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Gold Free Range Turkey Breast

Gold Free Range Turkey Breast

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Barcode: 13253329

Stores: Woolworths

Countries where sold: Australia

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    68 ingredients

    free range turkey breast (77%), marinade (water, salt, potato starch, sugar, citrus fibre), pink lady apple & pistachio stuffing (butter (cream (milk), salt), rehydrated crumb (maize starch, tapioca starch, rice flour, potato starch, soy flour, raising agents (500, 575), yeast, vinegar, salt, water), pink lady apple (0.7%) (acidity regulator (citric acid), antioxidant (ascorbic ay. acid)), onion, pistachio nuts (0.6%), currants, orange zest, sugar, spices able (cinnamon, pimento, ginger), orange oil), apple, berry & honey glaze the (water, sugar, apple puree (1%) (antioxidant (ascorbic acid), acidity regulator (citric acid)), berries (0.7%) (raspberries, cranberries), honey (0.2%), cinnamon, ginger extract, antioxidant (ascorbic acid), thickeners es of (guar gum, xanthan gum), natural colour (anthocyanins)), cranberry the butter (1.7%) (milk, thickeners (locust bean gum, xanthan gum)).
    Allergens: Milk, Nuts, Soybeans

Food processing

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    Ultra processed foods

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification


  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia
  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia
  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

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    free range turkey breast 77%, marinade (water, salt, potato starch, sugar, citrus fibre), pink lady apple and pistachio stuffing, butter (cream (milk), salt), rehydrated crumb (maize starch, tapioca starch, rice flour, potato starch, soy flour, raising agents (500, 575), yeast, vinegar, salt, water), pink lady apple 0.7% (acidity regulator (citric acid), antioxidant (ascorbic ay, acid)), onion, pistachio nuts 0.6%, currants, orange zest, sugar, spices able (cinnamon, pimento, ginger), orange oil, apple, berry and honey glaze the, water, sugar, apple puree 1% (antioxidant (ascorbic acid), acidity regulator (citric acid)), berries 0.7% (raspberries, cranberries), honey 0.2%, cinnamon, ginger, antioxidant (ascorbic acid), thickeners es of (guar gum, xanthan gum), natural colour (anthocyanins), cranberry the butter 1.7% (milk, thickeners (locust bean gum, xanthan gum))
    1. free range turkey breast -> en:free range turkey breast - percent: 77
    2. marinade -> en:marinade - vegan: ignore - vegetarian: ignore
      1. water -> en:water - vegan: yes - vegetarian: yes
      2. salt -> en:salt - vegan: yes - vegetarian: yes
      3. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes
      5. citrus fibre -> en:citrus-fibre - vegan: yes - vegetarian: yes
    3. pink lady apple and pistachio stuffing -> en:pink lady apple and pistachio stuffing
    4. butter -> en:butter - vegan: no - vegetarian: yes
      1. cream -> en:cream - vegan: no - vegetarian: yes
        1. milk -> en:milk - vegan: no - vegetarian: yes
      2. salt -> en:salt - vegan: yes - vegetarian: yes
    5. rehydrated crumb -> en:rehydrated crumb
      1. maize starch -> en:corn-starch - vegan: yes - vegetarian: yes
      2. tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes
      3. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes
      4. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes
      5. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes
      6. raising agents -> en:raising-agent
        1. 500 -> en:500
        2. 575 -> en:575
      7. yeast -> en:yeast - vegan: yes - vegetarian: yes
      8. vinegar -> en:vinegar - vegan: yes - vegetarian: yes
      9. salt -> en:salt - vegan: yes - vegetarian: yes
      10. water -> en:water - vegan: yes - vegetarian: yes
    6. pink lady apple -> en:pink-lady-apple - vegan: yes - vegetarian: yes - percent: 0.7
      1. acidity regulator -> en:acidity-regulator
        1. citric acid -> en:e330 - vegan: yes - vegetarian: yes
      2. antioxidant -> en:antioxidant
        1. ascorbic ay -> en:ascorbic ay
        2. acid -> en:acid
    7. onion -> en:onion - vegan: yes - vegetarian: yes
    8. pistachio nuts -> en:pistachio-nuts - vegan: yes - vegetarian: yes - percent: 0.6
    9. currants -> en:zante-currant - vegan: yes - vegetarian: yes
    10. orange zest -> en:orange-zest - vegan: yes - vegetarian: yes
    11. sugar -> en:sugar - vegan: yes - vegetarian: yes
    12. spices able -> en:spices able
      1. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes
      2. pimento -> en:pimiento - vegan: yes - vegetarian: yes
      3. ginger -> en:ginger - vegan: yes - vegetarian: yes
    13. orange oil -> en:orange-essential-oil - from_palm_oil: no
    14. apple -> en:apple - vegan: yes - vegetarian: yes
    15. berry and honey glaze the -> en:berry and honey glaze the
    16. water -> en:water - vegan: yes - vegetarian: yes
    17. sugar -> en:sugar - vegan: yes - vegetarian: yes
    18. apple puree -> en:apple-puree - vegan: ignore - vegetarian: ignore - percent: 1
      1. antioxidant -> en:antioxidant
        1. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes
      2. acidity regulator -> en:acidity-regulator
        1. citric acid -> en:e330 - vegan: yes - vegetarian: yes
    19. berries -> en:berries - vegan: yes - vegetarian: yes - percent: 0.7
      1. raspberries -> en:raspberry - vegan: yes - vegetarian: yes
      2. cranberries -> en:cranberry - vegan: yes - vegetarian: yes
    20. honey -> en:honey - vegan: no - vegetarian: yes - percent: 0.2
    21. cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes
    22. ginger -> en:ginger - vegan: yes - vegetarian: yes
    23. antioxidant -> en:antioxidant
      1. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes
    24. thickeners es of -> en:thickeners es of
      1. guar gum -> en:e412 - vegan: yes - vegetarian: yes
      2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes
    25. natural colour -> en:natural-colours
      1. anthocyanins -> en:e163 - vegan: yes - vegetarian: yes
    26. cranberry the butter -> en:cranberry the butter - percent: 1.7
      1. milk -> en:milk - vegan: no - vegetarian: yes
      2. thickeners -> en:thickener
        1. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes
        2. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes


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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 %




Data sources

Product added on by inf
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.