Classic Quattro Formaggi
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 264 kcal | 13% |
| Fat | 9.3 g | 13% |
| of which saturates | 5.2 g | 26% |
| Carbohydrate | 31.3 g | 12% |
| of which sugars | 2.8 g | 3% |
| Fibre | 1.0 g | — |
| Protein | 13.2 g | 26% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Mozzarella Cheese 12% (Milk), Tomato, Tomato Purée, Cheddar Cheese 8% (Milk), Water, Pecorino Cheese 3.5% (Milk) (3.5%), Provolone Cheese 3.5% (Milk), Semolina (Wheat), Rapeseed Oil, Salt, Yeast, Sugar, White Wine Vinegar, Parsley, Black Pepper, Basil, Oregano.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.