College Inn Nutri-Score A NOVA 4

Chicken Broth

Chicken Broth: 5/5 ingredient safety

Chicken Broth by College Inn has 1 tracked ingredient, with an overall safety score of 5 out of 5, 0.88 points above the 4.12/5 average across all scored products. Its Nutri-Score is A.

  • Safety score 0.88 points above the 4.12/5 average across all scored products
  • NOVA processing classification: group 4

Undefined

Product Insight: Chicken Broth

Chicken Broth by College Inn is tracked in PlainIngredients with 1 identified ingredient and carries an overall safety rating of 5 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 4 (Ultra-processed foods), and Its Nutri-Score grade is A. Within the identified ingredient list, no ingredient on this product currently carries a Caution or High-Risk flag in our database, while 1 ingredient sit at the Low-Risk or Safe end of the scale. This product's average ingredient safety score is 0.88 points above the 4.12/5 average across all scored products.

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

5
Generally Safe
Average ingredient safety: 5 out of 5
Based on 1 tracked ingredient
1
Tracked Ingredients
0
Concerning
1
Low Risk / Safe
A
Nutri-Score

Ingredient Safety Breakdown

Processing Level

4
NOVA Group 4
Ultra-processed foods

Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.

Full Ingredients List

CHICKEN BROTH, CONTAINS LESS THAN 1% OF THE FOLLOWING: SALT, DEXTROSE, CHICKEN FAT, NATURAL FLAVORS, AUTOLYZED YEAST EXTRACT, CARROT JUICE CONCENTRATE, ONION JUICE CONCENTRATE, XANTHAN GUM.

Product Details

Barcode
0024000622505
Nutri-Score
Grade A
NOVA Group
4 — Ultra-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.