Declared allergens
This product declares Dairy, Gluten, Soy.
Declared on pack via Open Food Facts · updated 19 Mar 2026
Pizza royale
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
- Gluten
- Soy
Declared on pack via Open Food Facts · updated 19 Mar 2026
Why it's rated this way
2 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.
Processed eucheuma seaweedMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
- Filling58.6%No flag
- Fromages edam58.6%No flag
- Cooked ham10%No flag
- Tomato puree5.4%No flag
- Sauce façon pesto2.7%No flag
- Garlic paste<0.1%No flag
- Modified potato starch<0.1%No flag
- Amidon modifié de pomme de terre pulpe d'ailNo flag
- BeetrootNo flag
- Pepper extractNo flag
- Cooked pastaNo flag
- Baker S yeastNo flag
- Rye sourdoughNo flag
- Barley malt extractNo flag
- Sodium nitrite (E250)High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Processed eucheuma seaweed (E407A)Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Show original label text
Garniture (58,6%) : fromages edam), eau, jambon cuit (10%)* (viande de porc (UE), eau, gélatine de porc, stabilisants: di - et triphosphates, sel, sirop de glucose, gélifiant : E407a, arôme, arôme de fumée, antioxydant : erythorbate de sodium, conservateur : nitrite de sodium), purée de tomates, sauce façon pesto (eau, huile de tournesol, crème en poudre, basilic, pulpe d'ail, persil, amidon modifié de pomme de terre), olives noires (3%)* amidon modifié de pomme de terre pulpe d'ail, sel, persil, origan, poudre de betterave, extrait de poivre. Pâte cuite (41,4%) : farine de blé, eau, levure boulangère, huile de tournesol, levain d seigle et de blé (soja), sel, sucre, extrait de malt d'orge. Peut contenir : poisson. * % exprimés par rapport au produit fini.
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.
- Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Per-ingredient concern · chemical identity, not food safety
2 of 8 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
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.
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.
Image cache
Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
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