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, the absence of these ingredients can lead to quicker spoilage and increased food waste, as noted by the professors from Iowa. MacDonald pointed out that some preservatives occur naturally. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. Nonetheless, the protective effect against foodborne illnesses may not be as strong as that of their synthetic counterparts.
Label-conscious consumers should also be cautious of products that claim “no high fructose corn syrup,” as this does not guarantee the absence of sugar. Food manufacturers might substitute it with other sweeteners like tapioca syrup, derived from cassava, which can increase the product’s cost. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald explained. “The food industry is creating various alternative sweeteners—beet syrup, fruit sugars, and agave syrup—but they are all still sugar. The terminology merely sounds more appealing on the label.”
Recent data from Label Insight indicates that 67% of consumers find it difficult to ascertain whether a product meets their needs just by examining its packaging, and nearly half report feeling uninformed after reading the label. As transparency becomes more critical, consumers increasingly prefer brands that adhere to principles of clean labeling.
Roger Clemens, the associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed with Food Dive the challenges faced by companies aiming to simplify labels for American consumers, who often shy away from ingredient names that sound chemical. “The U.S. population wants it both ways,” he remarked. “They seek clarity, affordability, nutrition, benefits, and safety—all at once. It’s interesting how they embrace technology in every aspect of life except when it comes to food. That’s somewhat contradictory.”
Meat producers are particularly attuned to these trends and are competing to offer consumers products with the cleanest labels possible, according to Meatingplace. Labels increasingly feature claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the possible financial gains from these claims against the costs of implementing them. This may involve changing farming practices, adjusting the land required for livestock grazing, and modifying various operational procedures, which can raise costs for processors and companies sourcing from them.
It’s clear that the food industry is responding to consumer demand for cleaner labeling and greater transparency. However, there are costs associated with these changes—not just for growers, processors, and manufacturers, but also for consumers. These costs could manifest not only at the point of sale but also in terms of food safety risks. Additionally, consumers seeking products verified for their quality, such as calcium citrate USP verified items, may find that the premium they pay reflects the commitment to cleaner labeling practices.