PREMIUM BACON, NATURAL HARDWOOD SMOKED
Analysis updated October 2026 · How Scout scores
At a glance
Summary
This bacon product is processed and contains additives such as sodium phosphates and sodium nitrite, which are used for preservation and moisture retention but can pose health risks. The inclusion of sugar as a curing agent adds to the concerns, as it is a refined carbohydrate linked to metabolic disorders. Despite being a popular food item, the processing level and presence of these additives limit its healthiness.
Key ingredients 6
WaterNeutral
Water is used as a solvent and carrier in food processing. It is essential for dissolving other ingredients and maintaining moisture. It does not contribute any nutritional value or health risks.
See more about Water →SaltNeutral
Salt is used for flavor enhancement and preservation in cured meats. It is a common ingredient that helps in extending shelf life. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Provides essential sodium necessary for various bodily functions.
Sodium erythorbateNeutral
Sodium erythorbate is used as an antioxidant to preserve color and flavor in cured meats. It is a synthetic compound derived from ascorbic acid. It is generally recognized as safe when used in regulated amounts.
Benefits
Helps in maintaining the color and flavor of processed meats.
SugarBad
Sugar is used to balance flavors and aid in the curing process. It is a refined carbohydrate that can contribute to health issues when consumed in excess. Regular consumption of added sugars is linked to obesity and metabolic disorders.
Risks
Excessive sugar intake is associated with increased risk of obesity, type 2 diabetes, and dental cavities.
Sodium phosphatesBad
Sodium phosphates are used as emulsifiers and to retain moisture in processed meats. They are synthetic additives that can affect mineral balance in the body. Overconsumption may lead to imbalances in calcium and phosphorus levels.
Risks
High intake of phosphates can disrupt calcium metabolism and affect bone health.
Benefits
Helps in maintaining moisture and texture in processed foods.
Sodium nitriteBad
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
Potential formation of nitrosamines, which are linked to an increased risk of cancer.
Benefits
Prevents bacterial growth and helps in preserving the color of cured meats.
Processing
Processed Foods
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