Spicy Asian-Style Steak Bowl, Spicy Asian-Style
by HY-VEE
Spicy Asian-Style Steak Bowl, Spicy Asian-Style by HY-VEE 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
Spicy Asian-Style Steak Bowl, Spicy Asian-Style by HY-VEE 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, Spicy Asian-Style Steak Bowl, Spicy Asian-Style 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 B 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 | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | B | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Water, Long Grain Parboiled Brown Rice, Carrot, Beef, Thai Satay Sauce (Sugar, Water, Soy Sauce [Water, Wheat, Soybeans, Salt, Sodium Benzoate {Preservative}], Rice Vinegar, Vegetable Oil [Soybean And/Or Canola], Toasted Sesame Oil, Contains Less Than 2% Of Modified Corn Starch, Sherry Wine, Spice, Soybeans, Wheat, Natural And Artificial Flavor, Xanthan Gum, Salt, Dried Garlic, Distilled Vinegar, Sesame Oil, Citric Acid, Sodium Benzoate [Preservative], Fermented Wheat Protein, Yeast Extract, Natural Flavor, Dried Red Bell Pepper, Paprika Extract [Color], Maltodextrin), Red Bell Pepper, Onions, Edamame (Soybeans), Red Chili Pepper, Sesame Seeds, Fajita Seasoning (Blend Of Salt, Sodium Phosphates [20.00%], Dextrose, Spices, Onion Powder, Garlic Powder, And Less Than 2% Tricalcium Phosphate Added As Anticaking Agent).
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.
Related
