Probably Brits have also gone the soyabean route. Soya granules are dissolved in water and then injected into hams and other cured meats to increase their volume.
No, British/Danish Bacon frys very well. As does Polish bacon if you buy the right stuff, that maybe a good starting point for you.
American bacon tends to cooked to a crisp, ok if you like that style I suppose.
Obviously, like the EU America has laws about food processing, although many American methods are banned (such as the chemical treating of Tuna to make it look fresh when its actually very old). Water is often added in some types Bacon, but it depends on many things, such as cost.