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Pizza Quattro Stagioni
Migros,Jowa,M ClassicMeals · 7613404176641

Pizza Quattro Stagioni

Greenveil's read: consider avoiding. Food health critical · 5 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy
  • Gluten

Declared on pack via Open Food Facts · updated 1 Apr 2026

Ingredients

  • Wheat flour30.8%No flag
  • Water23.4%No flag
  • Mozzarella16%No flag
  • Tomato concentrate5%No flag
  • Produit à base de vlande de dinde cuit avec amidon de pommes de terre4.5%No flag
  • Turkey meat2.4%No flag
  • Water1.1%No flag
  • Potato starch0.5%No flag
  • Sel nitrité pour saumure · E2500.3%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Iodised salt0.1%No flag
  • Preservative0.1%No flag
  • E2500.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Mixed condiments0.1%No flag
  • Flavour enhancer<0.1%No flag
  • Glutamate monosodique · E621<0.1%Moderate

    Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.

  • Garlic<0.1%No flag
  • Glucose syrup<0.1%No flag
  • Sugar<0.1%No flag
  • Citrus fibre<0.1%No flag
  • Yeast extractNo flag
  • ThickenerNo flag
  • E407aLow

    Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.

  • Carob seed flourNo flag
  • StabiliserNo flag
  • E450Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • E451Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • AntioxidantNo flag
  • E301No flag
  • Extraits de romarin · E392No flag
  • FlavouringNo flag
  • Cultivated mushroom4.5%No flag
  • Bell pepper4.5%No flag
  • Olive4%No flag
  • Colour4%No flag
  • E5794%No flag
  • Wheat protein2%No flag
  • Yeast2%No flag
  • Iodised salt0.8%No flag
  • Corn starch0.8%No flag
  • Durum wheat semolina0.8%No flag
  • Olive oil0.5%No flag
  • Colza oil0.2%No flag
  • Spice0.1%No flag
  • Sugar<0.1%No flag
  • Powdered condiment<0.1%No flag
  • Rice<0.1%No flag
  • Spice extract<0.1%No flag
  • Wine vinegarNo flag
  • Barley malt flourNo flag
  • Concentrated lemon juiceNo flag
  • AcidNo flag
  • Acide citrique · E330No flag
  • Flour treatment agentNo flag
  • Acide ascorbique · E300No flag
Show original label text

Farine de _blé_, eau, _mozzarella_ 16%, concentré de tomate 5%, produit à base de vlande de dinde cuit avec amidon de pommes de terre 4,5% (viande de dinde [Hongrie], eau, amidon de pommes de terre, sel nitrité pour saumure [sel de cuisine iodé, conservateur: E250], mélange de condiments [avec exhausteur de goût: glutamate monosodique, ail], sirop de glucose, sucre, fibres d'agrumes, extrait de levure, épaississants: E407a et farine de graines de caroube, stabilisants [E450, E451], antioxydants: E301 et extraits de romarin, arômes), champignons de Paris 4,5%, poivrons 4,5%, olives 4% (avec colorant: E579), proteine de _blé_, levure, sel de cuisine iodé, amidon de maïs, semoule de _blé_ dur, huile d'olive, huile de colza, épices, sucre, condiments en poudre (avec riz), extraits d'épices, vinaigre de vin, farine de malt d'_orge_, jus de citron concentré, acidifiant: acide citrique, agent de traitement de la farine: acide ascorbique

Alerts

Declared allergens

This product declares Dairy, Gluten.

Declared on pack via Open Food Facts · updated 1 Apr 2026

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.
  • 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.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for these 17 ingredients yet.

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