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Newman's Own Thin & Crispy Crust Italian Sausage & Uncured Pepperoni Pizza
Photo: Open Food Facts contributors (CC BY-SA)

Pizzas

Newman's Own Thin & Crispy Crust Italian Sausage & Uncured Pepperoni Pizza

16.5 oz/468 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
  • Contains whole grains
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Why it scores 20

Newman's Own Thin & Crispy Crust Italian Sausage & Uncured Pepperoni Pizza scores 20 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Sausage and cured meats: IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better pizza

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Thin & Crispy Crust Italian Sausage & Uncured Pepperoni Pizza

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Sausage and cured meats
    Regulatory IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. [4][5]
  • Dextrose
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring and industrial sugar or starch hydrolysate. [6]
subtotal−21

Nutrition per 100 g

  • Saturated fat 5.8 g / 100 g
    Strong High in saturated fat. [7]
  • Salt 1.5 g / 100 g
    Strong High in salt. [8]
  • Energy 263 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 10.9 g / 100 g
    Info A good source of protein. [2]
subtotal−9
TOTAL 20Poor

100 − 80 = 20

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][5]

Can’t score above 79. High in saturated fat and salt (above the front-of-pack "high" level). [9]

GTIN 00020662006066 · 2026-07-22

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy263 kcal
Fat13.5 g
Saturated fat5.8 g
Trans fat0 g
Carbohydrates24.4 g
Sugars1.9 g
Added sugars0.6 g
Fiber0.6 g
Protein10.9 g
Salt1.5 g

Serving: 0.33 pizza (156 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

MULTIGRAIN CRUST (WHEAT FLOUR, WATER, VEGETABLE OIL [CANOLA OIL, PURE OLIVE OIL], FLAXSEED, YEAST, SUGAR, SALT, WHOLE OAT FLOUR), SAUCE (TOMATO PUREE [WATER, TOMATO PASTE], EXTRA VIRGIN OLIVE OIL, RED WINE VINEGAR, SALT, SPICES, GARLIC*, ONION*), LOW-MOISTURE MOZZARELLA CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES), UNCURED PEPPERONI NO NITRITES OR NITRATES ADDED EXCEPT AS NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE POWDER (PORK, BEEF, SEA SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVOR, OLEORESIN OF PAPRIKA, GARLIC POWDER), NATURAL COOKED SPICY ITALIAN SAUSAGE WITH GARLIC (PORK, SPICES, SALT, WATER, SUGAR, PAPRIKA, DEHYDRATED GARLIC, NATURAL FLAVORING), FONTINA CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES), SPICES.

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest pizzas in the US

More from Newman's Own

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. IARC Monographs evaluate consumption of red meat and processed meat (Press Release No. 240)

    International Agency for Research on Cancer (WHO) · Oct 26, 2015 · IARC

    “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”

    iarc.who.int

  5. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  6. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  8. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  9. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  10. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  11. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  12. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  13. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  14. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org