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  3. Dolce Pizza - Regina
Dolce Pizza - Regina
Sodebo·3242272347552

Dolce Pizza - Regina

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Filling61%—
  • Tomato sauce32%—
  • Tomato puree29%—
  • Water19.5%—›
  • Wheat flour9.8%—›
  • Salt4.9%—›
  • Mozzarella4.9%—
  • Chiffonnade de jambon cuit standard—
  • Ham—
  • Water—›
  • Salt—›
  • Dextrose—›
  • Glucose syrup—›
  • Stabiliser—
  • E451⚠ Low
  • Natural flavouring—
  • Gelling agent—
  • E407⚠ Low
  • Lactose—›
  • Pork stock—
  • Preservative—
  • E316—
  • E250⚠ High
  • Ferments—
  • Cultivated mushroom—›
  • Mushroom—›
  • Mushroom—›
  • Olives noires avec noyau—
  • Stabiliser—
  • E579—
  • Rocket—
  • Basil—›
  • Oregano—›
  • Dough—
  • Wheat flour—›
  • Water—›
  • Extra virgin olive oil—
  • Baker S yeast—
  • Salt—›
Show original label text

Garniture 61% : sauce tomate 32% (purée de tomate, eau, farine de blé, sel), mozzarella 26%, chiffonnade de jambon cuit standard 21% (jambon de porc, eau, sel, dextrose, sirop de glucose, stabilisant: E451, arômes naturels, gélifiant: E407, lactose, bouillon de porc, conservateurs: E316, E250, ferments), champignons de Paris 15% (champignons, extrait naturel de champignon concentré), olives noires avec noyau (stabilisant : E579), roquette 0,6%, basilic et origan. Pourcentages exprimés sur la garniture. Pâte 39%: farine de blé, eau, huile d'olive vierge extra 2%, levure boulangère, sel. Pourcentage exprimé sur la pâte. Ce produit peut contenir des traces d'oeuf.

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02WHEATCompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04CULTIVATED MUSHROOMCompoundNot assessed
  5. 05BASILCompoundNot assessed
  6. 06OREGANOCompoundNot assessed

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