Water, Wheat Flour, Shredded Low Moisture Part Skim Mozzarella Cheese (Part Skim Milk, Cheese Culture, Salt, Enzymes), Pepperoni (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% Or Less Of Spices, Dextrose, Pork Stock, Lactic Acid Starter Culture, Oleoresin Of Paprika, Flavoring, Sodium Nitrite, Sodium Ascorbate, BHA, BHT, Citric Acid, May Also Contain Paprika, Natural Smoke Flavor), Tomato Paste, Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Contains 2% Or Less Of Sugar, Wheat Gluten, Salt, Vegetable Oil (Corn Oil Or Soybean Oil), Corn Oil, Spice, Yeast, Whey, Sodium Stearoyl Lactylate, Sodium Bicarbonate, Sodium Aluminum Phosphate, Garlic, Malted Barley Flour, Ascorbic Acid, Soy Lecithin, Flavor, L Cysteine, Beta Carotene.
Water, Wheat Flour, Shredded Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Pepperoni Made With Pork, Chicken And Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% Or Less Of Spices, Dextrose, Pork Stock, Lactic Acid Starter Culture, Oleoresin Of Paprika, Flavoring, Sodium Nitrite, Sodium Ascorbate, BHA, BHT, Citric Acid, May Also Contain Paprika, Natural Smoke Flavor), Tomato Paste, Partially Hydrogenated Soybean And Cottonseed Oil, Contains 2% Or Less Of Sugar, Wheat Gluten, Salt, Vegetable Oil (Corn Oil Or Soybean Oil), Corn Oil, Spice, Yeast, Whey, Sodium Stearoyl Lactylate, Sodium Bicarbonate, Sodium Aluminum Phosphate, Garlic, Malted Barley Flour, Ascorbic Acid, Soy Lecithin, Flavor, L-Cysteine, Beta Carotene (Color).
Category |
Frozen Foods Frozen Meals Pizza |
Manufacturer |
Nestle USA |
Size |
30 oz (850 g) |
Product Origin |
United States |
GMO Free Status |
This product either is not marked as "GMO Free" on the packaging or GMO Free status is otherwise unknown about this product; However, this product may still be GMO Free. |
Packaging Materials |
Paper/Cardboard, Plastic |
Certifications |
Unknown |
Action | User | Date/Time |
---|---|---|
Product added | UPC Food Search | July 6, 2009 @ 8:10 PM |