Ramen Noodle Soup
by Maruchan
Ramen Noodle Soup by Maruchan 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
Ramen Noodle Soup by Maruchan 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, Ramen Noodle Soup 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 WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRAT RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA PRESERVED BY TBHQ, CONTAINS LESS THAN 1% OF: SALT, POTASSIUM CARBONATE, SOY SAUCE (WATER, WHEAT, SOYBEAN, SALT), SODIUM CARBONATE, SODIUM HEXAMETAPHOSPHATE, SODIUM TRIPOLYPHOSPHATE, SOUP BASE INGREDIENTS: SALT, SUGAR, CONTAINS LESS THAN 1% OF: MONOSODIUM GLUTAMATE, MALTODEXTRIN, SPICES (CELERY SEED), HYDROLYZED CORN PROTEIN, HYDROLYZED WHEAT PROTEIN, HYDROLYZED SO NATURAL FLAVORS, DEHYDRATED VEGETABLES (CHIVE, GARLIC, ONION), DISODIUM GUANYLATE, DISOCIUM KNOSINATE YEAST EXTRACT. VEGETABLE OIL (PALM), LACTOSE, POWDERED COCKED CHICKEN CONTAINS WHEAT, SOY AND EILE INGREDIENTS. MANUFACTURED IN A FACILITY THAT AI SO PROCESSES CRUSTACEAN SHELLFISH AND SESAME PRODUCTS. CONTAINS A BIOENGINEERED FOOD INGRED ially
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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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