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Savoury Bakery Products · barcode 00085541134575

Pizza, Self-Rising Pepperoni, 7"

Nardone Bros · Nardone Brothers Baking Co. Inc.

  • Lab testsNo lab has published results for this exact product.
  • RecallsNo FDA recall lists this barcode.
  • Additives1 ingredient is banned or unapproved somewhere. Which
  • TypicalFDA's tests of savoury bakery products show what's typical. See levels

Additives with restrictions somewhere

From the ingredient list on file (label data dated 2025-11-20). Recipes change, so check the package you have.

BHA (butylated hydroxyanisole) (E320)

  • US (FDA): Allowed FDA allows it as a preservative. Source
  • EU: Allowed On the EU's list of approved additives as E320. For limited uses. (Regulation (EC) No 1333/2008) Source
  • West Virginia: Banned from 2028-01-01 Food containing it is treated as adulterated in West Virginia from January 1, 2028. (HB 2354 (2025)) Source
  • Texas: Warning label required from 2027-01-01 Labels developed on or after January 1, 2027 must warn that the product contains an ingredient not recommended for consumption in Australia, Canada, the EU or the UK. (SB 25 (2025)) Source
  • Louisiana: Banned in school meals from 2028-2029 school year Banned in Louisiana school food from the 2028-2029 school year (concession stands and vending machines exempt). (SB 14, Act 463 (2025)) Source
  • Louisiana: Warning label required from 2028-01-01 Products containing it must carry a QR code disclosure from January 1, 2028. (SB 14, Act 463 (2025)) Source

DATEM (E472e)

  • US (FDA): Allowed FDA lists it as generally recognized as safe. Source
  • EU: Allowed On the EU's list of approved additives as E472e. (Regulation (EC) No 1333/2008) Source
  • Texas: Warning label required from 2027-01-01 Labels developed on or after January 1, 2027 must warn that the product contains an ingredient not recommended for consumption in Australia, Canada, the EU or the UK. (SB 25 (2025)) Source

BHT (butylated hydroxytoluene) (E321)

  • US (FDA): Allowed FDA allows it as a preservative. Source
  • EU: Allowed On the EU's list of approved additives as E321. For limited uses. (Regulation (EC) No 1333/2008) Source
  • Texas: Warning label required from 2027-01-01 Labels developed on or after January 1, 2027 must warn that the product contains an ingredient not recommended for consumption in Australia, Canada, the EU or the UK. (SB 25 (2025)) Source
  • Louisiana: Banned in school meals from 2028-2029 school year Banned in Louisiana school food from the 2028-2029 school year (concession stands and vending machines exempt). (SB 14, Act 463 (2025)) Source
  • Louisiana: Warning label required from 2028-01-01 Products containing it must carry a QR code disclosure from January 1, 2028. (SB 14, Act 463 (2025)) Source

Typical for savoury bakery products

FDA doesn't test this exact kind of food, so these are the closest foods it does test. Treat them as a rough guide.

FDA samples behind these numbers
  • Lead in Biscuits, fast-food: found in 2 of 27, average 0.42, highest 6.8 ppb (2017-2020)
  • Lead in Crackers, butter-type: found in 1 of 3, average 2.43, highest 7.3 ppb (2018-2020)
  • Lead in Crackers, cheese: found in 3 of 3, average 4.83, highest 5.5 ppb (2018-2020)
  • Cadmium in Biscuits, fast-food: found in 27 of 27, average 19.4, highest 26 ppb (2017-2020)
  • Cadmium in Crackers, butter-type: found in 3 of 3, average 35.7, highest 43 ppb (2018-2020)
  • Cadmium in Crackers, cheese: found in 3 of 3, average 21.7, highest 25 ppb (2018-2020)
  • Mercury in Biscuits, fast-food: found in 1 of 27, average 0.04, highest 1.1 ppb (2017-2020)
  • Mercury in Crackers, butter-type: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Crackers, cheese: found in 0 of 3, all below 1 ppb (2018-2020)
  • Arsenic (total) in Biscuits, fast-food: found in 27 of 27, average 6.9, highest 10 ppb (2017-2020)
  • Arsenic (total) in Crackers, butter-type: found in 3 of 3, average 7.6, highest 7.9 ppb (2018-2020)
  • Arsenic (total) in Crackers, cheese: found in 2 of 3, average 3.13, highest 6.3 ppb (2018-2020)
  • Perchlorate in Crackers, butter-type: found in 16 of 20, average 10.2, highest 37 ppb (2008-2012)

"Typically" is FDA's middle sample. Daily amounts use the long-run average and each chemical's daily limit (EPA reference dose, or FDA's level for lead) for a 33-lb toddler and a 154-lb adult. ppb = micrograms per kilogram of food. Source: FDA Total Diet Study.

Not tested

No published results for this product cover: Metals, Perchlorate, Phthalates (plastic softeners), Phthalate substitutes, Bisphenols. That means nobody has published a test, not that these are absent.

Ingredients (from the label)

Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme), Water, Sugar, Soybean Oil, Corn Syrup, Palm Oil, Degermed Yellow Cornmeal, Yeast, Salt, Sodium Bicarbonate, Sodium Aluminum Phosphate, Dough Conditioner (Wheat Flour, Dextrose, DATEM, Soybean Oil, Ascorbic Acid, Enzymes, L-Cysteine). Sauce: Water, Tomato Paste , Seasoning (Salt, Modified Food Starch, Spices, Sugar, Dehydrated Garlic, Dehydrated Onion), Soybean Oil, Xanthan Gum. Low Moisture Part-Skim Mozzarella Cheese: Pasteurized Part-Skim Milk, Cheese Cultures, Enzyme, Natamycin. Pepperoni: Pork, Salt, Spices, Dextrose, Seasoning (Natural Flavor, Extractives Of Paprika, Smoke Flavor, Citric Acid), Natural Flavor, Lactic Acid Starter Culture, Sodium Nitrite, BHA, BHT.

From USDA FoodData Central, label dated 2025-11-20. Labels change; check the package.

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