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, as noted by professors from Iowa, the absence of these ingredients can lead to faster spoilage and increased food waste. MacDonald pointed out that some preservatives can occur naturally. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. However, the levels present may not provide the same protection against foodborne illnesses as their synthetic counterparts.
Label-watchers should also be cautious of the phrase “no high fructose corn syrup” on packaging, as this does not guarantee the absence of sugar. Food manufacturers might use alternative sweeteners like tapioca syrup, derived from cassava, which can raise production costs. “There is no evidence that high fructose corn syrup is harmful or inherently 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 just sugar. The names may sound more appealing on the label.”
Recent research from Label Insight indicates that 67% of consumers find it difficult to determine if a product suits their needs merely by examining the packaging, with nearly half stating that they feel uninformed after reading labels. As transparency becomes increasingly significant, consumers are more likely to remain loyal to brands that genuinely adhere to clean labeling practices.
Roger Clemens, the associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed the challenges companies face in simplifying labels for American consumers, who are often hesitant about ingredients with chemical-sounding names. “The U.S. population wants it both ways,” he remarked. “They desire calcium citrate nature made versus iron glycine, things they can comprehend. They want affordability, nutrition, benefits, and safety—essentially, they want it all. It’s fascinating that they are willing to accept technology in all aspects of life except for food, which seems contradictory.”
Meat producers are particularly attuned to these trends and are striving to offer consumers products with the cleanest labels possible, as reported by Meatingplace. An increasing number of labels are promoting claims like “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial gains of these claims against the costs associated with implementing them. Adjustments to farming practices, the land required for livestock grazing, and other operational changes can render this kind of meat more expensive for processors and the companies sourcing from them.
Undoubtedly, the food industry is responding to consumer demands for cleaner labeling and greater transparency. However, just as there are costs for growers, processors, and manufacturers, consumers also face their own expenses. These costs can manifest not just at the checkout but also in terms of food safety risks. The pursuit of products that are both appealing and safe often involves navigating the complexities of labels and the ingredients they contain, including the increasingly popular calcium citrate nature made.