Mexican Style Fajita Seasoned Pizza
by Mama Cozzi's
Contains 1 flagged ingredient
Mexican Style Fajita Seasoned Pizza by Mama Cozzi's receives a safety score of 95/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 1 ingredient that have been flagged for potential safety concerns by regulatory or consumer advocacy 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
Mexican Style Fajita Seasoned Pizza by Mama Cozzi's carries a composite safety score of 95/100, 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 identified 1 flagged ingredient 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, Mexican Style Fajita Seasoned Pizza 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 D 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 | 95/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 1 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | D | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
CRUST (ENRICHED WHEAT FLOUR [_WHEAT FLOUR_, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME], WATER, _SOYBEAN OIL_, CONTAINS 2% OR LESS OF THE FOLLOWING: YEAST, VINEGAR, SUGAR, SALT, CULTURE WHEY, WHEY, DOUGH CONDITIONER [_WHEAT FLOUR_, ASCORBIC ACID, ENZYMES], _SOY LECITHIN_ [PROCESSING AID]), SAUCE (WATER, TOMATOES, VINEGAR, SUGAR, SALT, SPICES INCLUDING CHILI PEPPER, DEXTROSE, GARLIC AND ONION, NATURAL FLAVORS, EXTRACT OF PAPRIKA), CHICKEN BREAST MEAT WITH RIB MEAT (CHICKEN BREAST MEAT WITH RIB MEAT, WATER, _ISOLATED SOY PROTEIN PRODUCT_ [_ISOLATED SOY PROTEIN_, MODIFIED FOOD STARCH,UNMODIFIED CORN STARCH, CARRAGEENAN WITH LESS THAN 2% _SOY LECITHIN_], SEASONING [POTASSIUM CITRATE, CITRIC ACID, SODIUM DIACETATE, VEGETABLE OIL], SALT, SODIUM PHOSPHATES, CARRAGEENAN), _CHEESES_ (_LOW MOISTURE PART SKIM MOZZARELLA CHEESE_ [_PASTEURIZED PART SKIM MILK_, CHEESE CULTURES, SALT, ENZYMES], _CHEDDAR CHEESE_ [_PASTEURIZED MILK_, CHEESE CULTURE, SALT,ENZYMES, ANNATTO]),RED ONION, YELLOW PEPPER, RED PEPPER, GREEN PEPPER.
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
