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5 cheese bread - Motor City Pizza Co. - 22.43 oz (636g)

5 cheese bread - Motor City Pizza Co. - 22.43 oz (636g)

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Barcode: 0870375005111 (EAN / EAN-13) 870375005111 (UPC / UPC-A)

Quantity: 22.43 oz (636g)

Brands: Motor City Pizza Co.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

111 ingredients

CRUST (BLEACHED ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID], WATER, SOYBEAN OIL, PRE-MIX BLEND (GLUCONO DELTA-LACTONE, SALT, SODIUM BICARBONATE, DOUGH CONDITIONER BLEND [ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, YEAST, VITAL WHEAT GLUTEN, L-CYSTEINE HYDROCHLORIDE, SOYBEAN OIL, ASCORBIC ACID (VITAMIN C), ENZYMES), CELLULOSE GUM, SODIUM PROPIONATE [PRESERVATIVE], SOYBEAN OIL (PROCESSING AID}, CALCIUM SILICATE (PROCESSING AID)), SUGAR, YEAST, FLAVORED OIL BLEND (OIL BLEND [PALM OIL, CORN OIL, NATURAL FLAVORS, BETA-CAROTENE [COLOR]])), FIVE CHEESE AND SEASONING BLEND (SHREDDED LOW MOISTURE PART-SKIM MOZZARELLA CHEESE [CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMESJ, SHREDDED PARMESAN, ASIAGO, ROMANO CHEESE BLEND (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), SHREDDED CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWEDERED CELLULOSE (ANTI-CAKING AGENT}), DEHYDRATED SEASONING BLEND (OREGANO, BASIL, RED BELL PEPPER, PARSLEY)), SAUCE (WATER, PARMESAN SAUCE DRY MIX [DRY WHOLE MILK, CHEESE BLEND (DEHYDRATED PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), SODIUM PHOSPHATE, SALT, LACTIC ACID}, MALTODEXTRIN, MODIFIED CORN STARCH, CREAM POWDER, GARLIC POWDER, SALT, WHEY PROTEIN CONCENTRATE, NONFAT DRY MILK, SUGAR, XANTHAN GUM, LEMON JUICE POWDER (MALTODEXTRIN, LEMON JUICE SOLIDS, LEMON OIL], SEASONING (WHEY, ENZYME MODIFIED BUTTER, MALTODEXTRIN, SALT, DEHYDRATED BUTTER, GUAR GUM, ANNATTO, TURMERIC}, LACTIC ACID, GUAR GUM, YEAST EXTRACT, MUSTARD FLOUR]).

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: E160a - Carotene

Additive: E160b - Annatto

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Maltodextrin

Ingredient: Milk proteins

Ingredient: Whey
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

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E160b - Annatto

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

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

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.

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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E552 - Calcium silicate

Calcium silicate: Calcium silicate is the chemical compound Ca2SiO4, also known as calcium orthosilicate and is sometimes formulated as 2CaO·SiO2. It is also referred to by the shortened trade name Cal-Sil or Calsil.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Low moisture part skim mozzarella, Parmigiano reggiano, Asiago, Pasteurised cow's milk, Cheddar, Pasteurised milk, Whole milk powder, Mixed cheese, Parmigiano reggiano, Pasteurized semi-skimmed milk, Cream, Whey protein, Skimmed milk powder, Whey, Butter
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Pre-mix-blend, Dough-conditioner-blend, Reduced iron, Thiamin mononitrate, Folic acid, Vital-wheat-gluten, Vitamin C, Processing-aid, Processing-aid, Flavored-oil-blend, Oil-blend, Five-cheese-and-seasoning-blend, Cultured-pasteurized-part-skim-milk, Enzymesj, Romano-cheese-blend, Vegetable pigment, Powedered-cellulose, Parmesan-sauce-dry-mix, Enzyme-modified-butter, Mustard
Some ingredients could not be recognized.
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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.

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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
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Some ingredients could not be recognized.
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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, FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SOYBEAN OIL, PRE-MIX BLEND, GLUCONO DELTA-LACTONE, SALT, SODIUM BICARBONATE, DOUGH CONDITIONER BLEND (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, YEAST, VITAL WHEAT GLUTEN, L-CYSTEINE HYDROCHLORIDE, SOYBEAN OIL, ASCORBIC ACID (VITAMIN C), ENZYMES), CELLULOSE GUM, SODIUM PROPIONATE, PRESERVATIVE), SOYBEAN OIL (PROCESSING AID, CALCIUM SILICATE (PROCESSING AID)), SUGAR, YEAST, FLAVORED OIL BLEND (OIL BLEND (PALM OIL, CORN OIL, NATURAL FLAVORS, BETA-CAROTENE, COLOR)), FIVE CHEESE and SEASONING BLEND, LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMESJ, PARMESAN, ASIAGO, ROMANO CHEESE BLEND (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), CHEDDAR CHEESE, PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO, VEGETABLE COLOR), POWEDERED CELLULOSE (ANTI-CAKING AGENT), SEASONING BLEND (OREGANO, BASIL, RED BELL PEPPER, PARSLEY), SAUCE, WATER, PARMESAN SAUCE DRY MIX (DRY WHOLE MILK, CHEESE BLEND, PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), SODIUM PHOSPHATE, SALT, LACTIC ACID, MALTODEXTRIN, MODIFIED CORN STARCH, CREAM, GARLIC, SALT, WHEY PROTEIN, NONFAT DRY MILK, SUGAR, XANTHAN GUM, LEMON JUICE, MALTODEXTRIN, LEMON, LEMON OIL), SEASONING (WHEY, ENZYME MODIFIED BUTTER, MALTODEXTRIN, SALT, BUTTER, GUAR GUM, ANNATTO, TURMERIC, LACTIC ACID, GUAR GUM, YEAST EXTRACT, MUSTARD)
CRUST -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 4.76190476190476 - percent_max: 100

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

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: 25

REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 16.6666666666667

THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5

RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10

ENZYME -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25

PRE-MIX BLEND -> en:pre-mix-blend - percent_min: 0 - percent_max: 20

GLUCONO DELTA-LACTONE -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1792452830189

SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1792452830189

DOUGH CONDITIONER BLEND -> en:dough-conditioner-blend - percent_min: 0 - percent_max: 1.1792452830189

ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1792452830189

WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1792452830189

NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.58962264150945

REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 0.3930817610063

THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.294811320754725

RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.23584905660378

FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 0.19654088050315

YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

VITAL WHEAT GLUTEN -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 0.19654088050315

L-CYSTEINE HYDROCHLORIDE -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.131027253668767

SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.11792452830189

ASCORBIC ACID -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

VITAMIN C -> en:vitamin-c - percent_min: 0 - percent_max: 0.11792452830189

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.11792452830189

CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58962264150945

SODIUM PROPIONATE -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3930817610063

PRESERVATIVE -> en:preservative - percent_min: 0 - percent_max: 0.294811320754725

SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.1792452830189

PROCESSING AID -> en:processing-aid - percent_min: 0 - percent_max: 1.1792452830189

CALCIUM SILICATE -> en:e552 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58962264150945

PROCESSING AID -> en:processing-aid - percent_min: 0 - percent_max: 0.58962264150945

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.1792452830189

YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1792452830189

FLAVORED OIL BLEND -> en:flavored-oil-blend - percent_min: 0 - percent_max: 1.1792452830189

OIL BLEND -> en:oil-blend - percent_min: 0 - percent_max: 1.1792452830189

PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 1.1792452830189

CORN OIL -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 0.58962264150945

NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3930817610063

BETA-CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.294811320754725

COLOR -> en:colour - percent_min: 0 - percent_max: 0.23584905660378

FIVE CHEESE and SEASONING BLEND -> en:five-cheese-and-seasoning-blend - percent_min: 0 - percent_max: 1.1792452830189

LOW MOISTURE PART-SKIM MOZZARELLA CHEESE -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.1792452830189

CULTURED PASTEURIZED PART-SKIM MILK -> en:cultured-pasteurized-part-skim-milk - percent_min: 0 - percent_max: 1.1792452830189

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.58962264150945

ENZYMESJ -> en:enzymesj - percent_min: 0 - percent_max: 0.3930817610063

PARMESAN -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.294811320754725

ASIAGO -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.23584905660378

ROMANO CHEESE BLEND -> en:romano-cheese-blend - percent_min: 0 - percent_max: 0.19654088050315

PASTEURIZED COW'S MILK -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.19654088050315

CHEESE CULTURE -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0655136268343833

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0491352201257875

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.19654088050315

PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.19654088050315

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.131027253668767

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.11792452830189

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.11792452830189

ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

VEGETABLE COLOR -> en:vegetable-pigment - percent_min: 0 - percent_max: 0.11792452830189

POWEDERED CELLULOSE -> en:powedered-cellulose - percent_min: 0 - percent_max: 1.1792452830189

ANTI-CAKING AGENT -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.1792452830189

SEASONING BLEND -> en:mixed-condiments - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1792452830189

OREGANO -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 1.1792452830189

BASIL -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 0.58962264150945

RED BELL PEPPER -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 0.3930817610063

PARSLEY -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.294811320754725

SAUCE -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1792452830189

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.1792452830189

PARMESAN SAUCE DRY MIX -> en:parmesan-sauce-dry-mix - percent_min: 0 - percent_max: 1.1792452830189

DRY WHOLE MILK -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 1.1792452830189

CHEESE BLEND -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.58962264150945

PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.3930817610063

PASTEURIZED PART-SKIM MILK -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 0.3930817610063

CHEESE CULTURE -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.131027253668767

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.131027253668767

SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.294811320754725

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.23584905660378

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.19654088050315

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.131027253668767

GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.11792452830189

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.11792452830189

WHEY PROTEIN -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

NONFAT DRY MILK -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.11792452830189

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.11792452830189

XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

LEMON JUICE -> en:lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.11792452830189

MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

LEMON -> en:lemon - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.11792452830189

LEMON OIL -> en:lemon-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 13009 - percent_min: 0 - percent_max: 0.11792452830189

SEASONING -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1792452830189

WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.1792452830189

ENZYME MODIFIED BUTTER -> en:enzyme-modified-butter - percent_min: 0 - percent_max: 0.58962264150945

MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3930817610063

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.294811320754725

BUTTER -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.23584905660378

GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.19654088050315

TURMERIC -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.19654088050315

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.131027253668767

GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11792452830189

MUSTARD -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.11792452830189

Nutrition

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

Positive points: 0

Proteins: 5 / 5 (value: 13.207547169811, rounded value: 13.21)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000219354498043601, rounded value: 0)

Negative points: 13

Energy: 3 / 10 (value: 1184, rounded value: 1184)

Sugars: 0 / 10 (value: 1.8867924528302, rounded value: 1.89)

Saturated fat: 5 / 10 (value: 5.6603773584906, rounded value: 5.7)

Sodium: 5 / 10 (value: 471.69811320756, rounded value: 471.7)

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

Nutritional score: (13 - 0)

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

Nutrient levels
- Fat in moderate quantity (11.3%)
  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 high quantity (5.66%)
  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 (1.89%)
  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 (1.18%)
  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	Compared to: Pizzas
Energy	1,184 kj (283 kcal)	+17%
Fat	11.321 g	+9%
Saturated fat	5.66 g	+28%
Salt	1.179 g	-9%
Carbohydrates	30.189 g	+13%
Sugars	1.887 g	-32%
Proteins	13.208 g	+29%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

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

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on August 14, 2021, 9:55:37 AM CEST by kiliweb
Last edit of product page on June 30, 2023, 11:11:06 PM CEST by svmoff.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlkllS8LvphX4LDLms0Kp-82UcpDDfvdo-aX7I6g.

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5 cheese bread - Motor City Pizza Co. - 22.43 oz (636g)