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BUITONI FOUR A PIERRE pizza surgelée Jambon Fromage 3 paksx350g - 3x350g

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BUITONI FOUR A PIERRE pizza surgelée Jambon Fromage 3 paksx350g - 3x350g

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Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE. - Customer service: Contact form 0 809 400 412 (service gratuit + prix de l'appel)

Barcode: 7613033604645 (EAN / EAN-13)

Common name: Pizza surgelée

Quantity: 3x350g

Packaging: Box, Sleeve, fr:Etui en carton, fr:Film en plastique, fr:Pizzas

Brands: Buitoni, Four à Pierre

Categories: Meats and their products, Frozen foods, Meals, Pizzas pies and quiches, Meals with meat, Pizzas, Pork meals, Frozen pizzas and pies, Frozen pizzas, Pizza with ham and cheese

Labels, certifications, awards: Green Dot, Made in France, Triman

Origin of the product and/or its ingredients: FRANCE

Manufacturing or processing places: France

Countries where sold: France

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Health

Ingredients

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    21 ingredients

    : Garniture (59,7%)* : FROMAGES (24%)* (MOZZARELLA (15,5%)*, EDAM (8,5%)*), eau, jambon cuit standard (11%)* (viande de porc (UE), eau, gélatine de porc, stabilisants : di - et triphosphates, sel, sirop de glucose, gélifiant : E407a, arôme, arôme de fumée, antioxydant : erythorbate de sodium, conservateur : nitrite de sodium), purée de tomates (8,3%), amidon modifié de pomme de terre, sel, basilic (0,14%), pulpe d'ail, origan, poudre de betterave, extrait de poivre. Pâte cuite (40,3%)* : farine de BLE, eau, levure boulangère, huile de tournesol, levain de BLE et de SEIGLE (SOJA), sel, sucre, extrait de malt d'ORGE. *% exprimés par rapport au produit fini. Peut contenir : poisson.
    Allergens: Gluten, Milk, Soybeans
    Traces: Fish

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: E14XX - Modified Starch
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E428 - Gelatine

    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

  • 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

  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Edam, fr:Jambon cuit standard
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Garniture 59.7%, EDAM 8.5%, eau, jambon cuit standard 11%, purée de tomates 8.3%, amidon modifié de pomme de terre, sel, basilic 0.14%, pulpe d'ail, origan, betterave, extrait de poivre, Pâte cuite 40.3%, eau, levure boulangère, huile de tournesol, levain de BLE, de SEIGLE, sel, sucre, extrait de malt d'ORGE
    1. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent: 59.7
    2. EDAM -> en:edam - vegan: no - vegetarian: maybe - ciqual_food_code: 12729 - percent: 8.5
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 11
    5. purée de tomates -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent: 8.3
    6. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    8. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent: 0.14
    9. pulpe d'ail -> en:garlic-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 11000
    10. origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035
    11. betterave -> en:beetroot - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091
    12. extrait de poivre -> en:pepper-extract - vegan: yes - vegetarian: yes
    13. Pâte cuite -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent: 40.3
    14. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    15. levure boulangère -> en:baker-s-yeast - vegan: yes - vegetarian: yes - ciqual_food_code: 11045
    16. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    17. levain de BLE -> en:wheat-sourdough
    18. de SEIGLE -> en:rye - vegan: yes - vegetarian: yes - ciqual_food_code: 9390
    19. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    20. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    21. extrait de malt d'ORGE -> en:barley-malt-extract - vegan: yes - vegetarian: yes

Nutrition

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    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: 8

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 12, rounded value: 12)
    • Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.3, rounded value: 8.3)

    Negative points: 11

    • Energy: 2 / 10 (value: 895, rounded value: 895)
    • Sugars: 0 / 10 (value: 4.2, rounded value: 4.2)
    • Saturated fat: 3 / 10 (value: 3.9, rounded value: 3.9)
    • Sodium: 6 / 10 (value: 560, rounded value: 560)

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

    Nutritional score: (11 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (117 g (1/3 de pizza (117 g)))     		Compared to: Pizza with ham and cheese
    Energy 895 kj
    (213 kcal)     		1,050 kj
    (249 kcal)     		-4%
    Fat 7.2 g 8.42 g +1%
    Saturated fat 3.9 g 4.56 g +14%
    Carbohydrates 24 g 28.1 g -13%
    Sugars 4.2 g 4.91 g +49%
    Fiber 1.5 g 1.75 g -28%
    Proteins 12 g 14 g +12%
    Salt 1.4 g 1.64 g -
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.3 % 8.3 %
    Carbon footprint from meat or fish 81.4 g 95.2 g
Serving size: 117 g (1/3 de pizza (117 g))

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: Pour une pizza réussie : Préchauffez votre four sans la plaque de cuisson. Chaleur traditionnelle recommandée 200°C ou chaleur tournante 180°C. Laissez la pizza à température ambiante sur la plaque hors du four pendant le préchauffage. Enfournez à mi-hauteur la pizza 16-18 min sur la plaque froide.

Conservation conditions: 3 jours : dans le compartiment à glace d'un réfrigérateur. Plusieurs mois : dans le compartiment à -18°C d'un réfrigérateur 3 étoiles ou dans un congélateur. Et ce jusqu'à la date indiquée sur l'emballage.

Customer service: Nestlé France, 34-40 rue de Guynemer 92130 Issy-les-Moulineaux

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Data sources

The manufacturer NESTLE FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by org-nestle-france.
Product page also edited by date-limite-app, ecoscore-impact-estimator, julie-yuka, openfoodfacts-contributors, packbot, quentinbrd, roboto-app.

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