cubano seasoned wrap

by Trader Joe's

100
Safe
Safety Score (out of 100)

cubano seasoned wrap by Trader Joe's 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.

Barcode
00963961
Nutri-Score
d
NOVA Group
4 — Ultra-processed

What the Data Says About

cubano seasoned wrap by Trader Joe's 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, cubano seasoned wrap 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 D 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

Composite safety metrics for cubano seasoned wrap
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 D OpenFoodFacts

Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.

Ingredient Safety Analysis

1
Flour Tortilla
2
Unbleached Enriched Flour Wheat Flour
3
Niacin
NUTRIENT SUPPLEMENT
GRAS
4
Reduced Iron
5
Thiamine Mononitrate
NUTRIENT SUPPLEMENT
GRAS
6
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
7
Folic Acid
NUTRIENT SUPPLEMENT
Approved
8
Water
9
Canola Oil
10
Base
11
Wheat Flour
12
Fructose
Sweetener
Cut Back
13
Salt
Flavoring
Cut Back
14
Sodium Bicarbonate
EMULSIFIER OR EMULSIFIER SALT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LEAVENING AGENT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT, PROCESSING AID, SOLVENT OR VEHICLE
GRAS
15
Cultured Wheat Starch
16
To Preserve}
17
Citric Acid Acidulant
18
Mono-and Diglycerides Of Fatty Acids
19
Guar Gum
20
Enzymes
21
Roasted Seasoned Pork
22
Pork Loin
23
Orange Juice Concentrate
24
Granulated Garlic
25
Onion Powder
26
Organic Cumin Powder
27
Sugar
Sweetener
Cut Back
28
Oregano
29
Black Pepper
30
Turmeric
31
Cuban Inspired Mustard Sauce
32
Mayonnaise
33
Egg Yolk
34
Distilled Vinegar
35
Spice
36
Lemon Juice
37
Natural Flavor
38
Dijon Mustard
39
Mustard Seed Salt
40
Turmeric {For Color}
41
Citric Acid Acidifier. Tartaric Acid. Sugar
42
Granulated Onion
43
Orange Peel
COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT, TEXTURIZER
Listed
44
. Smoked Uncured Ham After Cooking
45
Up To 10% Of A Solution
46
No Nitrites Or Nitrates Added*
47
Turbinado Sugar
48
Cultured Celery Powder
49
%Cherry Powder
50
Swiss Cheese
51
Pasteurized Part Skim Milk. Cheese Cultures
52
Microbial % % %Enzyme
53
Pickles
54
Cucumber
55
Vinegar
56
Calcium Chloride
ANTICAKING AGENT OR FREE-FLOW AGENT, DRYING AGENT, ENZYME, FIRMING AGENT, FREEZING OR COOLING AGENT, DIRECT CONTACT, FUMIGANT, HUMECTANT, MALTING OR FERMENTING AID, PH CONTROL AGENT, PROCESSING
GRAS
57
Natural Flavors
58
For Color

Full Ingredient List

FLOUR TORTILLA (UNBLEACHED ENRICHED FLOUR WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CANOLA OIL, BASE (WHEAT FLOUR, FRUCTOSE, SALT, SODIUM BICARBONATE, CULTURED WHEAT STARCH (TO PRESERVE}, CITRIC ACID ACIDULANT, MONO-AND DIGLYCERIDES OF FATTY ACIDS, GUAR GUM, ENZYMES]), ROASTED SEASONED PORK (PORK LOIN, ORANGE JUICE CONCENTRATE, WATER, GRANULATED GARLIC, ONION POWDER, CUMIN POWDER, SUGAR, DRIED OREGANO, BLACK PEPPER, TURMERIC), CUBAN INSPIRED MUSTARD SAUCE (MAYONNAISE [CANOLA OIL, EGG YOLK, DISTILLED VINEGAR, WATER, SUGAR, SALT, SPICE, LEMON JUICE, NATURAL FLAVOR], DIJON MUSTARD [DISTILLED VINEGAR, WATER, MUSTARD SEED SALT, TURMERIC {FOR COLOR}, CITRIC ACID ACIDIFIER. TARTARIC ACID. SUGAR, SPICE, GRANULATED GARLIC, GRANULATED ONION], ORANGE PEEL). SMOKED UNCURED HAM AFTER COOKING CONTAINS UP TO 10% OF A SOLUTION, NO NITRITES OR NITRATES ADDED* (WATER, SALT, TURBINADO SUGAR, CULTURED CELERY POWDER, %CHERRY POWDER), SWISS CHEESE (PASTEURIZED PART SKIM MILK. CHEESE CULTURES, SALT, MICROBIAL % % %ENZYME), PICKLES (CUCUMBER, WATER, SALT, VINEGAR, CALCIUM CHLORIDE, NATURAL FLAVORS, TURMERIC [FOR COLOR]). *EXCEPT FOR THOSE NATURALLY OCCURRING IN CULTURED CELERY POWDER AND CHERRY POWDER.

Categories

Sandwiches

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

Data sourced from official FDA, USDA, and CDC food-safety databases. See our methodology for details. Retrieved and formatted by PlainFoodSafe Editorial