Flour Tortilla
by La Banderita
Flour Tortilla by La Banderita 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
Flour Tortilla by La Banderita 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, Flour Tortilla 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.
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 | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Enriched unbleached flour (Wheat flour, Niacin, Reduced iron, Thiamine mononitrate, Riboflavin and Folic acid), Water, Vegetable shortening (Contains one or more of the following: Palm oil and/or Olive oil), Contains 2% or less of the following: Salt, 1 Tortilla (44g) Leavening (Sodium acid pyrophosphate, Sodium bicarbonate, Cornstarch, Monocalcium phosphate), Wheat protein, Preservatives (Calcium propionate, Sorbic acid), Dough conditioner (Fumaric acid, Xanthan gum, Mono - and Diglycerides, Sodium metabisulphite). 12 servings per container Serving size Amount per serving varvniGS ru % Daily Value* 1988 Total Fat 3.5g Saturated Fat 2g 4% 10% Trans Fat 0g Cholesterol Omg 0% Sodium 260mg 11% Total Carbohydrate 22g 8% Dietary Fiber 1g 4% Total Sugars Og Includes Og Added Sugars 0% Protein 4g Vit. D Omcg 0% 8 Iron 1mg 6% Manufactured by: OLÉ Mexican Foods, Inc. Norcross, GA 30071 Calcium 54mg 4% PRODUCT OF U.S.A. Potas. 34mg 0% The % Daily Value (DV) tells you how much a nutrin a serving of food contribute to a daily diat a day is used for generalition Product Questions or Comments? Email: consumercare@olemexicanfoods.net OLE MEXICAN FOODS For delicious recipes visit es at: www.olefs.com 38 VR7 Lot# 7017 27331 27088 ET
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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