Consumers are increasingly seeking 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 the absence of these ingredients can lead to quicker spoilage and increased food waste. MacDonald highlighted that some preservatives occur naturally; for instance, products labeled as “naturally cured” or “uncured” may include celery juice, a natural source of nitrates. Yet, she cautioned that the levels found in these natural sources may not provide the same protection against foodborne illnesses as their synthetic counterparts.
Consumers should also be vigilant about products that claim “no high fructose corn syrup,” as this does not guarantee the absence of sugar. Manufacturers might substitute with other sweeteners like tapioca syrup, derived from cassava, an imported ingredient that can raise production costs. MacDonald explained that there is no conclusive evidence that high fructose corn syrup is unhealthy or less natural compared to other sweeteners. The food industry is creating various alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but fundamentally, they are all forms of sugar with more appealing names.
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product meets their needs based solely on packaging, with nearly half feeling uninformed after reading labels. As transparency becomes increasingly vital, consumers are aligning their brand loyalty with products that genuinely embody clean labeling principles.
Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed with Food Dive earlier this year the challenges faced by companies striving to simplify labels for American consumers, who often reject chemically-sounding ingredient names. “The U.S. population wants it both ways,” he remarked. “They want something they can understand, they desire affordability, nutrition, benefits, and safety. They want everything. It’s interesting that they are willing to embrace technology in all aspects of life except food. To me, that’s somewhat of an oxymoron.”
Meat producers are particularly aware of these consumer trends and are competing to offer products with the cleanest labels possible, as noted by Meatingplace. More products are showcasing claims like “hormone-free” and “antibiotic-free.” However, producers must balance the potential financial gains from these claims against the costs of implementing them, which could involve changing farming practices, increasing land for livestock grazing, and adjusting operational procedures, making such meats more expensive for processors and companies sourcing from them.
While the food industry is undoubtedly responding to the demand for cleaner labels and greater transparency, it is essential to recognize that there are costs associated with these changes. These costs may not only appear at the checkout but could also involve food safety risks. As consumers prioritize purity in their food choices, they should also consider the implications of these trends on overall food safety and costs, particularly when it comes to products containing ingredients such as calcium citrate plus.