Declared allergens
This product declares Dairy, Gluten.
Declared on pack via Open Food Facts · updated 25 Mar 2026
Pizza jambon fromage
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
- Gluten
Declared on pack via Open Food Facts · updated 25 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.
Monosodium glutamate (MSG)Moderate concernFlavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- 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
- Pizza dough56.3%No flag
- Mozzarella21.9%No flag
- Cow S milk10.9%No flag
- Ferments actiques0.8%No flag
- Anti caking agent8.7%No flag
- Jambo10.9%No flag
- Ham5.5%No flag
- Ham2.7%No flag
- Broth0.8%No flag
- Broth<0.1%No flag
- Pork gelatin<0.1%No flag
- Natural flavouring<0.1%No flag
- Preservative<0.1%No flag
- E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Natural flavouring<0.1%No flag
- Antioxidant<0.1%No flag
- E301<0.1%No flag
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- PreservativeNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Pork stockNo flag
- Tomato sauce1.2%No flag
- Flavour enhancer<0.1%No flag
- Monoglutamate de sodium e621<0.1%Moderate
Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Herbs and spices<0.1%No flag
Show original label text
Pâte à pizza (_FARINE DE BLE_, eau, Huile d'olive, sel, Levure), mozzarella (_LAIT_ pasteurisé de vache (origine u e), sel, _FERMENTS ACTIQUES_, présure, antiagglomérant amidon), jambo (jambon de porc, jambon porc (origine france), sel, bouillon (eau, sel, bouillon (eau, gélatine de porc, arome naturel, conservateur E250), arômes naturels, dextrose, antioxydant E301, conservateur E250, conservateur E250, porc origine france), sauce tomate (jus de tomate concentré, amidon de mais, mes, sel, sucre, exhausteur de goût monoglutamate de sodium E621, épices et herbes aromatiques).
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.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
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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Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
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