MEIJER

Made by Meijer, Inc.

This label was last updated August 14, 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)

CHEESE STUFFED CRUST (ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME], WATER, PART-SKIM MOZZARELLA CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], SOYBEAN OIL, SUGAR, YEAST, PALM OIL, MALT EXTRACT, DOUGH CONDITIONERS [DIACETYL TARTARIC ACID ESTER OF MONO AND DIGLYCERIDES, WHEAT GLUTEN, SUGAR, DEXTROSE, MALTED BARLEY FLOUR, GUAR GUM, ACTIVE MALT FLOUR, CALCIUM PYROPHOSPHATE, ASCORBIC ACID, ENZYME, L-CYSTEINE], MODIFIED FOOD STARCH, SALT, SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, METHYLCELLULOSE, SOY LECITHIN [PROCESSING AID]), SAUCE (WATER, TOMATOES, SUGAR, SALT, SPICES, ONION POWDER, GARLIC POWDER), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), COOKED SEASONED PIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, WATER, SPICES, SALT, SODIUM PHOSPHATES, PAPRIKA {COLOR}, MODIFIED FOOD STARCH, NATURAL FLAVOR, AUTOLYZED YEAST EXTRACT, BHA, BHT, CITRIC ACID, YEAST EXTRACT, DISODIUM INOSINATE, SOY LECITHIN], WATER, TEXTURED SOY PROTEIN CONCENTRATE, SOY PROTEIN CONCENTRATE), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID), GREEN PEPPER, ONION, RED PEPPER, OLIVES (OLIVES, SALT, FERROUS GLUCONATE [STABILIZER]).

UPC
708820162532
Category
Pizza
Package size
35.6 oz/1.01 kg
Label last updated
August 14, 2023

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2637006. Methodology