BANQUET Small Pepperoni Pizza, 5.75 OZ
Scores 55/100 on FDA SAFFA + CSPI ingredient analysis - 3 flagged ingredients identified.
The verdict
BANQUET Small Pepperoni Pizza, 5.75 OZ scores 55/100 in PlainFoodSafe's ingredient screening. We compared its 100 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 3 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 55/100
- Concern safety score
- 3
- flagged ingredients of 100 analyzed
- Group 4
- Ultra-processed
- C
- Nutri-Score nutrition grade
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
What the Data Says About BANQUET Small Pepperoni Pizza, 5.75 OZ
BANQUET Small Pepperoni Pizza, 5.75 OZ carries a composite safety score of 55/100, 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. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.
Our scan identified 3 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, BANQUET Small Pepperoni Pizza, 5.75 OZ 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 | 55/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 3 | 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.
How It Compares to Its Category
Among the 93,264 products we've scored in the Plant-based foods and beverages category, the average safety score is 98.1/100. BANQUET Small Pepperoni Pizza, 5.75 OZ scores 43.1 points below that category average (55/100 vs. 98.1/100), so it is a comparatively weaker pick for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient Safety Analysis
Full Ingredient List
Chocolate Pudding (Water, Sugar, Dairy Product Solids [Modified Whey, Reduced Protein Whey, Whey Solids], Modified Corn Starch, Sweet Cream Powder [Sweet Cream, Nonfat Milk, Sodium Caseinate, Tocopherol], Cocoa Powder, Maltodextrin, Acetic Acid Esters of Mono and Diglycerides, Soy Lecithin, Salt, Soybean Oil, Cellulose Gel, Cellulose Gum) Pizza (Dough [Enriched Wheat Flour {Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid}, Water, Dextrose, Wheat Gluten, Baking Powder {Sodium Bicarbonate, Sodium Aluminum Sulfate, Cornstarch, Monocalcium Phosphate, Calcium Sulfate}, Soybean Oil, Salt, Yeast {Yeast, Starch, Sorbitan Monostearate, Ascorbic Acid}, Dough Conditioner {Wheat Flour, Salt, Soy Oil, Contains 2% or less of: L-Cysteine, Ascorbic Acid, Enzymes}, Ascorbic Acid, Soy Flour], Sauce [Water, Tomato Paste, Pizza Seasoning [Salt, Sugar, Onion Powder, Spices, Xanthan and Guar Gum, Garlic Powder, Potassium Sorbate, Citric Acid}, Modified Corn Starch], Mozzarella Cheese Substitute [Water, Soybean Oil, Partially Hydrogenated Soybean Oil, Casein, Milk Protein Concentrate, Modified Potato Starch, Sodium Aluminum Phosphate, Salt, Disodium Phosphate, Mozzarella Cheese Type Flavor {Cheese (Milk, Culture, Rennet, Salt), Milk Solids, Disodium Phosphate}, Lactic Acid, Sorbic Acid, Citric Acid, Nutrient Blend {Magnesium Oxide, Zinc Oxide, Calcium Pantothenate, Riboflavin And Vitamin B-12}, Vitamin A Palmitate], Reduced Fat Pepperoni [Pork, Water, Beef, Textured Vegetable Protein Product* {Soy Protein Concentrate, Zinc Oxide, Niacinamide, Ferrous Sulfate, Copper Gluconate, Vitamin A Palmitate, Calcium Pantothenate, Thiamine Mononitrate (B1), Pyridoxine Hydrochloride (B6), Riboflavin (B2), And Cyanocobalamin (B12)}, Salt, Contains 2% Or Less Of: Seasoning {Soy Lecithin, Natural Spice Extractives, Oleoresin Of Paprika, Ascorbic Acid, Natural Smoke Flavor, BHA, BHT, Citric Acid}, Dextrose, Citric Acid, Spice, Lactic Acid Starter Culture, Sodium Nitrite, *Ingredient Not Found In Regular Pepperoni.])
Categories
Data Sources
Data as of May 2026. 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
Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.