Stonebaked thin four cheese pizza
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 | 269 kcal | 13% |
| Fat | 8.3 g | 12% |
| of which saturates | 5.6 g | 28% |
| Carbohydrate | 34.6 g | 13% |
| of which sugars | 2.1 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 12.9 g | 26% |
| Salt | 2.8 g | 46% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Tomato Purée, Mozzarella Full Fat Soft Cheese (Milk) (19%), Water, Cheddar Cheese (Milk) (6%), Red Cheddar Cheese (Milk) (contains Colour: Carotenes) (4.5%), Monterey Jack Full Fat Hard Cheese (Milk) (1.5%), Yeast, Dextrose, Rapeseed Oil, Salt, Sugar, Dried Herbs, Dried Garlic, Malted Wheat Flour, Ground White Pepper, Sourdough Culture (Wheat).
- 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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