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Red Baron Classic Crust Four Cheese Pizza
Photo: Open Food Facts contributors (CC BY-SA)

Cheese pizzas

Red Baron Classic Crust Four Cheese Pizza

597 g

Poor out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
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Why it scores 33

Red Baron Classic Crust Four Cheese Pizza scores 33 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. 6 kinds of ultra-processing markers: Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. Emerging

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

Classic Crust Four Cheese Pizza

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [7][8][9][10]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
  • Hydrolyzed vegetable protein
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [12][11]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [11]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [11]
  • 6 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavor enhancer, flavoring, industrial sugar or starch hydrolysate and modified starch. [11]
subtotal−25.5

Nutrition per 100 g

  • Sugars 5.4 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 6 g / 100 g
    Strong High in saturated fat. [4]
  • Salt 1.2 g / 100 g
    Strong High in salt. [13]
  • Energy 255 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 10.7 g / 100 g
    Info A good source of protein. [2]
subtotal−10
TOTAL 33Poor

100 − 67 = 33

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

Can’t score above 79. High in saturated fat (above the front-of-pack "high" level). [14]

GTIN 00072180634290 · 2026-05-27

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy255 kcal
Fat11.4 g
Saturated fat6 g
Trans fat0.3 g
Carbohydrates27.5 g
Sugars5.4 g
Added sugars0.7 g
Fiber1.3 g
Protein10.7 g
Salt1.2 g

Serving: 1 slice (149 g)

Ingredients

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

CHEESE BLEND (LOW MOISTURE PART SKIM MOZZARELLA AND PARMESAN CHEESES [PART SKIM MILK. CHEESE CULTURES, SALT, ENZYMES), CHEDDAR CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], PROVOLONE CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES]). TOMATOES (WATER, TOMATO PASTE). ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: YEAST, PALM OIL, VEGETABLE OIL (SOYBEAN, CANOLA AND/OR HIGH OLEIC SOYBEAN OIL), SUGAR, SALT, MODIFIED FOOD STARCH, SPICE, SEA SALT, MALTODEXTRIN, DRIED GARLIC, HYDROLYZED SOY AND CORN PROTEIN, PAPRIKA, DRIED ONION, DOUGH CONDITIONERS (CONTAINS ONE OR MORE OF: WHEAT STARCH, AMMONIUM SULFATE, L-CYSTEINE HYDROCHLORIDE, ENZYMES, ASCORBIC ACID). NATURAL FLAVOR, SOY LECITHIN.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Packaging

Cardboard

Context only: no points in v1.

Healthiest cheese pizzas in the US

More from Red Baron

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. 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

  5. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  6. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  7. 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

  8. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  9. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  12. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  13. 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

  14. 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

  15. 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

  16. 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