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Four meat and four cheese pizza sandwiches - Nestlé

Four meat and four cheese pizza sandwiches - Nestlé

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Barcode: 0043695051032 (EAN / EAN-13) 043695051032 (UPC / UPC-A)

Brands: Nestlé

Brand owner: Nestle USA Inc.

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

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    151 ingredients


    Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, reduced fat mozzarella cheese (pasteurized part skim milk, nonfat milk, modified food starch*, cultures, salt, vitamin a palmitate, enzymes, *ingredients not in regular mozzarella cheese), tomato paste, cooked italian sausage (pork, spices, water, salt, less than 2% of dextrose, paprika, garlic powder, yeast extract, natural flavorings, potassium chloride, sodium tripolyphosphate), pepperoni (pork, beef, salt, contains 2% or less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, bha, bht, citric acid [to protect flavor]), soybean oil, imitation cheddar cheese (water, modified food starch, casein, soybean oil, whey, contains 2% or less of salt, sodium aluminum phosphate, sodium phosphate, lactic acid, sodium citrate, natural flavor, annatto [color]), 2% or less of canadian style bacon water added made with pork sirloin hips, chopped and formed, smoke flavor added (cured with water, salt, sugar, sodium phosphate, natural smoke flavor, sodium erythorbate, sodium nitrite), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto [color]), cooked beef pattie crumbles (beef hamburger, water, textured vegetable protein [soy flour, caramel color], soy protein concentrate, less than 2% of the following: salt, spice, natural flavors, dextrose, yeast extract, onion powder, potassium chloride, sodium tripolyphosphate), reduced fat provolone cheese (pasteurized part skim milk, nonfat milk, cultures, salt, modified food starch*, vitamin a palmitate, enzymes, *ingredients not in regular provolone cheese), seasoning (bread crumb [bleached wheat flour, dextrose, yeast, salt], dried garlic, tomato powder, spice, salt, dextrose, dried onion, maltodextrin, citric acid, natural flavor), modified food starch, fractionated palm oil, yeast, sugar, dough conditioner blend (calcium sulfate, salt, l-cysteine hydrochloride, garlic powder, tricalcium phosphate, enzymes), dried garlic, parmesan cheese (milk, cheese cultures, salt, enzymes), spices, soy lecithin, sodium stearoyl lactylate, salt, methylcellulose, dried onions, seasoning (maltodextrin, modified corn starch, natural flavors, datem, medium chain triglycerides), natural butter flavor, whey, potassium chloride, soy flour, egg white.
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods


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

    • Additive: E150c - Ammonia caramel
    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E452 - Polyphosphates
    • Additive: E461 - Methyl cellulose
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Casein
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • Ingredient: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E250 - Sodium nitrite


    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E316 - Sodium erythorbate


    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia
  • E320 - Butylated hydroxyanisole (bha)


    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    Source: Wikipedia
  • E321 - Butylated hydroxytoluene


    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E461 - Methyl cellulose


    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    Source: Wikipedia
  • E481 - Sodium stearoyl-2-lactylate


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia
  • 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

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    Palm oil


    Ingredients that contain palm oil: Fractionated palm oil
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    Non-vegan


    Non-vegan ingredients: Pasteurized semi-skimmed milk, Skimmed milk, Pork, Pepperoni, Pork, Beef, Casein, Whey, Cheddar, Pasteurized semi-skimmed milk, Skimmed milk, Parmigiano reggiano, Milk, Butter natural flavouring, Whey, Egg white

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: Pork, Pepperoni, Pork, Beef

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, reduced fat mozzarella cheese (pasteurized part skim milk, nonfat milk, modified food starch, cultures, salt, vitamin a palmitate, enzymes, ingredients not in regular mozzarella cheese), tomato paste, cooked italian sausage (pork, spices, water, salt, less than 2% of dextrose, paprika, garlic powder, yeast extract, natural flavorings, potassium chloride, sodium tripolyphosphate), pepperoni (pork, beef, salt, contains 2% and less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, bha, bht, citric acid (to protect flavor)), soybean oil, imitation cheddar cheese (water, modified food starch, casein, soybean oil, whey, contains 2% and less of salt, sodium aluminum phosphate, sodium phosphate, lactic acid, sodium citrate, natural flavor, annatto (color)), and less of canadian style bacon water added made with pork sirloin hips 2%, chopped and formed, smoke flavor added (with water, salt, sugar, sodium phosphate, natural smoke flavor, sodium erythorbate, sodium nitrite), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (color)), cooked beef pattie crumbles (beef hamburger, water, textured vegetable protein (soy flour, caramel color), soy protein, less than 2% of the following (salt), spice, natural flavors, dextrose, yeast extract, onion, potassium chloride, sodium tripolyphosphate), reduced fat provolone cheese (pasteurized part skim milk, nonfat milk, cultures, salt, modified food starch, vitamin a palmitate, enzymes, ingredients not in regular provolone cheese), seasoning (bread crumb (wheat flour, dextrose, yeast, salt), dried garlic, tomato powder, spice, salt, dextrose, dried onion, maltodextrin, citric acid, natural flavor), modified food starch, fractionated palm oil, yeast, sugar, dough conditioner blend (calcium sulfate, salt, l-cysteine hydrochloride, garlic powder, tricalcium phosphate, enzymes), dried garlic, parmesan cheese (milk, cheese cultures, salt, enzymes), spices, soy lecithin, sodium stearoyl lactylate, salt, methylcellulose, dried onions, seasoning (maltodextrin, modified corn starch, natural flavors, datem, medium chain triglycerides), natural butter flavor, whey, potassium chloride, soy flour, egg white
    1. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 2.94117647058824 - percent_max: 84
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.420168067226891 - percent_max: 84
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 42
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 28
      4. iron -> en:iron - percent_min: 0 - percent_max: 21
      5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 16.8
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 12
    2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 43
    3. reduced fat mozzarella cheese -> en:reduced-fat-mozzarella-cheese - percent_min: 2 - percent_max: 29.3333333333333
      1. pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.25 - percent_max: 29.3333333333333
      2. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.6666666666667
      3. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.77777777777778
      4. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.33333333333333
      5. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.86666666666667
      6. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.88888888888889
      7. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.19047619047619
      8. ingredients not in regular mozzarella cheese -> en:ingredients-not-in-regular-mozzarella-cheese - percent_min: 0 - percent_max: 3.66666666666667
    4. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 22.5
    5. cooked italian sausage -> en:cooked-italian-sausage - percent_min: 2 - percent_max: 18.4
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0.181818181818182 - percent_max: 18.4
      2. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.2
      3. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.13333333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.6
      5. less than 2% of dextrose -> en:less-than-2-of-dextrose - percent_min: 0 - percent_max: 3.68
      6. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.06666666666667
      7. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.62857142857143
      8. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      9. natural flavorings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.04444444444444
      10. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84
      11. sodium tripolyphosphate -> en:e452vi - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67272727272727
    6. pepperoni -> en:pepperoni - vegan: no - vegetarian: no - percent_min: 2 - percent_max: 15.6666666666667
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0.153846153846154 - percent_max: 15.6666666666667
      2. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.83333333333333
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.22222222222222
      4. contains 2% and less of water -> en:contains-2-and-less-of-water - percent_min: 0 - percent_max: 3.91666666666667
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.13333333333333
      6. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.61111111111111
      7. lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 2.23809523809524
      8. oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.95833333333333
      9. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.74074074074074
      10. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.56666666666667
      11. bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42424242424242
      12. bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.30555555555556
      13. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.20512820512821
        1. to protect flavor -> en:preservative - percent_min: 0 - percent_max: 1.20512820512821
    7. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2 - percent_max: 13.7142857142857
    8. imitation cheddar cheese -> en:imitation-cheddar-cheese - percent_min: 2 - percent_max: 12.25
      1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.166666666666667 - percent_max: 12.25
      2. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.125
      3. casein -> en:casein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.08333333333333
      4. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.0625
      5. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.45
      6. contains 2% and less of salt -> en:contains-2-and-less-of-salt - percent_min: 0 - percent_max: 2.04166666666667
      7. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
      8. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53125
      9. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.36111111111111
      10. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 1.225
      11. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11363636363636
      12. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.02083333333333
        1. color -> en:colour - percent_min: 0 - percent_max: 1.02083333333333
    9. and less of canadian style bacon water added made with pork sirloin hips -> en:and-less-of-canadian-style-bacon-water-added-made-with-pork-sirloin-hips - percent_min: 2 - percent: 2 - percent_max: 2
    10. chopped and formed -> en:chopped-and-formed - percent_min: 0 - percent_max: 2
    11. smoke flavor added -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. with water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. natural smoke flavor -> en:natural-smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
      6. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
    12. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. cultured pasteurized milk -> en:cultured-pasteurized-milk - percent_min: 0 - percent_max: 2
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
      4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
        1. color -> en:colour - percent_min: 0 - percent_max: 0.5
    13. cooked beef pattie crumbles -> en:cooked-beef-pattie-crumbles - percent_min: 0 - percent_max: 2
      1. beef hamburger -> en:beef-hamburger - percent_min: 0 - percent_max: 2
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. textured vegetable protein -> en:textured-vegetable-protein - percent_min: 0 - percent_max: 0.666666666666667
        1. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
        2. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. less than 2% of the following -> en:less-than-2-of-the-following - percent_min: 0 - percent_max: 0.4
        1. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      6. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.285714285714286
      8. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      9. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.222222222222222
      10. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      11. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      12. sodium tripolyphosphate -> en:e452vi - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    14. reduced fat provolone cheese -> en:reduced-fat-provolone-cheese - percent_min: 0 - percent_max: 2
      1. pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
      4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      6. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.285714285714286
      8. ingredients not in regular provolone cheese -> en:ingredients-not-in-regular-provolone-cheese - percent_min: 0 - percent_max: 0.285714285714286
    15. seasoning -> en:coating - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 2
      1. bread crumb -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        2. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
        3. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
        4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. tomato powder -> en:tomato-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. dried onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      8. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      9. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.222222222222222
      10. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
    16. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. fractionated palm oil -> en:fractionated-palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2
    18. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    19. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    20. dough conditioner blend -> en:dough-conditioner-blend - percent_min: 0 - percent_max: 2
      1. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. l-cysteine hydrochloride -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
      4. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      6. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.333333333333333
    21. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    22. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    23. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    24. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    25. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    26. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    27. methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    28. dried onions -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    29. seasoning -> en:coating - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 2
      1. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
      4. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
      5. medium chain triglycerides -> en:medium-chain-triglycerides - percent_min: 0 - percent_max: 0.4
    30. natural butter flavor -> en:butter-natural-flavouring - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
    31. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
    32. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    33. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    34. egg white -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

  • icon

    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 4 / 5 (value: 7.87, rounded value: 7.87)
    • Fiber: 1 / 5 (value: 1.57, rounded value: 1.57)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2, rounded value: 2)

    Negative points: 11

    • Energy: 3 / 10 (value: 1054, rounded value: 1054)
    • Sugars: 0 / 10 (value: 2.36, rounded value: 2.36)
    • Saturated fat: 3 / 10 (value: 3.94, rounded value: 3.9)
    • Sodium: 5 / 10 (value: 472, rounded value: 472)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 10 (11 - 1)

    Nutri-Score: C

  • icon

    Sugars in low quantity (2.36%)


    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.
  • icon

    Salt in moderate quantity (1.18%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 SANDWICH (127 g))
    Compared to: Frozen foods
    Energy 1,054 kj
    (251 kcal)
    1,340 kj
    (320 kcal)
    +42%
    Fat 11.02 g 14 g +47%
    Saturated fat 3.94 g 5 g +13%
    Trans fat 0 g 0 g
    Cholesterol 16 mg 20.3 mg -40%
    Carbohydrates 29.92 g 38 g +51%
    Sugars 2.36 g 3 g -77%
    Fiber 1.57 g 1.99 g +17%
    Proteins 7.87 g 9.99 g +38%
    Salt 1.18 g 1.5 g +150%
    Vitamin A 70.8 µg 89.9 µg -6%
    Vitamin C (ascorbic acid) 0.9 mg 1.14 mg -63%
    Calcium 157 mg 199 mg +156%
    Iron 1.42 mg 1.8 mg +98%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Serving size: 1 SANDWICH (127 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by org-database-usda
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvllNqff7TqT_makfjt3K1wtmFcJz5X8x94JnWNKs.

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