mr hoo rice noodle pho flavor
Scores 95/100 on FDA SAFFA + CSPI ingredient analysis - 1 flagged ingredient identified.
The verdict
mr hoo rice noodle pho flavor scores 95/100 in PlainFoodSafe's ingredient screening. We compared its 92 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 1 ingredient is flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 95/100
- Safe safety score
- 1
- flagged ingredient of 92 analyzed
- Group 4
- Ultra-processed
- 8803060082304
- Barcode (UPC/EAN)
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 mr hoo rice noodle pho flavor
mr hoo rice noodle pho flavor 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. 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 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, mr hoo rice noodle pho flavor 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 | 95/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 1 | 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.
How It Compares to Its Category
Among the 32 products we've scored in the Rice-noodles category, the average safety score is 99.4/100. mr hoo rice noodle pho flavor scores 4.4 points below that category average (95/100 vs. 99.4/100), so it is roughly typical for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient Safety Analysis
Full Ingredient List
white rice flour, wheat flour, wheat starch, d-sorbitol, soybean dil, lecithin (soy), glycerin esters of fatty acids, tapioca starch, salt, maltodextrin, soup base ingredients: salt, monosodium glutamate, sugar, soybean, hydrochloric acid, sodium carbonate, water, dextrin, yeast extract, glucose, yeast, rice bran oil, nutmeg oil, caproic acid, butyl isobutyrate, celery seed oil, butyric acid, vanillin, ethyl formate, corn oil, shiitake mushroom powder, caramel, tuna extract, white rice, garlic oil, citricacid, onion oil, glycerin esters of fatty acids, sucrose esters of fatty acids, palm oil, calcium phosphate, garlic powder, onion powder, disodium inosinate, disodium guanylate, tuna extract powder, black pepper powder, shiitake mushroom extract, kelp extract, red pepper flake, spicy red pepper, cyclodextrin, oleoresin capsicum, star anise powder, silicon dioxide, dried spring onion , coriand powder, caramel color, liquid sauce ingredients: water, tomato, sugar, vinegar, salt, onion, red pepper powder, garlic, parsley fla bay leaf powder, ginger powder, black pepper powder, citric acid, oleoresin capsicum, ethyl alcohol, guar gum, contains wheat, soybean and fish, manufactured in a facility that also processes milk, crustacean shellfish, tree nuts and peanuts, nutrition facts per serving % dv per container % dv per serving % dv per container % dv total fat 0,8g 1% 1,5g 2% total carb, 37g 13% 73g 27% sat, fat og 0% og 0% dietary fiber <1g 3% 2g 7% 2 servings per container serving size 1/2 container 1,80z (50g) total sugars 3g incl, added sugars <1g trans fat og og 6ng cholesterol omg 0% omg 0% 1% 1g 3% sodium 880mg 38% 1750mg 76% protein 3g 6g vitamin d omg 0% omg 0% | iron 0,2mg 1% 0,4mg 2% calories 160 330 calcium 10mg 1% 20mg 2% potassium 100mg 2% 200mg 4% the % daily value (dv) tell you how much a nutrient in a serving of food contributes to a daily diet, 2,000 calories a day is used for general nutrition advice, per serving i per container manufactured by baekje corporation co,,ltd 209-7, oseo-gil, gwangcheon-eup, hongseong gun chungcheongnam-do, korea made in south korea doo
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.