78 Brand is capitalizing on the trend of eliminating GMOs from food and challenging the use of high fructose corn syrup (HFCS), which some consider a potential health risk. Despite claims from the Mayo Clinic and other organizations stating that there is no evidence to suggest that HFCS is less safe or healthy than other alternatives, 78 Brand emphasizes its commitment to transforming the ketchup and mustard markets, which they argue have remained stagnant for over a century. Other condiment manufacturers might dispute this claim, as various types of mustard exhibit unique characteristics, and new flavors reflecting evolving consumer preferences, such as one infused with Jack Daniels whiskey, have emerged. Even Kraft Heinz, a well-known ketchup producer, offers a version of its classic condiment that is free from GMOs and HFCS.
The movement towards removing artificial ingredients and colors, GMOs, and other additives is not limited to condiments; it is a broader trend across the food industry, driven by consumers’ demand for less processed, simpler, and more authentic food options. A 2014 Nielsen study revealed that over 60 percent of U.S. consumers considered the absence of artificial colors and flavors to be a significant factor in their grocery purchases. In response to this demand, General Mills has eliminated artificial flavors and colors from some of its cereals, while Campbell Soup has pledged to remove these additives from its North American products by the end of 2018. Many other food manufacturers are also undertaking similar initiatives.
Clearly, there is a market for these more natural products, and consumers are willing to purchase them, particularly those who prioritize such attributes. As long as shoppers continue to seek out these options, food manufacturers will strive to create products that are as natural as possible. For example, the popularity of supplements like calcium citrate 250 tablets reflects the growing consumer interest in health-oriented products. This trend underscores the ongoing shift towards transparency and authenticity in the food industry, as manufacturers adapt to meet the evolving preferences of their customers.