cream of mushroom
cream of mushroom 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
cream of mushroom 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, cream of mushroom 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
water, vegetable oil (corn, canola, and/or soybean), visit our web site at: www.campbellsfoodservice.com and 4 to seve: bake each pizza, per order, in a pre-heate 125°f conventional or 375'f covecion 3to pepare for each pizza, lay out flatbreads on clean, flat surface. spread each fatbrea wth oven 8-12 minutes or until golden brown and bubbly. quarter pizzas and serve with gree skat 12 ap soup-onion mixture. top each pizza with 1/4 cup red onion, 2 tbsp. sautéed mahrom, beck pepper. or 103 minutes or until golden brown and bubbly uarter pizzas and serve ith te gamist: top with fresh chives and fresh thyme ieaves. michrooms, modified food starch, wheat flour, contains less than 2. of: salt, cream (milk), soy protein concentrate, yeast extract, dehydrated whèy, flavoríng, dehydrated garlic. ingredientes: agua, aceite vegetal (maíz, canola, y/o soja), hongos, almidón modificado, harina de trigo, contiene menos del 2% de: sal, crema (de leche), concentrado de proteína de soja, extracto de levadura, suero deshidratado, saborizante, ajo deshidratado. campbell soup company, camden, nj, u.s.a.je.u. 08103-1701 the ingredients from corn, soy and canola in this product come from genetically modified crops. for information about gmo ingredients, visit: los ingredientes provenientes de maíz, soja y candla conțenidos en este producto provienen de granos genéticamente modificados. para obtener informacion acerca de los ingredientes con omg, visite owhatsinmyfood.com
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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