Smoky Bacon Parmesan Rigatoni
Open Food Facts label for barcode 0037600668798 · Restaurant Item. Screening numbers and flags live in the verdict band below. This hero only situates the source record.
The verdict
Smoky Bacon Parmesan Rigatoni by Restaurant Item scores 85/100 in PlainFoodSafe's ingredient screening. We compared its 45 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 1 ingredient is flagged for caution. The source parser split this into a very long 45-component record, beginning with Water, Enriched Pasta, Semolina. That density can include amounts and label fragments, so verify the physical label before relying on ingredient order or completeness. This is not a recall, allergy, medical, or dietary-safety determination.
- 85/100
- Caution safety score
- 1
- One flagged · of 45 analyzed
- Group 4
- Ultra-processed
- A
- 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.
Composite profile score
One verdict from three independent sources
70/100
Grade B
Ingredient Safety
85/100
FDA/CSPI flagged-ingredient screening
Processing Level
NOVA 4
Ultra-processed foods
Nutrition Grade
A
Nutri-Score front-of-pack nutrition grade
Weighted 50% ingredient safety / 25% processing level / 25% nutrition grade. A dimension with no data for this product (common: source coverage is partial) is dropped and its weight redistributes across the remaining dimensions, so missing data never silently lowers the score. See the full benchmark table.
00668798 · Open Food Facts · July 2026
Smoky Bacon Parmesan Rigatoni label screening desk
12 of 45 parsed ingredients carry FDA SAFFA or CSPI coverage (lead: Sodium Nitrite). Source sheet 00668798 · Open Food Facts · July 2026. The screening score and flag counts are in the verdict band above. This desk is the provenance stamp, not a second scorecard. Methodology · Read with nearest score peer: Jalapeno · Nearest score peer is Jalapeno at the same screening score.
Screening model notes
How Nutri-Score, NOVA, and list length read this record
The composite for this product falls in the second band of the four-tier framework. That band collects labels whose registry-rated components pull the derived score down measurably without dominating it. Position inside a band is not visible from the band name, and two labels sharing it can differ in how many components were rated and how severely. This is a threshold on an index computed here from public data, not a regulatory classification of any kind; the exact cut-offs are published on the methodology page.
Nutri-Score placed this label in its highest band. The model reaches that grade when the credit side of its ledger — fibre, protein and the fruit, vegetable and legume fraction — outweighs the energy, sugar, saturated-fat and sodium it counts against a product. The scale is computed per hundred grams from the declared nutrition panel, which is why two products with similar ingredients can grade differently on portion-heavy categories. It is a nutritional summary only, calculated independently of the additive registries screened further down this page, and it neither incorporates nor contradicts them.
The declared list is among the longer ones in this catalogue. A component set this wide means the screen returns many individual ratings, and the composite accumulates a large number of small contributions instead of turning on a handful of entries. At this length the per-component table below is substantially more informative than the single figure, because the figure compresses a great deal of variation into one number.
Cross-brand screening score neighbourhood
Ingredient-list length vs every product we publish
Smoky Bacon Parmesan Rigatoni lists 45 ingredients on its label
45 95th percentile a longer ingredient list than 95% of the 359,392 products we track
Each bar is a band; taller bars hold more products. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Distribution as text
- 0–2
- 6,050 products (2%)
- 2–4
- 24,522 products (7%)
- 4–6
- 31,054 products (9%)
- 6–8
- 30,981 products (9%)
- 8–10
- 31,618 products (9%)
- 10–12
- 29,943 products (8%)
- 12–14
- 28,403 products (8%)
- 14–16
- 27,417 products (8%)
- 16–18
- 24,508 products (7%)
- 18–20
- 19,062 products (5%)
- 20–22
- 14,679 products (4%)
- 22–24
- 12,238 products (3%)
- 24–26
- 10,830 products (3%)
- 26–28
- 9,344 products (3%)
- 28–30
- 7,955 products (2%)
- 30–32
- 6,753 products (2%)
- 32–34
- 5,918 products (2%)
- 34–36
- 5,282 products (1%)
- 36–38
- 4,531 products (1%)
- 38–40
- 4,063 products (1%)
- 40 and above
- 24,241 products (7%)
Source Open Food Facts, product label ingredient lists · July 2026
Ingredient-list length is a descriptive property of the label, not a safety rating. A longer list is not automatically worse and a shorter one is not automatically better; the count is shown so the label can be placed against a comparable population. No category with enough published products was available for this record, so the comparison runs against the whole published catalogue.
Ingredient Safety Analysis
How the 85/100 score is built
Screening starts at 100 and subtracts severity-weighted FDA SAFFA / CSPI flags (1 flagged of 45 labeled). The floor is 0 when deductions exceed 100.
Full Ingredient List
WATER, ENRICHED PASTA (SEMOLINA [WHEAT], WATER, EGG WHITES, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), PASTEURIZED PROCESS SWISS AND AMERICAN CHEESE (CULTURED MILK AND SKIM MILK, CREAM, SODIUM PHOSPHATE, SALT, SORBIC ACID [PRESERVATIVE], ENZYMES), MILK, BACON (CURED WITH WATER, SALT, SODIUM ERYTHORBATE, SODIUM NITRITE, MAY ALSO CONTAIN SMOKE FLAVORING, SUGAR, DEXTROSE, BROWN SUGAR, SODIUM PHOSPHATE, POTASSIUM CHLORIDE, FLAVORING), CONTAINS 2% OR LESS OF CANOLA OIL, MODIFIED CORNSTARCH (CONTAINS ERYTHORBIC ACID), PARMESAN CHEESE (PARMESAN CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], POWERED CELLULOSE TO PREVENT CAKING, SORBIC ACID TO PROTECT FLAVOR), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), POTATO STARCH, YEAST EXTRACT, POTASSIUM CHLORIDE, SOY PROTEIN CONCENTRATE, FLAVORING, RICE FLOUR.
Other products containing Powered Cellulose To Prevent Caking
Powered Cellulose To Prevent Caking is the least common ingredient on this label, appearing in 5 products across the catalog. See its safety profile.
More from Restaurant Item
High-score cross-brand comparables for Smoky Bacon Parmesan Rigatoni
Neighbours outside Restaurant Item with screening scores in the same high band as Smoky Bacon Parmesan Rigatoni (85/100 here). The 5 same-brand links above stay within Restaurant Item; these peers cross brands.
Same high-band screening score
Nearest cross-brand products by screening score (1 flagged of 45 on 0037600668798).
Long-label peers (21+ ingredients)
Nearest cross-brand labels by linked ingredient count (45 on 0037600668798).
Follow the flagged-label evidence
Follow the flagged-label evidence
Sodium Nitrite is the first flagged ingredient selected from Smoky Bacon Parmesan Rigatoni's parsed label. Start with that ingredient’s source context, then compare the rest of this 45-ingredient record.
- Inspect the FDA SAFFA and CSPI context attached to Sodium Nitrite. Open Sodium Nitrite
- Compare Smoky Bacon Parmesan Rigatoni's 1 flagged ingredients with a product from the same score neighbourhood. Compare labels
- Check how caution flags contribute to the derived screening score before drawing a dietary conclusion. Read the method
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 0037600668798: product data from Open Food Facts (July 2026). Screening from FDA SAFFA and CSPI Chemical Cuisine where attached. Figures are computed from those sources, not editor-typed. Methodology. Reference only, not dietary or medical advice.