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Digiorno, artisan style quattro formaggi

Digiorno, artisan style quattro formaggi

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Barcode: 0071921531386 (EAN / EAN-13) 071921531386 (UPC / UPC-A)

Brand owner: Nestle USA Inc.

Countries where sold: United States

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Health

Ingredients

  • icon

    91 ingredients


    Bread (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, bread crumbs [bleached wheat flour, yeast, sugar, salt], olive oil, sugar, yeast, vital wheat gluten, isolated oat product, calcium dihydrogen diphosphate, vinegar, rosemary, salt, ascorbic acid), alfredo sauce (water, seasoning [sweet cream, modified food starch, parmesan and romano cheese [cow's milk, starter cultures, salt, enzymes], whey, salt, butter [cream, salt], buttermilk, maltodextrin, sugar, soy lecithin, nonfat milk, xanthan gum, sodium phosphate, garlic powder, natural flavor, spice lactic acid], vegetable oil [soybean oil and/or corn oil], dried garlic, salt, spice), reduced fat mozzarella cheese (part-skim milk, cheese cultures, salt, enzymes, vitamin a palmitate), fontina cheese (milk, cheese culture, salt, enzymes), smoked gouda cheese (part-skim milk, cheese culture, salt, enzymes, annatto [color]), 2% or less of parmesan romano asiago cheese blend (parmesan cheese [part-skim milk, cheese cultures, salt, enzymes], romano cheese [cow's milk, cheese cultures, salt, enzymes], asiago cheese [milk, cheese cultures, salt, enzymes]), spice.
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

  • 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
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Ingredients analysis

  • icon

    Palm oil content unknown


    Unrecognized ingredients: Vital-wheat-gluten, Isolated-oat-product, Alfredo-sauce, Sweet-cream, Spice-lactic-acid, Reduced-fat-mozzarella-cheese, And-less-of-parmesan-romano-asiago-cheese-blend

    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!

  • icon

    Non-vegan


    Non-vegan ingredients: Parmigiano reggiano, Romano cheese, Cow's milk, Whey, Butter, Cream, Buttermilk, Skimmed milk, Semi-skimmed milk, Fontina, Milk, Gouda, Semi-skimmed milk, Parmigiano reggiano, Semi-skimmed milk, Romano cheese, Cow's milk, Asiago, Milk

    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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Bread, Reduced iron, Thiamin mononitrate, Folic acid, Vital-wheat-gluten, Isolated-oat-product, Alfredo-sauce, Sweet-cream, Spice-lactic-acid, Reduced-fat-mozzarella-cheese, And-less-of-parmesan-romano-asiago-cheese-blend

    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!

    : Bread (flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, bread crumbs (wheat flour, yeast, sugar, salt), olive oil, sugar, yeast, vital wheat gluten, isolated oat product, calcium dihydrogen diphosphate, vinegar, rosemary, salt, ascorbic acid), alfredo sauce (water, seasoning (sweet cream, modified food starch, parmesan, romano cheese, cow's milk, starter cultures, salt, enzymes), whey, salt, butter (cream, salt), buttermilk, maltodextrin, sugar, soy lecithin, nonfat milk, xanthan gum, sodium phosphate, garlic, natural flavor, spice lactic acid, vegetable oil (soybean oil, corn oil), dried garlic, salt, spice), reduced fat mozzarella cheese (part-skim milk, cheese cultures, salt, enzymes, vitamin a palmitate), fontina cheese (milk, cheese culture, salt, enzymes), gouda cheese (part-skim milk, cheese culture, salt, enzymes, annatto (color)), and less of parmesan romano asiago cheese blend 2% (parmesan cheese (part-skim milk, cheese cultures, salt, enzymes), romano cheese (cow's milk, cheese cultures, salt, enzymes), asiago cheese (milk, cheese cultures, salt, enzymes)), spice
    1. Bread -> en:bread - percent_min: 14.2857142857143 - percent_max: 90
      1. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 1.0989010989011 - percent_max: 90
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.183150183150183 - percent_max: 90
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 45
        3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 30
        4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 22.5
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 18
        6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 15
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 45
      3. bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 30
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 30
        2. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
        3. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
        4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      4. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 22.5
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      7. vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 2
      8. isolated oat product -> en:isolated-oat-product - percent_min: 0 - percent_max: 2
      9. calcium dihydrogen diphosphate -> en:e450vii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      10. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      11. rosemary -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      12. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      13. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    2. alfredo sauce -> en:alfredo-sauce - percent_min: 2 - percent_max: 46
      1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.105263157894737 - percent_max: 46
      2. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 23
        1. sweet cream -> en:sweet-cream - percent_min: 0 - percent_max: 23
        2. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.5
        3. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.66666666666667
        4. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.75
        5. cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.6
        6. starter cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.83333333333333
        7. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
        8. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
      3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 15.3333333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      5. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.775
        1. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.775
        2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3875
      6. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      7. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      8. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      9. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      10. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      11. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      12. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      13. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      14. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
      15. spice lactic acid -> en:spice-lactic-acid - percent_min: 0 - percent_max: 0.775
      16. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.775
        1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.775
        2. corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.3875
      17. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      18. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      19. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    3. reduced fat mozzarella cheese -> en:reduced-fat-mozzarella-cheese - percent_min: 2 - percent_max: 31.3333333333333
      1. part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 31.3333333333333
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 15.6666666666667
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
      5. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    4. fontina cheese -> en:fontina - vegan: no - vegetarian: maybe - percent_min: 2 - percent_max: 24
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 24
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
    5. gouda cheese -> en:gouda - vegan: no - vegetarian: maybe - percent_min: 2 - percent_max: 19.6
      1. part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 19.6
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 9.8
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
      5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
        1. color -> en:colour - percent_min: 0 - percent_max: 0.775
    6. and less of parmesan romano asiago cheese blend -> en:and-less-of-parmesan-romano-asiago-cheese-blend - percent_min: 2 - percent: 2 - percent_max: 2
      1. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0.666666666666667 - percent_max: 2
        1. part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.166666666666667 - 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
      2. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1
        1. cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.5
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
      3. asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
        1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.222222222222222
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.166666666666667
    7. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 PIECE (100 g))
    Energy 1,172 kj
    (280 kcal)
    1,170 kj
    (280 kcal)
    Fat 10 g 10 g
    Saturated fat 4.5 g 4.5 g
    Trans fat 0 g 0 g
    Cholesterol 20 mg 20 mg
    Carbohydrates 38 g 38 g
    Sugars 2 g 2 g
    Fiber 2 g 2 g
    Proteins 11 g 11 g
    Salt 0.775 g 0.775 g
    Vitamin A 30 µg 30 µg
    Vitamin C (ascorbic acid) 1.2 mg 1.2 mg
    Calcium 100 mg 100 mg
    Iron 1.8 mg 1.8 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.193 % 3.193 %
Serving size: 1 PIECE (100 g)

Environment

Packaging

Transportation

Data sources

Product added on by org-database-usda
Last edit of product page on by org-database-usda.
Product page also edited by openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.