Spicy Peppernomi Plant-based Pizza
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
7
0 we grade moderate or higher
5 of them not yet assessed here
Fat per 100g
5.40g
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 4 thickeners and gelling agents, 2 colours and 1 acidity regulator.
E407
Carrageenan
Thickener and stabiliser
What it is. A gel forming fibre extracted from red seaweed.
Why it is used. Thickens dairy, plant milks, desserts and some processed meats.
What the evidence says. Food grade carrageenan is permitted. A degraded form called poligeenan is harmful, but that is not what goes into food. Some lab and animal work links carrageenan to gut inflammation, which keeps it under review, but human evidence is limited and mixed.
Permitted, including in organic food in many places, though a few specialist products avoid it as a precaution.
Assessed against EFSA, JECFA. Full entry for E407
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
- E425 Konjac thickener
- E460 Cellulose thickener
- E461 Methyl cellulose thickener
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
Pizza Base [_Wheat_ Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Extra Virgin Olive Oil, Yeast, Salt, Deactivated Yeast, Rice Flour], Tomato Sauce (23%) [Tomatoes, Chia Seed, Salt, Garlic, Basil, Oregano], Grated Mexicana® Coconut Oil Alternative (23%) [Water, Coconut Oil, Potato Starch, Rehydrated Peppers (Water, Red & Green Peppers, Red & Green Jalapeno Peppers), Modified Maize Starch, Sea Salt, Mexican Style Seasoning (Paprika, Chili, Cumin, Sugar, Salt, Black Pepper, Garlic Powder, Tomato Powder, Onion, Paprika Extract, Bell Peppers, Tomato Granules, Parsley, Acidity Regulator: Citric Acid), Dried Yeast, Thickener: Carrageenan, Natural Flavouring, Preservative: Calcium Phosphates, Yeast Extract, Acidity Regulator: Calcium Chloride, Vitamin B12], Jackfruit Preparation (11%) [Sliced Jackfruit (5%), Water, Rapeseed Oil, Stabilisers: Methylcellulose, Cellulose, Sodium Carbonates, Pea Fibre, Salt, Modified Starch, Coconut Oil, Pea Protein, Smoked Paprika, Potato Protein, Stabilisers: Carrageenan, Konjac, Starch, Milled Flax Seed, Paprika Extract, Garlic Powder, Spices], Oregano.
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.