Thin Stonebaked Spicy Meat Feast Pizza
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
7
1 we grade moderate or higher
5 of them not yet assessed here
Fat per 100g
9.50g
Medium
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (7)
This label lists 2 antioxidants, 2 colours, 1 acidity regulator, 1 preservative and 1 raising agent.
E250
Sodium nitrite
Preservative and colour fixer, cured meats
What it is. A curing salt that keeps cured and processed meats pink and stops the growth of the bacteria behind botulism.
Why it is used. Used in bacon, ham, salami and hot dogs for preservation, safety and colour.
What the evidence says. The concern is not the additive in isolation but processed meat as a whole, which the WHO's cancer agency IARC classes as Group 1, meaning there is sufficient evidence it causes colorectal cancer. Nitrite can form nitrosamines during curing and cooking, and those are the likely culprit. Risk rises with how much processed meat you eat over time.
Permitted with strict maximum levels. The EU cut the allowed limits further from 2023 to reduce nitrosamine formation.
Assessed against IARC, EFSA, UK FSA. Full entry for E250
E330
Citric acid
Acidity regulator
What it is. A mild acid found naturally in citrus fruit, made commercially by fermentation.
Why it is used. Adds tartness, balances flavour and helps preserve. One of the most used additives in food.
What the evidence says. Safe at food levels. No credible health concern for the additive itself.
Permitted freely.
Assessed against EFSA, JECFA. Full entry for E330
Also on the label, not assessed here yet
- E160C Paprika extract, capsanthin colour
- E170 Calcium carbonate colour
- E301 Sodium ascorbate antioxidant
- E392 Extracts of rosemary antioxidant
- E503 Ammonium carbonates raising agent
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Stonebaked Pizza Base [Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, iron, Niacin (B3), Thiamin (B1)], Water, Rapeseed Oil, Yeast, Dextrose, Salt], Seasoned Tomato Sauce (24%) [Tomatoes, Tomato Purée, Basil, Cornflour, Garlic Purée, Acidity Regulator (Citric Acid), Black Pepper], Mozzarella Cheese (from Milk) (17%), Pepperoni (6.9%) [Pork (97%), Salt, Spice Mix [Salt, Dextrose, Antioxidants (Extracts of Rosemary, Sodium Ascorbate), Anise Powder, Paprika Extract, Garlic Powder, Sugar, Pepper Extract, Ginger Extract], Chilli Powder, Preservative (Sodium Nitrite]], Spicy Minced Beef (6.9%) [Minced Beef (67%), Water, Dextrose, Cornflour, Spices [Paprika, Cayenne Pepper, Cumin, Coriander, Black Pepper], Spirit Vinegar, Onion Powder, Tomato Purée, Garlic Powder, Paprika, Tomato Powder, Garlic Purée, Salt, White Onions, Cumin, Red Peppers, Rusk [Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B11], Salt, Raising Agent (Ammonium Carbonates]], Flavouring, Barley Malt Extract], Green Chillies (3.5%), Red Chillies (3.5%).
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.