Sweet Bay Scallop
Contains 1 flagged ingredient
Sweet Bay Scallop by Scallop St. Jacques receives a safety score of 85/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 1 ingredient 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
Sweet Bay Scallop by Scallop St. Jacques carries a composite safety score of 85/100, which we classify as "Caution" 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 1 flagged ingredient 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, Sweet Bay Scallop 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 | 85/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 1 | 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
Scallops, pasteurized part skim milk, soybean oil, wheat flour, creamer [palm oil, corn syrup solids, sodium caseinate (a milk derivative), mono and diglycerides, dipotassium phosphate, sodium silicoaluminate, soy lecithin, bht], liquid margarine [liquid and partially hydrogenated soybean oil, water, salt, vegetable mono & diglycerides, soy lecithin, sodium benzoate (preservative), citric acid, artificial butter flavor, beta carotene, vitamin a palmitate, calcium disodium edta added to protect flavor], diced celery, diced onion, diced red bell peppers. contains 2% or less of the following: egg yolks, water, distilled vinegar, cider vinegar, egg white solids, oleoresin paprika, natural flavor, cultures, enzymes, yeast, evaporated cane juice, sea salt, sodium acid pyrophosphate, sodium bicarbonate, cornstarch, calcium phosphate, calcium sulfate, sherry wine, sulfites. topped with: cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto coloring), bread crumbs [enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, partially hydrogenated soybean and/or cottonseed oil, yeast, salt, preservatives (calcium propionate, bht), natural flavor], salt, sugar, spices, paprika, corn flour, natural spice extractives, parsley flakes.
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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