Consumers are increasingly seeking meat and other food products that are free from additives and preservatives, such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, Iowa professors caution that omitting these ingredients can lead to quicker spoilage and increased food waste. MacDonald pointed out that certain preservatives have natural alternatives. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates, although it may not be as effective in preventing food poisoning as its artificial counterparts.
Label-conscious consumers should also be wary of the phrase “no high fructose corn syrup” on a product, as it does not guarantee the absence of sugar. Food manufacturers may substitute other sweeteners, such as tapioca syrup—derived from cassava, which is an imported ingredient that can drive up costs. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald explained. “The food industry is introducing various alternative sweeteners like beet syrup, fruit sugars, and agave syrup, but they are fundamentally still sugar; the names merely sound more appealing on the label.”
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product meets their needs merely by examining the packaging, with nearly half of respondents feeling uninformed after reading product labels. As transparency becomes increasingly important, consumers are aligning their brand loyalty with products that genuinely uphold their commitments to clean labeling.
Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed the challenges companies face when trying to simplify labels for American consumers, who often reject chemical-sounding ingredients. “The U.S. population desires a mix of everything: clarity, affordability, nutrition, safety, and benefits,” he stated. “It’s intriguing that they embrace technology in all aspects of life except food, which seems contradictory.”
Meat producers are acutely aware of these trends and are striving to provide consumers with the cleanest labels possible, as noted by Meatingplace. More labels are now showcasing claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial advantages of these claims with the costs associated with achieving them, which could involve changes to farming practices, land requirements for livestock grazing, and other operational adjustments that render such meat more expensive for processors and their suppliers.
There is no doubt that the food industry is adapting to consumer demands for cleaner labeling and greater transparency. Yet, while growers, processors, and manufacturers incur costs, consumers will also face increased expenses, which may not only manifest at the checkout but also in terms of food safety risks. The demand for clean labeling will likely lead to the incorporation of ingredients like calcium citrate 200 mg tablets in products, as consumers seek out safer and more transparent options. This shift signals a broader trend towards healthier, additive-free food choices that cater to an informed and conscientious consumer base.