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Original Crust Aioli Beef and Bacon Family Pizza - The Chicago Pizza Company - 640 g

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Original Crust Aioli Beef and Bacon Family Pizza - The Chicago Pizza Company - 640 g

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Barcode: 9414206005447 (EAN / EAN-13)

Quantity: 640 g

Brands: The Chicago Pizza Company

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

Manufacturing or processing places: New Zealand

Countries where sold: New Zealand

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Health

Ingredients

  • icon

    95 ingredients

    Pizza base (wheat flour, water, canola oil, olive oil, yeast, sugar, salt, honey, soy flour, preservative (202), emulsifiers (481, 471), enzymes, antioxidant (300)), cheese (milk, salt, acidity regulator (270), rennet, cultures, anticaking agent (460, starch), enzymes, preservative (200)), beef 9%, sauce (tomato paste, water, sugar, apple paste, onion, salt, herbs, vegetable powders, colour (150d), spices, _wheat_flour, hydrolysed vegetable protein (soy), natural flavour, acidity regulators (330, 260), vegetable gum (415), preservative (202)), bacon 6% (pork, water, soy protein, salt, sugar, potato starch, thickeners (1442, 1422, 407), mineral salt (451), antioxidant (316), preservative (250), flavour, maple syrup), aioli 4% (water, canola oil, thickeners (1450, 1442, 415), acidity regulators (260, 330), sugar, spices, salt, tomato paste, smoke flavour, preservatives (202, 211), antioxidant (385)), onion, parsley.
    Allergens: Beef, Gluten, Milk, Pork, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E1450 - Starch sodium octenyl succinate
    • Additive: E150d - Sulphite ammonia caramel
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E451 - Triphosphates
    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • 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.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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

  • 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

  • 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.

  • 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.

  • 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.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • 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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • 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

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    Palm oil content unknown

    Unrecognized ingredients: 202, 481, 471, 300, 270, 460, 200, Apple-paste, Vegetable-powders, 150d, 330, 260, Vegetable-gum, 415, 202, 1442, 1422, 407, Mineral-salt, 451, 316, 250, Aioli, 1450, 1442, 415, 260, 330, 202, 211, 385

    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

    Non-vegan

    Non-vegan ingredients: Honey, Cheese, Milk, Beef, Bacon, Pork

    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

    Non-vegetarian

    Non-vegetarian ingredients: Beef, Bacon, Pork

    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!

    en: Pizza base (_wheat_ flour, water, canola oil, olive oil, yeast, sugar, salt, honey, _soy_ flour, preservative (202), emulsifiers (481, 471), enzymes, antioxidant (300)), cheese (_milk_, salt, acidity regulator (270), rennet, cultures, anticaking agent (460, starch), enzymes, preservative (200)), beef 9%, sauce (tomato paste, water, sugar, apple paste, onion, salt, herbs, vegetable powders, colour (150d), spices, _wheat_flour, hydrolysed vegetable protein, natural flavour, acidity regulators (330, 260), vegetable gum (415), preservative (202)), bacon 6% (pork, water, _soy_ protein, salt, sugar, potato starch, thickeners (1442, 1422, 407), mineral salt (451), antioxidant (316), preservative (250), flavour, maple syrup), aioli 4% (water, canola oil, thickeners (1450, 1442, 415), acidity regulators (260, 330), sugar, spices, salt, tomato paste, smoke flavour, preservatives (202, 211), antioxidant (385)), onion, parsley
    1. Pizza base -> en:pizza-base - ciqual_food_code: 37001 - percent_min: 26.5 - percent_max: 66
      1. _wheat_ flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.03846153846154 - percent_max: 66
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33
      3. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 22
      4. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 16.5
      5. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.2
      6. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.3
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8825
      8. honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 0.8825
      9. _soy_ flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 0.8825
      10. preservative -> en:preservative - percent_min: 0 - percent_max: 0.8825
        1. 202 -> en:202 - percent_min: 0 - percent_max: 0.8825
      11. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.8825
        1. 481 -> en:481 - percent_min: 0 - percent_max: 0.8825
        2. 471 -> en:471 - percent_min: 0 - percent_max: 0.44125
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      13. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.8825
        1. 300 -> en:300 - percent_min: 0 - percent_max: 0.8825
    2. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 9 - percent_max: 37.5
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      3. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.8825
        1. 270 -> en:270 - percent_min: 0 - percent_max: 0.8825
      4. rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8825
      5. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8825
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        1. 460 -> en:460 - percent_min: 0 - percent_max: 0.8825
        2. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.44125
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        1. 200 -> en:200 - percent_min: 0 - percent_max: 0.8825
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    4. sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 6 - percent_max: 9
      1. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0.375 - percent_max: 9
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      4. apple paste -> en:apple-paste - percent_min: 0 - percent_max: 2.3
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      7. herbs -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8825
      8. vegetable powders -> en:vegetable-powders - percent_min: 0 - percent_max: 0.8825
      9. colour -> en:colour - percent_min: 0 - percent_max: 0.8825
        1. 150d -> en:150d - percent_min: 0 - percent_max: 0.8825
      10. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8825
      11. _wheat_flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.8825
      12. hydrolysed vegetable protein -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.75
      13. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.692307692307692
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        2. 260 -> en:260 - percent_min: 0 - percent_max: 0.359375
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        1. 415 -> en:415 - percent_min: 0 - percent_max: 0.6
      16. preservative -> en:preservative - percent_min: 0 - percent_max: 0.6
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    5. bacon -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858 - percent_min: 6 - percent: 6 - percent_max: 6
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0.5 - percent_max: 6
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3
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      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.8825
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      8. mineral salt -> en:mineral-salt - percent_min: 0 - percent_max: 0.75
        1. 451 -> en:451 - percent_min: 0 - percent_max: 0.75
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        1. 316 -> en:316 - percent_min: 0 - percent_max: 0.666666666666667
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        1. 250 -> en:250 - percent_min: 0 - percent_max: 0.666666666666667
      11. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.545454545454545
      12. maple syrup -> en:maple-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545454545454545
    6. aioli -> en:aioli - percent_min: 4 - percent: 4 - percent_max: 4
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.363636363636364 - percent_max: 4
      2. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2
      3. thickeners -> en:thickener - percent_min: 0 - percent_max: 1.33333333333333
        1. 1450 -> en:1450 - percent_min: 0 - percent_max: 1.33333333333333
        2. 1442 -> en:1442 - percent_min: 0 - percent_max: 0.666666666666667
        3. 415 -> en:415 - percent_min: 0 - percent_max: 0.444444444444444
      4. acidity regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1
        1. 260 -> en:260 - percent_min: 0 - percent_max: 1
        2. 330 -> en:330 - percent_min: 0 - percent_max: 0.5
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.8
      6. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.571428571428571
      8. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 0.5
      9. smoke flavour -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.444444444444444
      10. preservatives -> en:preservative - percent_min: 0 - percent_max: 0.444444444444444
        1. 202 -> en:202 - percent_min: 0 - percent_max: 0.444444444444444
        2. 211 -> en:211 - percent_min: 0 - percent_max: 0.227272727272727
      11. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.444444444444444
        1. 385 -> en:385 - percent_min: 0 - percent_max: 0.444444444444444
    7. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 4
    8. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 4

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️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: 17

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 10.6, rounded value: 10.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17.3731151660839, rounded value: 17.4)

    Negative points: 9

    • Energy: 3 / 10 (value: 1070, rounded value: 1070)
    • Sugars: 0 / 10 (value: 2.3, rounded value: 2.3)
    • Saturated fat: 3 / 10 (value: 3.3, rounded value: 3.3)
    • Sodium: 3 / 10 (value: 353, rounded value: 353)

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

    Nutritional score: (9 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (80 g)     		Compared to: Frozen pizzas
    Energy 1,070 kj
    (256 kcal)     		856 kj
    (205 kcal)     		+12%
    Fat 9.3 g 7.44 g +10%
    Saturated fat 3.3 g 2.64 g -7%
    Carbohydrates 31.5 g 25.2 g +15%
    Sugars 2.3 g 1.84 g -28%
    Fiber ? ?
    Proteins 10.6 g 8.48 g +10%
    Salt 0.882 g 0.706 g -24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.373 % 17.373 %
Serving size: 80 g

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Product added on by lcmortensen
Last edit of product page on by lcmortensen.

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