Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Pizzas 5 fromages - Minçavi - 4 x 180 g

edit Edit the page

Pizzas 5 fromages - Minçavi - 4 x 180 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Some of the data for this product has been provided directly by the manufacturer Minçavi. - Customer service: mincavi@mincavi.com 1 800 567-2761

Quantity: 4 x 180 g

Packaging: Frozen

Brands: Minçavi, Bravodeli

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Meals, Meat alternatives, Pizzas pies and quiches, Breads, Meat analogues, Pizzas, Vegetarian pizzas, Cheese pizzas, Microwave meals, Four Cheese Pizza, fr:Prêt-à-manger

Manufacturing or processing places: Québec, Canada

Stores: En ligne

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    56 ingredients

    : Pâte à pizza (farine de blé, eau, shortening, fibre d'avoine, levure, sucre, sel, vinaigre, gomme de xanthane, monoglycéride, stearoyllactylate de sodium, proprionate de calcium), sauce tomate (tomates, eau, sel, acide citrique), mozzarella (lait partiellement écrémé, substances laitières modifiées, culture bactérienne, sel, chlorure de calcium, enzyme microbienne, cellulose en poudre, natamycine), cheddar (lait, culture bactériennes, sel, chlorure de calcium, enzyme microbienne, cellulose en poudre), monterey jack (lait, culture bactérienne, sel, chlorure de calcium, enzyme microbienne, cellulose), asiago (lait, sel, culture bactérienne, chlorure de calcium, enzyme microbienne, lipase, cellulose en poudre), suisse (lait partiellement écrémé et pasteurisé, culture bactérienne, sel, chlorure de calcium, enzyme microbienne, cellulose en poudre).
    Allergens: Gluten, Milk
    Traces: Crustaceans, Eggs, Fish, Molluscs, Nuts, Sesame seeds, Soybeans, Sulphur dioxide and sulphites, fr:moutrade

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1104 - Lipase
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Additive: E481 - Sodium stearoyl-2-lactylate

    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

  • 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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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.

  • 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

  • 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

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Mozzarella, Semi-skimmed milk, Modified milk ingredients, Cheddar, Milk, Monterey Jack, Milk, Asiago, Milk, Pasteurized semi-skimmed 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: Pizza dough, fr:shortening, fr:monoglyceride, fr:proprionate-de-calcium, fr:suisse

    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!

    : Pâte à pizza (farine de blé, eau, shortening, fibre d'avoine, levure, sucre, sel, vinaigre, gomme de xanthane, monoglycéride, stearoyllactylate de sodium, proprionate de calcium), sauce tomate (tomates, eau, sel, acide citrique), mozzarella (lait partiellement écrémé, substances laitières modifiées, culture bactérienne, sel, chlorure de calcium, enzyme microbienne, cellulose en poudre, natamycine), cheddar (lait, culture bactériennes, sel, chlorure de calcium, enzyme microbienne, cellulose en poudre), monterey jack (lait, culture bactérienne, sel, chlorure de calcium, enzyme microbienne, cellulose), asiago (lait, sel, culture bactérienne, chlorure de calcium, enzyme microbienne, lipase, cellulose en poudre), suisse (lait partiellement écrémé et pasteurisé, culture bactérienne, sel, chlorure de calcium, enzyme microbienne, cellulose en poudre)
    1. Pâte à pizza -> en:pizza-dough - ciqual_food_code: 23403 - percent_min: 14.2857142857143 - percent_max: 100
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.19047619047619 - percent_max: 100
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      3. shortening -> fr:shortening - percent_min: 0 - percent_max: 33.3333333333333
      4. fibre d'avoine -> en:oat-fibre - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 25
      5. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
      7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 14.2857142857143
      8. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 12.5
      9. gomme de xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      10. monoglycéride -> fr:monoglyceride - percent_min: 0 - percent_max: 10
      11. stearoyllactylate de sodium -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.09090909090909
      12. proprionate de calcium -> fr:proprionate-de-calcium - percent_min: 0 - percent_max: 8.33333333333333
    2. sauce tomate -> en:tomato-sauce - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 11107 - percent_min: 0 - percent_max: 50
      1. tomates -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 50
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 16.6666666666667
      4. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    3. mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 33.3333333333333
      1. lait partiellement écrémé -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 33.3333333333333
      2. substances laitières modifiées -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      3. culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
      5. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. cellulose en poudre -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      8. natamycine -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    4. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
      1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. culture bactériennes -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
      4. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      5. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      6. cellulose en poudre -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    5. monterey jack -> en:monterey-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
      1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 6.66666666666667
      4. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      5. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      6. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    6. asiago -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 16.6666666666667
      1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
      3. culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      4. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      5. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      6. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      7. cellulose en poudre -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    7. suisse -> fr:suisse - percent_min: 0 - percent_max: 14.2857142857143
      1. lait partiellement écrémé et pasteurisé -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 14.2857142857143
      2. culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.76190476190476
      4. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      6. cellulose en poudre -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    per serving (serving)     		Compared to: fr:pret-a-manger
    Energy 1,674 kj
    (400 kcal)
    Fat 16 g
    Saturated fat 10 g
    Trans fat 0.5 g
    Cholesterol 50 mg
    Carbohydrates 38 g
    Sugars 3 g
    Fiber 5 g
    Proteins 22 g
    Salt 1.475 g
    Calcium 600 mg (60 % DV)
    Iron 4.5 mg (25 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10.714 %
Serving size: serving
⚠ ️Serving size is too small (5 g / 5 ml or less) to calculate 100 g / 100 ml values and perform any further nutritional analysis

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by org-mincavi
Last edit of product page on by fix-serving-size-bot.
Product page also edited by mincavi, packbot.

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