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BBQ Meat Lovers Stone Baked Pizza
Greenveil's read: consider avoiding. Food health high · 7 additives of concern.
- High
Allergens
No allergens listed for this product in our data yet — check the pack.
Checked against the Open Food Facts record · updated 1 Feb 2026
Why it's rated this way
7 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 nitrateModerate concernReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- 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 phosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
TriphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
PolyphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
- Stone Baked Pizza Base62.6%No flag
- BBQ Sauce Mix15.7%No flag
- BBQ Sauce15.7%No flag
- Fruit Puree7.8%No flag
- Thickener2%No flag
- 14222%No flag
- Natural Colour1%No flag
- 150a1%No flag
- Acidity Regulator0.2%No flag
- Acetic Acid · E2600.2%No flag
- Tomato PassataNo flag
- Mozzarella Cheese14.1%No flag
- Microbial culture0.9%No flag
- Anti caking agent3.5%No flag
- Tapioca Starch1.8%No flag
- Preservative3.5%No flag
- Sorbic Acid · E2003.5%No flag
- Ham7.1%No flag
- Higher Welfare Pork7.1%No flag
- BrineNo flag
- Corn dextroseNo flag
- Acidity RegulatorNo flag
- Potassium Lactate · E326No flag
- Potassium Acetate · E261No flag
- MineralNo flag
- 450No flag
- 451No flag
- 452No flag
- 339No flag
- Vegetable GumNo flag
- Processed Eucheuma Seaweed · E407aLow
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- AntioxidantNo flag
- 316No flag
- Natural flavouringNo flag
- PreservativeNo flag
- Sodium Nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural smoke flavouringNo flag
- Natural Wood SmokeNo flag
- Bacon7.1%No flag
- Higher Welfare Pork7.1%No flag
- BrineNo flag
- Acidity RegulatorNo flag
- Potassium Lactate · E326No flag
- Potassium Acetate · E261No flag
- MineralNo flag
- 451No flag
- 450No flag
- 452No flag
- AntioxidantNo flag
- 316No flag
- PreservativeNo flag
- Sodium Nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural smoke flavouringNo flag
- Pepperoni4.5%No flag
- Higher Welfare Australian Pork4.5%No flag
- Skimmed milkNo flag
- Corn dextroseNo flag
- StabiliserNo flag
- 450No flag
- AntioxidantNo flag
- 316No flag
- PreservativeNo flag
- Sodium Nitrate · E251Moderate
Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Sodium Nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Smoke FlavouringNo flag
- Microbial cultureNo flag
- BBQ Beef Mince4.5%No flag
- No Added Hormones Australian Beef2.3%No flag
- Textured Soy ProteinNo flag
- Contains Natural ColourNo flag
- 150aNo flag
- BBQ SauceNo flag
- Contains Natural ColourNo flag
- 150aNo flag
- Sodium phosphates (E339)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Diphosphates (E450)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Triphosphates (E451)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Polyphosphates (E452)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Show original label text
Stone Baked Pizza Base (62%) [Australian Wheat Flour (Vitamins (Thiamin, Folic Acid)), Water, BBQ Sauce Mix (20.5%) (BBQ Sauce (90%) {Fruit Puree, Sugar, Thickener (1422), Natural Colour (150a), Salt, Acidity Regulator (Acetic Acid), Canola Oil, Spices}, Tomato Passata), Canola Oil, Sugar, Salt, Yeast], Mozzarella Cheese (14%) [Cheese (Pasteurised Milk, Salt, Cultures, Vegetarian Rennet), Anticaking Agent (Cellulose Microcrystalline, Tapioca Starch), Preservative (Sorbic Acid)], Ham (7%) [Higher Welfare Pork (65%), Brine (Water, Potato Starch, Salt, Maize Dextrose, Acidity Regulator {Potassium Lactate, Potassium Acetate}, Mineral Salts {450, 451, 452, Sodium Citrate, 339}, Vegetable Gum (Processed Eucheuma Seaweed), Antioxidant (316), Natural Flavour, Preservative (Sodium Nitrite), Natural Smoke Flavour), Natural Wood Smoke], Bacon (7%) [Higher Welfare Pork (80%), Brine (Water, Potato Starch, Salt, Acidity Regulator {Potassium Lactate, Potassium Acetate}, Mineral Salt {451, 450, 452, Sodium Citrate}, Antioxidant (316), Preservative (Sodium Nitrite), Natural Smoke Flavour)], Pepperoni (4.5%) [Higher Welfare Australian Pork (93%), Salt, Premix (Skim Milk Solids, Salt, Spices, Sugar, Maize Dextrose, Stabiliser (450), Antioxidant (316), Garlic Powder, Preservative {Sodium Nitrate, Sodium Nitrite}), Smoke Flavouring, Starter Culture (Milk)], BBQ Beef Mince (4.5%) [Water, No Added Hormones Australian Beef (31%), Textured Soy Protein (contains Natural Colour (150a)), BBQ Sauce (15%) (contains Natural Colour (150a)), Canola Oil, Garlic, Salt, White Pepper].
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 nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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.
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