Safe

Bright-Eyed Berry

by Uncrustables

Scores 100/100 on FDA SAFFA + CSPI ingredient analysis , with no flagged ingredients identified.

Barcode 0051500516508 · Serving size 1 portion (80 g)

The verdict

Bright-Eyed Berry by Uncrustables scores 100/100 in PlainFoodSafe's ingredient screening. We compared its 34 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 0 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.

100/100
Safe safety score
0
flagged ingredients of 34 analyzed
Group 4
Ultra-processed
0051500516508
Barcode (UPC/EAN)

Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.

What the Data Says About Bright-Eyed Berry

Bright-Eyed Berry by Uncrustables 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. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.

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, Bright-Eyed Berry 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

Composite safety metrics for Bright-Eyed Berry
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

1
Peanut Butter
2
Peanuts
3
Fully Hydrogenated Vegetable Oils
4
Rapeseed And Soybean
5
Mono And Diglycerides
6
Molasses
7
Sugar
Sweetener
Cut Back
8
Salt
Flavoring
Cut Back
9
Bread
10
Unbleached Whole Wheat Flour
11
Enriched Unbleached Flour
12
Wheat Flour
13
Malted Barley Flour
14
Niacin
NUTRIENT SUPPLEMENT
GRAS
15
Ferrous Sulfate
NUTRIENT SUPPLEMENT, PROCESSING AID, STABILIZER OR THICKENER
GRAS
16
Thiamin Mononitrate
17
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
18
Folic Acid
NUTRIENT SUPPLEMENT
Approved
19
Water
20
Yeast
21
Soybean Oil
22
Wheat Gluten
FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, TEXTURIZER
GRAS
23
Dough Conditioner
24
Sodium stearoyl lactylate
Other
Safe
25
Datem
Emulsifier
Safe
26
Enzymes
27
Ascorbic Acid
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, DOUGH STRENGTHENER, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT, SEQUESTRANT, STABILIZER OR THICKENER
GRAS
28
Calcium Peroxide
DOUGH STRENGTHENER, FLOUR TREATING AGENT, OXIDIZING OR REDUCING AGENT, SEQUESTRANT
GRAS
29
Strawberry Jam
30
Strawberries
31
Pectin
EMULSIFIER OR EMULSIFIER SALT, FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, TEXTURIZER
Safe GRAS
32
Citric Acid
ANTIMICROBIAL AGENT, ANTIOXIDANT, ENZYME, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LEAVENING AGENT, PH CONTROL AGENT, SEQUESTRANT, SOLVENT OR VEHICLE, SURFACE-ACTIVE AGENT
Safe GRAS
33
Potassium Sorbate
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT
Safe GRAS
34
Preservative

Full Ingredient List

peanut butter, peanuts, fully hydrogenated vegetable oils (rapeseed and soybean), mono and diglycerides, molasses, sugar, salt, bread, unbleached whole wheat flour, enriched unbleached flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, sugar, yeast, soybean oil, wheat gluten, salt, dough conditioner (mono and diglycerides, sodium stearoyl lactylate, datem, enzymes, ascorbic acid, calcium peroxide), strawberry jam, sugar, strawberries, pectin, citric acid, potassium sorbate (preservative)

Data Sources

Data as of May 2026. 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.

Product data from Open Food Facts; additive safety from the FDA SAFFA inventory and CSPI Chemical Cuisine. See our methodology for details. Compiled by PlainFoodSafe

Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.