Why is Biobleud Bio whole‑grain pizza dough classified as processed (NOVA 3) and what additives does it contain?

NOVA 3 indicates a product made with processed ingredients such as refined flours, oils and leavening agents, but without the extensive industrial formulations of ultra‑processed foods. This dough contains two additives: E500 (sodium carbonate) and its variant E500ii (bicarbonate of soda) used as a raising agent.

How does the salt level in this pizza dough affect a hypertensive or low‑sodium diet?

At 1.3 g of salt per 100 g, the dough exceeds the average salt content for pizza bases and contributes a notable portion of the recommended daily limit of 5 g. Regular consumption could increase sodium intake, which may raise blood pressure in individuals sensitive to salt, so it should be used sparingly in low‑sodium diets.

Is this pizza dough suitable for gluten‑free or vegan diets?

The dough contains wheat flour, making it unsuitable for gluten‑free diets and unsafe for people with celiac disease. All listed ingredients are plant‑derived, but the presence of a dehydrated wheat levain introduces uncertainty about its vegan status, as some leavening cultures may involve non‑vegan processing; therefore, it cannot be confidently labeled as vegan.

Biobleud • 430 g

Pâte à pizza Bio aux céréales complètes

Plant Based Foods And Beverages

Product Insights

The Bio whole‑grain pizza dough from Biobleud is a plant‑based bakery product classified in the cereals and potatoes food group. It carries a Nutri‑Score of C and is placed in NOVA group 3, indicating a processed but not ultra‑processed formulation, and it contains gluten as an allergen. While it offers higher protein and lower sugar and fat than typical pizza bases, its salt content exceeds the average for similar products and it includes two additives (E500, E500ii).

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal259 kcal

Fat5.3 g

Saturated Fat0.5 g

Carbohydrates45 g

Sugars1.4 g

Comparative Analysis

Compared with average pizza‑base products, this dough has about one‑seventh the sugar, one‑third the fat and saturated fat, but 25 % more salt, 36 % more carbohydrates, slightly less fiber, and higher protein and lower energy per 100 g.

Ingredients

Farine de blé T65*, Farines multicéréales* (30%) (farine de blé complète T110*, farine d’épeautre semi complète T80*, farine de seigle complète T130*) ; Eau ; Huile de colza désodorisée* ; Sel de Guérande ; Levain de blé dévitalisé déshydraté* ; Poudre à lever: bicarbonate de sodium; Jus de citron concentré* ; Levure boulangère*. * Ingrédients issus de l'Agriculture Biologique

84%

35%

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