Why is Creamy garlic mushroom puff pastry pie classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The pie is made from refined wheat flour, vegetable oils, dairy cream and a ready‑to‑eat filling, all combined with preservatives, emulsifiers and flavor enhancers that are typical of ultra‑processed foods, which places it in the NOVA 4 category.

How does the high saturated‑fat and moderate salt content of this pie affect people with heart disease or hypertension?

Elevated saturated‑fat can raise LDL cholesterol levels, and even moderate salt contributes to increased blood pressure, so regular consumption may worsen cardiovascular risk for those with heart disease or hypertension.

Is this cream‑filled mushroom puff pastry suitable for vegan, vegetarian, or gluten‑free diets?

No, the product contains dairy cream and wheat‑based puff pastry, making it unsuitable for vegan and gluten‑free diets, while vegetarians may consume it but must consider the dairy content.

Marks & Spencer

Creamy garlic mushroom puff pastry pie

Composite Foods

Product Insights

Creamy garlic mushroom puff pastry pie belongs to the Composite foods family, specifically the Pizza pies and quiches group. It carries a Nutri‑Score of D and is classified as ultra‑processed (NOVA 4), offering low sugar and modest salt while delivering 15.3 g of fat, 7 g of saturated fat and only 4.1 g of protein per 100 g. The product’s moderate fiber and reduced sugar are positives, but its high saturated‑fat content and limited protein make it a less balanced choice for health‑focused diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy1045 kJ

Saturated Fat7 g

Sugars0.9 g

Fiber1.4 g

Salt0.57 g

Comparative Analysis

Compared with the average pie, this product contains far less sugar (0.9 g vs 4.14 g) and salt (0.57 g vs 2.24 g) but more fat (15.3 g vs 11.36 g), higher saturated fat (7 g vs 4.89 g), and considerably less protein (4.1 g vs 10.76 g).

84%

35%

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