ProductsSchärPizza 4 Fromages sans gluten

Schär

Pizza 4 Fromages sans gluten

Name: Pizza 4 Fromages sans gluten
Brand: Schär

415 g

BARCODE:8008698024874

CATEGORIES:Frozen Foods, Meals, Specific Products, Pizzas Pies And Quiches, Products For Specific Diets, Pizzas, Products Without Gluten, Vegetarian Pizzas, Cheese Pizzas, Frozen Pizzas And Pies, Four Cheese Pizza, Frozen Pizzas

LABELS:No Gluten, No Wheat

COUNTRIES:France

STORES:carrefour.fr

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 18

Nutrient levels

Fat in moderate quantity (11%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (6.2%)

Sugars in low quantity (1.5%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (1.4%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Four Cheese Pizza
Energy	~ 1120.2 kJ (269 kcal)	1,052.82 kJ (251 kcal) (+6%)
Fat	11 g	10.177 g (+8%)
Saturated fat	6.2 g	5.437 g (+14%)
Carbohydrates	32 g	27.258 g (+17%)
Sugars	1.5 g	2.673 g (-44%)
Dietary fiber	3.3 g	?
Proteins	8.4 g	11.686 g (-28%)
Salt	1.4 g	1.23 g (+14%)
Sodium	0.56 g	0.494 g (+13%)
Fruits, vegetables and legumes	~ 14 %	?

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	~ 1120.2 kJ (269 kcal)	? (269 kcal)	?
Fat	11 g	11 g	?
Saturated fat	6.2 g	6.2 g	?
Carbohydrates	32 g	32 g	?
Sugars	1.5 g	1.5 g	?
Dietary fiber	3.3 g	3.3 g	?
Proteins	8.4 g	8.4 g	?
Salt	1.4 g	1.4 g	?
Sodium	0.56 g	0.56 g	?
Fruits, vegetables and legumes	~ 14 %	?	~ 14 %

Ingredients

Ingredients image

Ingredients list

pate 66%: corn starch, rice flour, sourdough 13% (rice flour, water), water, thickeners: cellulose, hydroxylpropyl methylcellulose, rice starch, extra virgin olive oil 3.8%, yeast, corn flour, toutnesol oil, iodized salt (salt, potassium iodide), fruit extracts (carob seeds, apple), sugar, dextrose, baking powders: sodium bicarbonate, glucono-delta-lactone, acidifiers: tartaric acid, citric acid, garni 34%: cheddar cheese 40% (pasteurized milk, salt, lactic acid bacteria, microbial rennet), mozzarella 19% (pasteurized milk, salt, microbial rennet), fontal cheese 17% (pasteurized milk, salt, lactíc bacteria, microbial rennet), tomato puree 14%, blue cheese 5.7% (pasteurized milk, salt, microbial rennet, penicillium), herb and spice mixture, iodė salt (salt, potassium iodide), oregano, may contain traces of soy, © pizza cuatro quesos sin gluten - congelada, elaborado específicamente para personas con intolerancia al gluten, cocinar antes de su consumo, ingredientes: base 66%: almidón de maíz, harina de arroz, masa madre 13% (harina de arroz, agua), agua, espesantes: celulosa, hidroxipropilmetilceļulosa, almidón de arroz, aceite de oliva virgen extra 3,8%, levadura, harina de maíz, aceite de girasol, sal yodada (sal, yoduro de potasio), extracto de fruta (algarroba, manzana), ido tartárico ácido cítrico relleno 34% - queso cheddar 40% (leche

Ingredient information

Dough

66.0%

Corn Starch

66% (estimate)

Rice Flour

17% (estimate)

Sourdough

13.0%

Rice Flour

6.5% (estimate)

Water

6.5% (estimate)

Water

2% (estimate)

Thickener

1% (estimate)

E460

1% (estimate)

Hydroxylpropylmethylcellulose

0.5% (estimate)

Rice Starch

0.25% (estimate)

Extra Virgin Olive Oil

3.8%

Filling

34.0%

Cheddar

40.0%

Mozzarella

19.0%

Fontal

17.0%

Tomato Puree

14.0%

Blue Cheese

5.7%

Added sugars

Contains added sugars (1%) Added sugars: sugar, dextrose Quantity of added sugars: 1%

Allergens

Milk

Traces

Soybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:hydroxylpropylmethylcellulose, fr:glucagon-delta-lactone, en:penicillium, fr:melange-d-herbes

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:hydroxylpropylmethylcellulose, fr:glucagon-delta-lactone, en:penicillium, fr:melange-d-herbes

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E460 - Cellulose

Ingredients

Dextrose

Ingredients

Glucose

Ingredients

Thickener

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E334 - L(+)-tartaric acidAntioxidantSequestrant

TARTARIC ACID is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus

Open additive page Source

E460 - CelluloseCarrierEmulsifierHumectantStabiliserThickener

CELLULOSE is an organic compound with the formula (C6H10O5)n, a polysaccharide consisting of a linear chain of several hundred to many thousands of linked D-glucose units. Cellulose is used as emulsifier, thickener and stabilizer in processed foods. Cellulose powder is, for example, used in processed cheese to prevent caking inside the package.

Open additive page Source

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.

Open additive page Source

E500ii - Sodium hydrogen carbonateStabiliserThickener

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Open additive page Source

Potassium iodide

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Pizza, four cheeses • Score: 56/100

Life-cycle reference

Category: Pizza, four cheeses PEF environmental score: 0.47 Climate change impact: 3.60 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pizza, four cheeses. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Pizza, four cheeses. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	72.2 %
Processing	9.4 %
Packaging	4.6 %
Transportation	4.1 %
Distribution	2.1 %
Consumption	7.6 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Green-Score for this product

Final score: 40/100

Final score breakdown

Life cycle analysis score: 56 Sum of bonuses and maluses: -16 Final score: 40/100

Carbon footprint

Equivalent to driving 1.9 km in a petrol car. 360 g CO2e per 100g of product. Reference category: Pizza, four cheeses. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pizza, four cheeses. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pizza, four cheeses. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	74.2 %
Processing	7.8 %
Packaging	7.1 %
Transportation	7.2 %
Distribution	1.2 %
Consumption	2.6 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Packaging components

Shape	Material	Recycling	Impact
1 Sleeve	Cardboard	Recycle	Low
1 BAG	Plastic	Discard	High

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: rice flour corn flour mozzarella fontal blue cheese rice flour cheddar milk milk milk

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 September 27, 2018 at 10:59:46 AM UTC by kiliweb .

Last edit on March 17, 2026 at 10:06:26 AM UTC by new-nutrition-bot .

Product page also edited by 5m4u9, chevalstar, desan, driveoff, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, telperion87, teolemon, yuka.AOFGNtG2Jug-RseN_ZAe_wmdMv_bE99mQSACog, yuka.Nr9dBs6mPe84AMfXw6kp4ymbJc3OGuV_FlgLog, yuka.ZC85WlBidGQvS05hdmN3d3prMys0WWxabW9lTVlYMldLTEEvSUE9PQ.

View on Open Food Facts