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Pizza kebab
Meals · 3496100002063

Pizza kebab

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Dough50%—
  • Wheat flour50%—›
  • Malted wheat flour25%—
  • Water12.5%—›
  • Yeast6.3%—›
  • Salt3.1%—›
  • Wheat gluten1.6%—›
  • Enzyme0.8%—›
  • Deactivated yeast0.4%—
  • Agent de traitement de la farine e300] Garniture Lamelles de kebab0.4%—
  • Chicken meat0.4%—
  • Water—›
  • Spice—›
  • Exhausteur—
  • E621⚠ Moderate
  • Salt—›
  • Stabilisateurs e450—
  • E451⚠ Low
  • E500—
  • Dextrose—›
  • Maltodextrin—›
  • Flavouring—
  • Pepper extract—
  • Soy protein—›
  • Lactose—›
  • Farine de patate—
  • Thickener—
  • E1414—
  • Wheat—›
  • E460—
  • Acidity regulator—
  • E262—
  • Mozzarella—
  • Milk—›
  • Salt—›
  • Anti caking agent—
  • E460ii—
  • Lactic ferments—
  • Tomato sauce—
  • Tomato—›
  • Water—›
  • Salt—›
  • Basil—›
  • Oregano—›
  • Onion—›
  • Natural flavouring—
  • Black olive—›
  • Black olive—›
  • Water—›
  • Salt—›
  • Stabiliser—
  • E579—
Show original label text

Pate (50%): [farine de BLE, farine de BLE malté, eau, levure, sel, GLUTEN DE BLÉ, enzymes, levure désactivée, agent de traitement de la farine E300] Garniture Lamelles de kebab (18%): [ viande de poulet (80%), eau, épices (contient MOUTARDE et CÉLERI), exhausteur: E621, sel, stabilisateurs E450, E451, E500, dextrose, maltodextrine, arôme, extrait de poivre, protéines de SOJA, LACTOSE, farine de patate, épaississant: E1414 (BLÉ), E460, correcteur d'acidité : E262], mozzarella (17%): [LAIT pasteurisé, sel, anti-agglomérant : E460ii, ferments LACTIQUES], sauce tomate [tomate (82.4%), eau, sel, basilic (0.05%), origan (0.04%), oignons (0.03%), arôme naturel], olives noires [olives noires entières, eau, sel, stabilisant : E579]

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • 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

  1. 01AQUAHydrationNot assessed
  2. 02YEASTCompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04GLUTENCompoundNot assessed
  5. 05Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  6. 06Hydratase, phosphoenolpyruvateCompoundNot assessed
  7. 07SPICECompoundNot assessed
  8. 08GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  9. 09GLUCOSECompoundNot assessed
  10. 10DEXTROSECompoundNot assessed
  11. 11MALTODEXTRINCompoundNot assessed
  12. 12SOY PROTEINCompoundNot assessed
  13. 13ANHYDROUS LACTOSECompoundNot assessed
  14. 14.BETA.-LACTOSECompoundNot assessed
  15. 15LACTOSECompoundNot assessed
  16. 16BLACK OLIVECompoundNot assessed

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How we assembled this record: source coverage, image cache state, review state, and the active product version.

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Ingredient content

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