Turkey breasts
Oscar Mayer Cracked Black Pepper Turkey Breast
Score
- Ultra-processed
- High in salt
- Contains nitrites or nitrates
- Contains added sugars
- Contains emulsifiers studied for gut effects
Why it scores 40
Oscar Mayer Cracked Black Pepper Turkey Breast scores 40 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points Cultured celery powder (natural nitrite source): Provides nitrite like synthetic curing salts. Regulatory
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better deli meat
-
Oven Roasted Turkey Breast Applegate Naturals · 7 oz Not ultra-processed · Less salt Score 93 out of 100 , 53 points higher -
Turkey Breast Plainville Farms · 6 oz Not ultra-processed · Less salt Score 99 out of 100 , 59 points higher -
Smoked Turkey Breast Applegate Naturals · 56 g Less salt · No nitrites or nitrates Score 81 out of 100 , 41 points higher -
Oven Roasted Turkey Breast True Story · 6 oz Not ultra-processed · Less salt Score 94 out of 100 , 54 points higher -
Roasted Turkey Breast ORIGINALS Organic · 9 oz Not ultra-processed · No nitrites or nitrates Score 79 out of 100 , 39 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Cracked Black Pepper Turkey Breast
Ingredients
- Sugar minus 20 points
- Cultured celery powder (natural nitrite source) minus 7.5 points
- Carrageenan minus 7.5 points
- Modified starch minus 1.5 points
- Sodium phosphate minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Salt 2.2 g / 100 g minus 7 points
- Protein 16.1 g / 100 g plus 4 points
100 − 60.5 = 39.5 → 40
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]
Nutrition per 100 g
| Energy | 89 kcal |
|---|---|
| Fat | 1.8 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 3.6 g |
| Sugars | 1.8 g |
| Fiber | 0 g |
| Protein | 16.1 g |
| Salt | 2.2 g |
Serving: 2 ONZ (56 g)
Ingredients
- Turkey breast
- water
- cultured dextrose
- modified cornstarch
- salt
- sugar (high concern)
- vinegar
- cultured celery juice (moderate concern)
- sodium phosphates
- carrageenan (moderate concern)
- cherry powder
- lemon juice solids. coated with cracked black pepper
Label text, as published
Turkey breast, water, cultured dextrose*, contains less than 2% of modified cornstarch, salt, sugar, vinegar*, cultured celery juice*, sodium phosphates, carrageenan, cherry powder, lemon juice solids. coated with cracked black pepper.
Allergens and diets
Contains: Celery
- Not vegan
- Not vegetarian
- Palm-oil-free
Always check the package: recipes change.
More turkey breasts on GoodSwap
-
Slow Roasted Turkey Breast Hillshire Farm · 33 oz Ultra-processedHigh in saltContains nitrites or nitratesContains added sugars Score 41 out of 100 Okay -
All Natural Oven-Roasted Turkey Breast Ultra-Thin Deli Slices Good & Gather · 8 oz High in saltContains added sugarsNo additives Score 69 out of 100 Good -
Prime fresh smoked turkey breast lunchmeat Smithfield · 8 oz Ultra-processedHigh in saltContains nitrites or nitratesContains added sugars Score 29 out of 100 Poor -
Turkey breast Aldi Ultra-processedHigh in saltContains nitrites or nitratesContains added sugars Score 29 out of 100 Poor
More from Oscar Mayer
Sources
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Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
“the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”
eur-lex.europa.eu
-
“We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
-
EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org