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Hickory smoked bacon

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Common questions

Is Hickory smoked bacon healthy?

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 hickory smoked bacon is a processed meat product containing synthetic additives like sodium phosphate and sodium erythorbate, which are used for preservation and moisture retention.

How processed is Hickory smoked bacon?

Hickory smoked bacon is NOVA Group 3: Processed Foods.

Which ingredients drive Hickory smoked bacon's score?

In Scout's ingredient-by-ingredient analysis, Sodium Phosphate, Sodium Erythorbate 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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Hickory smoked bacon

60 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 2
Category Meat and Seafood
Summary

This hickory smoked bacon is a processed meat product containing synthetic additives like sodium phosphate and sodium erythorbate, which are used for preservation and moisture retention. While these additives are generally recognized as safe, they do not contribute nutritional value and can have health implications if consumed in large amounts. The product's processing level and the presence of these additives limit its health score.

Key ingredients 4

Bacon
Neutral

Bacon is a processed meat product that is high in protein and fat. It is typically cured and smoked, which can enhance flavor but also introduces nitrates and nitrites. The quality of bacon can vary based on the source of the pork and the curing process.

Risks

Processed meats like bacon are associated with increased risks of certain cancers and cardiovascular diseases.

Benefits

Provides a source of protein and essential amino acids, though benefits are limited by processing concerns.

Salt
Neutral

Salt is used as a preservative and flavor enhancer in bacon. It is a common ingredient in processed meats to improve taste and shelf life. Excessive consumption of salt can lead to health issues such as hypertension.

Risks

High sodium intake is linked to increased blood pressure and cardiovascular risk.

Benefits

Essential for maintaining fluid balance and nerve function, but should be consumed in moderation.

See more about Salt →
Sodium Phosphate
Bad

Sodium phosphate is used as a preservative and to retain moisture in processed meats. It is a synthetic additive that can affect kidney function if consumed in large amounts. Its use in food processing is primarily for texture and preservation rather than nutritional benefit.

Risks

Excessive intake may lead to imbalances in phosphate levels, affecting bone health and kidney function.

See more about Sodium Phosphate →
Sodium Erythorbate
Bad

Sodium erythorbate is an antioxidant used to preserve color and flavor in processed meats. It is a synthetic compound derived from sugar and is used to prevent oxidation. While generally recognized as safe, it is an additive with no nutritional value.

Risks

May cause gastrointestinal discomfort in sensitive individuals when consumed in large quantities.

Benefits

Helps maintain the appearance and flavor of processed meats, but offers no direct health benefits.

Processing

Group 3 · Processed

Processed Foods

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