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Pieminister Moo & Blue Pie 270G

Pieminister Moo & Blue Pie 270G

Pieminister Moo & Blue Pie 270G is an Ultra‑processed food product.

The product contains additives or is industrially processed in a way that we consider clear indicators of an ultra‑processed food (UPF) by the NOVA classification.

Additives and processes (5) in Pieminister Moo & Blue Pie 270G


Refined Palm Oil


Modified Starch


Maltodextrin


Vegetable protein


Flavouring


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Nutri-Score

Nutri-Score unavailable Nutri-Score information is unavailable for Pieminister Moo & Blue Pie 270G.

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Where to buy

Retailer information unavailable.

Information about where to buy Pieminister Moo & Blue Pie 270G is unavailable.

Allergens in Pieminister Moo & Blue Pie 270G

Gluten


Milk


Mustard


Soya (may contain traces)


Sesame (may contain traces)

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Ingredients

Wheat Flour (Wheat, Calcium, Niacin, Iron, Thiamine), British Beef (24%), Water, Onion, Identity Preserved Palm Oil*, Carrot, Stilton Cheese (Milk) (6%), Red Wine, Blue Cheese (Milk), Modified Corn Starch, Tomato Puree, Salt, Polenta, Maltodextrin, Worcestershire Sauce (Water, Spirit Vinegar, Cane Molasses, Tamarind Paste, Salt, Onion Powder, Cayenne Powder, Garlic Powder, Clove Powder), Garlic, Sugar, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Herbs, Barley Malt Extract, Wheat Protein, Yeast Extract Powder, Green Peppercorn, Flavouring, Leek Powder, Mushroom Powder, Caramelised Sugar Powder, Black Pepper, *Learn more about our certified sustainable, identity preserved Palm Oil, sourced from one of the world's most sustainable deforestation-free producers, and our Pies, Planet, People sustainability goals at pieminister.co.uk/sustainability

Always double‑check the information on the product packaging to ensure you do not consume anything you may react to.

The product information comes from both internal and external sources and may contain errors. Recognition of ingredients and additives may also be incomplete. The Food App is not responsible for any inaccuracies or omissions.

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