Tyson NOVA 3

Chicken Breast Strips

Chicken Breast Strips: 4/5 ingredient safety

Chicken Breast Strips by Tyson has 2 tracked ingredients, with an overall safety score of 4 out of 5, in line with the 4.12/5 average across all scored products.

  • Safety score in line with the 4.12/5 average across all scored products
  • NOVA processing classification: group 3

Frozen foods

Product Insight: Chicken Breast Strips

Chicken Breast Strips by Tyson is tracked in PlainIngredients with 2 identified ingredients and carries an overall safety rating of 4 out of 5, a Low-Risk-to-Safe tier backed by FDA and EU regulatory status. On the NOVA processing scale, this product falls into Group 3 (Processed foods), and no Nutri-Score label has been assigned by Open Food Facts contributors. Within the identified ingredient list, no ingredient on this product currently carries a Caution or High-Risk flag in our database, while 2 ingredients sit at the Low-Risk or Safe end of the scale. This product's average ingredient safety score is in line with the 4.12/5 average across all scored products.

Sourced from Open Food Facts, FDA, and EU regulatory records. Verify with the FDA →

4
Low Risk
Average ingredient safety: 4 out of 5
Based on 2 tracked ingredients
2
Tracked Ingredients
0
Concerning
2
Low Risk / Safe
--
Nutri-Score

Ingredient Safety Breakdown

Processing Level

3
NOVA Group 3
Processed foods

Processed foods are relatively simple products made by adding salt, oil, sugar, or other culinary ingredients to whole foods.

Full Ingredients List

Boneless, skinless chicken breast with rib meat, wheat flour, water, contains 2% or less of the following: brown sugar, corn starch, dried garlic, extractives of paprika, garlic powder, rice starch, salt, spices, spice extracts. breading set in vegetable oil.

Product Details

Brand
Tyson
Barcode
0023700042859
NOVA Group
3 — Processed foods
Available In
United States

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Every figure on PlainIngredients is rendered directly from FDA, EU, EFSA and U.S. state regulatory records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.