Italian style sandwich
Scores 30/100 on FDA SAFFA + CSPI ingredient analysis - 4 flagged ingredients identified.
The verdict
Italian style sandwich scores 30/100 in PlainFoodSafe's ingredient screening. We compared its 89 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 4 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.
- 30/100
- Avoid safety score
- 4
- flagged ingredients of 89 analyzed
- Group 4
- Ultra-processed
- E
- 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 Italian style sandwich
Italian style sandwich carries a composite safety score of 30/100, which we classify as "Avoid" 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 4 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, Italian style sandwich 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 | 30/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 4 | 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.
How It Compares to Its Category
Among the 6,305 products we've scored in the Sandwiches category, the average safety score is 97.6/100. Italian style sandwich scores 67.6 points below that category average (30/100 vs. 97.6/100), 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
Tortilla [enriched bleached wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable shortening (interesterified soybean oil, fully hydrogenated soybean oil), contains 2% or less of the following: sugar, salt, baking powder (sodium bicarbonate, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate), vital wheat gluten, monoglycerides, potassium sorbate, calcium propionate and/or sodium propionate (preservative), fumaric acid, dough conditioner (sodium metabisulfite, corn starch, microcrystalline cellulose, dicalcium phosphate)], tomato basil tortilla [enriched bleached wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable shortening (interesterified soybean oil, fully hydrogenated soybean oil), contains 2% or less of the following: tomato basil flavoring (tomato powder, dehydrated tomato, spice, sugar, onion powder, maltodextrin, yeast extract, garlic powder, citric acid, natural flavors, yellow 6, yellow 4), salt, mono-and diglycerides, dextrose, leavening (sodium bicarbonate, sodium aluminum phosphate, sodium aluminum sulfate), fumaric acid, yeast, preservatives (calcium propionate, potassium sorbate), corn starch, carboxymethyl gum, wheat starch, xanthan gum, enzymes (wheat starch, microcrystalline cellulose), dough conditioner (sodium metabisulfite)], cotto salami [mechanically separated chicken, pork, beef, beef hearts, corn syrup, water, flavoring, modified food starch, contains 2% or less of salt, potassium lactate, sodium lactate, dextrose, sodium diacetate, sodium erythorbate, sodium nitrite], hot cappi ham - water added a portion of ground ham shank and ham added [cured with water, dextrose, salt, contains 2% or less of modified food starch, corn syrup, potassium lactate, sodium lactate, sugar, flavoring, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, extract of paprika], provolone [cultured pasteurized milk and skim milk, salt, smoke flavoring, enzymes], pepperoni [pork, beef, salt, dextrose, spices, lactic acid starter culture, oleoresin of paprika, dehydrated garlic, sodium nitrite, bha, bht, citric acid], submarine dressing [soybean oil, red wine vinegar, water, oregano, salt, spices, food starch, xanthan gum].
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.