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  3. Pizza King Thin Crust Mix
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Superfresh Foods·Frozen Foods · 8690612518233

Pizza King Thin Crust Mix

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour51.3%—›
  • Water24.4%—›
  • Cheese12.2%—›
  • %1212.2%—
  • Tomato concentrate6.1%—
  • Chicken3%—›
  • Beef fat1.5%—›
  • Spice0.8%—›
  • Salt0.4%—›
  • Garlic0.2%—›
  • E452i<0.1%—
  • Dextrose<0.1%—›
  • E300<0.1%—
  • Sodium erythrobate<0.1%—›
  • E250⚠ High
  • Corn—›
  • Red bell pepper—›
  • Green pepper—›
  • Onion—›
  • Starch—›
  • E460—
  • Soy protein—›
  • Milk protein—›
  • Sunflower oil—›
  • E407⚠ Low
  • E417—
  • E325—
  • E262i—
  • Yeast extract—›
  • Flavouring—
  • E160c—
  • Yeast—›
  • Sugar—›
  • Wheat gluten—›
  • Soya—›
  • Celery—›
  • E500ii—
  • E450i—
  • Malted wheat flour—
  • Emulsifier—
  • E415—
  • Diphosphates (E450)⚠ Low
  • Polyphosphates (E452)⚠ Low
Show original label text

Wheat flour, water, cheese (%12), tomato paste, chicken, beef fat, spices, salt, garlic, sodium polyphosphate, dextrose, ascorbic acid, sodium erythrobate, sodium nitrite, corn, red pepper, green pepper, onion, starch, cellulose, soy protein, milk protein, sunflower oil, carrageenan, tara gum, sodium lactate, sodium acetate, yeast extract, flavoring, paprika extract, yeast, sugar, wheat gluten, soy, celery, sodium bicarbonate, disodium diphosphate, wheat malt flour, emulsifier, xanthan gum

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.
  • CarrageenanDegraded 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.
  • PolyphosphatesInorganic 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. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03Cheese, Cheddar, ext.CompoundNot assessed
  4. 04CHICKENCompoundNot assessed
  5. 05TALLOWCompoundNot assessed
  6. 06Beef fatCompoundNot assessed
  7. 07SPICECompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09GARLICCompoundNot assessed
  10. 10GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  11. 11GLUCOSECompoundNot assessed
  12. 12DEXTROSECompoundNot assessed
  13. 13SODIUM ERYTHORBATECompoundNot assessed
  14. 14CORNCompoundNot assessed
  15. 15PIMENTOCompoundNot assessed
  16. 16GREEN PEPPERCompoundNot assessed
  17. 17ONIONCompoundNot assessed
  18. 18STARCH 1551CompoundNot assessed
  19. 19Starch, acid-hydrolyzedActiveNot assessed
  20. 20AmylodextrinCompoundNot assessed
  21. 21SOAPCompoundNot assessed
  22. 22SOY PROTEINCompoundNot assessed
  23. 23Milk proteinsCompoundNot assessed
  24. 24SUNFLOWER OILCompoundNot assessed
  25. 25YEASTCompoundNot assessed
  26. 26SUGARCompoundNot assessed
  27. 27GLUTENCompoundNot assessed
  28. 28SOYBEANCompoundNot assessed
  29. 29CELERYCompoundNot assessed

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