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  3. Pepperoni Pizza
Pepperoni Pizza
Sabatasso's·Meals · 0072180734297

Pepperoni Pizza

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cheese52%—›
  • Low moisture part skim mozzarella26.7%—
  • Parmigiano reggiano12.7%—
  • Semi skimmed milk6.3%—
  • Lactic ferments3.2%—
  • Salt0.9%—›
  • Enzyme2.2%—›
  • Cheddar cheese12.7%—
  • Milk6.3%—›
  • Lactic ferments3.2%—
  • Salt0.9%—›
  • Enzyme0.9%—›
  • E160b1.3%⚠ Low
  • Colour1.3%—
  • Provolone cheese24%—
  • Milk12%—›
  • Lactic ferments6%—
  • Salt0.9%—›
  • Enzyme5.1%—›
  • Flour12%—›
  • Wheat flour6%—›
  • Barley malt flour3%—›
  • E3751.5%—
  • Reduced iron0.8%—›
  • Thiamin mononitrate0.4%—›
  • E1010.2%—
  • Folic acid0.2%—›
  • Water6%—›
  • Tomato concentrate3%—
  • Vegetable oil1.5%—›
  • Soya bean0.8%—›
  • Canola oil0.8%—›
  • Palm oil0.8%—›
  • CONTAINS 2% and LESS OF0.4%—
  • Sugar0.4%—›
  • Salt0.2%—›
  • Yeast<0.1%—›
  • Modified food starch<0.1%—›
  • Spice<0.1%—›
  • Maltodextrin<0.1%—›
  • Dried garlic—›
  • Natural flavouring—
  • Hydrolyzed soy—›
  • Corn protein—
  • Paprika—›
  • Dehydrated onion—
  • Wheat starch—›
  • E920—
  • E517—
  • Soya flour—›
  • E160b⚠ Low
  • Colour—
  • Soya lecithin—›
Show original label text

CHEESES (LOW MOISTURE PART SKIM MOZZARELLA AND PARMESAN CHEESES [PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], CHEDDAR CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES, ANNÁTTO (COLOR)]), PROVOLONE CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES]), ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, TOMATO PASTE, VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL), PALM OIL, CONTAINS 2% OR LESS OF: SUGAR, SALT, YEAST, MODIFIED FOOD STARCH, SPICE, MALTODEXTRIN, DRIED GARLIC, NATURAL FLAVOR, HYDROLYZED SOY AND CORN PROTEIN, PAPRIKA, DRIED ONION, WHEAT STARCH, L-CYSTEINE HYDROCHLORIDE, AMMONIUM SULFATE, DEFATTED SOY FLOUR, ANNATTO (COLOR), SOY LECITHIN

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.

Per-ingredient concern · chemical identity, not food safety

  1. 01Cheese, Cheddar, ext.CompoundNot assessed
  2. 02SOAPCompoundNot assessed
  3. 03AQUAHydrationNot assessed
  4. 04PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  5. 05Castor oil, polymd., oxidizedCompoundNot assessed
  6. 06Vegetable oilsCompoundNot assessed
  7. 07Linseed oil, polymd., oxidizedCompoundNot assessed
  8. 08GreaseCompoundNot assessed
  9. 09Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  10. 10SOYBEAN OILCompoundNot assessed
  11. 11Castor oil, oxidizedCompoundNot assessed
  12. 12PALM OILCompoundNot assessed
  13. 13SALTCompoundNot assessed
  14. 14YEASTCompoundNot assessed
  15. 15Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  16. 16SPICECompoundNot assessed
  17. 17MALTODEXTRINCompoundNot assessed
  18. 18DRIED GARLICCompoundNot assessed
  19. 19SOYBEAN, HYDROLYZEDCompoundNot assessed
  20. 20PAPRIKACompoundNot assessed
  21. 21STARCH 1551CompoundNot assessed
  22. 22SOYBEANCompoundNot assessed
  23. 23SOYBEAN LECITHINCompoundNot assessed
  24. 24Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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