Korean BBQ-Style Chicken
Korean BBQ-Style Chicken by kevin's natural foods 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
Korean BBQ-Style Chicken by kevin's natural foods 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, Korean BBQ-Style Chicken 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
chicken in chicken broth cooked out as a result of the sous-vide process (boneless skinless chicken breast, water, vinegar, sea salt, yeast extract, citrus extract, cultured onion juice, black pepper), korean bbq sauce (water, coconut aminos [coconut nectar, water, sea salt], coconut sugar, vinegar, roasted sesamé oil, tapioca starch, lemongrass puree [lemongrass, water], yeast extract, dehydrated onion, spices, dehydrated garlic, cilantro, shiitake mushroom, xanthan gum, sea salt, sesame seed, dehydrated ginger, monk fruit extract), contains: sesame, revo-f ⓡ kevin eat better withou cooked to perfect you are about to enjoy tender chicken breast aripa ikas fully cooked using a gourmet cking technique called when i was in my twenties, an autoim balance, nothing helped consistently diet that avoided artificial ingredients my everyday life, i found myself paying t cuisine and a lack of flavor, i made it my m to-prepare entrées, sauces, and sides make meals at home that taste so geed you feel li stove top get ready: heat skillet over medium high for 1 minute and could heat chicken add chicken 2 skillet separate chicken longs and heat for 1-2 m side until lightly browned heating instructions of your preferred cooking all si chicken strips apart by masupiny chicken pouch before opening open pouch, thoroughly d broth, and discard h the sous-vide cooking c *** 3 add sauce reduce heat low sauce into skillet and mor seconds stiming chicken to wh sauce, serve up and anpyl microwave st
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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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