Ultimate meat flatbread
Contains 4 flagged ingredients
Ultimate meat flatbread receives a safety score of 50/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 4 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
Ultimate meat flatbread carries a composite safety score of 50/100, which we classify as "Concern" 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 4 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, Ultimate meat flatbread 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
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 50/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 4 | 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
Full Ingredient List
Flatbread (enriched wheat flour [wheat flour, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzyme], water, soybean oil, cultured wheat flour, salt, sugar, dried sourdough [wheat flour, rye flour, yeast, bacterial culture], yeast, inactive yeast, extra virgin olive oil, vegetable mono - and diglycerides, durum wheat semolina), pizzaiolo sauce (tomatoes, extra virgin olive oil and sunflower oil, salt, oregano, black pepper, granulated garlic, citric acid), four cheese blend (part skim mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], provolone cheese [pasteurized milk, cheese cultures, salt, enzymes], asiago cheese [pasteurized milk, cheese cultures, salt, enzymes], romano cheese [pasteurized sheep's milk, cheese cultures, salt, enzymes], potato starch, canola oil and cellulose powder to prevent caking, natamycin [natural mold inhibitor]), italian sausage (pork, water, salt, spices, corn syrup solids, caramel color, sodium phosphates, autolyzed yeast, flavoring, bha, bht, citric acid), pepperoni (pork, salt, contains 2% or less of: beef, dextrose, flavorings, lactic acid starter culture, oleoresin of paprika, sodium nitrite, spices, vitamin c [sodium ascorbate], bha, bht, citric acid), bacon (cured with water, salt, smoke flavoring, sodium phosphate, sodium erythorbate, sodium nitrite, may contain sugar, brown sugar), parmesan cheese (pasteurized milk, cheese culture, salt, enzymes).
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
