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This label was last updated November 25, 2022. 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)

WOOD-FIRED STYLE CRUST (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, YEAST, SOYBEAN OIL, CONTAINS 2% OR LESS OF: SUGAR, SALT, ACACIA GUM, FERMENTED WHEAT FLOUR), MONTEREY JACK CHEESE SAUCE (WATER, MONTEREY JACK CHEESE [CULTURED MILK, SALT, ENZYMES), CORN STARCH-MODIFIED, NONFAT DRY MILK, COCONUT OIL, CONTAINS 2% OR LESS OF SALT, BUTTER [CREAM, SALT], SODIUM PHOSPHATE, CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], SODIUM CITRATE, YEAST EXTRACT, ACETIC ACID, MONOGLYCERIDES, NATURAL FLAVORS, CARRAGEENAN, LACTIC ACID, SOYBEAN OIL, MALTODEXTRIN, ANNATTO EXTRACT [COLOR], XANTHAN GUM), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), SLICED BEEF STEAK, WATER AND MODIFIED FOOD STARCH PRODUCT (BEEF, WATER, DEXTROSE, SODIUM PHOSPHATE, MODIFIED CORN STARCH, SALT, AUTOLYZED YEAST, HYDROLYZED CORN PROTEIN. COATED WITH: DEXTROSE, SALT, SODIUM CITRATE, MODIFIED CORN STARCH, SODIUM DIACETATE, NATURAL FLAVOR, SPICES, GARLIC POWDER, MUSTARD, ONION POWDER, PAPRIKA, GRILL FLAVOR [TAPIOCA DEXTRIN, GRILL FLAVOR (FROM SUNFLOWER OIL)], NATURAL SMOKE FLAVOR), BELL PEPPERS, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO AND/OR BETA CAROTENE [COLORS]), SMOKE FLAVORED PROVOLONE CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, SMOKE FLAVOR), MUSHROOMS, SAUTED ONIONS (ONIONS, SUNFLOWER OIL), CONTAINS 2% OR LESS OF: DEHYDRATED GARLIC, SPICES.

UPC
840134307985
Category
Other Deli
Package size
23.9 OZ/678 g
Label last updated
November 25, 2022

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2463144. Methodology