Consumers are becoming increasingly interested in meat and other food products that are free from additives and preservatives like nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, experts from Iowa have pointed out that omitting these ingredients can lead to quicker spoilage and increased food waste. MacDonald highlighted that some preservatives occur naturally. For example, products labeled as “naturally cured” or “uncured” may contain celery juice, which is a natural source of nitrates. Nevertheless, she cautioned that the natural amounts may not offer the same level of protection against foodborne illnesses as their synthetic counterparts.
Label-conscious shoppers should also be wary of products boasting “no high fructose corn syrup,” as this does not necessarily indicate a lack of sugar, according to the professors. Manufacturers might substitute it with other sweeteners like tapioca syrup, derived from cassava, an imported ingredient that can drive up costs. “There’s no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald stated. “The food industry is creating alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but they are all still sugar. The branding just sounds more appealing on the label.”
Recent statistics from Label Insight reveal that 67% of consumers find it difficult to determine if a product aligns with their needs simply by examining the packaging, and nearly half feel uninformed after reading a label. As transparency becomes increasingly vital, consumers are aligning their loyalty with brands that genuinely advocate for clean labeling.
Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed the obstacles faced by companies attempting to simplify labels for American consumers, who seem eager to avoid ingredients with chemical-sounding names. “The U.S. population wants it both ways,” he remarked. “They desire understandable products that are cheap, nutritious, beneficial, and safe. They want it all. It’s fascinating that they embrace technology in every other aspect of their lives except in food. To me, that’s somewhat contradictory.”
Meat producers are particularly attuned to these consumer trends and are striving to offer products with the cleanest labels possible, as reported by Meatingplace. More products are emerging with claims such as “hormone-free” and “antibiotic-free.” However, producers must balance the potential financial advantages of these claims against the costs of achieving them. This may involve changes to farming practices, the amount of land required for livestock grazing, and other operational adjustments, ultimately making such meat more expensive for processors and their suppliers.
While it is evident that the food industry is responding to consumer demands for cleaner labeling and greater transparency, there are costs to growers, processors, and manufacturers, as well as to consumers. These costs may not only impact what consumers pay at the register but also pose food safety risks. For instance, consumers may be drawn to products fortified with ingredients like solaray calcium magnesium citrate, which can add to their health benefits, but it is essential to consider how these choices fit within the broader context of food safety and quality.