Niman Ranch Product List
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CERTIFICATE of ORGANIC OPERATION Issued by ECOCERT SA to Xi'an Yuensun Biological Technology Co., Ltd 西安源森生物科技有限公司
1.00 0.00 Certificate NOP: 181968 - Z-170082-2020 Page 1 of 5 CERTIFICATE OF ORGANIC OPERATION Issued by ECOCERT SA to Xi'an Yuensun Biological Technology Co., Ltd 西安源森生物科技有限公司 Middle of Floor Four, No.18 Zone C, Pioneering R&D Park,No.69 Jinye Road - HI-TECH DISTRICT - XI'AN CITY - SHAANXI PROVINCE - CHINA 锦业路69号创业研发园C区18号中四层 - 高新区 - 西安市 - 陕西省 - 中国 The following products and activities are certified to the USDA organic regulations, 7 CFR Part 205. Any reference to the organic production mode has to respect the rules as determined in Subpart D of the Rule. Any other rules of labelling as determined by national food acts have to be followed. Scope: Handling/Processing Date of initial NOP certification: 9 March 2017 Category of certification: NOP "100% organic" product (205.301a) HANDLED PRODUCTS Aquatic plant-based preparations 水生植物制剂 Chlorella powder/tablet 小球藻粉/片 spirulina extract 螺旋藻提取物(藻蓝蛋白) Fruit-based preparations 水果制品 Papaya Powder 木瓜粉 Almond Powder 杏仁粉 lime powder 青柠檬粉 Banana Powder 香蕉粉 Pineapple Powder 菠萝粉 Blackberry powder 黑莓粉 Cherry Powder 樱桃粉 Orange juice powder 橙汁粉 Accredited by the USDA effective 29 April, 2002 ECOCERT SA – capital 442 400€ - SIREN N° 380 725 002 – RCS AUCH – Lieudit Lamothe Ouest, 32600 L’Isle Jourdain - France Certificate NOP: 181968 - Z-170082-2020 Page 2 of 5 Processed tea and coffee 加工的茶和咖啡 Jasmine Tea Powder 茉莉花茶粉 Processed plant products 加工的植物产品 Coriolus versicolor extract/powder 云芝提取物/粉 Milk thistle extract 水飞蓟提取物 Chaga / extract/powder 白桦茸提取物/粉 Maitake extract/powder 灰树花提取物/粉 Cinnamon Extract 肉桂提取物 -
Avery Dennison Template
MEAT LOVERS CHILI MEAT LOVERS CHILI Dairy Free Dairy Free Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. Contains: Wheat Contains: Wheat Calories: 343 Fat: 18g Sat. Fat: 6.5g Chol: 55mgs Calories: 343 Fat: 18g Sat. Fat: 6.5g Chol: 55mgs Sodium: 809mgs Carbohydrates: 25g Fiber: 8g Sugar: 3g Protein: 21g Sodium: 809mgs Carbohydrates: 25g Fiber: 8g Sugar: 3g Protein: 21g Cals from Fat:164 Cals from Fat:164 *all nutritional information is based on an 8oz serving *all nutritional information is based on an 8oz serving MEAT LOVERS CHILI MEAT LOVERS CHILI Dairy Free Dairy Free Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, Ground beef, ground pork, diced tomatoes (tomatoes, tomato juice, salt, calcium bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili chloride, citric acid), mixed peppers, pinto beans, red kidney beans, dark beer, powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. bacon(pork prepared with water, salt, turbinado sugar, celery powder), ancho chili Contains: Wheat powder, Spanish paprika, oregano, kosher salt, cumin, ground black pepper. -
(12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications, -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
Download the Result
Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 2408502 100024AD "OURS" Garlic 2-4mm - Oui - 1310592 5311G3AD Garlic semolina G3 - Oui - 36518502T 231126AD YELLOW BOLETUS 2-6 - Oui - 36518702 231169AD YELLOW BOLETUS 3-8 - Oui - 3611601 11102A2AD BOLETUS SLICE A2 2-4 CM - Oui - 3611602 11102O1AD BOLETUS "edulis" SLIDE EU - Oui - 3638902T 251969ADT MUSHROOM "DE COUCHE" 6-9TT - Oui - 2443201 1021400AD CHIVE ROLLS - Oui - 2445092 1021400FD CHIVES SLICE LYO STD - Oui - 0091162 1230982AD Zucchini 8X8X2 China - Oui - 3640101 921300ADTT "GIROLES" POWDER - Oui - 5823992 941300HFPC PRE COOKED PINTO BEANS - Oui - 0113602 10100125AD GREEN BEAN 12 MM - Oui - 2585201 651200AD LIVECHE FLAKES - Oui - 2585192 651300AD LIVECHE ROOTS POWDER - Oui - 3648403 1101118AD MORELS 0.5-8 - Oui - 3648492 1100700AD MORELS MP - Oui - 1330592 1241113AD WHITE ONION 1-3 INDE MP - Oui - 1330192 1241300AD WHITE ONIONS POWDER - Oui - 1340892 1151900HS GRILLED GARLIC - Oui - 1340202 1151300HS Indian toasted onion powder - Oui - 1326002 3501900AD KIBBLED RED ONIONS - Oui - 2591702TK 811200ADT OREGANO FLAKES HT - Oui - 2491892 870022AD PARSLEY 2MM STD - Oui - 2480902 3670912AD PARSLEY ROOTS - Oui - 3642001 0502000AD Oyster mushroom - Oui - 0158202 641114AD Leek green/white 1.5-4 - Oui - 5830102 PRE COOKED YELLOW PEAS POWDER - Oui - 0188802 841146AD Red bell pepper 4-6 - Oui - 0198802 831146AD Green bell pepper 4-6 - Oui - 0210902 490912AD POTATO 10X10X2 - Oui - 3692902 1040200AD SHIITAKE SLICE - Oui - 0228402E 1171124EUAD Tomato 2-4 EU - Oui - 0220202 1171300SDHB TOMATO POWDER HV SS E551 - Oui - O Spice based mix Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 010A1402 NAPOLI MIX NF PDRE - Oui - Flavourings & Food Colourings Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 284R17051 B SEASONING CURRY - - - 301U2001 LIME FLAVOUR NA Oui - - 600012102 Basil and tomato Edamame mix - Oui - Flavours Ref. -
The Cruinloch Lomond
The Cruin Loch Lomond Wedding Brochure 2021-2023 ‘Your day. Your way’ Congratulations on your engagement, from all at The Cruin. I have pleasure in enclosing our wedding package; thank you for considering The Cruin Loch Lomond to hold your special day. Weddings at The Cruin are a unique experience; the family owned venue is exclusive to you and your guests creating the most personal wedding imaginable. The Cruin is set amidst Scotland’s most spectacular scenery on the shores of Loch Lomond. We offer panoramic views across the loch to Inch Murrin Island and Ben Lomond. Your photographs will create exceptional memories to treasure forever. Ceremonies can be held on our Lochside terrace or within our romantic candlelit Cruin Ceremony Suite overlooking Loch Lomond. Our chefs have achieved an excellent reputation for exceptional food using quality local produce. Each of your guests can be offered a choice menu, which is freshly prepared and cooked on our premises. Within our McIntyre suite we can create the perfect ambiance for you and your guests whether it is a small intimate wedding breakfast or a larger event where we can comfortably accommodate up to 120 of your guests (daytime, including children) and 200 guests overall in the evening. Our team will be on hand to assist you at every stage of the planning and preparation of your special day. We are delighted to welcome you to The Cruin to see the breathtaking surroundings for yourself. Standard Package 2022/ 2023, Last Availability Package 2021 and The Cruin 2022 Kind Regards David Cranna Weddings and Events Telephone 01389 850 263 E-mail: [email protected] Late Availability 2021 All-inclusive package for 50 adult guests (Includes Wedding Couple) £3500 Available all year round Package Includes: • Exclusive use of venue and grounds • 3 course choice menu with Tea/Coffee • Glass of white/rose Prosecco after ceremony • A half bottle of house wine per person throughout the meal (red/white/rose) • Glass of white/rose Prosecco for toast drink • Dedicated wedding team • Complimentary Wedding Lodge. -
Andouille by Rtek Kutas
Andouille By Rtek Kutas Page 1 of 1 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 ANDOUILLE SAUSAGE From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas This Book Is Considered By Most Sausage Makers To Be The Complete And Definitive Book On Sausage Making. 5 Lb. pork butts 2 cloves of garlic 3 bay leaves crushed 2 large onions 1 Tb. salt 1 Tb. pepper 1 tsp. cayenne pepper 1 tsp. chili pepper 1/2 tsp. ground mace 1/2 tsp. ground cloves 1/2 tsp. allspice 1 Tb. thyme I Tb. marjoram 1 Tb. parsley You May Choose To Use A Premix Seasoning Instead Of The Ingredients Listed Above. If So You Can Still Follow The Directions In These Recipes. Grind meat through 3/8 hole grinder plate. Mix thoroughly with remaining ingredients, add 1 cup of water to help in mixing. Stuff into 35-42 mm hog casings. Andouille can be made fresh or smoked. If you are smoking Andouille, add 1 cup of soy protein concentrate and 1 level teaspoon of Insta-cure No. 1 to 5 lb. of meat. (You can smoke this like you would smoked Polish sausage.) STUFFING Andouille sausage should be stuffed into a larger-size hog casing, preferably 38-42 mm. Sausage then is placed on smokehouse sticks and spaced properly. Dry the sausage as follows: When stuffing the sausage, it normally is hung on the sausage sticks in the room where you are working. By the time you are finished stuffing the sausage, much of it already is dry. -
Obtaining Nitrite from Vegetables Sources by Fermentative Process Using Nitrate-Reducing Bacteria Sthaphylococcus Carnosus and S
Obtaining nitrite from vegetables sources by fermentative process using nitrate-reducing bacteria Sthaphylococcus carnosus and S. xylosus• María Carolina Rodríguez-Daza a, Diego A. Restrepo-Molina a & Mario Evelio Arias-Zabala b a Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medellín, Colombia [email protected], [email protected] b Facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Colombia. [email protected] Received: January 21th, 2019. Received in revised form: June 28th, 2019. Accepted: August 12th, 2019. Abstract Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned nitrites as undesirable compounds in meat products. Natural and organic ingredients have taken an important place within the consumer preferences. Here, obtaining nitrite from natural sources was achieved using nitrate-reducing bacteria Staphylococcus carnosus and S. xylosus. Pre-incubation strains into a celery-based medium allowed the stimulation of nitrate reductase activity. The increased values of substrate, the oxygen condition and pH influenced the nitrite generation significantly (p<0.05). The reduction rate from nitrate to nitrite was 50.85%, with a value of 320.2 mg L-1 of nitrite. This method presents characteristics comparable to those traditionally applied in the generation of conventional sodium nitrite leading the food industry to take advantage of fermentation processes to supply needs in meats and supplementary food products. Keywords: sodium nitrite; nitrate; nitrite; nitrate-reductase; Sthapylococcus carnosus; S. xylosus. Obtención de nitrito a partir de fuentes vegetales mediante proceso fermentativo usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. -
Certificate-Halal.Pdf
APPENDIX (A) Appendix (A), is an integral part of AHF Halal Certificate # HP 3980-CH, issued to Green Jeeva LLC., located at 2610W Horizon, Ridge Pkwy, Suite 201A, Henderson, Nevada, 89052 (USA). (Effective from June 12, 2021 through June 11, 2022) No. Product Names: 1. Acacia Catechu Extract-Khadira/Catechu 2. Achyranthes aspera Extract- Apamarga 3. Acorus calamus Extract-Bach 4. Aegle marmelos Extract- Bael 5. Allium vineale Extract - Garlic 6. Alpinia galanga Extract - Galanga 7. Amla Extract- Phyllanthus emblica 8. Andographis Extract- Kalmegh 9. Manjakani Extract 10. Arjuna Extract-Terminalia arjuna 11. Ashoka Extract-Saraca indica 12. Ashwagandha Extract-Withania somnifera 13. Asparagus racemosus Extract - Shatavari 14. Azadirachta indica Extract - Neem 15. Bacopa Extract-Bacopa monnieri/Nir Brahmi 16. Bahunia Extract - Bauhinia purpurea 17. Bamboo (Silica Extract Powder) 18. Bitter Melon Extract-Momordica charantia 19. Black Cumin Extract 20. Bhringraj Extract 21. Bambusa arundinacca (Tabasir) Dry Extract 22. Banaba Extract- Legerstromia speciosa 23. Belladona Extract-Atropa belladonna 24. Berberis aristata Extract- Daru Haridra 25. Black Tea Extract-Camellia sinensis 26. Boswellia serrata Extract - Boswellia (Salakhi) 27. Bromelain - Ananus comosus 28. Calendula officinalis Extract- Marigold 29. Camellia sinensis Extract-Tea 30. Cassia angustifolia Extract - Senna 31. Cassia fistula Extract - Amaltas 32. Cedrus deodara Extract- Deodar 33. Centella asiatica Extract - Bhrami 34. Cinnamon cassia Extract - Cinnamon (Pages 2 –30) APPENDIX (A) Appendix (A), is an integral part of AHF Halal Certificate # HP 3980-CH, issued to Green Jeeva LLC., located at 2610W Horizon, Ridge Pkwy, Suite 201A, Henderson, Nevada, 89052 (USA). (Effective from June 12, 2021 through June 11, 2022) 35. -
Hours of Operation 6:00 Am–3:00 Pm Birmingham, Al. 205-490-7568
BREAKFAST LUNCH SMOKEHOUSE hours of operation 6:00 am–3:00 pm birmingham, al. 205-490-7568 BIGBADBREAKFAST.COM Breakfast Breakfast MAKES YOU STRONG ALL DAY LONG BORN IN BIRMINGHAM MISSISSIPPI ALABAMA egg plates BURGERS SANDWICHES SALADS EGG BEATERS, EGG WHITES, AND FREE-RANGE EGGS ARE AVAILABLE ON BURGERS AND SANDWICHES SERVED WITH GRITS, HOME FRIES, POTATO SALAD, ALL EGG ORDERS. FRESH FRUIT, OR COLE SLAW. SUB A SMALL HOUSE SALAD FOR 1.00. BIG BAD BREAKFAST PLATE THE MOO RADLEY Two eggs cooked to order and choice of bacon, patty sausage, chicken Grilled 5 oz. burger (White Oak Pastures Ground Beef) hand-pattied sausage, andouille, or country ham; grits or home fries; gravy (red eye, and cooked to order. Served on a split top sourdough bun with lettuce, sausage, or tomato); and toast or biscuit. 8.50 tomato, onions, pickles, and Tabasco mayonnaise. 9.00 BIG LEAN BREAKFAST PLATE ADD CHEESE (CHEDDAR, SWISS, PIMENTO CHEESE) 1.00 Egg Beaters or egg whites cooked to order, chicken sausage or bacon, ADD A FRIED EGG (COOKED TO ORDER) 1.00 wheat toast, marinated sliced tomato, and a side of fresh fruit. 8.50 ADD CHILI 1.00 the country traveler ADD BIG BAD BACON 1.50 Two eggs soft-poached on a toasted English muffin with country ham and hollandaise. Served with grits or home fries. 9.50 the MOCKINGBURGER The “Everything” burger. We dare you. 12.00 THE HIGH LONESOME Worcestershire-grilled steak* and two eggs cooked to order with the southern belly choice of grits or home fries and toast or biscuit. -
Bakalářská Práce
MENDELOVA UNIVERZITA V BRNĚ AGRONOMICKÁ FAKULTA BAKALÁŘSKÁ PRÁCE BRNO 2017 NATÁLIE KOMÁRKOVÁ Mendelova univerzita v Brně Agronomická fakulta Ústav Technologie potravin Speciální masné výrobky Bakalářská práce Vedoucí práce: Vypracovala: prof. Ing. Alžbeta Jarošová, Ph.D. Natálie Komárková Brno 2017 Zadání bakalářské práce Prohlášení Prohlašuji, že jsem práci Speciální masné výrobky vypracovala samostatně a veškeré použité prameny a informace uvádím v seznamu použité literatury. Souhlasím, aby moje práce byla zveřejněna v souladu s § 47b zákona č. 111/1998 Sb., o vysokých školách a o změně a doplnění dalších zákonů (zákon o vysokých školách), ve znění pozdějších předpisů, a v souladu s platnou Směrnicí o zveřejňování vysokoškolských závěrečných prací. Jsem si vědoma, že se na moji práci vztahuje zákon č. 121/2000 Sb., autorský zákon, a že Mendelova univerzita v Brně má právo na uzavření licenční smlouvy a užití této práce jako školního díla podle § 60 odst. 1 autorského zákona. Dále se zavazuji, že před sepsáním licenční smlouvy o využití díla jinou osobou (subjektem) si vyžádám písemné stanovisko univerzity, že předmětná licenční smlouva není v rozporu s oprávněnými zájmy univerzity, a zavazuji se uhradit případný příspěvek na úhradu nákladů spojených se vznikem díla, a to až do jejich skutečné výše. V Brně dne ……………………………………. podpis Poděkování Ráda bych poděkovala vedoucí své bakalářské práce paní prof. Ing. Alžbetě Jarošové, Ph.D., za odborné vedení, vstřícný přístup, zapůjčenou literaturu, cenné rady a připomínky, které mi pomohly při vypracování této práce. Rovněž děkuji své rodině a kamarádům za podporu během celého studia. ABSTRAKT Bakalářská práce s názvem Speciální masné výrobky se věnuje základnímu pohledu na speciální masné výrobky. -
Larosa's Ingredient and Allergen Listing
LaRosa's Ingredient and Allergen Listing - 4.26.21 EGG FISH MILK PEANUT SHELLFISH SOY* TREE NUTS WHEAT PIZZA INGREDIENTS BUDDY DELUXE YOUR CHOICE OF CRUST + PIZZA SAUCE, PROVOLONE, PEPPERONI, SAUSAGE, SPICY SAUSAGE, BANANA PEPPERS, CAPOCOLLA HAM CHICKEN BACON RANCH YOUR CHOICE OF CRUST + RANCH DRESSING, PROVOLONE, CHICKEN BREAST STRIPS, RED ONION, BACON, TOMATOES DOUBLE PEPPERONI YOUR CHOICE OF CRUST + PIZZA SAUCE, PROVOLONE, PEPPERONI FOCACCIA FLORENTINE YOUR CHOICE OF CRUST + FOCACCIA SAUCE, 4 CHEESE BLEND, MUSHROOMS, SPINACH, TOMATOES, GREEN OLIVES, ROMANO HERB MIX FOCACCIA ROMA YOUR CHOICE OF CRUST + FOCACCIA SAUCE, 4 CHEESE BLEND, PEPPERONI, SAUSAGE, GROUND BEEF, CAPOCOLLA HAM, ROMANO HERB MIX HAWAIIAN YOUR CHOICE OF CRUST + PIZZA SAUCE, PROVOLONE, PINEAPPLE, CAPOCOLLA HAM, BACON, BANANA PEPPERS MEAT DELUXE YOUR CHOICE OF CRUST + PIZZA SAUCE, PROVOLONE, PEPPERONI, SAUSAGE, GROUND BEEF, CAPOCOLLA HAM, BACON ORIGINAL DELUXE YOUR CHOICE OF CRUST + PIZZA SAUCE, PROVOLONE, PEPPERONI, SAUSAGE, GREEN PEPPERS, RED ONION, GROUND BEEF VEGGIE DELUXE YOUR CHOICE OF CRUST + PIZZA SAUCE, PROVOLONE, MUSHROOMS, GREEN OLIVES, RED ONIONS, SPINACH, ROMA TOMATOES ZESTY BBQ CHICKEN YOUR CHOICE OF CRUST + BBQ SAUCE, PROVOLONE, CHICKEN BREAST STRIPS, JALAPENOS, RED ONION, BACON CREATE YOUR OWN PIZZA YOUR CHOICE OF CRUST + SAUCE + CHEESE + TOPPINGS ---> check allergens individually on the dough, sauce, cheese and toppings you choose WATER, MILK, PARMESAN CHEESE, HEAVY WHIPPING CREAM, ASIAGO CHEESE, WHEY PROTEIN CONCENTRATE, BUTTER, MODIFIED FOOD STARCH, SOY OIL, ROMANO CHEESE, SALT, ALFREDO SAUCE 0 0 X 0 0 0 0 0 XANTHAN GUM, BLACK PEPPER, GROUND NUTMEG, TURMERIC OLEORESIN (FOR COLOR) ANCHOVIES ANCHOVY FILLETS, OLIVE OIL, AND SALT 0 X 0 0 0 0 0 0 CURED WITH: WATER, SALT, SODIUM NITRITE.