Hawaiian Plant-based Pizza
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 | 193 kcal | 10% |
| Fat | 5.8 g | 8% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 3.8 g | 4% |
| Fibre | 2.3 g | — |
| Protein | 6.3 g | 13% |
| Salt | 0.95 g | 16% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pizza Base (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Extra Virgin Olive Oil, Yeast, Salt, Deactivated Yeast, Rice Flour), Tomato Sauce 20% (Tomatoes, Chia Seed, Salt, Garlic, Basil, Oregano), Grated Coconut Oil Alternative to Cheddar 13% (Water, Coconut Oil, Potato Starch, Modified Maize Starch, Yeast Extract, Salt, Natural Flavouring, Thickeners (Carrageenan, Calcium Chloride, Calcium Phosphates), Colour (Carotenes)), Pineapple Chunks 9%, Soy and Pea Protein Plant-Based Lardons 9% (Water, Soya Protein Concentrate 2%, Soya Protein Isolate 1%, Flavouring, Rapeseed Oil, Pea Protein Isolate 0.3%, Salt, Potato Starch, Vegetable Extracts (Radish, Carrot, Paprika), Maltodextrin, Smoke Flavouring, Iron, Vitamin B12), Sliced Red Onion 6%, Oregano.
- E160acaroteneColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
74% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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.