Chili lime pork
Chili lime pork 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.
What the Data Says About
Chili lime pork 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, Chili lime pork 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 C 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
| 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 | C | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Whole wheat tortilla (whole wheat flour, water, enriched flour[wheat flour, niacin(vitamin b3), reduced iron, thiamine mononitrate(vitamin b1), riboflavin(vitamin b2), folic acid(vitamin b9), malted barley flour], sunflower oil, contains 2% or less of the following: cultured wheat flour added with vinegar, soy lecithin, salt, guar gum, yeast, baking powder[sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate], citric acid), pork, brown rice (cooked rice [water, brown rice]), pinto beans (pinto beans, water, salt, calcium chloride), salsa verde (tomatillos, fresh roasted jalapeno peppers, roasted tomato puree, water, fresh onions, salt, distilled vinegar, lime juice, cilantro, garlic, spice [cumin], natural flavor [capsicum]), yellow sweet corn, onions, canola oil, green peppers, cilantro, jalapeno peppers, lime juice, sea salt, cultured dextrose, maltodextrin, turmeric, cumin, onion powder, chili powder (paprika, salt, cumin, pepper, oregano), sriracha chili sauce (distilled vinegar, aged cayenne red peppers, sugar, water, salt, jalapeno puree [red jalapeno peppers, salt, citric acid], corn syrup solids, carrot fiber, modified food starch, natural flavors [soy], garlic powder, xanthan gum, spice, smoked paprika), black pepper.
Categories
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.
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