Costco Pizza Shred

by Chef nutri
Canada
NOVA4
333 kcalper 100 g
0.0 gof sugars per 100 g
Barcode (EAN-13)0628235376150
GS1 prefix062 · GS1 US
Additives7: E160b, E175, E200…
AllergensMilk, Soybeans
LabelsHalal, Contains milk, natural flavors
0628235376150

Prefix 062 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy333 kcal—
Fat26.7 g36%
of which saturates13.3 g67%
Carbohydrate6.7 g—
of which sugars0.00 g0%
Fibre0.00 g0%
Protein13.3 g—
Sodium1.2 g54%

Open Food Facts, ODbL, record updated May 2, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

Water, Palm and/or Interesterified Soybean Oil, Casein, Modified Potato Starch, Salt, Whey, Corn Starch, Sodium Aluminum Phosphate, Sodium Phosphate, Lactic Acid, Natural Flavor, Sorbic Acid (as a preservative), Annatto and Turmeric Extracts (Color), Anti-Caking Blend (Cellulose & Natamycin). Contains Milk. Ingrédients: Eau, huile de palme et/ou de soja Interestérifiée, caséine, 0% amidon de pomme de terre modifiée, sel, lactosérum, amidon de maïs, phosphate d'aluminium et de sodium, phosphate de sodium, acide lactique, arôme naturel, acide sorbique (comme conservateur), extraits de rocou et de curcuma (colorant), mélange antiagglomérant (cellulose et natamycine). Contient des produits laitiers. 16% 0% imported by/Importé par: HALAL (M

  • E160bAnnattoColour
  • E175Gold
  • E200Sorbic acidPreservative
  • E235NatamycinPreservative
  • E270Lactic acid
  • E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
  • E541Sodium aluminium phosphateEmulsifier · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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