Vietnamese Beef Stew Rice Noodles
Vietnamese Beef Stew Rice Noodles 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
Vietnamese Beef Stew Rice Noodles 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, Vietnamese Beef Stew Rice Noodles 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.
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 | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
Rice noodles (76,92%): Rice (69,23%), tapioca starch (6,15%), (salt, sugar, flavor encer (INS 621), stabilizer: (INS 466)), Seasonings (23,08%): Salt, sugar, refined palm oil (palm oil, preservatives (INS 321) fever enhancers: (INS 621, INS 631, INS 627), dried vegetables: (scallion, celery, cilantro, carat pepper, garlic, ginger, onion, chilli, artificial beef powder 1,9g/kg, artificial beef flavor S 1469 Pl) 1,6g/kg, tapioca starch, sweetener: (INS 951, INS 950), acidity regulator: (INS 390 artificial color: Allura red (INS 129), preservatives: (INS 202, INS 211), Hướng dẫn sử dụng cho với hủ tiếu và các gói gia vị vào 16, cho khoảng 100ml nước ôi, đây nắp kín trong 1 phút, mở nắp, trộn đều là dùng được Bảo quản Bảo quản nơi khô ráo, thoáng mát, tránh tiếp xúc trực tiếp với ánh nắng Keep in dry and cool place, avoid direct sunlight TTM BINH TAY FOOD COMPANY binhtayfood,com 000 HINTAY Instructions Pull lid back halfway, Open seasoning packets and add about 400ml of hoiling water to submerge noodles, Close the lid for 3-5 minutes, Remove lid and stir well, Enjoy! HACCP Caution hot water A ISO with Other
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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