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Armour LunchMakers Turkey & American with Crackers
Photo: Open Food Facts contributors (CC BY-SA)

Salty snacks

Armour LunchMakers Turkey & American with Crackers

26 oz

Bad out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • High in saturated fat
  • Contains nitrites or nitrates
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • No synthetic dyes
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Why it scores 10

Armour LunchMakers Turkey & American with Crackers scores 10 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Corn syrup: An added sugar. Strong
  2. Sodium nitrite: IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. Regulatory
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Turkey & American with Crackers

START100

Ingredients

  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Sodium nitrite
    Regulatory IARC classifies ingested nitrate or nitrite under conditions that result in endogenous nitrosation as Group 2A; it classifies processed meat as Group 1. [4][5][6][7][8]
  • Sugar
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [9]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, industrial fat, industrial protein, industrial sugar or starch hydrolysate and modified starch. [9]
subtotal−26

Nutrition per 100 g

  • Sugars 8.7 g / 100 g
    Strong Contains some sugar. [1]
  • Saturated fat 5.1 g / 100 g
    Strong High in saturated fat. [10]
  • Salt 2.3 g / 100 g
    Strong Very high in salt. [11]
  • Energy 304 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Protein 11.6 g / 100 g
    Info A good source of protein. [2]
subtotal−14
TOTAL 10Bad

100 − 90 = 10

Can’t score above 79. Contains corn syrup, an ingredient of high concern. [1][2][3][4][5][6][7][8]

Can’t score above 79. High in saturated fat and salt (above the front-of-pack "high" level). [12]

GTIN 00046600034281 · 2026-05-06

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy304 kcal
Fat14.5 g
Saturated fat5.1 g
Carbohydrates31.9 g
Sugars8.7 g
Added sugars6.1 g
Fiber1.4 g
Protein11.6 g
Salt2.3 g

Serving: 1 PACKAGE (69 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

CURED WHITE TURKEY: WHITE TURKEY, WATER, CORN SYRUP, MODIFIED FOOD STARCH, SALT, CONTAINS 2% OR LESS OF FLAVORING, POTASSIUM LACTATE, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, SODIUM PHOSPHATES. LIGHT PASTEURIZED PROCESS AMERICAN CHEESE: MILK, WATER, MILK PROTEIN CONCENTRATE*, WHEY*, CHEESE CULTURE, MODIFIED FOOD STARCH, SODIUM CITRATE, SALT, SKIM MILK*, LACTIC ACID, POTASSIUM CITRATE, SORBIC ACID (PRESERVATIVE), SODIUM PHOSPHATE, CREAM, COLOR ADDED, TETRA SODIUM PYROPHOSPHATE, ENZYMES. BUTTERCRISP CRACKERS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMINE MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), CANOLA OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS 2% OR LESS OF SALT, CORN SYRUP, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), BUTTER CREAM, SALT), SOY LECITHIN. NESTLE BUTTERFINGER BAR: CORN SYRUP, SUGAR, GROUND ROASTED PEANUTS, HYDROGENATED PALM KERNEL OIL, COCOA, MOLASSES, LESS THAN 1% OF DAIRY PRODUCT SOLIDS, YELLOW CORN FLOUR, SALT, NONFAT MILK, MONOGLYCERIDES, SOY LECITHIN, NATURAL FLAVOR, ANNATTO COLOR, CORNSTARCH, SOYBEAN OIL, TBHQ AND CITRIC ACID (TO PRESERVE FRESHNESS).

Allergens and diets

Contains: Milk, Peanuts, Soy, Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

More from Armour LunchMakers

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  5. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  6. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252)

    European Union (Official Journal) · Oct 6, 2023 · Law

    “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

  7. EFSA confirms safe levels for nitrites and nitrates added to food

    European Food Safety Authority · Jun 15, 2017 · Agency assessment

    “They concluded that when nitrites are used at approved levels, their contribution to overall exposure to nitrosamines is of low concern for health.”

    efsa.europa.eu

  8. Nitrosamines in food raise a health concern

    European Food Safety Authority · Mar 28, 2023 · Agency assessment

    “Nitrosamines in food raise a health concern”

    efsa.europa.eu

  9. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  10. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  11. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “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

  14. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  15. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  16. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  17. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  18. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  19. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  20. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org