BELLATORIA

Made by Bernatello's Pizza, Inc.

This label was last updated July 14, 2017. Manufacturers reformulate often, especially with the FDA's dye phase-out underway — check the current package before relying on this.

Flagged ingredients

Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.

Ingredients (as filed)

TOPPINGS: CHEESE: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES). BBQ SAUCE: HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, TOMATO PASTE, MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF: SALT, PINEAPPLE JUICE CONCENTRATE, NATURAL SMOKE FLAVOR SPICES, CARAMEL COLOR, SODIUM BENZOATE AS A PRESERVATIVE, MOLASSES, CORN SYRUP, GARLIC*, SUGAR, TAMARIND, NATURAL FLAVOR. PINEAPPLE CANADIAN STYLE BACON: MADE FROM PORK SIRLOIN HIPS, PORK, WATER, SALT, BROWN SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE. COOKED DICED HAM AND WATER PRODUCT 35% OF WEIGHT IS ADDED INGREDIENTS: PORK, WATER, POTASSIUM LACTATE, DEXTROSE, SALT, CORN SYRUP SOLIDS, MODIFIED CORN STARCH, SODIUM PHOSPHATES, NATURAL FLAVORS, SMOKE FLAVORING, SODIUM ERYTHORBATE, SODIUM NITRITE. ASIAGO: (PASTEURIZED MILK, CHEESE CULTURES, SALT AND ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING). PARMESAN: (MADE FROM PASTEURIZED PART-SKIM COW'S MILK, CULTURE, SALT, STARCH AND POWDERED CELLULOSE TO PREVENT CAKING. SPICE BLEND: SPICES (OREGANO, PEPPER, BASIL). MALTODEXTRIN, ONION & GARLIC, SOYBEAN OIL, PARSLEY. PARSLEY ULTRA THIN CRUST: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SOYBEAN OIL, YEAST, DEXTROSE, CALCIUM PROPIONATE (PRESERVATIVE), OLIVE OIL, SALT, DOUGH CONDITIONER (SODIUM METABISULFITE) AND SOY LECITHIN.

UPC
039131169577
Category
Pizza
Package size
16.35 oz/462 g
Label last updated
July 14, 2017

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 1890807. Methodology