Declared allergens
This product declares Celery, Dairy, Gluten, Soy.
Declared on pack via Open Food Facts · updated 23 Apr 2020
Bold & spicy quarter cut and thin sliced uncured pepperoni, diced pepperoni, gooey mozzarella cheese, and savory tomato sauce on a crispy thick crust pizza, the three way pepp
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Celery
- Dairy
- Gluten
- Soy
Declared on pack via Open Food Facts · updated 23 Apr 2020
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Sodium benzoateModerate concernPreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Preservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Annatto / bixin / norbixinMinor concernNatural colour; occasional allergic/intolerance reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Natural colour; occasional allergic/intolerance reactions.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Crust50%No flag
- Niacin · E3753.1%No flag
- Riboflavin · E1010.4%No flag
- B2 · E1010.4%No flag
- Natural flavouring6.3%No flag
- Extra virgin olive oil3.1%No flag
- Parmigiano reggiano0.8%No flag
- Cultured pasteurized part skim milk0.4%No flag
- Natural flavouring0.2%No flag
- Butter natural flavouring<0.1%No flag
- Annatto · E160b<0.1%Low
Natural colour; occasional allergic/intolerance reactions.
- Colour<0.1%No flag
- Flour treatment agent<0.1%No flag
- Ascorbic acid · E300No flag
- Low moisture part skim mozzarella cheese25%No flag
- Semi skimmed milk12.5%No flag
- Microbial culture6.3%No flag
- Sauce12.5%No flag
- Tomatoes in juice6.3%No flag
- Tomato concentrate1.6%No flag
- Mushroom base concentrate0.4%No flag
- Natural flavouringNo flag
- FlavouringNo flag
- Garlic puree0.2%No flag
- Flavouring<0.1%No flag
- Parmigiano reggianoNo flag
- Pasteurised milkNo flag
- Microbial cultureNo flag
- As an emulsifierNo flag
- Natural flavouringNo flag
- Citric acid · E330No flag
- Sodium benzoate · E211Moderate
Preservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
- Potassium sorbate · E202No flag
- PreservativeNo flag
- Uncured sandwich pepperoni6.3%No flag
- No nitrates and nitrites added except as naturally occurring in sea salt and celery powder3.1%No flag
- Contains less than 2% of sugar0.2%No flag
- Celery powder<0.1%No flag
- Paprika oleoresin · E160cNo flag
- Lactic acid starter cultureNo flag
- Pepperoni3.1%No flag
- Oleoresin of paprika · E160c<0.1%No flag
- Flavouring<0.1%No flag
- Sodium nitrite · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Lactic acid starter culture<0.1%No flag
Show original label text
Crust (enriched unbleached wheat flour [flour, malted barley flour, niacin, reduced iron, thiamine mononitrate (b1), riboflavin (b2), folic acid], water, natural flavor, extra virgin olive oil, honey granules [cane sugar, honey], parmesan cheese [cultured pasteurized part skim milk, salt, enzymes], salt, natural flavor [maltodextrin, natural butter flavor, annatto, turmeric (for color)], palm oil, salt, yeast, dough conditioner [wheat flour, ascorbic acid, enzymes], soy lecithin), low moisture part skim mozzarella cheese (part skim milk, cultures, salt, enzymes), sauce (tomatoes in juice, water, tomato paste, onion puree, mushroom base concentrate [cooked mushrooms, soy sauce (water, soybeans, salt), mushroom extract, salt, butter (cream, natural flavoring), potato flour, yeast extract, molasses, flavoring, onion powder, black pepper, canola oil], garlic puree, modified corn starch, sugar, salt, flavor [parmesan cheese (pasteurized milk, cultures, salt, enzymes), water, sodium citrate (as an emulsifier), sunflower oil, yeast, natural flavor, yeast extract], basil, citric acid, sodium benzoate and potassium sorbate [preservatives], spices), uncured sandwich pepperoni - no nitrates or nitrites added except as naturally occurring in sea salt and celery powder (pork, beef, salt, contains less than 2% of sugar, spices, celery powder, cherry powder, sea salt, paprika oleoresin, paprika, lactic acid starter culture), pepperoni (pork, salt, spices, water, dextrose, oleoresin of paprika, flavorings, sodium nitrite, lactic acid starter culture).
Alerts
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.
- Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
Alternatives
No lower-concern alternatives are available for this product yet.
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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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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