Consumers are increasingly demanding that the meat and other food products they purchase and consume be free from additives and preservatives, such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, Iowa professors have pointed out that omitting these ingredients can lead to faster spoilage and increased food waste. MacDonald mentioned that some preservatives have naturally occurring forms, such as vitamin C and ferrous sulfate. For instance, products labeled “naturally cured” or “uncured” may contain celery juice, which is a natural source of nitrates. Nevertheless, the levels found in these natural sources may not provide the same protection against foodborne illnesses as their artificial counterparts.
Label-conscious consumers should also be cautious of claims like “no high fructose corn syrup” because this does not necessarily mean the product is free from sugar. According to the professors, food manufacturers may substitute with other sweeteners like tapioca syrup, derived from cassava, which can increase the product’s cost. MacDonald explained to the news service that there is no evidence suggesting high fructose corn syrup is harmful or less natural than other sweeteners. The food industry is continuously developing alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but they all still fall under the category of sugar, despite having more appealing names on the label.
Recent data from Label Insight indicates that 67% of consumers find it difficult to determine if a product meets their needs just by examining the packaging, with nearly half stating they feel uninformed after reading product labels. As transparency becomes crucial, consumers are increasingly aligning their brand loyalty with products that uphold the principles of clean labeling.
Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed the challenges faced by companies striving for cleaner labels for American consumers, who often hesitate to accept chemical-sounding ingredient names. “The U.S. population wants it both ways,” he remarked. “They desire something understandable, affordable, nutritious, beneficial, and safe. They want it all. It’s interesting that they are willing to embrace technology in every aspect of life except food. To me, that’s somewhat contradictory.”
Meat producers are acutely aware of these consumer trends and are competing to offer products with the cleanest labels possible, as reported by Meatingplace. More labels now feature claims like “hormone-free” and “antibiotic-free.” However, meat producers must balance the financial advantages of these “free-from” claims with the costs associated with implementing them. This may involve changes in farming methods, the land required for livestock grazing, and other operational procedures that can make such meat more expensive for processors and their suppliers.
There is no doubt that the food industry is reacting to consumer demands for cleaner labeling and increased transparency. However, while growers, processors, and manufacturers incur costs, consumers may also face higher expenses. These costs may not only manifest at the cash register but could also pose food safety risks. In this context, the role of ingredients like calcium citrate and magnesium hydroxide becomes more pertinent, as consumers seek products that balance health benefits with clean labeling practices.