PAPA JOHN'S SALADS & PRODUCE
Made by Papa John's Salads & Produce
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)
STRAWBERRY CREME BASE (STRAWBERRY TOPPING (STRAWBERRIES, SUGAR, WATER, HIGH FRUCTOSE CORN SYRUP, MODIFIED FOOD STARCH, NATURAL FLAVOR, CITRIC ACID, SALT, POTASSIUM SORBATE (A PRESERVATIVE), SODIUM BENZOATE (A PRESERVATIVE), ARTIFICIAL COLOR INCLUDING RED #40 & YELLOW #5), WHIPPED TOPPING (WATER, PARTIALLY HYDROGENATED PALM KERNEL OIL, CORN SYRUP, SUGAR, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SODIUM CASEINATE (A MILK DERIVATIVE), DEXTROSE, ARTIFICIAL FLAVOR, POLYSORBATE 60, CELLULOSE GEL, CELLULOSE GEL, CELLULOSE GUM, MONOGLYERIDES, SORBITAN MONOSTEARATE, GUAR GUM, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), XANTHAN GUM, COLORED WITH ANNATTO), CHEESECAKE (CREAM CHEESE (MILK, CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM, SUGAR, GRAHAM CRACKER MEAL<WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) GRAHAM FLOUR, SUGAR, PARTIALLY HYDROGENATED SOYBEAN & COTTONSEED OILS, ENRICHED FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) NONFAT MILK SOLIDS, WHEY POWDER, GELATIN, SODIUM CASEINATE, ARTIFICIAL & NATURAL FLAVOR, MODIFIED FOOD STARCH, MONO & DIGLYCERIDES, SOY PROTEIN ISOLATE, SODIUM CITRATE, DISODIUM PHOSPHATE, LOCUST BEAN GUM, XANTHAN GUM, LACTIC CULTURE)), WHIPPED TOPPING (WATER, PARTIALLY HYDROGENATED PALM KERNEL OIL, CORN SYRUP, SUGAR, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN % OF THE FOLLOWING: SODIUM CASEINATE (A MILK DERIVATIVE), DEXTROSE, ARTIFICIAL FLAVOR, POLYSORBATE 60, CELLULOSE GEL, CELLULOSE GEL, CELLULOSE GUM, MONOGLYERIDES, SORBITAN MONOSTEARATE, GUAR GUM, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), XANTHAN GUM, COLORED WITH ANNATTO), STRAWBERRIES.
Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2089285. Methodology