Pizza Formaggi
Prefix 506 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 | 100 kcal | 5% |
| Fat | 3.4 g | 5% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 12.9 g | 5% |
| of which sugars | 0.95 g | 1% |
| Fibre | 0.61 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Tomato Sauce (Tomato Puree, Chopped Tomato, Olive Oil, Salt), Water, Smoked Provola Cheese (10%) (Cow's Milk), Mozzarella Cheese (6.5%) (Cow's Milk), Buffalo Mozzarella (3.5%) (Buffalo Milk), Sunflower Oil, Aged Hard Cheese (1%) (Cow's Milk), Salt, Yeast. SUITABLE FOR VEGETARIANS. ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of mustard seed and soy.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheese pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Cheese pizzas”: 1.84 kg CO₂e per kg of product (closest product in Agribalyse).
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.