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Bruschetta-style stone baked flatbread, bruschetta-style

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Barcode: 0020601415089 (EAN / EAN-13) 020601415089 (UPC / UPC-A)

Brand owner: HEINEN'S

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

41 ingredients

Crust: enriched wheat flour (wheat flour, niacin, iron, amylase, ascorbic acid, thiamine mononitrate, riboflavin, folic acid), water, extra virgin olive oil, yeast, sugar, salt, l-cysteine hydrochloride (dough conditioner), canola oil (manufacturing aid). toppings: bruschetta spread (diced tomatoes, white onions, extra virgin olive oil, basil, salt, garlic powder, oregano), mozzarella, feta and parmesan cheeses (partly skimmed milk, milk, milk protein concentrate, bacterial culture, salt, calcium chloride, microbial enzyme, lipase, natamycin, cellulose powder).

Allergens: Gluten, Milk

Food processing

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

Additive: E1104 - Lipase

Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E1104 - Lipase

Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
Source: Wikipedia

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

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Manufacturing-aid, Toppings, Bruschetta-spread, Bacterial-culture
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Non-vegan
Non-vegan ingredients: Mozzarella, Feta, Parmigiano reggiano, Semi-skimmed milk, Milk, Milk protein concentrate
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Vegetarian status unknown
Unrecognized ingredients: Iron, Thiamin mononitrate, Folic acid, Manufacturing-aid, Toppings, Bruschetta-spread, Bacterial-culture
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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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!
: Crust (enriched wheat flour, wheat flour), niacin, iron, amylase, ascorbic acid, thiamine mononitrate, riboflavin, folic acid, water, extra virgin olive oil, yeast, sugar, salt, l-cysteine hydrochloride (dough conditioner), canola oil (manufacturing aid), toppings (bruschetta spread, tomatoes), white onions, extra virgin olive oil, basil, salt, garlic, oregano, mozzarella, feta, parmesan cheeses (partly skimmed milk, milk, milk protein concentrate, bacterial culture, salt, calcium chloride, microbial enzyme, lipase, natamycin, cellulose)
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 4 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333

amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 16.6666666666667

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 12.5

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111

extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 10

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.6

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.16

l-cysteine hydrochloride -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.16

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.16

manufacturing aid -> en:manufacturing-aid - percent_min: 0 - percent_max: 1.16

toppings -> en:toppings - percent_min: 0 - percent_max: 1.16

bruschetta spread -> en:bruschetta-spread - percent_min: 0 - percent_max: 1.16

tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.58

white onions -> en:white-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.16

extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 1.16

basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 1.16

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.16

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.16

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 1.16

mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.16

feta -> en:feta - vegan: no - vegetarian: maybe - ciqual_food_code: 12061 - percent_min: 0 - percent_max: 1.16

parmesan cheeses -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.16

partly skimmed milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 1.16

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.58

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.386666666666667

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.29

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.232

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.193333333333333

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.193333333333333

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.193333333333333

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.128888888888889

cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.116

Nutrition

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 6

Proteins: 5 / 5 (value: 8.8, rounded value: 8.8)

Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0985107421875, rounded value: 0.1)

Negative points: 9

Energy: 2 / 10 (value: 803, rounded value: 803)

Sugars: 0 / 10 (value: 1.6, rounded value: 1.6)

Saturated fat: 2 / 10 (value: 2.4, rounded value: 2.4)

Sodium: 5 / 10 (value: 464, rounded value: 464)

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

Nutritional score: (9 - 6)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (7.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (2.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.6%)
  What you need to know
  
  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.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.16%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.333 FLATBREAD (125 g))	Compared to: Frozen foods
Energy	803 kj (192 kcal)	1,000 kj (240 kcal)	+10%
Fat	7.2 g	9 g	-3%
Saturated fat	2.4 g	3 g	-29%
Trans fat	0 g	0 g
Cholesterol	12 mg	15 mg	-55%
Salt	1.16 g	1.45 g	+126%
Carbohydrates	24.8 g	31 g	+27%
Fiber	1.6 g	2 g	+45%
Sugars	1.6 g	2 g	-83%
Proteins	8.8 g	11 g	+38%
Calcium	144 mg	180 mg	+135%
Iron	1.6 mg	2 mg	+125%
Potassium	8 mg	10 mg	-96%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.099 %	0.099 %

Serving size: 0.333 FLATBREAD (125 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 10:44:13 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 10:44:14 PM CEST by org-database-usda.

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Bruschetta-style stone baked flatbread, bruschetta-style