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NATURALLY HICKORY SMOKED BACON

Common questions

Is NATURALLY HICKORY SMOKED BACON healthy?

NATURALLY HICKORY SMOKED BACON scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This bacon product is processed and contains additives such as sodium nitrite and sodium phosphate, which are used for preservation and texture but have potential health risks.

How processed is NATURALLY HICKORY SMOKED BACON?

NATURALLY HICKORY SMOKED BACON is NOVA Group 3: Processed Foods.

Which ingredients drive NATURALLY HICKORY SMOKED BACON's score?

In Scout's ingredient-by-ingredient analysis, Sugar, Sodium Phosphate, Sodium Nitrite are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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NATURALLY HICKORY SMOKED BACON

Wright Brand Foods Ltd
60 Fair

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 3
Owned by Wright Brand Foods, Ltd
Category Meat and Seafood
Summary

This bacon product is processed and contains additives such as sodium nitrite and sodium phosphate, which are used for preservation and texture but have potential health risks. The inclusion of refined sugar adds empty calories without nutritional benefits. Despite being a processed food, it has a relatively short ingredient list, which is a positive aspect, but the presence of these additives and sugar impacts its overall healthiness.

Key ingredients 6

Water
Neutral

Water is a neutral ingredient used as a solvent in curing processes. It does not contribute any nutritional value but is essential for dissolving other curing agents. It is a standard component in many processed foods.

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Salt
Neutral

Salt is used as a preservative and flavor enhancer in cured meats. It is a common ingredient in processed foods, providing essential sodium but lacking trace minerals found in unrefined salts. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake can contribute to hypertension and cardiovascular diseases.

Benefits

Provides essential sodium necessary for various bodily functions.

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Sodium Erythorbate
Neutral

Sodium erythorbate is an antioxidant used to preserve color and flavor in cured meats. It is a synthetic compound derived from sugar and is generally recognized as safe. It helps prevent oxidation but does not provide nutritional benefits.

Benefits

Helps maintain color and flavor stability in processed meats.

Sugar
Bad

Refined sugar is used to balance flavors in cured meats but offers no nutritional benefits. It is a source of empty calories and can contribute to metabolic disorders. Its inclusion in processed foods is often criticized for health impacts.

Risks

Excessive sugar intake is linked to obesity, type 2 diabetes, and heart disease.

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Sodium Phosphate
Bad

Sodium phosphate is used as an emulsifier and preservative in processed meats. It helps retain moisture and improve texture but is a synthetic additive. Overconsumption of phosphates can disrupt mineral balance in the body.

Risks

High phosphate intake may lead to kidney damage and mineral imbalances.

Benefits

Improves texture and moisture retention in processed foods.

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Sodium Nitrite
Very Bad

Sodium nitrite is used as a preservative and color fixative in cured meats. It can form nitrosamines, which are potential carcinogens, especially when meats are cooked at high temperatures. Its use is controversial due to potential health risks.

Risks

Associated with an increased risk of cancer due to nitrosamine formation.

Benefits

Preserves meat and prevents bacterial growth, enhancing food safety.

See more about Sodium Nitrite →

Processing

Group 3 · Processed

Processed Foods

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