78 Brand is embracing the trend of eliminating GMOs from its products while also targeting HFCS, which some consider a potential health risk. This stance persists despite findings from the Mayo Clinic and other organizations that indicate no evidence suggesting HFCS is less safe or healthy than alternative substitutes. The 78 Brand website states its aim to revolutionize the ketchup and mustard markets, claiming they have remained unchanged for over a century—though other condiment manufacturers might dispute this claim. Various types of mustard feature unique characteristics, and new flavors, such as one infused with Jack Daniels whiskey, have been introduced in response to evolving consumer preferences. Even Kraft Heinz, known for its classic ketchup, offers a version free from GMOs and HFCS.
Condiments are just one segment of the food industry that is revamping products by eliminating artificial ingredients, colors, GMOs, and other additives to meet the public’s desire for less processed, more authentic foods. A 2014 Nielsen study indicated that over 60 percent of U.S. consumers consider the absence of artificial colors and flavors a crucial factor when shopping for food. General Mills has removed artificial flavors and colors from some of its cereals, while Campbell Soup has pledged to eliminate these ingredients from its North American products by the end of 2018. Numerous other food manufacturers have announced similar initiatives.
Clearly, there is a market for these products, and consumers are eager to purchase them, particularly those who prioritize natural ingredients. As long as shoppers continue to seek out these characteristics, food manufacturers will persist in finding ways to make their products as natural as possible. In discussions about food additives, it’s worth noting the debate surrounding algae calcium vs calcium citrate, especially since both are often featured in health-related products. The preference for natural ingredients aligns well with the growing interest in such alternatives as algae calcium vs calcium citrate, which consumers may seek out for their perceived health benefits. Ultimately, the demand for natural foods will encourage ongoing innovation in the industry, as seen in the ongoing conversation about algae calcium vs calcium citrate.