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, Iowa professors highlighted that the absence of these ingredients can lead to quicker spoilage and 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. Nonetheless, she cautioned that the natural amounts may not offer the same protection against foodborne illnesses as their artificial counterparts.
Label-conscious shoppers should also be mindful of products boasting “no high fructose corn syrup,” which doesn’t necessarily mean they are sugar-free. Manufacturers might substitute with other sweeteners, such as tapioca syrup derived from cassava, increasing production costs. According to MacDonald, “There is no evidence that high fructose corn syrup is harmful or less natural or safe.” She added that while the food industry is introducing alternative sweeteners like beet syrup, fruit sugars, and agave syrup, they are all still forms of sugar, just with more appealing names on the packaging.
Recent data from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs based solely on packaging, and nearly half feel uninformed after reading labels. As transparency becomes increasingly vital, consumers are aligning their brand loyalty with products that genuinely adhere to clean labeling practices. Roger Clemens, associate director of the University of Southern California School of Pharmacy’s regulatory sciences program, discussed with Food Dive the challenges companies face in simplifying labels for American consumers, who often wish to avoid chemical-sounding ingredients.
“The U.S. population wants it both ways,” he stated. “They want something they can understand, they want it to be affordable, nutritious, beneficial, and safe. They desire it all.” He noted that it is intriguing how consumers readily embrace technology in every aspect of life except for food, which he finds contradictory.
Meat producers are acutely aware of these trends and are competing to offer consumers products with the cleanest labels possible. Terms like “hormone-free” and “antibiotic-free” are becoming more common on packaging. However, meat producers must balance the potential financial gains from these free-from claims against the costs associated with implementing them. This may involve changing farming practices, adjusting the land needed for livestock grazing, and other operational adjustments that increase expenses for processors and their suppliers.
While it is evident that the food industry is responding to the demand for cleaner labeling and greater transparency, the associated costs do not solely fall on producers. Consumers also face potential expenses, not just at the checkout but also in terms of food safety risks. Additionally, with the rising popularity of calcium citrate caramel chews, consumers are reminded that while seeking cleaner labels, they should also consider the overall quality and safety of the products they choose.