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Four cheese mozzarella, asiago, parmesan & romano pizza, four cheese

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Barcode: 0041318410181 (EAN / EAN-13) 041318410181 (UPC / UPC-A)

Brand owner: Schnuck Markets, Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

75 ingredients

Crust (enriched wheat flour [wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme], water, sugar, contains less than 2% of wheat gluten, soybean and/or corn oil, salt, yeast, sodium bicarbonate, sodium aluminum phosphate, diacetyl tartaric acid ester of mono and diglycerides, ascorbic acid, yellow corn meal), sauce: (water, tomato paste, canola oil, sugar, salt, spices [black pepper, oregano, fennel], modified corn starch, garlic, onion, sunflower oil {mfg. aid}), toppings: mozzarella cheese (partly skimmed milk, bacterial culture, salt, calcium chloride, microbial enzymes), asiago cheese (partly skimmed milk, salt, lipase, bacterial culture, microbial enzymes, calcium chloride), parmesan cheese (milk, salt, powdered cellulose {to prevent caking}, milk protein concentrate, lipase, microbial enzymes, bacterial culture, natamycin {antimicrobial}), romano cheese (milk, salt, powdered cellulose {to prevent caking}, milk protein concentrate, lipase, microbial enzymes, bacterial culture, natamycin {antimicrobial}), powdered cellulose {to prevent caking}.

Allergens: Gluten, Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E1104 - Lipase

Additive: E460 - Cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E1104 - Lipase

Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
Source: Wikipedia

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
Source: Wikipedia

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460ii - Powdered cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E541 - Sodium aluminium phosphate

Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Contains-less-than-2-of-wheat-gluten, Diacetyl-tartaric-acid-ester-of-mono-and-diglycerides, Yellow-corn-meal, Mfg, Aid, Toppings, Bacterial-culture, Bacterial-culture, Bacterial-culture, Antimicrobial, Bacterial-culture, Antimicrobial
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Non-vegan
Non-vegan ingredients: Mozzarella, Semi-skimmed milk, Asiago, Semi-skimmed milk, Parmigiano reggiano, Milk, Milk protein concentrate, Romano cheese, Milk, Milk protein concentrate
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Vegetarian status unknown
Unrecognized ingredients: Iron, Thiamin mononitrate, Folic acid, Contains-less-than-2-of-wheat-gluten, Diacetyl-tartaric-acid-ester-of-mono-and-diglycerides, Yellow-corn-meal, Mfg, Aid, Toppings, Bacterial-culture, Bacterial-culture, Bacterial-culture, Antimicrobial, Bacterial-culture, Antimicrobial
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Crust (enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme), water, sugar, contains less than 2% of wheat gluten, soybean, corn oil, salt, yeast, sodium bicarbonate, sodium aluminum phosphate, diacetyl tartaric acid ester of mono- and diglycerides, ascorbic acid, yellow corn meal), sauce (water), tomato paste, canola oil, sugar, salt, spices (black pepper, oregano, fennel), modified corn starch, garlic, onion, sunflower oil (mfg, aid), toppings (mozzarella cheese, partly skimmed milk), bacterial culture, salt, calcium chloride, microbial enzymes, asiago cheese (partly skimmed milk, salt, lipase, bacterial culture, microbial enzymes, calcium chloride), parmesan cheese (milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzymes, bacterial culture, natamycin (antimicrobial)), romano cheese (milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzymes, bacterial culture, natamycin (antimicrobial)), powdered cellulose (to prevent caking)
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 5 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.384615384615385 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 100

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.48

contains less than 2% of wheat gluten -> en:contains-less-than-2-of-wheat-gluten - percent_min: 0 - percent_max: 4.48

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 4.48

corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 4.48

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0825

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

diacetyl tartaric acid ester of mono- and diglycerides -> en:diacetyl-tartaric-acid-ester-of-mono-and-diglycerides - percent_min: 0 - percent_max: 1.0825

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

yellow corn meal -> en:yellow-corn-meal - percent_min: 0 - percent_max: 1.0825

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 33.3333333333333

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.48

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0825

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 1.0825

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.54125

fennel -> en:fennel - vegan: yes - vegetarian: yes - ciqual_food_code: 20028 - percent_min: 0 - percent_max: 0.360833333333333

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.0825

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.0825

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.0825

sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.0825

mfg -> en:mfg - percent_min: 0 - percent_max: 1.0825

aid -> en:aid - percent_min: 0 - percent_max: 0.54125

toppings -> en:toppings - percent_min: 0 - percent_max: 1.0825

mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.0825

partly skimmed milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 0.54125

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 1.0825

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0825

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

microbial enzymes -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.0825

partly skimmed milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 1.0825

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.54125

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.360833333333333

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.270625

microbial enzymes -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2165

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.180416666666667

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.0825

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.0825

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.54125

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.360833333333333

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.360833333333333

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.270625

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2165

microbial enzymes -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.180416666666667

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.180416666666667

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.180416666666667

antimicrobial -> en:antimicrobial - percent_min: 0 - percent_max: 0.180416666666667

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.0825

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.0825

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.54125

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.360833333333333

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.360833333333333

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.270625

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2165

microbial enzymes -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.180416666666667

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.180416666666667

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.180416666666667

antimicrobial -> en:antimicrobial - percent_min: 0 - percent_max: 0.180416666666667

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0825

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.0825

Nutrition

Good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 21
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 6

Proteins: 5 / 5 (value: 9.7, rounded value: 9.7)

Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 21.2703125, rounded value: 21.3)

Negative points: 8

Energy: 2 / 10 (value: 904, rounded value: 904)

Sugars: 0 / 10 (value: 4.48, rounded value: 4.48)

Saturated fat: 2 / 10 (value: 2.61, rounded value: 2.6)

Sodium: 4 / 10 (value: 433, rounded value: 433)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (8 - 6)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (5.22%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (2.61%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (4.48%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.08%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.167 PIZZA (134 g))	Compared to: Pizzas
Energy	904 kj (216 kcal)	1,210 kj (289 kcal)	-8%
Fat	5.22 g	6.99 g	-42%
Saturated fat	2.61 g	3.5 g	-34%
Trans fat	0 g	0 g	-100%
Cholesterol	11 mg	14.7 mg	-48%
Carbohydrates	31.34 g	42 g	+14%
Sugars	4.48 g	6 g	+57%
Fiber	1.5 g	2.01 g	-18%
Proteins	9.7 g	13 g	-5%
Salt	1.082 g	1.45 g	-13%
Potassium	121 mg	162 mg	-28%
Calcium	122 mg	163 mg	-22%
Iron	2.24 mg	3 mg	+58%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	21.27 %	21.27 %

Serving size: 0.167 PIZZA (134 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 9:09:24 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 9:09:24 PM CEST by org-database-usda.

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Four cheese mozzarella, asiago, parmesan & romano pizza, four cheese