Thin Crust Four Cheese Pizza
Prefix 433 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 271 kcal | 14% |
| Fat | 9.4 g | 13% |
| of which saturates | 5.9 g | 30% |
| Carbohydrate | 32.6 g | 13% |
| of which sugars | 2.9 g | 3% |
| Fibre | 2.5 g | — |
| Protein | 12.7 g | 25% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 21 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pizza Dough (Wheat Flour, Water, Rapeseed Oil, Yeast, Salt, Dried Wheat Sourdough, Roasted Malt Flour [Wheat, Barley]), 25% Tomato Sauce (Tomato Passata, Basil, Oregano, Rapeseed Oil, Concentrated Lemon Juice, Salt, Sugar, Garlic Granules, Black Pepper, Modified Potato Starch), 13% Mozzarella Cheese (Milk), 6% Red Cheddar Cheese (Milk) (contains Colour: Carotenes), 6% White Cheddar Cheese (Milk), 6% Edam Cheese (Milk).
- E160acaroteneColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Four Cheese Pizza”: 3.63 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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