A Blend Of Mozzarella, Parmesan And Romano Cheeses – Open Nature

Nutrition

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  Nutri-Score D

  Lower nutritional quality

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  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 44

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    Discover the new Nutri-Score!

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    The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

    Main improvements:

    • Better score for some fatty fish and oils rich in good fats
    • Better score for whole products rich in fiber
    • Worse score for products containing a lot of salt or sugar
    • Worse score for red meat (compared to poultry)

    → Discover all the improvements of the new Nutri-Score

  • 

    What is the Nutri-Score?

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    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).

    → Learn more about the Nutri-Score

  

  Negative points: 13/55

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    Energy

    2/10 points (904kJ)

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    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

    1/15 points (3.92g)

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    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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    Saturated fat

    4/10 points (4.58g)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

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    Salt

    6/20 points (1.26g)

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

  

  Positive points: 1/10

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    Fiber

    0/5 points (1.3g)

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

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    Fruits, vegetables and legumes

    1/5 points (44.6%)

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    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Details of the calculation of the Nutri-Score

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    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 44

    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: 12 (13 - 1)

    Nutri-Score: D

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  Nutrient levels

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    Fat in moderate quantity (7.19%)

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    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

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    Saturated fat in moderate quantity (4.58%)

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    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 (3.92%)

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    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 (1.26%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.5 PIZZA (153 g))	Compared to: Pizzas
  Energy	904 kj (216 kcal)	1,380 kj (330 kcal)	-15%
  Fat	7.19 g	11 g	-35%
  Saturated fat	4.58 g	7.01 g	-5%
  Trans fat	0 g	0 g
  Cholesterol	26 mg	39.8 mg	+22%
  Salt	1.258 g	1.92 g	-13%
  Total carbohydrates (includes fiber)	?	?
  Fiber	1.3 g	1.99 g	-13%
  Sugars	3.92 g	6 g	+29%
  Proteins	9.15 g	14 g	-18%
  Calcium	241 mg	369 mg	+54%
  Iron	0.65 mg	0.994 mg	-54%
  Potassium	211 mg	323 mg	+26%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	44.612 %	44.612 %
  Carbohydrates	26.14 g	40 g	-6%

Ingredients

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  53 ingredients

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  Crust (cauliflower, low moisture mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], rice flour, tapioca starch, water, egg white, rice starch, sugar, yeast, salt, cultured brown rice, garlic powder, italian seasoning, xanthan gum), sauce (water, tomato paste, seasoning [sugar, salt, dehydrated onion and garlic, spices], salt), low moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes, and natamycin [to inhibit mold]), roasted yellow bell peppers, roasted red bell peppers, broccoli, roasted red onion, parmesan and romano cheese blend (parmesan cheese [pasteurized part-skim cow's milk, cheese cultures, salt, enzymes], romano cheese [pasteurized sheep's milk, cheese cultures, salt, enzymes]), oregano.

  Allergens: Eggs, Milk

  • Ingredient information

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    • Crust: 55.0% (estimate)

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    • — Cauliflower: 27.9% (estimate)

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    • — Low moisture mozzarella: 13.6% (estimate)

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    • —— Pasteurised-milk: 6.8% (estimate)

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    • —— Lactic ferments: 3.4% (estimate)

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    • —— Salt: < 2% (estimate)

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    • —— Enzyme: 2.8% (estimate)

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    • — Rice flour: 6.8% (estimate)

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    • — Tapioca: 3.4% (estimate)

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    • — Water: < 2% (estimate)

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    • — Egg white: < 2% (estimate)

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    • — Rice starch: < 2% (estimate)

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    • — Sugar: < 2% (estimate)

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    • — Yeast: < 2% (estimate)

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    • — Salt: < 2% (estimate)

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    • — Cultured-brown-rice: < 2% (estimate)

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    • — Garlic: < 2% (estimate)

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    • — Italian-seasoning: < 2% (estimate)

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    • — E415: < 2% (estimate)

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    • Sauce: 22.5% (estimate)

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    • — Water: 11.2% (estimate)

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    • — Tomato concentrate: 5.6% (estimate)

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    • — Coating: 2.8% (estimate)

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    • —— Sugar: < 2% (estimate)

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    • —— Salt: < 2% (estimate)

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    • —— Dehydrated onion: < 2% (estimate)

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    • —— Garlic: < 2% (estimate)

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    • —— Spice: < 2% (estimate)

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    • — Salt: 2.8% (estimate)

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    • Low moisture mozzarella: 11.2% (estimate)

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    • — Pasteurised-milk: 5.6% (estimate)

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    • — Lactic ferments: 2.8% (estimate)

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    • — Salt: < 2% (estimate)

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    • — Enzyme: < 2% (estimate)

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    • — E235: < 2% (estimate)

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    • —— To-inhibit-mold: < 2% (estimate)

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    • Yellow bell pepper: 5.6% (estimate)

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    • Red bell pepper: 2.8% (estimate)

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    • Broccoli: < 2% (estimate)

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    • Red onion: < 2% (estimate)

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    • Parmigiano reggiano: < 2% (estimate)

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    • Romano-cheese-blend: < 2% (estimate)

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    • — Parmigiano reggiano: < 2% (estimate)

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    • —— Pasteurized-part-skim-cow-s-milk: < 2% (estimate)

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    • —— Lactic ferments: < 2% (estimate)

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    • —— Salt: < 2% (estimate)

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    • —— Enzyme: < 2% (estimate)

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    • — Romano cheese: < 2% (estimate)

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    • —— Sheeps milk: < 2% (estimate)

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    • —— Lactic ferments: < 2% (estimate)

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    • —— Salt: < 2% (estimate)

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    • —— Enzyme: < 2% (estimate)

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    • Oregano: < 2% (estimate)

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Food processing

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  Ultra-processed foods

  1 ultra-processing marker

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  • 

    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

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

  • Additive: E415 - Xanthan gum

  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  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: Crust (cauliflower, low moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), rice flour, tapioca starch, water, egg white, rice starch, sugar, yeast, salt, cultured brown rice, garlic, italian seasoning, xanthan gum), sauce (water, tomato paste, seasoning (sugar, salt, dehydrated onion, garlic, spices), salt), low moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes, and natamycin (to inhibit mold)), yellow bell peppers, red bell peppers, broccoli, red onion, parmesan, romano cheese blend (parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), romano cheese (sheep's milk, cheese cultures, salt, enzymes)), oregano

  1. Crust -> en:crust – vegan: maybe – vegetarian: maybe – percent_min: 10 – percent_max: 100
     1. cauliflower -> en:cauliflower – vegan: yes – vegetarian: yes – ciqual_food_code: 20016 – percent_min: 0.714285714285714 – percent_max: 100
     2. low moisture mozzarella cheese -> en:low-moisture-mozzarella – vegan: no – vegetarian: maybe – ciqual_food_code: 19590 – percent_min: 0 – percent_max: 50
        1. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 50
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 25
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.2575
     3. rice flour -> en:rice-flour – vegan: yes – vegetarian: yes – ciqual_food_code: 9520 – percent_min: 0 – percent_max: 33.3333333333333
     4. tapioca starch -> en:tapioca – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 25
     5. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 20
     6. egg white -> en:egg-white – vegan: no – vegetarian: yes – ciqual_food_code: 22001 – percent_min: 0 – percent_max: 16.6666666666667
     7. rice starch -> en:rice-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 14.2857142857143
     8. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.92
     9. yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 3.92
     10. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
     11. cultured brown rice -> en:cultured-brown-rice – percent_min: 0 – percent_max: 1.2575
     12. garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0 – percent_max: 1.2575
     13. italian seasoning -> en:italian-seasoning – percent_min: 0 – percent_max: 1.2575
     14. xanthan gum -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.2575
  2. sauce -> en:sauce – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 50
     1. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 50
     2. tomato paste -> en:tomato-concentrate – vegan: yes – vegetarian: yes – ciqual_food_code: 20068 – percent_min: 0 – percent_max: 25
     3. seasoning -> en:coating – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 8.95
        1. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 3.92
        2. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
        3. dehydrated onion -> en:dehydrated-onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20180 – percent_min: 0 – percent_max: 1.2575
        4. garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0 – percent_max: 1.2575
        5. spices -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.2575
     4. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
  3. low moisture mozzarella cheese -> en:low-moisture-mozzarella – vegan: no – vegetarian: maybe – ciqual_food_code: 19590 – percent_min: 0 – percent_max: 33.3333333333333
     1. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 33.3333333333333
     2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
     3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
     4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.2575
     5. and natamycin -> en:e235 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.2575
        1. to inhibit mold -> en:to-inhibit-mold – percent_min: 0 – percent_max: 1.2575
  4. yellow bell peppers -> en:yellow-bell-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20168 – percent_min: 0 – percent_max: 25
  5. red bell peppers -> en:red-bell-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20087 – percent_min: 0 – percent_max: 20
  6. broccoli -> en:broccoli – vegan: yes – vegetarian: yes – ciqual_food_code: 20057 – percent_min: 0 – percent_max: 16.6666666666667
  7. red onion -> en:red-onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20034 – percent_min: 0 – percent_max: 14.2857142857143
  8. parmesan -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 0 – percent_max: 12.5
  9. romano cheese blend -> en:romano-cheese-blend – percent_min: 0 – percent_max: 11.1111111111111
     1. parmesan cheese -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 0 – percent_max: 11.1111111111111
        1. pasteurized part-skim cow's milk -> en:pasteurized-part-skim-cow-s-milk – percent_min: 0 – percent_max: 11.1111111111111
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 5.55555555555556
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.2575
     2. romano cheese -> en:romano-cheese – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_max: 5.55555555555556
        1. sheep's milk -> en:sheeps-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 5.55555555555556
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 2.77777777777778
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.2575
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 1.2575
  10. oregano -> en:oregano – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11035 – percent_min: 0 – percent_max: 10

Packaging

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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