spices, Citric Acid, Xanthan Gum, Provolone Cheese Pasteurized Milk, Cheese Cultures, Salt, Enzyme, Natural Smoke Flavor, Powdered Cellulose To Prevent Caking, Pepperoni Pork, Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Sodium Ascorbate, Flavorings, Sodium Nitrite, Bha, Bht, Citric Acid, Cupping Pepperoni Pork, Beef, Salt, Spices, Sugar, Water, Oleoresin Of Paprika, Natural Smoke Flavoring, Lactic Acid Starter Culture, Garlic Powder, Flavoring, Sodium Nitrite, Ascorbic Acid, Bha, Bht, Citric Acid, Parmesan Romano Cheese Blend Romano And Parmesan Cheese Made From Pasteurized Milk Cheese Culture, Salt, Enzymes Powdered Cellulose (Anti-Caking Agent) Romano Oregano Blend Romano Cheese (Pasteurized Milk Cheese Culture, Salt, Enzymes), Treated Greek Oregano And Powdered Cellulose (Anti-Caking Agent).

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. 01BARLEY MALTCompoundNot assessed
  2. 02THIAMINE NITRATECompoundNot assessed
  3. 03FOLIC ACIDActiveNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05YEASTCompoundNot assessed
  6. 06SOYBEAN OILCompoundNot assessed
  7. 07SUGARCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09GARLICCompoundNot assessed
  10. 10SPICECompoundNot assessed
  11. 11Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  12. 12Hydratase, phosphoenolpyruvateCompoundNot assessed
  13. 13BEEFCompoundNot assessed
  14. 14GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  15. 15GLUCOSECompoundNot assessed
  16. 16DEXTROSECompoundNot assessed

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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