Whole Barley Flour
Whole Barley Flour appears in 69 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
Whole Barley Flour appears in 69 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 69
- catalogued products
- #4,011
- usage rank of 247,206
- 27
- named brands represented
- 43%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
High-volume listing for Whole Barley Flour - usage rank #4,011
- Usage rank
- #4,011
- of 247,206 ingredients that appear in at least one catalogued product, tied with 35 others that also appear in exactly 69 products, listed in more products than 98.4% of them.
- Typical depth in an ingredient list
- 43%
- Averaged label depth puts Whole Barley Flour in the upper half of the list (43% of list length, mean slot 11.1). Compound ingredients and OCR noise mean this cannot stand in for quantity.
Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.
How to use this page
Use prevalence before concern
Only 2.9% of linked products carry any separately flagged ingredient. The stronger differentiator here is market placement: Whole Barley Flour spans 27 named brands and is led by the Plant-based foods and beverages group. Start with Barbara's, snackimals, oatmeal cookies; Barbara's, snackimals, oatmeal cookies; Breakfast hazelnut crunch biscuits with whole grains when comparing real formulations. Because the flagged component may be something else, neither the low co-occurrence rate nor the 98.5/100 product average proves this ingredient safe.
27 named brands carry this ingredient
The processing evidence is heterogeneous rather than a single shelf pattern: the largest NOVA group contains 59 of 66 classified products, leaving a meaningful remainder elsewhere. This breadth is why the page reports label depth, category, and product examples separately. Those dimensions help locate comparable products; combining them into a stronger safety claim would hide the variation the catalog actually contains.
Next check: compare label position across two brands before treating prevalence as equivalent exposure.
How do the sampled products compare?
Each point is one of the 16 sampled products listed below: its overall safety score against how many separately flagged ingredients its label carries. Bubble size is the number of ingredient rows the label actually resolved to.
Safety score vs. flagged-ingredient count for products containing Whole Barley Flour
Products Containing Whole Barley Flour
High-volume slice (16 of 69) for products naming Whole Barley Flour:
Whole Barley Flour vs other top-decile catalog footprints
Top-decile company for Whole Barley Flour: 69 listings averaging 98.5/100. Catalog-mass neighbours in view: 100% Orange Juice; C Yellow #5; Chili Garlic Sauce.
Similar product count
Nearest other ingredients by Open Food Facts product count (floored at ≥50).
Similar mean product score
Score-axis peers only, mean screening score among ingredients with ≥50 scored products, not a second count list.
Using the Whole Barley Flour evidence
Use the 69-product footprint and source labels as a starting point, then inspect the records most relevant to your question.
- Open the product sample for Whole Barley Flour and read how the term sits on real packages. Browse linked labels
- Compare Whole Barley Flour with a peer such as “100% Orange Juice” on source-backed rating, FDA status, and product footprint. Open a peer record
- See the join rules behind screening scores before reading them as dietary advice. See source joins
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Frequently Asked Questions
Why is there no FDA/CSPI verdict on Whole Barley Flour? ▼
This snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to Whole Barley Flour, so PlainFoodSafe does not present a source-backed safety verdict. The page reports catalog prevalence (#4,011 of 247,206 ingredients) and label position instead.
Which product shelves show up most often with Whole Barley Flour? ▼
Whole Barley Flour ranks in the top decile by product count (#4,011 of 247,206), appearing in 69 indexed products led by Plant-based foods and beverages. The sample list below is a slice of that footprint, not the full universe.
Why is Whole Barley Flour so common on ingredient lists? ▼
The source record does not name a technical effect, yet Whole Barley Flour appears in 69 products (#4,011 usage rank). High prevalence here describes formulation frequency, not an approved use level.
Regulatory status: FDA SAFFA (Whole Barley Flour). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.