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Pizza chorizo - super U

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Pizza chorizo - super U

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Packaging: fr:Boîte plastique

Brands: super U

Categories: Meals, Pizzas pies and quiches, Pizzas, Chorizo pizzas

Origin of ingredients: fr:inconnu

Manufacturing or processing places: Inconnu

Stores: super U

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    32 ingredients

    : Fond de pizza tomate(Farine de BLEeau-huile d'olivessel-levure, levain de BLE»dextrose-sauce tomateltonate eau-huiled'olive,sel et origan)), selange de fromages rapes-d'ennental fondu et mozzarella(F ROMAGE fondu: EMENTALCFROMAGES eau-proteines de LAIT-BEURRE»epaississants:E407 E1412 sels de fonte:E331-E339-E452,sel)-MOZZARELLACLAIT pasteurise.ferments LACTIAUES sel antiagglower ant:E460),chorizo doux 11.3 viande et gras de porclorigine UE), piment d'Espagne 0.5%sel-LACTOSE epices et plantes aromatiques sacchar ose conser vateurs:E252 et E301, ferments.Boyaunaturel de porc conser vateurs du boyau:E202-E235),poivr on rouge-poivr on vert oignons jaunes olives nair es denoyautees(eau»olives sel-stabilisant:E579),origan. Peut contenirceleri» HOutar de. ConsSeils de prepar ation:Prechauffer le four a 210 C( thersostat 7). Retirer l'esballage. Cuire pendant5 a 10 minutes.
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1412 - Distarch phosphate
    • Additive: E407 - Carrageenan
    • Additive: E452 - Polyphosphates
    • Additive: E460 - Cellulose

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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

  • E252 - Potassium nitrate

    Potassium nitrate: Potassium nitrate is a chemical compound with the chemical formula KNO3. It is an ionic salt of potassium ions K+ and nitrate ions NO3−, and is therefore an alkali metal nitrate. It occurs in nature as a mineral, niter. It is a source of nitrogen, from which it derives its name. Potassium nitrate is one of several nitrogen-containing compounds collectively referred to as saltpeter or saltpetre. Major uses of potassium nitrate are in fertilizers, tree stump removal, rocket propellants and fireworks. It is one of the major constituents of gunpowder -black powder- and has been used since the Middle Ages as a food preservative.
    Source: Wikipedia

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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

  • E579 - Iron gluconate

    IronII gluconate: IronII gluconate, or ferrous gluconate, is a black compound often used as an iron supplement. It is the iron-II- salt of gluconic acid. It is marketed under brand names such as Fergon, Ferralet and Simron.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: fr:fond-de-pizza-tomate, fr:farine-de-bleeau-huile-d-olivessel-levure, fr:levain-de-ble-dextrose-sauce-tomateltonate-eau-huiled-olive, fr:selange-de-fromages-rapes-d-ennental-fondu-et-mozzarella, fr:f-romage-fondu, fr:ementalcfromages-eau-proteines-de-lait-beurre-epaississants, fr:e1412-sels-de-fonte, fr:mozzarellaclait-pasteurise-ferments-lactiaues-sel-antiagglower-ant, fr:chorizo-doux-11-3-viande-et-gras-de-porclorigine-ue, fr:piment-d-espagne-0-5-sel-lactose-epices-et-plantes-aromatiques-sacchar-ose-conser-vateurs, fr:ferments-boyaunaturel-de-porc-conser-vateurs-du-boyau, fr:poivr-on-rouge-poivr-on-vert-oignons-jaunes-olives-nair-es-denoyautees, fr:eau-olives-sel-stabilisant, fr:consseils-de-prepar-ation, fr:prechauffer-le-four-a-210-c, fr:thersostat-7, fr:retirer-l-esballage, fr:cuire-pendant5-a-10-minutes

    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

    Vegan status unknown

    Unrecognized ingredients: fr:fond-de-pizza-tomate, fr:farine-de-bleeau-huile-d-olivessel-levure, fr:levain-de-ble-dextrose-sauce-tomateltonate-eau-huiled-olive, fr:selange-de-fromages-rapes-d-ennental-fondu-et-mozzarella, fr:f-romage-fondu, fr:ementalcfromages-eau-proteines-de-lait-beurre-epaississants, fr:e1412-sels-de-fonte, fr:mozzarellaclait-pasteurise-ferments-lactiaues-sel-antiagglower-ant, fr:chorizo-doux-11-3-viande-et-gras-de-porclorigine-ue, fr:piment-d-espagne-0-5-sel-lactose-epices-et-plantes-aromatiques-sacchar-ose-conser-vateurs, fr:ferments-boyaunaturel-de-porc-conser-vateurs-du-boyau, fr:poivr-on-rouge-poivr-on-vert-oignons-jaunes-olives-nair-es-denoyautees, fr:eau-olives-sel-stabilisant, fr:consseils-de-prepar-ation, fr:prechauffer-le-four-a-210-c, fr:thersostat-7, fr:retirer-l-esballage, fr:cuire-pendant5-a-10-minutes

    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: fr:fond-de-pizza-tomate, fr:farine-de-bleeau-huile-d-olivessel-levure, fr:levain-de-ble-dextrose-sauce-tomateltonate-eau-huiled-olive, fr:selange-de-fromages-rapes-d-ennental-fondu-et-mozzarella, fr:f-romage-fondu, fr:ementalcfromages-eau-proteines-de-lait-beurre-epaississants, fr:e1412-sels-de-fonte, fr:mozzarellaclait-pasteurise-ferments-lactiaues-sel-antiagglower-ant, fr:chorizo-doux-11-3-viande-et-gras-de-porclorigine-ue, fr:piment-d-espagne-0-5-sel-lactose-epices-et-plantes-aromatiques-sacchar-ose-conser-vateurs, fr:ferments-boyaunaturel-de-porc-conser-vateurs-du-boyau, fr:poivr-on-rouge-poivr-on-vert-oignons-jaunes-olives-nair-es-denoyautees, fr:eau-olives-sel-stabilisant, fr:consseils-de-prepar-ation, fr:prechauffer-le-four-a-210-c, fr:thersostat-7, fr:retirer-l-esballage, fr:cuire-pendant5-a-10-minutes

    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!

    : Fond de pizza tomate (Farine de BLEeau-huile d'olivessel-levure, levain de BLE»dextrose-sauce tomateltonate eau-huiled'olive, sel, origan), selange de fromages rapes-d'ennental fondu et mozzarella (F ROMAGE fondu (EMENTALCFROMAGES eau-proteines de LAIT-BEURRE»epaississants), e407, e1412 sels de fonte (e331), e339, e452, sel), MOZZARELLACLAIT pasteurise.ferments LACTIAUES sel antiagglower ant (e460), chorizo doux 11.3 viande et gras de porclorigine UE, piment d'Espagne 0.5%sel-LACTOSE epices et plantes aromatiques sacchar ose conser vateurs (e252), e301, ferments.Boyaunaturel de porc conser vateurs du boyau (e202), e235, poivr on rouge-poivr on vert oignons jaunes olives nair es denoyautees (eau»olives sel-stabilisant (e579)), origan, ConsSeils de prepar ation (Prechauffer le four a 210 C (thersostat 7), Retirer l'esballage, Cuire pendant5 a 10 minutes)
    1. Fond de pizza tomate -> fr:fond-de-pizza-tomate - percent_min: 9.09090909090909 - percent_max: 100
      1. Farine de BLEeau-huile d'olivessel-levure -> fr:farine-de-bleeau-huile-d-olivessel-levure - percent_min: 2.27272727272727 - percent_max: 100
      2. levain de BLE»dextrose-sauce tomateltonate eau-huiled'olive -> fr:levain-de-ble-dextrose-sauce-tomateltonate-eau-huiled-olive - percent_min: 0 - percent_max: 50
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 33.3333333333333
      4. origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 25
    2. selange de fromages rapes-d'ennental fondu et mozzarella -> fr:selange-de-fromages-rapes-d-ennental-fondu-et-mozzarella - percent_min: 0 - percent_max: 50
      1. F ROMAGE fondu -> fr:f-romage-fondu - percent_min: 0 - percent_max: 50
        1. EMENTALCFROMAGES eau-proteines de LAIT-BEURRE»epaississants -> fr:ementalcfromages-eau-proteines-de-lait-beurre-epaississants - percent_min: 0 - percent_max: 50
      2. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. e1412 sels de fonte -> fr:e1412-sels-de-fonte - percent_min: 0 - percent_max: 16.6666666666667
        1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
    3. MOZZARELLACLAIT pasteurise.ferments LACTIAUES sel antiagglower ant -> fr:mozzarellaclait-pasteurise-ferments-lactiaues-sel-antiagglower-ant - percent_min: 0 - percent_max: 33.3333333333333
      1. e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. chorizo doux 11.3 viande et gras de porclorigine UE -> fr:chorizo-doux-11-3-viande-et-gras-de-porclorigine-ue - percent_min: 0 - percent_max: 25
    5. piment d'Espagne 0.5%sel-LACTOSE epices et plantes aromatiques sacchar ose conser vateurs -> fr:piment-d-espagne-0-5-sel-lactose-epices-et-plantes-aromatiques-sacchar-ose-conser-vateurs - percent_min: 0 - percent_max: 20
      1. e252 -> en:e252 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. ferments.Boyaunaturel de porc conser vateurs du boyau -> fr:ferments-boyaunaturel-de-porc-conser-vateurs-du-boyau - percent_min: 0 - percent_max: 14.2857142857143
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. e235 -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. poivr on rouge-poivr on vert oignons jaunes olives nair es denoyautees -> fr:poivr-on-rouge-poivr-on-vert-oignons-jaunes-olives-nair-es-denoyautees - percent_min: 0 - percent_max: 11.1111111111111
      1. eau»olives sel-stabilisant -> fr:eau-olives-sel-stabilisant - percent_min: 0 - percent_max: 11.1111111111111
        1. e579 -> en:e579 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 10
    11. ConsSeils de prepar ation -> fr:consseils-de-prepar-ation - percent_min: 0 - percent_max: 9.09090909090909
      1. Prechauffer le four a 210 C -> fr:prechauffer-le-four-a-210-c - percent_min: 0 - percent_max: 9.09090909090909
        1. thersostat 7 -> fr:thersostat-7 - percent_min: 0 - percent_max: 9.09090909090909
      2. Retirer l'esballage -> fr:retirer-l-esballage - percent_min: 0 - percent_max: 4.54545454545455
      3. Cuire pendant5 a 10 minutes -> fr:cuire-pendant5-a-10-minutes - percent_min: 0 - percent_max: 3.03030303030303

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Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by kiliweb, yuka.WWJ3TEZmZ21oTmc2bXZNMHdVanAzTTV0NmNIM1lFRHZMYzhPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkp_SMPhqGmUDUHTs0a3nMqMDobwQd5Av6PGEao, yuka.sY2b0xO6T85zoF3NwEKvlmBgTOGEuA_YPDPWl1TQwNeUDpHHRup18pqkN6s.

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