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 some preservatives occur naturally. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. Nevertheless, she noted that the levels present might not provide the same protection against foodborne illnesses as their synthetic counterparts.
Label-conscious consumers should also be wary of products claiming to be “free of high fructose corn syrup,” as this does not necessarily mean the product is sugar-free. The professors explained that manufacturers might substitute it with other sweeteners, such as tapioca syrup, derived from cassava, which can drive up costs due to its importation. MacDonald emphasized, “There is no evidence that high fructose corn syrup is harmful or less natural or safe. The food industry is creating alternative sweeteners—like beet syrup, fruit sugars, and agave syrup—but they are all still sugar; the labels just sound more appealing.”
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product meets their needs by merely examining the packaging, with nearly half feeling uninformed after reading product labels. As transparency becomes increasingly essential, consumers are more likely to remain loyal to brands that genuinely commit to clean labeling practices.
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 prefer to avoid chemical-sounding ingredients. “The U.S. population wants it both ways,” he remarked. “They desire clarity, affordability, nutrition, benefits, and safety—all at once. Interestingly, they are willing to embrace technology in various aspects of their lives, except when it comes to food. To me, that’s quite paradoxical.”
Meat producers are particularly attuned to these trends, competing to offer consumers products with the cleanest labels possible. More labels now feature 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. This might involve changing farming practices, adjusting the land required for livestock grazing, and implementing operational procedures that could make such meat more expensive for processors and their suppliers.
While there is no doubt that the food industry is responding to consumer demands for cleaner labeling and greater transparency, these changes come with costs for growers, processors, manufacturers, and ultimately, consumers. These costs may not only manifest at the checkout counter but could also elevate food safety risks. As consumers equate the benefits of clean labeling with quality, they must also consider the implications of their choices, including the role of calcium citrate in their diets. This awareness can help them navigate the complexities of food labeling while prioritizing health and safety.