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Pepperoni & Bacon Pizza Stuffs - Great Value - 800 g

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Pepperoni & Bacon Pizza Stuffs - Great Value - 800 g

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Barcode: 0628915829518 (EAN / EAN-13) 628915829518 (UPC / UPC-A)

Quantity: 800 g

Brands: Great Value

Categories: Frozen foods, Meals, Frozen ready-made meals

Labels, certifications, awards: CFIA Inspected, Ingredient Wise

Manufacturing or processing places: Canada

Stores: Walmart

Countries where sold: Canada

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Health

Ingredients

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    60 ingredients

    Enriched wheat flour, Water, Pepperoni (pork, beef, water, salt, potato starch, modified corn starch, dextrose, spice, sodium erythorbate, smoke flavour, garlic powder, sodium nitrite), Potatoes, Tomato paste, Canola oil, Sugars (dextrose, sugar), Palm oil, Casein, Skim milk powder, Whey powder, Bacon (pork, water, sugar, brown sugar, sodium erythorbate, sodium phosphate, spice, flavour, sodium nitrite, potassium chloride, smoke), Modified potato starch, Baking powder, Salt, Soy lecithin, Potassium phosphate, Seasoning, Sodium aluminum phosphate, Garlic powder, Herbs and spice, Onion powder, Lactic acid, Natural flavour, Xanthan gum, Sorbic acid, Annatto, Corn starch, Potato starch, Turmeric, Cellulose, Glucose oxidase, Smoke flavour, Calcium sulphate, Enzymes
    Allergens: Beef, Gluten, Milk, Pork, Soybeans
    Traces: Sulphur dioxide and sulphites

Food processing

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    Ultra processed foods

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

    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Ingredient: Casein
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • Ingredient: Whey

    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

  • E1102 - Glucose oxidase

    Glucose oxidase: The glucose oxidase enzyme -GOx- also known as notatin -EC number 1.1.3.4- is an oxido-reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present. Glucose oxidase is widely used for the determination of free glucose in body fluids -diagnostics-, in vegetal raw material, and in the food industry. It also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies. It was first isolated by Detlev Müller in 1928 from Aspergillus niger.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • 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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Pepperoni, Pork, Beef, Casein, Skimmed milk powder, Whey powder, Bacon, Pork
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Enriched wheat flour, Water, Pepperoni (pork, beef, water, salt, potato starch, modified corn starch, dextrose, spice, sodium erythorbate, smoke flavour, garlic, sodium nitrite), Potatoes, Tomato paste, Canola oil, Sugars (dextrose, sugar), Palm oil, Casein, Skim milk powder, Whey powder, Bacon (pork, water, sugar, brown sugar, sodium erythorbate, sodium phosphate, spice, flavour, sodium nitrite, potassium chloride, smoke), Modified potato starch, Baking powder, Salt, Soy lecithin, Potassium phosphate, Seasoning, Sodium aluminum phosphate, Garlic, Herbs and spice, Onion, Lactic acid, Natural flavour, Xanthan gum, Sorbic acid, Annatto, Corn starch, Potato starch, Turmeric, Cellulose, Glucose oxidase, Smoke flavour, Calcium sulphate, Enzymes
    1. Enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.85714285714286 - percent_max: 100
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 33.3333333333333
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      2. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.775
      5. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.775
      6. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.775
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.775
      8. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      9. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
      10. smoke flavour -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
      11. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.775
      12. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    4. Potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 25
    5. Tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 20
    6. Canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
    7. Sugars -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6
      1. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3
    8. Palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6
    9. Casein -> en:casein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6
    10. Skim milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 6
    11. Whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6
    12. Bacon -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858 - percent_min: 0 - percent_max: 6
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 6
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
      4. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 1.5
      5. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      7. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.857142857142857
      8. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
      9. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      10. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      11. smoke -> en:smoke - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545454545454545
    13. Modified potato starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6
    14. Baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 6
    15. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.775
    16. Soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.775
    17. Potassium phosphate -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    18. Seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
    19. Sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    20. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.775
    21. Herbs and spice -> en:herbs-and-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    22. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.775
    23. Lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    24. Natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
    25. Xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    26. Sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    27. Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    28. Corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.775
    29. Potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.775
    30. Turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.775
    31. Cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    32. Glucose oxidase -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    33. Smoke flavour -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775
    34. Calcium sulphate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    35. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.775

Nutrition

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    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

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

    Positive points: 6

    • Proteins: 5 / 5 (value: 8.5, rounded value: 8.5)
    • Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.55357142857142, rounded value: 4.6)

    Negative points: 8

    • Energy: 3 / 10 (value: 1070, rounded value: 1070)
    • Sugars: 1 / 10 (value: 6, rounded value: 6)
    • Saturated fat: 1 / 10 (value: 1.75, rounded value: 1.8)
    • Sodium: 3 / 10 (value: 310, rounded value: 310)

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

    Nutritional score: (8 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (200 g)     		Compared to: Frozen ready-made meals
    Energy 1,070 kj
    (255 kcal)     		2,134 kj
    (510 kcal)     		+76%
    Fat 9 g 18 g +38%
    Saturated fat 1.75 g 3.5 g -26%
    Trans fat 0.15 g 0.3 g +318%
    Cholesterol 5 mg 10 mg -63%
    Carbohydrates 35.5 g 71 g +165%
    Sugars 6 g 12 g +178%
    Fiber 1.5 g 3 g -9%
    Proteins 8.5 g 17 g +31%
    Salt 0.775 g 1.55 g -
    Potassium 200 mg 400 mg +22%
    Calcium 62.5 mg 125 mg +18%
    Iron 2 mg 4 mg +64%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.554 % 4.554 %
Serving size: 200 g

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Data sources

Product added on by kiliweb
Last edit of product page on by binzyboi.
Product page also edited by charlesnepote, openfoodfacts-contributors, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlhIeeNzHoQvCFh7WqB3UwtGyCsbRfstK69nAGao.

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