Maple teriyaki pork
Contains 2 flagged ingredients
Maple teriyaki pork receives a safety score of 90/100 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
Maple teriyaki pork carries a composite safety score of 90/100, 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 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, Maple teriyaki 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 | 90/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 2 | 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
Vegetables (carrots, celery, sugar, snap peas), sauce (water, soy sauce [water, wheat, soybeans, salt], brown sugar, maple teriyaki base [decolorized soy sauce (water, wheat, soybeans, salt), sugar, soybean oil, sesame oil, water, onion powder, dehydrated garlic, ginger, spice extractives, sugarcane molasses, corn syrup, polysorbate 80, caramel color), teriyaki seasoning (brown sugar, dehydrated soy sauce [fermented soybeans, wheat, salt], sugar, salt, maltodextrin, food starch - modified, spices, garlic powder, onion powder, yeast extract, white distilled vinegar), corn starch, canola oil, garlic, ginger puree [ginger, high fructose corn syrup], spice, natural flavors, maple flavor [maltodextrin, glycerin, modified corn starch, natural flavors, malt extract, invert sugar, molasses], xanthan gum, spices), cooked whole grain brown rice (water, brown rice), cooked maple teriyaki pork water and binder product (pork loin, water, less than 2% of rice starch, salt, sugar, brown sugar, hoisin sauce [sugar, water, sweet potato, salt, modified corn starch, soybeans, spices, sesame seeds, wheat flour, garlic, chili pepper, acetic acid], soy sauce [water, wheat, soybeans, salt], maple sugar granules, rice wine [salt, sorbate, natural rice flavor (ethyl alcohol, water, and natural flavors)], sodium phosphates, natural flavors [maltodextrin, sugar, modified food starch, propylene glycol,maple syrup, natural flavor, brown sugar, gum arabic], autolyzed yeast extract, caramel color, onion powder).
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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