DAILY CHEF

Made by Wal-Mart Stores, Inc.

This label was last updated February 16, 2023. 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)

FLATBREAD CRUST (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, PART SKIM MOZZARELLA CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], SOYBEAN OIL, PARMESAN AND ROMANO CHEESE BLEND [PASTEURIZED COW'S MILK AND PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES], SUGAR, PALM OIL, SALT, OREGANO), COOKED GRILLED WHITE CHICKEN MEAT (WHITE CHICKEN MEAT, WATER, MODIFIED FOOD STARCH, CHICKEN BROTH FLAVOR [CHICKEN BROTH, POWDERED COOKED CHICKEN, AND NATURAL FLAVORS], SODIUM PHOSPHATES, SALT), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), WATER, TOMATOES (TOMATOES, CALCIUM CHLORIDE), BACON (BACON CURED WITH WATER, SALT, SUGAR, DEXTROSE, SODIUM ERYTHORBATE, SODIUM NITRITE), PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), SEASONING (CREAM, MODIFIED FOOD STARCH, DEHYDRATED PARMESAN AND ROMANO CHEESE BLEND [PASTEURIZED COW'S MILK AND PART SKIM MILK, STARTER CULTURE, SALT, ENZYMES], WHEY, SALT, DEHYDRATED BUTTER [CREAM, SALT], BUTTERMILK, MALTODEXTRIN, SUGAR, SOY LECITHIN, NONFAT MILK, XANTHAN GUM, SODIUM PHOSPHATE, GARLIC POWDER, NATURAL FLAVOR, SPICE, LACTIC ACID), SOYBEAN OIL, ROMANO, PARMESAN, & ASIAGO CHEESE BLEND (PASTEURIZED COW'S MILK, PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, PARSLEY FLAKES, SALT, BLACK PEPPER.

UPC
078742068695
Category
Frozen Dinners & Entrees
Package size
33.3 oz/944 g
Label last updated
February 16, 2023

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2504741. Methodology