Thin crust pizza, supreme

100
Safe
Safety Score (out of 100)

Thin crust pizza, supreme receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.

Barcode
0007789043525
Nutri-Score
d
NOVA Group
4 — Ultra-processed
Serving Size
0.333 PIZZA (149 g)

What the Data Says About

Thin crust pizza, supreme carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.

Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.

On the NOVA processing scale, Thin crust pizza, supreme is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of D reflects nutritional balance — calories, saturated fat, sugar, sodium versus fiber, protein, and produce content — which again is a distinct dimension from additive safety and worth weighing alongside the scores above.

Safety Profile at a Glance

Composite safety metrics for Thin crust pizza, supreme
Metric Value Source
PlainFoodSafe Score 100/100 FDA SAFFA + CSPI composite
Flagged ingredients 0 CSPI/FDA review
NOVA processing group Group 4 OpenFoodFacts
Nutri-Score D OpenFoodFacts

Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.

Ingredient Safety Analysis

1
Crust
2
Enriched Wheat Flour
3
Wheat Flour
4
Niacin
NUTRIENT SUPPLEMENT
GRAS
5
Ferrous Sulfate
NUTRIENT SUPPLEMENT, PROCESSING AID, STABILIZER OR THICKENER
GRAS
6
Thiamine Mononitrate
NUTRIENT SUPPLEMENT
GRAS
7
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
8
Folic Acid
NUTRIENT SUPPLEMENT
Approved
9
Enzyme
10
Water
11
Soybean Oil
12
Or Less Of Each: Yeast
13
Vinegar*
14
Sugar
Sweetener
Cut Back
15
Salt
Flavoring
Cut Back
16
Cultured Whey*
17
Whey
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FORMULATION AID, MALTING OR FERMENTING AID, NUTRIENT SUPPLEMENT, PROCESSING AID, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, SURFACE-FINISHING AGENT, TEXTURIZER
GRAS
18
Dough Conditioner
19
Ascorbic Acid
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, DOUGH STRENGTHENER, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT, SEQUESTRANT, STABILIZER OR THICKENER
GRAS
20
Enzymes
21
Soy Lecithin
22
Processing Aid
23
Sauce
24
Tomatoes
25
Spices
26
Onion Powder
27
Xanthan Gum
ANTICAKING AGENT OR FREE-FLOW AGENT, COLOR OR COLORING ADJUNCT, DRYING AGENT, EMULSIFIER OR EMULSIFIER SALT, FORMULATION AID, PROCESSING AID, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, SURFACE-FINISHING AGENT, TEXTURIZER
Approved
28
Garlic Powder
29
Cheese
30
Low Moisture Part-skim Mozzarella Cheese
31
Pasteurized Organic Part Skim Milk
32
Cheese Cultures
33
Parmesan Cheese
34
Pasteurized Cow's Milk
35
Romano Cheese
36
Asiago Cheese
37
Pasteurized Milk
38
Uncured Pepperoni
39
Pork
40
Beef
41
Sea Salt*
42
Or Less Of Each: Spices
43
Lactic Acid Starter Culture
44
Natural Flavor
45
Oleoresin Of Paprika
46
Celery Powder*
47
Cane Sugar
48
Spice Extractives
49
Italian Sausage
50
Corn Syrup Solids
51
Paprika
52
Flavoring
53
Red Peppers
54
Green Peppers
55
Black Olives
56
Ferrous Gluconate
COLOR OR COLORING ADJUNCT, NUTRIENT SUPPLEMENT
Safe GRAS
57
Organic Onions

Full Ingredient List

Crust (enriched wheat flour [wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid, enzyme], water, soybean oil, contains 2% or less of each: yeast, vinegar*, sugar, salt, cultured whey*, whey, dough conditioner [wheat flour, ascorbic acid, enzymes], soy lecithin [processing aid]), sauce (water, tomatoes, sugar, salt, spices, onion powder, xanthan gum, garlic powder), cheese (low moisture part-skim mozzarella cheese [pasteurized part skim milk, cheese cultures, salt, enzymes], parmesan cheese [pasteurized cow's milk, cheese cultures, salt, enzymes] romano cheese [pasteurized cow's milk, cheese cultures, salt, enzymes], asiago cheese [pasteurized milk, cheese cultures, salt, enzymes]), uncured pepperoni contains no added nitrates or nitrites except those naturally occurring in sea salt and celery juice powder (pork, beef, sea salt*, contains 2% or less of each: spices, lactic acid starter culture, natural flavor, oleoresin of paprika, may contain: dextrose, garlic powder, celery powder*, cane sugar, natural spice extractives), italian sausage (pork, water, spices, salt, corn syrup solids, paprika, natural flavoring, sugar), red peppers, green peppers, black olives (black olives, salt, ferrous gluconate), onions.

Categories

Meals Pizzas pies and quiches Pizzas

Data Sources

Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.

Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.

This information is for reference only and does not constitute dietary or medical advice.

Related

Data sourced from official FDA, USDA, and CDC food-safety databases. See our methodology for details. Retrieved and formatted by PlainFoodSafe Editorial