BLACKBERRY PIE
by JJ's Bakery
Contains 2 flagged ingredients
BLACKBERRY PIE by JJ's Bakery receives a safety score of 50/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 2 ingredients that have been flagged for potential safety concerns by regulatory or consumer advocacy 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
BLACKBERRY PIE by JJ's Bakery carries a composite safety score of 50/100, which we classify as "Concern" 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 identified 2 flagged ingredients in this product — components that at least one official source has classified as requiring caution, targeted avoidance, or further evaluation. Flagged ingredients are the items most likely to surface in FDA inspection findings, state-level ingredient bans, or outbreak-related recall notices, so the per-ingredient breakdown below is the most useful lens for anyone screening this product for a specific dietary concern.
On the NOVA processing scale, BLACKBERRY PIE 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 E 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 | 50/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 2 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | E | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Amount/Serving Total Fat 17g Saturated Fat 9g Trans Fat 0g Cholesterol Omg Sodium 470mg Vitamin D 0mcg 0% Potassium 47mg 2% % Daily Value* Amount/Serving % Daily Value 22% Total Carbohydrate 61g 22% 45% Dietary Fiber 1g 4% 0% Total Sugars 31g Includes 31g Added Sugars 62% 20% Protein 3g Calcium 8mg 0% Iron 2mg 10% *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, WATER, PALM OIL & FRACTIONATED PALM OIL, BLACKBERRIES, SUGAR, FOOD STARCH-MODIFIED (CORN), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, NATURAL FLAVOR, SODIUM PROPIONATE (PRESERVATIVE), MALTED BARLEY FLOUR, WHEAT FLOUR, SODIUM BENZOATE (PRESERVATIVE), CITRIC ACID (PRESERVATIVE), DEXTROSE, XANTHAN GUM, CALCIUM CARBONATE, AGAR-AGAR, MONO-AND DIGLYCERIDES, SORBITAN MONOSTEARATE, RED 40, BLUE 1, SOY LECITHIN. CONTAINS WHEAT, SOY. CONTAINS BIOENGINEERED FOOD INGREDIENTS. U
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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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