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  2. Plain Pizza Bases
Plain Pizza Bases
Simson's Pantry·9334169001020

Plain Pizza Bases

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Self-Raising Flour53.7%—
  • Wheat Flour33.1%—›
  • 33910.2%—
  • 3415.1%—
  • 4503.1%—
  • 5002.2%—
  • Wheaten cornflour16.5%—
  • Wheat16.5%—›
  • Thiamin8.3%—›
  • Folic acid5.1%—›
  • Water3.5%—›
  • Vegetable oil2.6%—›
  • 4152%—
  • 4121.6%—
  • 4661.3%—
  • 4221.1%—
  • Sugar0.9%—›
  • Iodised salt0.8%—
  • 4810.7%—
  • 4610.6%—
  • 2810.5%—
  • 2000.5%—
  • Yeast0.4%—›
  • Sodium propionate (E281)⚠ Low
  • Sodium phosphates (E339)⚠ Low
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
  • Carboxymethyl cellulose (CMC) (E466)⚠ Low
Show original label text

Self-Raising Flour (Wheat Flour, Raising Agents (339, 341, 450, 500)), wheaten cornflour (wheat), thiamine, folic acid), water, vegetable oil, thickeners (415, 412, 466), humectant (422), sugar, iodised salt, emulsifiers (481, 461), preservatives (281, 200), yeast.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01THIAMINECompoundNot assessed
  2. 02THIAMINE IONCompoundNot assessed
  3. 03FOLIC ACIDActiveNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  6. 06Castor oil, polymd., oxidizedCompoundNot assessed
  7. 07Vegetable oilsCompoundNot assessed
  8. 08Linseed oil, polymd., oxidizedCompoundNot assessed
  9. 09GreaseCompoundNot assessed
  10. 10Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  11. 11SOYBEAN OILCompoundNot assessed
  12. 12Castor oil, oxidizedCompoundNot assessed
  13. 13SOAPCompoundNot assessed
  14. 14SUGARCompoundNot assessed
  15. 15YEASTCompoundNot assessed

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