French bread
Scores 60/100 on FDA SAFFA + CSPI ingredient analysis - 2 flagged ingredients identified.
The verdict
French bread scores 60/100 in PlainFoodSafe's ingredient screening. We compared its 46 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 2 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 60/100
- Concern safety score
- 2
- flagged ingredients of 46 analyzed
- Group 4
- Ultra-processed
- C
- Nutri-Score nutrition grade
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
What the Data Says About French bread
French bread carries a composite safety score of 60/100, 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. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.
Our scan identified 2 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, French bread 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 C 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 | 60/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 2 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | C | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
How It Compares to Its Category
Among the 93,264 products we've scored in the Plant-based foods and beverages category, the average safety score is 98.1/100. French bread scores 38.1 points below that category average (60/100 vs. 98.1/100), so it is a comparatively weaker pick for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient Safety Analysis
Full Ingredient List
Water, flour (bleached wheat flour, malted barley flour, potassium bromate), flour (bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, potassium bromate), flour (bleached enriched wheat flour (niacin reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, potassium bromate), sugar, yeast, shortening (soybean oil, vegetable oil & mono diglycerides, tbhq and citric acid), base (salt, vegetable shortening (partially hydrogenated soybean and cottonseed oil), dextrose, sugar, malted barley flour, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), monoglycerides, diacetyl, tartaric acid esters of mono-diglycerides (datem) and 2% of less of the following potassium bromate, l-cysteine hydrochloride, enzymes, ascorbic acid, azodicarbonamide), dough conditioner (wheat flour, datem, sodium stearoyl lactylate, soybean oil, l-cysteine, potassium bromate, ascorbic acid, azodicarbonamide, enzymes), ashcraft ab softener (wheat flour, enzymes, high oleic canola oil), mold inhibitor (sourdough (fermented wheat flour, cultured corn syrup solids), salt), fridge soft (wheat flour, enzymes, soybean oil), salt, vital wheat gluten.
Categories
Data Sources
Data as of May 2026. 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
Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.