Name: Stouffer's MAC-FULLS PEPPERONI PIZZA MAC & CHEESE BOWL
Brand: Stouffer's
SKU: 176767
Availability: InStock
Rating: 26 (1 reviews)

Ingredients & minerals

Soybean oil

High omega-6 content leading to oxidative instability, excessive dietary intake associated with weight gain and metabolic risk, potential presence of residues from hexane extraction

Pepperoni

Processed meat with potential carcinogenic compounds from curing and smoking, high sodium content, nitrates/nitrites preservatives, may cause irritation or sensitization in sensitive individuals

Sodium Nitrite

Potential carcinogenic nitrosamine formation, ingestion toxicity at high levels, regulatory restrictions on maximum usage levels

BHA

Possible carcinogenicity in animal studies, endocrine disruption potential, sensitization risk, processing chemical

BHT

Potential endocrine disruption, irritant/sensitizer, ingestion toxicity concerns at high doses, possible contamination with reaction byproducts

Wheat Gluten

Allergenic potential, gluten intolerance, celiac disease trigger

Flavoring

Possible allergenicity, potential exposure to synthetic chemicals, processing-related contaminants, lack of transparency

Modified Food Starch

Ultra-processed ingredient, potential allergen for sensitive individuals, may contain residual processing agents

Xanthan Gum

Mild gastrointestinal discomfort at high intake, potential for allergic reactions in sensitive individuals

Water

Diluent, carrier, non-toxic, environmentally safe

Skim Milk

Source of high-quality protein, calcium, vitamin D, and other nutrients

Cultured Part-Skim Milk

Source of protein, calcium, contains beneficial probiotics, may support gut health

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Citric acid

Acidity regulator, preservative, enhances flavor balance

Cream

Source of fat-soluble vitamins, provides texture and flavor to foods

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Spices

Flavor enhancement, potential antimicrobial effects, antioxidant properties

Dextrose

Quick energy source, commonly used for sweetness and fermentation support

Oleoresin Of Paprika

Natural coloring agent, flavor enhancer

Tomato Paste

Source of dietary lycopene and antioxidants, provides flavor and color enhancement in foods

Cheese Cultures

Facilitates cheese production, enhances flavor and texture, may contribute to probiotic effects in some strains

Bleached Wheat Flour

Improved baking performance, consistent color and texture

Butter

Source of fat-soluble vitamins (A, D, E), adds flavor and texture in foods

Cooked Enriched Pasta

Source of carbohydrates for energy, low in fat, can be enriched with vitamins and minerals

Semolina Wheat Flour

Source of carbohydrates and protein, provides energy and some micronutrients

Low-Moisture Part-Skim Mozzarella Cheese

Source of protein, calcium, and vitamin A, lower fat content than whole milk cheese

Enzymes

Enhance food processing efficiency, improve product quality and digestibility

Pork

Rich source of high-quality protein, supplies essential amino acids, vitamins (B vitamins), and minerals (iron, zinc)

Beef

Provides high-quality protein, essential amino acids, iron, zinc, and vitamin B12

Lactic Acid Starter Culture

Food preservation, improved flavor, safety enhancement by pH reduction

Sodium Ascorbate

Antioxidant activity, supports collagen synthesis, essential nutrient for humans

Sharp Cheddar Cheese

Source of dietary protein, calcium, fat-soluble vitamins, contributes to nutritional intake

Pasteurized Milk

Source of protein, calcium, and vitamins; supports nutrition

Onions

Source of antioxidants, vitamins (C, B6), dietary fiber, may support cardiovascular health

Garlic

Contains bioactive compounds with antioxidant properties, may support cardiovascular health, antimicrobial effects

Potassium Salt

Lower sodium alternative, supports electrolyte balance, helps maintain normal blood pressure

Autolyzed Yeast Extract

Enhances savory flavor (umami), often used to improve palatability in food products