1/4 sheet white cake with buttrcreme icing
Contains 12 flagged ingredients
1/4 sheet white cake with buttrcreme icing receives a safety score of 0/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 12 ingredients 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
1/4 sheet white cake with buttrcreme icing carries a composite safety score of 0/100, which we classify as "Avoid" 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 12 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, 1/4 sheet white cake with buttrcreme icing 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 | 0/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 12 | 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
Sugar, vegetable shortening (palm and soybean oils, mono - and diglycerides, polysorbate 60), enriched bleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), egg whites, soybean oil, eggs, high fructose corn syrup, contains less than 2% of the following: corn starch, palm and palm kernel oils, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), wheat starch, modified tapioca and corn starch, propylene glycol mono - and diesters of fats and fatty acids, natural and artificial flavor, salt, whey (milk), dextrose, mono - and diglycerides, soy lecithin, sodium caseinate, red 40 lake, dextrin, guar gum, polysorbate 60, confectioner's glaze, xanthan gum, sodium stearoyl lactylate, yellow 5 lake, blue 1 lake, disodium phosphate, yellow 6 lake, carnauba wax, ascorbic acid, citric acid, red 3, blue 1, red 40, rice flour, colored with (spirulina extract powder, turmeric oleoresin, vegetable juice, beta-carotene, titanium dioxide), cocoa, blue 2 lake, yellow 5, cellulose gum, gum arabic, carrageenan, yellow 6.
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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