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Pretz Super Crunchy Crispy Pizza Biscuit Stick - 55 g

Pretz Super Crunchy Crispy Pizza Biscuit Stick - 55 g

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Barcode: 4901005520905 (EAN / EAN-13)

Quantity: 55 g

Packaging: Paper box

Brands: Pretz, Glico

Categories: Snacks, Salty snacks, Sweet snacks, Appetizers, Biscuits and cakes, Biscuits

Origin of ingredients: Japan

Countries where sold: Japan

Matching with your preferences

Health

Nutrition

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    Nutri-Score E

    Bad nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 26/55

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      Calories

      5/10 points (1983kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      4/15 points (14.7g)

      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.

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      Salt

      11/20 points (2.33g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

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

      Nutritional score: 26 (26 - 0)

      Nutri-Score: E

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (100 g)
    Compared to: Appetizers
    Energy 1,983 kj
    (474 kcal)
    1,980 kj
    (474 kcal)
    +2%
    Fat 20.4 g 20.4 g -11%
    Saturated fat 6.7 g 6.7 g +80%
    Trans fat 0.1 g 0.1 g +11,665%
    Carbohydrates 61.3 g 61.3 g +14%
    Sugars 14.7 g 14.7 g +414%
    Fiber ? ?
    Proteins 11.3 g 11.3 g +55%
    Salt 2.328 g 2.33 g +56%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100 g

Ingredients

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    43 ingredients


    Wheat flour, Vegetable oil(Palm oil), Tapioca starch, Dried potato, Wheat protein, Sugar,Thickener (E1412),Inulin, Salt, Flavour enhancer(E364(II), E621,E627, E631,E635, E640), Kombu extract powder, Cheese seasoning, Flavour&Flavouring, Acidity regulator(E262(II), E270, E330, E331 (III), E339(II),E339(III), E363), Spices, Yeast extract, Emulsifler(E322), Colour(E160b, E160c),Tomato powder, Humectant(E1518). This product contains milk, soyabeans, tree nuts and cereals containing gluten. Produced in factory where eggs also handled. Origin:Japan
    Allergens: Gluten, Milk, Nuts

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: E1412 - Distarch phosphate
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Additive: E640 - Glycine and its sodium salt
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Humectant
    • Ingredient: Thickener

    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

  • E1518 - Glyceryl triacetate


    Triacetin: The triglyceride 1‚2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.
    Source: Wikipedia
  • E262 - Sodium acetates


    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia
  • E262ii - Sodium diacetate


    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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
  • 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.

  • 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.

  • 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
  • E331iii - Trisodium citrate


    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
  • E339ii - Disodium phosphate


    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
  • E339iii - Trisodium phosphate


    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
  • E363 - Succinic acid


    Succinic acid: Succinic acid -- is a dicarboxylic acid with the chemical formula -CH2-2-CO2H-2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. Succinate is generated in mitochondria via the tricarboxylic acid cycle -TCA-, an energy-yielding process shared by all organisms. Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
    Source: Wikipedia
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia
  • E627 - Disodium guanylate


    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia
  • E631 - Disodium inosinate


    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Vegan status unknown


    Unrecognized ingredients: E364ii, Cheese-seasoning, Flavour-flavouring, E339ii, Emulsifler, Soyabeans, Produced-in-factory-where-eggs-also-handled

    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: E364ii, Cheese-seasoning, Flavour-flavouring, E339ii, Emulsifler, Soyabeans, Produced-in-factory-where-eggs-also-handled

    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!

    : Wheat flour, Vegetable oil (Palm oil), Tapioca starch, potato, Wheat protein, Sugar, Thickener (e1412), Inulin, Salt, Flavour enhancer (e364II, e621, e627, e631, e635, e640), Kombu, Cheese seasoning, Flavour&Flavouring, Acidity regulator (e262II, e270, e330, e331III, e339II, e339III, e363), Spices, Yeast extract, Emulsifler (e322), Colour (e160b, e160c), Tomato, Humectant (e1518), soyabeans, tree nuts, cereals containing gluten, Produced in factory where eggs also handled
    1. Wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.16666666666667 - percent_max: 100
    2. Vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. Palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50
    3. Tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 25
    5. Wheat protein -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.7
    7. Thickener -> en:thickener - percent_min: 0 - percent_max: 14.2857142857143
      1. e1412 -> en:e1412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3275
    10. Flavour enhancer -> en:flavour-enhancer - percent_min: 0 - percent_max: 2.3275
      1. e364II -> en:e364ii - percent_min: 0 - percent_max: 2.3275
      2. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16375
      3. e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775833333333333
      4. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.581875
      5. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4655
      6. e640 -> en:e640 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.387916666666667
    11. Kombu -> en:kombu - vegan: yes - vegetarian: yes - ciqual_food_code: 20990 - percent_min: 0 - percent_max: 2.3275
    12. Cheese seasoning -> en:cheese-seasoning - percent_min: 0 - percent_max: 2.3275
    13. Flavour&Flavouring -> en:flavour-flavouring - percent_min: 0 - percent_max: 2.3275
    14. Acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 2.3275
      1. e262II -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
      2. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16375
      3. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775833333333333
      4. e331III -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.581875
      5. e339II -> en:e339ii - percent_min: 0 - percent_max: 0.4655
      6. e339III -> en:e339iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.387916666666667
      7. e363 -> en:e363 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3325
    15. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
    16. Yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
    17. Emulsifler -> en:emulsifler - percent_min: 0 - percent_max: 2.3275
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.3275
    18. Colour -> en:colour - percent_min: 0 - percent_max: 2.3275
      1. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
      2. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16375
    19. Tomato -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 2.3275
    20. Humectant -> en:humectant - percent_min: 0 - percent_max: 2.3275
      1. e1518 -> en:e1518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
    21. soyabeans -> en:soyabeans - percent_min: 0 - percent_max: 2.3275
    22. tree nuts -> en:tree-nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
    23. cereals containing gluten -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3275
    24. Produced in factory where eggs also handled -> en:produced-in-factory-where-eggs-also-handled - percent_min: 0 - percent_max: 2.3275

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Data sources

Product added on by foodvisor
Last edit of product page on by naruyoko.
Product page also edited by ecoscore-impact-estimator, packbot, roboto-app, scholes8.

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