Shirley's cookie company, ginger whoopie pies
Shirley's cookie company, ginger whoopie pies by Shirley's Cookie Company 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
Shirley's cookie company, ginger whoopie pies by Shirley's Cookie Company 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, Shirley's cookie company, ginger whoopie pies 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 | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | 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, water, enriched flour bleached (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soybean oil, eggs, interesterified soybean oil, palm oil, contains less than 2% of each of the following: whey, food starch-modified, wheat starch, corn starch, emulsifier blend (propylene glycol monoesters of fats and fatty acids, mono - and diglycerides, soy lecithin, bht preservative, citric acid preservative), salt, dried molasses, ground ginger, leavening (baking soda, sodium aluminum phosphate, sodium acid pyrophosphate, monocalcium phosphate), degerminated yellow corn flour, hydrogenated palm oil, ground cinnamon, leavening (sodium acid pyrophosphate, baking soda), dextrose, wheat gluten, mono - and diglycerides, cellulose gum, maltodextrin, sodium stearoyl lactylate, xanthan gum, egg whites ground allspice, guar gum, propylene glycol, artificial flavor, egg yolks, citric acid preservative, polysorbate 60, soy lecithin, wheat flour, beta-carotene color, tbhq preservative.
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
