Wang Korea

Per-product safety scores across 67 indexed Wang Korea items — combining FDA SAFFA status, CSPI Chemical Cuisine ratings, and state-level ingredient bans.

Avg Safety Score
100.0
Products
67
Flagged Products
0%
Dye Pledge
No
Wang Korea brand profile vs portfolio averages
Signal Wang Korea Notes
Avg safety score 100.0/100 Above-average
Products tracked 67 OpenFoodFacts US index
Flagged ingredients 0.0% FDA SAFFA + CSPI flag overlap
Public dye pledge No Per FDA Dye Tracker disclosures

What the Data Says About

Wang Korea: 67 products tracked, avg safety score 100.0/100, 0.0% of catalog has at least one flagged ingredient. Dye pledge: No.

Score ≥95 places Wang Korea in the top-decile safety tier — ingredient profiles dominated by FDA/CSPI low-concern items. Scoring methodology + dye-pledge context →

Safety scores weigh each product's ingredient list against FDA additive guidance and Center for Science in the Public Interest (CSPI) concern ratings, then average across the brand's tracked catalog. A flagged ingredient is not a recall or a ban — it marks an additive that one of these authorities lists for caution, such as a synthetic dye, a nitrite preservative, or a high-intensity sweetener. Scores shift as brands reformulate and as the underlying datasets refresh, so a brand-level average is a starting point, not a verdict — open the individual product pages for the detail behind any number.

Products by

Sorted by concern level (most flagged first)

Brown Sweet Rice
100/100
Peeled Mung Bean
100/100
Soybean Flour, Fermented
100/100
Mak Kuk-soo Thin Round Noodles
100/100
Pickled Radish
100/100
Korean Style Starch Noodle
100/100
Vegetable & Pork Gyoza Dumplings
100/100
Korean style starch Noodle
100/100
Rice Cake with Fish Cake and Hot Sauce
100/100
Korean fresh noodle(somen)
100/100
Arroroot Noodles
100/100
Peanut Crackers
100/100
Wang korea, korean beef b.b.q. sauce
Condiments
100/100
Fermented Soy Bean Paste
Plant-based foods and beverages
100/100
Wang korea, kida bong fish sausage
Seafood
100/100
Roasted seaweed with green tea snack strips lightly
100/100
Fried Sesame Ball
100/100
Wang Ginger Tea woth Honey
100/100
Malatang Udon
100/100
Nouilles de patate douce
100/100
Crispy Sea Snack Kimchi Flavor
100/100
Teriyaki Udon
100/100
Custard Cream Baked Sweet Buns
100/100
Pho Pork Ribs
100/100
Shrimp Shumai
100/100
Soybean Paste Ssamjang
100/100
Cooked Quail Eggs
100/100
Crispy Sea Snack Curry
100/100
Crispy Sea Snack Extreme Hot&Spicy
100/100
Mabo Tofu Sauce
100/100
Roasted Sesame Seed: Crushed
Plant-based foods and beverages
100/100
Instant Anchovy Noodles
100/100
Lotus Root, Sliced
100/100
Grain Bar Whole Wheat
100/100
Cinnamon Sticks
100/100
Chinese style noodles
100/100
Sweet Rice Pancake
100/100
Korean Cracker (Gang Naen Gi)
100/100
Wang korea, mabo tofu sauce
Condiments
100/100
Korean Barley Cracker
100/100
Mixed Seafood
100/100
Roasted Brown Rice Tea
100/100
Bitter Melon Tea
Beverages and beverages preparations
100/100
Korean bottled kimchi original authentic tasteful
100/100
Korean Bibimbap Vegetable
100/100
Soup base for kimchi hot pot
100/100
Pho rice noodles
100/100
Korean BBQ Sauce Pork Chicken Marinade Soy Sauce
100/100
Pressed Barley Rice
100/100
Mild Rose Topokki
100/100

Frequently Asked Questions

Is Wang Korea food safe?

Wang Korea has an average safety score of 100/100 across 67 tracked products. None of the tracked products contain flagged ingredients.

How many Wang Korea products are tracked?

Our database tracks 67 Wang Korea products, with safety scores based on ingredient analysis from FDA and CSPI data.

Does Wang Korea use artificial dyes?

Wang Korea has not publicly committed to removing artificial dyes. Check individual product pages for specific dye ingredients.

Brand scores aggregate ingredient-level FDA SAFFA + CSPI Chemical Cuisine ratings across Open Food Facts product data. See our methodology. Retrieved and formatted by PlainFoodSafe Editorial.

Disclaimer: Informational purposes only; not professional advice. A flagged ingredient is not a recall or a ban. Consult a qualified professional before making decisions based on this data.