Celebration Cake, Classic Yellow Cake With Buttercreme Icing
Contains 7 flagged ingredients
Celebration Cake, Classic Yellow Cake With Buttercreme Icing by Rich Products Corporation receives a safety score of 0/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 7 ingredients that have been flagged for potential safety concerns by regulatory or consumer advocacy 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
Celebration Cake, Classic Yellow Cake With Buttercreme Icing by Rich Products Corporation carries a composite safety score of 0/100, 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.
Our scan identified 7 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, Celebration Cake, Classic Yellow Cake With Buttercreme Icing 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 | 0/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 7 | 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.
Ingredient Safety Analysis
Full Ingredient List
Sugar, enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), vegetable shortening (palm and soybean oils, mono and diglycerides, polysorbate 60, to preserve freshness (tbhq)), water, egg whites, soybean oil, eggs, high fructose corn syrup, rice flour, contains less than 2% of the following: leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), wheat starch, natural and artificial flavor (contains milk ingredients), modified tapioca starch, propylene glycol mono and diesters of fats and fatty acids, whey (a milk derivative), salt, dextrose, mono and diglycerides, palm and palm kernel oils, modified cornstarch, soy lecithin, sodium caseinate (a milk derivative), cornstarch, cellulose gum, guar gum, sodium stearoyl lactylate, carrageenan, polysorbate 60, artificial colors (yellow 5, red 3, yellow 6, blue 1, yellow 5 lake), xanthan gum, colored with titanium dioxide.
Categories
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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