hormel pork roast
hormel pork roast 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
hormel pork roast 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, hormel pork roast 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
pork, pork broth, contains 2% or less of soybean oil, cultured dextrose, dried vinegar, seasoning (yeast extract, citrus extract), salt, seasoning (potato maltodextrin, natural flavor, salt), dehydrated parsley, flavoring. baking pan. 3. bake, uncovered, until the thickest portion of the incl. 1g added sugars 2% porkreaches 160°f, approximately 65-75 minutes. 4. let pork rest for 5-10 minutes. serve and enjoy! slow cooker: 1. remove pork from package and place in slow cooker. vit. d omcg 0% calcium 0mg 0% iron 0.4mg 2% potas. 380mg 8% 2. cover and cook on low for 8 hours or high ● ● for 4 hours and until meat reaches a minimum internal temperature of 160°f. serve and enjoy! keep raw meat and poultry separate from other foods. wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. cook thoroughly. keep hot eoods hot. refrigerate leftovers immediately or discard. visit e der wagens 0% 0% roast flavor boneless pork roast conventional oven: 1. preheat oven to 350°f. 2. remove pork from package and place on a shallow cooking directions important! always prepare pat from a thawed state plastic wrap www.hormel.com 1-800-523-4635 ovens and slow cookers will vary. always use a digital cooking thermometer inserted into the thickest portion of the to test for doneness. meat, s0046057-09 how2recycle.info 0 3760016928 8
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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