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Handhelds & Pockets - Pillsbury - 400g

Handhelds & Pockets - Pillsbury - 400g

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Barcode: 69052204699

Quantity: 400g

Packaging: Box

Brands: Pillsbury

Categories: No egg, No fish, No sesame, No shellfish, No soy, No sulfite

Countries where sold: Canada

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Health

Ingredients

64 ingredients

ENRICHED WHEAT FLOUR, WATER, PIZZA TOPPING (WATER, PALM OIL, MODIFIED POTATO STARCH, RENNET CASEIN, MODIFIED CORN STARCH, SODIUM CITRATE, POTASSIUM CHLORIDE, LACTIC ACID, SODIUM ALUMINUM PHOSPHATE, SALT, SODIUM PHOSPHATE, CARRAGEENAN, NATURAL FLAVOUR [CONTAINS MODIFIED MILK INGREDIENTS], COLOUR), CANOLA OIL, PART SKIM MOZZARELLA CHEESE (MODIFIED MILK INGREDIENTS, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, CALCIUM CHLORIDE, CELLULOSE POWDER, NATAMYCIN), CONCENTRATED TOMATO PASTE, WHITE CHEDDAR CHEESE (WHOLE MILK, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYME, CELLULOSE POWDER, NATAMYCIN), PROVOLONE CHEESE (MILK INGREDIENTS, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYMES, CELLULOSE POWDER, NATAMYCIN), SUGAR, SALT, MODIFIED CORN STARCH, DEXTROSE, SODIUM STEAROYL-2-LACTYLATE, METHYLCELLULOSE, BAKING SODA, SODIUM ALUMINUM PHOSPHATE, SPICES, CITRIC ACID, HIGH MONOUNSATURED CANOLA OIL, MONOCALCIUM PHOSPHATE, MALIC ACID, NATURAL FLAVOUR, GLUTAMIC ACID, AUTOLYZED YEAST EXTRACT, TOMATO POWDER, ONION EXTRACT, STEVIA EXTRACT. CONTAINS WHEAT AND MILK INGREDIENTS.

Allergens: Gluten

Food processing

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

Additive: E407 - Carrageenan

Additive: E461 - Methyl cellulose

Additive: E481 - Sodium stearoyl-2-lactylate

Additive: E620 - Glutamic acid

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose
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

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
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

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E461 - Methyl cellulose

Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
Source: Wikipedia

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

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

E620 - Glutamic acid

Glutamic acid: Glutamic acid -symbol Glu or E- is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is non-essential in humans, meaning the body can synthesize it. It is also an excitatory neurotransmitter, in fact the most abundant one, in the vertebrate nervous system. It serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid -GABA- in GABA-ergic neurons. It has a formula C5H9O4N. Its molecular structure could be idealized as HOOC-CH-NH2---CH2-2-COOH, with two carboxyl groups -COOH and one amino group -NH2. However, in the solid state and mildly acid water solutions, the molecule assumes an electrically neutral zwitterion structure −OOC-CH-NH+3---CH2-2-COOH. It is encoded by the codons GAA or GAG. The acid can lose one proton from its second carboxyl group to form the conjugate base, the singly-negative anion glutamate −OOC-CH-NH+3---CH2-2-COO−. This form of the compound is prevalent in neutral solutions. The glutamate neurotransmitter plays the principal role in neural activation. This anion is also responsible for the savory flavor -umami- of certain foods, and used in glutamate flavorings such as MSG. In highly alkaline solutions the doubly negative anion −OOC-CH-NH2---CH2-2-COO− prevails. The radical corresponding to glutamate is called glutamyl.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Modified milk ingredients, Part skim mozzarella, Modified milk ingredients, White cheddar, Whole milk, Provolone
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Vegetarian status unknown
Unrecognized ingredients: Pizza-topping, Rennet-casein, Sodium citrate, Bacterial-culture, Bacterial-culture, Milk-ingredients, Bacterial-culture, High-monounsatured-canola-oil, Stevia-extract, Ingredients
Some ingredients could not be recognized.
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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!
: ENRICHED WHEAT FLOUR, WATER, PIZZA TOPPING (WATER, PALM OIL, MODIFIED POTATO STARCH, RENNET CASEIN, MODIFIED CORN STARCH, SODIUM CITRATE, POTASSIUM CHLORIDE, LACTIC ACID, SODIUM ALUMINUM PHOSPHATE, SALT, SODIUM PHOSPHATE, CARRAGEENAN, NATURAL FLAVOUR (CONTAINS MODIFIED MILK INGREDIENTS), COLOUR), CANOLA OIL, PART SKIM MOZZARELLA CHEESE (MODIFIED MILK INGREDIENTS, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, CALCIUM CHLORIDE, CELLULOSE, NATAMYCIN), TOMATO PASTE, WHITE CHEDDAR CHEESE (WHOLE MILK, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYME, CELLULOSE, NATAMYCIN), PROVOLONE CHEESE (MILK INGREDIENTS, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYMES, CELLULOSE, NATAMYCIN), SUGAR, SALT, MODIFIED CORN STARCH, DEXTROSE, SODIUM STEAROYL-2-LACTYLATE, METHYLCELLULOSE, BAKING SODA, SODIUM ALUMINUM PHOSPHATE, SPICES, CITRIC ACID, HIGH MONOUNSATURED CANOLA OIL, MONOCALCIUM PHOSPHATE, MALIC ACID, NATURAL FLAVOUR, GLUTAMIC ACID, AUTOLYZED YEAST EXTRACT, TOMATO, ONION EXTRACT, STEVIA EXTRACT, INGREDIENTS
ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.57142857142857 - percent_max: 100

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

PIZZA TOPPING -> en:pizza-topping - percent_min: 0 - percent_max: 33.3333333333333

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

PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667

MODIFIED POTATO STARCH -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111

RENNET CASEIN -> en:rennet-casein - percent_min: 0 - percent_max: 8.33333333333333

MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.66666666666667

SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 5.55555555555556

POTASSIUM CHLORIDE -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.33333333333333

SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303

CARRAGEENAN -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778

NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.56410256410256

CONTAINS MODIFIED MILK INGREDIENTS -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.56410256410256

COLOUR -> en:colour - percent_min: 0 - percent_max: 2.38095238095238

CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25

PART SKIM MOZZARELLA CHEESE -> en:part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 20

MODIFIED MILK INGREDIENTS -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 10

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 6.66666666666667

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

CALCIUM CHLORIDE -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

NATAMYCIN -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286

TOMATO PASTE -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 16.6666666666667

WHITE CHEDDAR CHEESE -> en:white-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 14.2857142857143

WHOLE MILK -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 14.2857142857143

BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 7.14285714285714

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.76190476190476

CALCIUM CHLORIDE -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238

NATAMYCIN -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061

PROVOLONE CHEESE -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 12.5

MILK INGREDIENTS -> en:milk-ingredients - percent_min: 0 - percent_max: 12.5

BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 6.25

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.16666666666667

CALCIUM CHLORIDE -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

MICROBIAL ENZYMES -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

NATAMYCIN -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10

MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 9.09090909090909

DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333

SODIUM STEAROYL-2-LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 7.69230769230769

METHYLCELLULOSE -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

BAKING SODA -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

SODIUM ALUMINUM PHOSPHATE -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647

CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

HIGH MONOUNSATURED CANOLA OIL -> en:high-monounsatured-canola-oil - percent_min: 0 - percent_max: 5.26315789473684

MONOCALCIUM PHOSPHATE -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

MALIC ACID -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455

GLUTAMIC ACID -> en:e620 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

AUTOLYZED YEAST EXTRACT -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

TOMATO -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 4

ONION EXTRACT -> en:onion-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 3.84615384615385

STEVIA EXTRACT -> en:stevia-extract - percent_min: 0 - percent_max: 3.7037037037037

INGREDIENTS -> en:ingredients - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Fat	?
Carbohydrates	?
Proteins	?
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	7.533 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Box

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Origins of ingredients
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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 July 5, 2021, 2:41:22 AM CEST by halal-app-chakib
Last edit of product page on February 10, 2022, 11:43:00 PM CET by packbot.
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Handhelds & Pockets - Pillsbury - 400g