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BUITONI FRAICH'UP Pizza Surgelée Royale 1800g 2+1 offerte - 1800 g

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BUITONI FRAICH'UP Pizza Surgelée Royale 1800g 2+1 offerte - 1800 g

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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: 7613036761888 (EAN / EAN-13)

Common name: Pizza surgelée

Quantity: 1800 g

Packaging: Box, fr:Film en plastique

Brands: Buitoni, Fraich'up

Categories: Frozen foods, Meals, Pizzas pies and quiches, Pizzas, Frozen pizzas and pies, Frozen pizzas

Labels, certifications, awards: Green Dot, Nutriscore, Nutriscore Grade B, Triman

Origin of the product and/or its ingredients: FRANCE

Countries where sold: France

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Health

Ingredients

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    50 ingredients

    : Farine de BLE 32,4%, eau, jambon cuit standard fumé 9,5% (jambon de porc (UE), eau, sel, sirop de glucose, arômes naturels (présence naturelle de polyphénols), stabilisant : citrate de sodium ; antioxydants : acide ascorbique, érythorbate de sodium, extrait de romarin ; dextrose, extraits d'épices, fumée), purée de tomates, MOZZARELLA (LAIT) 5,7%, EDAM (LAIT) 5,7%, champignons de Paris (Agaricus bisporus) 5,5%, sauce pesto 2,4% (eau, huile de tournesol, CREME en poudre (LAIT), basilic 0,28%, persil, pulpe d'ail, amidon modifié de pomme de terre, sel), GLUTEN de BLE, levure, poudres à lever : tartrate de potassium, carbonates de sodium ; huile de tournesol, sucre, huile d'olive vierge extra, levain déshydraté (BLE), amidon modifié de pomme de terre, sel, pulpe d'ail, épices et plantes aromatiques, farine de BLE dur, semoule de BLE, agents de traitement de la farine : alpha-amylase, xylanase.
    Allergens: Gluten, Milk, Soybeans

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
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    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

  • 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

  • E336 - Potassium tartrates

    Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: fr:Jambon cuit standard, Ham, Mozzarella, Edam, Cream
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

    : Farine de BLE 32.4%, eau, jambon cuit standard 9.5% (jambon de porc, eau, sel, sirop de glucose, arômes naturels (), stabilisant (citrate de sodium), antioxydants (acide ascorbique), érythorbate de sodium, extrait de romarin, dextrose, extraits d'épices, fumée), purée de tomates, MOZZARELLA 5.7%, EDAM 5.7%, champignons de Paris 5.5% (Agaricus bisporus), sauce pesto 2.4% (eau, huile de tournesol, CREME, basilic 0.28%, persil, pulpe d'ail, amidon modifié de pomme de terre, sel), GLUTEN de BLE, levure, poudres à lever (tartrate de potassium), carbonates de sodium, huile de tournesol, sucre, huile d'olive vierge extra, levain déshydraté (BLE), amidon modifié de pomme de terre, sel, pulpe d'ail, épices et plantes aromatiques, farine de BLE dur, semoule de BLE, agents de traitement de la farine (alpha-amylase), xylanase
    1. Farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 32.4 - percent: 32.4 - percent_max: 32.4
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.5 - percent_max: 32.4
    3. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 9.5 - percent: 9.5 - percent_max: 9.5
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 3.23 - percent_max: 9.5
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.75
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76
      4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.76
      5. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
      6. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0
        1. citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 0
      7. antioxydants -> en:antioxidant - percent_min: 0 - percent_max: 0
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      8. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      9. extrait de romarin -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      10. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
      11. extraits d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      12. fumée -> en:smoke - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    4. purée de tomates -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 5.7 - percent_max: 9.5
    5. MOZZARELLA -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 5.7 - percent: 5.7 - percent_max: 5.7
    6. EDAM -> en:edam - vegan: no - vegetarian: maybe - ciqual_food_code: 12729 - percent_min: 5.7 - percent: 5.7 - percent_max: 5.7
    7. champignons de Paris -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 5.5 - percent: 5.5 - percent_max: 5.5
      1. Agaricus bisporus -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 5.5 - percent_max: 5.5
    8. sauce pesto -> en:pesto - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11179 - percent_min: 2.4 - percent: 2.4 - percent_max: 2.4
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.3 - percent_max: 1.56
      2. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.28 - percent_max: 0.92
      3. CREME -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0.28 - percent_max: 0.706666666666667
      4. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0.28 - percent: 0.28 - percent_max: 0.28
      5. persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.28
      6. pulpe d'ail -> en:garlic-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.28
      7. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.28
      8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.28
    9. GLUTEN de BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    10. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    11. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.4
      1. tartrate de potassium -> en:e336 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    12. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
    13. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 2.4
    14. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.8
    15. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 1.8
    16. levain déshydraté -> en:dehydrated-sourdough - percent_min: 0 - percent_max: 1.8
      1. BLE -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.8
    17. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.8
    18. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.76
    19. pulpe d'ail -> en:garlic-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.76
    20. épices et plantes aromatiques -> en:herbs-and-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76
    21. farine de BLE dur -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.76
    22. semoule de BLE -> en:wheat-semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9610 - percent_min: 0 - percent_max: 0.76
    23. agents de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.76
      1. alpha-amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.76
    24. xylanase -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.76

Nutrition

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    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 14

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

    Positive points: 6

    • Proteins: 5 / 5 (value: 10, rounded value: 10)
    • Fiber: 1 / 5 (value: 1.7, rounded value: 1.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 14.27, rounded value: 14.3)

    Negative points: 7

    • Energy: 2 / 10 (value: 893, rounded value: 893)
    • Sugars: 0 / 10 (value: 1.8, rounded value: 1.8)
    • Saturated fat: 2 / 10 (value: 2.1, rounded value: 2.1)
    • Sodium: 3 / 10 (value: 304, rounded value: 304)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (7 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (150 g (1/4 de pizza (150 g)))     		Compared to: Frozen pizzas
    Energy 893 kj
    (203 kcal)     		1,340 kj
    (304 kcal)     		-7%
    Fat 5.5 g 8.25 g -35%
    Saturated fat 2.1 g 3.15 g -41%
    Carbohydrates 27.3 g 41 g -
    Sugars 1.8 g 2.7 g -44%
    Fiber 1.7 g 2.55 g -16%
    Proteins 10 g 15 g +4%
    Salt 0.76 g 1.14 g -34%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.27 % 14.27 %
    Carbon footprint from meat or fish 70.3 g 105 g
Serving size: 150 g (1/4 de pizza (150 g))

Environment

Packaging

Transportation

Other information

Preparation: Préchauffage : Laissez la pizza au congélateur le temps du préchauffage. 240°C chaleur traditionnelle recommandée ou 230°C chaleur tournante. Cuisson : Ne pas mettre le disque en carton au four. Enfourner la pizza encore surgelée à mi-hauteur, directement sur la plaque chaude. Cuire pendant 15 à 17 min chaleur traditionnelle ou 16 à 17 min chaleur tournante. La pâte est bien gonflée et le fromage fondu… C'est prêt !

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 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 ecoscore-impact-estimator, openfoodfacts-contributors, packbot, roboto-app, segundo, yuka.UUpoYUVmbGF0UFJUd2N3ODJUQ0wzK2xTNWNlSmZsSHRKL0lOSWc9PQ.

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