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Bacon Snack Sticks - Bridgeford

Bacon Snack Sticks - Bridgeford

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Barcode: 0047500015400 (EAN / EAN-13) 047500015400 (UPC / UPC-A)

Brands: Bridgeford

Brand owner: BRIDGEFORD

Categories: Snacks

Countries where sold: United States

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    20 ingredients

    Pork, beef, bacon (cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrate), salt, spices and flavorings, dextrose, corn syrup solids, smoke flavoring, paprika, glucono delta lactone, lactic acid, sodium erythorbate, sodium nitrate.

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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


  • E251 - Sodium nitrate

    Sodium nitrate: Sodium nitrate is the chemical compound with the formula NaNO3. This alkali metal nitrate salt is also known as Chile saltpeter -because large deposits of this salt can be found in Chile- to distinguish it from ordinary saltpeter, potassium nitrate. The mineral form is also known as nitratine, nitratite or soda niter. Sodium nitrate is a white solid very soluble in water. It is a readily available source of the nitrate anion -NO3−-, which is useful in several reactions carried out on industrial scales for the production of fertilizers, pyrotechnics and smoke bombs, glass and pottery enamels, food preservatives -esp. meats-, and solid rocket propellant. It has been mined extensively for these purposes.
    Source: Wikipedia
  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    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

    : Pork, beef, bacon (with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrate), salt, spices, flavorings, dextrose, corn syrup solids, smoke flavoring, paprika, glucono delta lactone, lactic acid, sodium erythorbate, sodium nitrate
    1. Pork -> en:pork - vegan: no - vegetarian: no - percent_min: 7.14285714285714 - percent_max: 100
    2. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50
    3. bacon -> en:bacon - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      1. with water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. sodium nitrate -> en:e251 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    8. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. smoke flavoring -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    10. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. sodium nitrate -> en:e251 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5


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    Bad nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 5 / 5 (value: 23.81, rounded value: 23.81)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1992, rounded value: 1992)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 10 / 10 (value: 14.29, rounded value: 14.3)
    • Sodium: 10 / 10 (value: 1429, rounded value: 1429)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: 25 (25 - 0)

    Nutri-Score: E

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    Sugars in low quantity (0%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in high quantity (3.57%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 STICK (21 g))
    Compared to: Snacks
    Energy 1,992 kj
    (476 kcal)
    418 kj
    (100 kcal)
    Fat 47.62 g 10 g +141%
    Saturated fat 14.29 g 3 g +87%
    Trans fat 0 g 0 g
    Cholesterol 119 mg 25 mg +1,645%
    Carbohydrates 0 g 0 g -100%
    Sugars 0 g 0 g -100%
    Fiber 0 g 0 g -100%
    Proteins 23.81 g 5 g +269%
    Salt 3.572 g 0.75 g +494%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 8.6 mg 1.81 mg +406%
    Calcium 0 mg 0 mg -100%
    Iron 0.86 mg 0.181 mg -58%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 STICK (21 g)




Data sources

Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.

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