Buffalo Style Chicken Pasta Bake
Scores 90/100 on FDA SAFFA + CSPI ingredient analysis - 2 flagged ingredients identified.
The verdict
Buffalo Style Chicken Pasta Bake by Reser's Fine Foods scores 90/100 in PlainFoodSafe's ingredient screening. We compared its 67 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 2 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.
- 90/100
- Safe safety score
- 2
- flagged ingredients of 67 analyzed
- Group 4
- Ultra-processed
- 0071117614671
- 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 Buffalo Style Chicken Pasta Bake
Buffalo Style Chicken Pasta Bake by Reser's Fine Foods carries a composite safety score of 90/100, 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 identified 2 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, Buffalo Style Chicken Pasta Bake 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 | 90/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 2 | 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
Cooked pasta shells (semolina wheat flour, [enriched with niacin, iron, thiamine mononitrate, riboflavin, folic acid] egg white), whole milk, cooked white meat chicken, heavy cream (cream, sodium citrate, carrageenan, polysorbate 80), pasteurized process cheese spread (american cheese [milk, cheese culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, salt, milkfat, artificial color), onion, celery, mascarpone cheese (pasteurized cream, milk proteins, acidulate), dehydrated cayenne pepper sauce (aged cayenne red peppers, distilled vinegar, salt, garlic powder, maltodextrin, natural flavor, and silicon dioxide), blue cheese (whole milk, cheese culture, salt, enzymes, penicillium roqueforti), breadcrumbs (wheat flour, whole wheat flour, sugar, soybean oil, salt, yeast), cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto color, natamycin as a preservative), water, butter (sweet cream, salt), modified corn starch, starch blend (modified corn starch, mono and diglycerides, xanthan gum, guar gum), garlic minced in oil (garlic, soybean oil, citric acid), salt, cultured dextrose and maltodextrin, potassium sorbate and sodium benzoate to protect flavor, dehydrated parsley.
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.
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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.