Fondant cake
Open Food Facts label for barcode 0856135006512 · Snacks. Screening numbers and flags live in the verdict band below. This hero only situates the source record.
The verdict
Fondant cake scores 0/100 in PlainFoodSafe's ingredient screening. We compared its 55 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 6 ingredients are flagged for caution. The source parser split this into a very long 55-component record, beginning with White Cake Mix, Sugar, Enriched Bleached Wheat Flour. That density can include amounts and label fragments, so verify the physical label before relying on ingredient order or completeness. This is not a recall, allergy, medical, or dietary-safety determination.
- 0/100
- Avoid safety score
- 6
- Many flagged · of 55 analyzed
- Group 4
- Ultra-processed
- E
- 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.
Composite profile score
One verdict from three independent sources
8/100
Grade F
Ingredient Safety
0/100
FDA/CSPI flagged-ingredient screening
Processing Level
NOVA 4
Ultra-processed foods
Nutrition Grade
E
Nutri-Score front-of-pack nutrition grade
Weighted 50% ingredient safety / 25% processing level / 25% nutrition grade. A dimension with no data for this product (common: source coverage is partial) is dropped and its weight redistributes across the remaining dimensions, so missing data never silently lowers the score. See the full benchmark table.
35006512 · Open Food Facts · July 2026
Fondant cake label screening desk
18 of 55 parsed ingredients carry FDA SAFFA or CSPI coverage (lead: Red 3). Source sheet 35006512 · Open Food Facts · July 2026. The screening score and flag counts are in the verdict band above. This desk is the provenance stamp, not a second scorecard. Methodology
Screening model notes
How Nutri-Score, NOVA, and list length read this record
The composite for this product falls in the lowest of the four bands. That is where labels land when registry-rated components drive the greater part of the deduction from the index. The band name is drawn from the framework's own scale and is distinct from the ratings the registries themselves assign to individual substances, which are shown per component below. A single heavily rated component and several lightly rated ones can produce the same band, so the component table is the more precise reading of the two.
Nutri-Score assigned its lowest band to this label. The algorithm reserves that grade for nutrition panels where the values it penalises sit well above the components it credits. The two systems on this page measure genuinely different things: a product can hold this grade while carrying no additive flagged by the registries screened below, and a product graded well can carry several. Neither reading substitutes for the other, and the per-component table is where the additive picture is set out.
The declared list is among the longer ones in this catalogue. A component set this wide means the screen returns many individual ratings, and the composite accumulates a large number of small contributions instead of turning on a handful of entries. At this length the per-component table below is substantially more informative than the single figure, because the figure compresses a great deal of variation into one number.
How It Compares to Its Category
Among the 88,006 products we've scored in the Snacks category, the average safety score is 86.1/100. Fondant cake scores 86.1 points below that category average (0/100 vs. 86.1/100), so it is a comparatively weaker pick for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient-list length vs other Snacks products
Fondant cake lists 55 ingredients on its label
55 97th percentile a longer ingredient list than 97% of the 81,477 products we track
Each bar is a band; taller bars hold more products. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Distribution as text
- 0–2
- 275 products (0%)
- 2–4
- 2,901 products (4%)
- 4–6
- 4,248 products (5%)
- 6–8
- 5,408 products (7%)
- 8–10
- 5,486 products (7%)
- 10–12
- 5,840 products (7%)
- 12–14
- 6,252 products (8%)
- 14–16
- 6,724 products (8%)
- 16–18
- 6,221 products (8%)
- 18–20
- 5,168 products (6%)
- 20–22
- 4,508 products (6%)
- 22–24
- 3,809 products (5%)
- 24–26
- 3,567 products (4%)
- 26–28
- 2,829 products (3%)
- 28–30
- 2,282 products (3%)
- 30–32
- 1,905 products (2%)
- 32–34
- 1,715 products (2%)
- 34–36
- 1,572 products (2%)
- 36–38
- 1,417 products (2%)
- 38–40
- 1,284 products (2%)
- 40 and above
- 8,066 products (10%)
Source Open Food Facts, product label ingredient lists · July 2026
Ingredient-list length is a descriptive property of the label, not a safety rating. A longer list is not automatically worse and a shorter one is not automatically better; the count is shown so the label can be placed against a comparable population. The comparison here runs against the 81,477 Snacks products we publish with a parsed label, not against the whole catalogue, because list length varies far more between categories than within one.
Ingredient Safety Analysis
How the 0/100 score is built
Screening starts at 100 and subtracts severity-weighted FDA SAFFA / CSPI flags (6 flagged of 55 labeled). The floor is 0 when deductions exceed 100.
Full Ingredient List
Cake batter: (white cake mix [sugar, enriched bleached wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid] palm oil (with propylene glycol mono diesters of fats and fatty acids mono and diglycerides and soya lecithin), dried egg whites, food starch - modified leavening (sodium bicarbonate sodium aluminum phosphate mono phosphate monohydrate), contains 2% or less of the following: non fat dry milk powder, dextrose, salt, dried egg yolks, sorbitan monostearate (with tocopherols added at 100 ppm), sodium stearoyl, lactylate polysorbate 60 (with tocopherols added at 100 ppm), artificial flavor, xanthan gum, guar gum, cellulose soy flour], canola oil, modified food starch, sodium propionate), fondant: (sugar, corn syrup, palm oil, gum tragacanth (stabilizer), natural and artificial flavors, cellulose gum (thickener), modified corn starch, potassium sorbate (preservative), glycerine, acetic acid (preservative), color(s)* (*) may contain one or more of the following colors: titanium dioxide, fd&c yellow #5, fd&c yellow #6, fd&c red #3, fd&c red #40, fd&c blue#1, caramel coloring), vanilla frosting: (confectioners sugar, all purpose palm shortening, palm oil mono-and diglycerides polysorbate 60, vanilla extract, salt), chocolate filling: (confectioners sugar, palm shortening (palm oil, mono-and diglycerides polysorbate 60), cocoa powder (processed with alkali), vanilla extract), pan grease: (all purpose palm shortening, canola oil, bleached wheat flour [malted barley flour niacin iron thiamin mononitrate riboflavin folic acid].
Categories
Follow the flagged-label evidence
Follow the flagged-label evidence
Red 3 is the first flagged ingredient selected from Fondant cake's parsed label. Start with that ingredient’s source context, then compare the rest of this 55-ingredient record.
- Inspect the FDA SAFFA and CSPI context attached to Red 3. Open Red 3
- Compare Fondant cake's 6 flagged ingredients with a product from the same score neighbourhood. Compare labels
- Check how caution flags contribute to the derived screening score before drawing a dietary conclusion. Read the method
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 0856135006512: product data from Open Food Facts (July 2026). Screening from FDA SAFFA and CSPI Chemical Cuisine where attached. Figures are computed from those sources, not editor-typed. Methodology. Reference only, not dietary or medical advice.