Plant-Based Bacon Food Product Review: It’s Worth A Try

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Although writing about more climate friendly foods has been a pleasure, conducting a food product review for a plant-based bacon was not that enticing because there was a possibility it might be a negative review and I don’t like writing negative ones.

So, I was pleased to find the LightLife Smart Bacon product was not a negative eating experience. Some credit must be given to the creators of a bacon that contains no pork, because it must not have been an easy process.

The first question people might have about plant-based bacon is: does it taste like pig-based bacon? The answer is — sort of.

It is a bit crispy and salty tasting. The strips are also about the same length as pig-based bacon and have a similar thickness. The characteristic smoky, toasty flavor is not there, but that may be a good thing because cooking red meats at high temperatures can increase the risk of cancer for those who consume those meats.

The vegan bacon is not going to taste exactly the same because it is made of different ingredients. The LightLife website says they are: WATER, WHEAT GLUTEN, SOY PROTEIN ISOLATE, SOYBEAN OIL, SALT, SUGAR, NATURAL SMOKE FLAVORS, SPICE EXTRACTIVES, CONTAINS 2% OR LESS OF THE FOLLOWING: SOY PROTEIN CONCENTRATE, CARRAGEENAN, YEAST EXTRACT, VEGETABLE OIL, NATURAL FLAVOR, RED RICE FLOUR, SMOKED SUGAR, OLEORESIN PAPRIKA (COLOR).

The plant-based bacon has a much milder taste than pig bacon. To enhance the flavors, the plant bacon might have a tiny bit of nutritional yeast flakes added and/or some dulse flakes also in a minuscule amount so the flavor is subtle.

Where the Smart Bacon shines is in the fact it has no fat, whereas pig bacon is high fat. The plant bacon also has no cholesterol and a moderate amount of sodium; the pig bacon is usually high sodium, as in too much salt. A distinct advantage the plant bacon has is it is NOT too high in sodium and it contains no fat.

As if the increased cancer risk from consuming processed red meat is not enough there might also be an increase in type 2 diabetes risk. Heart disease can also be an issue linked to red meat consumption: “The fact is that bacon is not only loaded with saturated fat, but also contains high amounts of sodium, both of which are linked to increased risk for heart disease. The same is true for frankfurters and deli meats such as salami, ham, and pastrami. So, keep that bacon and eggs breakfast to a minimum and enjoy that hot dog at your next baseball game. But stick to healthier options when it comes to the meats you might enjoy regularly.”

CleanTechnica is not a health food website, but human food choices do impact the environment. Pork is one of the worst foods for climate change, and this type of meat obviously includes bacon. Eating pig bacon is not necessary for human nutrition and health because there are plenty of the 9 essential amino acids in plant foods. 

The little taste test for the plant bacon was microwaving two strips on a plate for one minute and then nibbling to experience the flavors and texture. Another test was doing the same with three strips and placing them inside two pieces of bread with some avocado and yellow mustard. My conclusion is the small packet of plant bacon that cost $3.49 before taxes is worth buying and trying.

(The featured image above is not the exact product; it is a generic vegan bacon image made by ChatGPT.)