Spoon Scout

Other Deli · barcode 00826766141722

Margherita Pizza

Renaissance Food Group · Renaissance Food Group, LLC

  • Lab testsNo lab has published results for this exact product.
  • RecallsNo FDA recall lists this barcode.
  • Additives2 ingredients are banned or unapproved somewhere. Which
  • TypicalFDA's tests of other deli show what's typical. See levels

Additives with restrictions somewhere

From the ingredient list on file (label data dated 2021-10-28). Recipes change, so check the package you have.

Partially hydrogenated oils

  • US (FDA): Authorization revoked FDA determined in 2015 that they are no longer generally recognized as safe; makers had to remove them, with final compliance dates in 2018-2020. Labels on file may predate that. (80 FR 34650 (2015)) 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: 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

Azodicarbonamide

  • US (FDA): Allowed FDA allows it in flour and dough. Source
  • EU: Not authorised Not on the EU's list of approved food additives (checked against the version in force on 18 August 2026). (Regulation (EC) No 1333/2008, Annex II) 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

Typical for other deli

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 Luncheon meat, bologna: found in 0 of 3, all below 4 ppb (2018-2020)
  • Lead in Luncheon meat, ham: found in 0 of 3, all below 4 ppb (2018-2020)
  • Lead in Luncheon meat, turkey: found in 1 of 3, average 1.4, highest 4.2 ppb (2018-2020)
  • Lead in Salami, dry/hard: found in 1 of 27, average 0.18, highest 4.9 ppb (2017-2020)
  • Cadmium in Luncheon meat, bologna: found in 3 of 3, average 2.4, highest 4.4 ppb (2018-2020)
  • Cadmium in Luncheon meat, ham: found in 3 of 3, average 3.2, highest 5.3 ppb (2018-2020)
  • Cadmium in Luncheon meat, turkey: found in 3 of 3, average 3.87, highest 6 ppb (2018-2020)
  • Cadmium in Salami, dry/hard: found in 10 of 27, average 0.54, highest 2.4 ppb (2017-2020)
  • Mercury in Luncheon meat, bologna: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Luncheon meat, ham: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Luncheon meat, turkey: found in 0 of 3, all below 1 ppb (2018-2020)
  • Mercury in Salami, dry/hard: found in 0 of 27, all below 1 ppb (2017-2020)
  • Arsenic (total) in Luncheon meat, bologna: found in 0 of 3, all below 3 ppb (2018-2020)
  • Arsenic (total) in Luncheon meat, ham: found in 3 of 3, average 4.03, highest 5.5 ppb (2018-2020)
  • Arsenic (total) in Luncheon meat, turkey: found in 3 of 3, average 7.83, highest 9 ppb (2018-2020)
  • Arsenic (total) in Salami, dry/hard: found in 0 of 27, all below 3 ppb (2017-2020)
  • Perchlorate in Bologna (beef/pork): found in 15 of 20, average 112, highest 1,557 ppb (2008-2012)
  • Perchlorate in Luncheon meat (ham): found in 18 of 20, average 20.6, highest 56.4 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)

PIZZA CRUST (ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, VITAL WHEAT GLUTEN, CULTURED WHEAT FLOUR, PARTIALLY HYDROGENATED SOYBEAN OIL, NATURAL BUTTER FLAVOR, BETA CAROTENE, SALT, SUGAR, FERMENTED WHEAT FLOUR, SOYBEAN OIL, DATEM, DEXTROSE, GUAR GUM, MALTED WHEAT FLOUR, SODIUM ACID PYROPHOSPHATE, SOY LECITHIN, ASCORBIC ACID, BAKERY ENZYME [AMYLASE, WHEAT STARCH, SALT], SODIUM STEAROYL LACTYLATE, AZODICARBONAMIDE, MICROCRYSTALLINE CELLULOSE, CORN STARCH, DICALCIUM PHOSPHATE, SODIUM BICARBONATE), MOZZARELLA CHEESE (WHOLE MILK LOW MOISTURE MOZZARELLA CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], RICE FLOUR AND POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN [A NATURAL MOLD INHIBITOR]), TOMATOES, PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, POWDERED CELLULOSE [ANTI-CAKING AGENT]), MINCED GARLIC IN WATER (GARLIC, WATER, CITRIC ACID), OLIVE OIL (REFINED OLIVE POMACE OIL, EXTRA VIRGIN OLIVE OIL), BASIL.

From USDA FoodData Central, label dated 2021-10-28. Labels change; check the package.

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