Flourless sprouted grain bread
Flourless sprouted grain bread 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
Flourless sprouted grain bread 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, Flourless sprouted grain bread 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
organic sprouted wheat, filtered water, organic sprouted barley, orgnic nutrients stored in whole rains. no flour we bolieve sprouting the grains we use in our breads because natural • no preservatives nutrition fets amount/serving ingredients: organic sprouted wheat, filtered water, organic sprouted barler amount/serving sodium 75mg % daily value* % daily value* total fat 0.5g saturated fat 0g trans fat 0g polyunsaturated fat 0g monounsaturated fat 0g cholesterol o0mg (dv) tell you how soybeans, organic sprouted spelt, fresh yeast, organic wheat gluten, sea sali. much a nutrient 1% 3% the % daily value sprouted millet, organic malted barley, organic sprouted lentils, organic sprouted total carbohydrate 15g dietary fiber 3g total sugars 0g includes 0g of added sugars protein 5g good manufacturing practices are used to segregate ingredients and products in a facility that also orocess te md. food for life baking co., inc. 2991 e. doherty street corona, ca 92879 (951) 279-5090 (800) 797-5090, m-th 8-5 ri 8-2 (pst) www.foodforlife.com email: info@foodforlife.com www.nsfnongmo.org 0% 5% 20 servings pe container serving size 1 slice (34g) 11% ina serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 0% 0% ssu calories per serving 80 vitamin d omcg 0% calcium 9mg 0% • iron 1g $% potassium 81mg 2% thiamin 0.1mg 8% • niacin 2mg 15% vitamin b6 0.1mg folate 16mcg dfe 4 phosphorug. 6% magnesium 26mg 6% • zinc 1mg 10% selenium 13mcg 25% manganese 0.8mg 35% certified orcanic by qai storing and keeping tids this is a natural product. for best results, refrigerate afek purchase, or freeze for longer periods of keeping. nter certfid o 0 poo p sdeo grains which spea a netains the in unlock this de nd contains absolutely erang thom t breads today, this unique to be assimilat change the nd carb ohydratoen outing s the best way eleas the live grain u por life breads have... differenceit ule of the spr outs.. auty
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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