BUITONI FRAICH'UP SO CREAMY Pizza Surgelée Façon Raclette 580g
Health
Nutrition
Nutri-Score
Average nutritional qualityNutri-Score data warning
Nutrient levels
Fat in moderate quantity (7.3%)
Saturated fat in moderate quantity (3.6%)
Sugars in low quantity (1.5%)
Salt in moderate quantity (0.72%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Frozen pizzas |
|---|---|---|
| Energy | 954 kJ (227 kcal) | 953.718 kJ (227 kcal) (~0%) |
| Fat | 7.3 g | 8.262 g (-12%) |
| Saturated fat | 3.6 g | 3.512 g (+3%) |
| Carbohydrates | 30.1 g | 27.542 g (+9%) |
| Sugars | 1.5 g | 3.107 g (-52%) |
| Dietary fiber | 1.7 g | ? |
| Proteins | 9.4 g | 9.65 g (-3%) |
| Salt | 0.72 g | 1.157 g (-38%) |
| Sodium | 0.288 g | 0.464 g (-38%) |
| Fruits, vegetables and legumes | ~ 3.15546875 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 954 kJ (227 kcal) | 954 kJ (227 kcal) | ~ 838.2484609375 kJ (199 kcal) |
| Fat | 7.3 g | 7.3 g | ~ 6.3295005859375 g |
| Saturated fat | 3.6 g | 3.6 g | ~ 3.3368220546875 g |
| Carbohydrates | 30.1 g | 30.1 g | ~ 26.5687803515625 g |
| Sugars | 1.5 g | 1.5 g | ~ 1.118157578125 g |
| Dietary fiber | 1.7 g | 1.7 g | ~ 3.0592126171875 g |
| Proteins | 9.4 g | 9.4 g | ~ 7.3897153515625 g |
| Salt | 0.72 g | 0.72 g | ~ 0.462380854687497 g |
| Sodium | 0.288 g | 0.288 g | ~ 0.178640016171874 g |
| Fruits, vegetables and legumes | ~ 3.15546875 % | ? | ~ 3.15546875 % |
Serving size
Ingredients
Ingredients image
Ingredients list
Ingredient information
Added sugars
Allergens
Traces
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Contains non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1100 - Alpha-Amylase
An amylase () is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833). Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1,4-glycosidic bonds.
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
E160b - AnnattoColour
No additive description is available yet.
E336 - Potassium tartrates
POTASSIUM BITARTRATE, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking.
E392 - Extracts of rosemary
No additive description is available yet.
E500 - Sodium carbonatesStabiliserThickener
Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.
Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.
Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Origins of ingredients
Packaging impact
Packaging
Packaging impact
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Film | Plastic | Unknown | High |
| BOX | Cardboard | Unknown | Low |
| Sleeve | Unknown | Unknown | High |
Declared packaging
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 64 % | High |
| France | 34 % | High |
| European Union | 2 % | High |
Forest footprint
Forest footprint
Deforestation risk details
Additional information
- Preparation
- Préchauffage : Laisser la pizza au congélateur le temps du préchauffage : chaleur traditionnelle recommandée 240°C ou chaleur tournante 230°C. Cuisson : Ne pas mettre le disque en carton au four. Enfourner la pizza encore congelée à mi-hauteur, directement sur la plaque chaude. Cuire pendant 15 à 17 min. La pâte est bien gonflée et le fromage fondu… C'est prêt !
- Conservation conditions
- 3 jours : dans le compartiment à glace d'un réfrigérateur. Plusieurs mois : dans le compartiment à -18°C d'un réfrigérateur 3 étoiles ou dans un congélateur. Et ce jusqu'à la date indiquée sur l'emballage.
- Customer service
- Nestlé France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on December 14, 2014 at 8:45:30 PM UTC by openfoodfacts-contributors .
Last edit on March 17, 2026 at 8:59:37 PM UTC by new-nutrition-bot .
Product page also edited by charlesnepote, dam0un, ecoscore-impact-estimator, kiliweb, magasins-u, new-nutrition-bot, openfoodfacts-contributors, org-nestle-france, packbot, roboto-app, scanparty-franprix-05-2016, tacinte, tacite, teolemon, yuka.ZDR3SEFLQUYrdWhVaXZBdTFCV0wxZTVlMzRIMlUxbWVMTkJLSUE9PQ.
Source List
- nestle-france