Annies Snck Mx Pizza
Processing Score
7.4Highly Processed
02.55.08.010+
Nutrition Score
5.5/10Good
The processing score reflects 34 ingredients, including natural flavoring. The nutrition score reflects high sodium and total fat.
Nutrition Highlights
Little Or No Cholesterol ListedGood Protein SourceGood Fiber Source
Nutrient Alerts
High SodiumHigh Fat
Data Updated
Oct 18, 2026
UPC
00013562320172
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Nutrition Facts
Serving size30 g
Amount per serving
Calories
140
% Daily Value*
Total Fat 6g
8%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 260mg
11%
Total Carbohydrate 20g
7%
Dietary Fiber 1g
4%
Total Sugars 1g
Protein 3g
Calcium 0mg
0%
Iron 0.4mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
27 listed · 4 flagged for reviewORGANIC WHEAT FLOUR, ORGANIC EXPELLER PRESSED VEGETABLE OIL (ORGANIC SUNFLOWER OIL, ORGANIC CANOLA OIL), SALT, ORGANIC CANE SUGAR, ORGANIC CHEDDAR CHEESE (ORGANIC CULTURED MILK, SALT, ENZYMES), ORGANIC TOMATO POWDER, ORGANIC CREAM, ORGANIC YEAST, ORGANIC MALT, ORGANIC BARLEY MALT EXTRACT, ORGANIC WHEY, ORGANIC FENNEL SEED POWDER, CULTURED ORGANIC MILK, ORGANIC NONFAT MILK, NATURAL FLAVOR, ORGANIC GARLIC POWDER, ORGANIC BASIL POWDER, ORGANIC PAPRIKA, ORGANIC OREGANO POWDER, BAKING SODA, COLOR (ORGANIC ANNATTO EXTRACT, PAPRIKA EXTRACT), CITRIC ACID, SODIUM PHOSPHATE, ORGANIC ONION POWDER, ORGANIC CELERY SEED POWDER, LACTIC ACID, ENZYMES.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
Why Does This Score Highly Processed?
In our analysis, Annies Snck Mx Pizza scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Natural Flavors (Natural Flavor): Despite being natural, these are highly processed extracts.
- Industrial Enzymes (Enzymes): Industrial enzyme use indicates significant processing.
Within Chips & Crisps, this product is more processed than about 56% of the 10,682 products we've analyzed.
Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.
What These Ingredients Tell Us
We group Annies Snck Mx Pizza's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Vegetable OilsProcessing indicator
In this product: Organic Expeller Pressed Vegetable Oil (Organic Sunflower Oil, Organic Canola Oil).
Natural oils are minimally processed, hydrogenated oils indicate UPF.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- Sugars & Natural SweetenersProcessing indicator
In this product: Organic Cane Sugar.
Natural sugars acceptable in moderation, excessive amounts indicate UPF.
- Industrial FermentationProcessing indicator
In this product: Organic Yeast.
Industrial fermentation for additive production.
- Food Bases & AlkalisProcessing indicator
In this product: Baking Soda.
Common in baking, excessive use indicates processing.
- Natural ColorsProcessing indicator
In this product: Color (Organic Annatto Extract, Paprika Extract).
Natural sources but still indicate processing.
- Food AcidsProcessing indicator
In this product: Citric Acid, Lactic Acid.
Common in both traditional and industrial foods.
- MineralsProcessing indicator
In this product: Sodium Phosphate.
Added minerals often compensate for processing.
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About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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