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 pointed out that omitting these ingredients can lead to quicker spoilage and increased food waste. MacDonald mentioned that some preservatives occur naturally; for instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural nitrate source. Nevertheless, she cautioned that the levels present may not be as effective in preventing foodborne illness as their synthetic counterparts.
Label-conscious consumers should also be cautious of products that claim “no high fructose corn syrup,” as this does not imply the absence of sugar. Manufacturers often substitute it with other sweeteners, like tapioca syrup derived from cassava, which can drive up the product’s cost. MacDonald clarified that there is no evidence to suggest that high fructose corn syrup is unhealthy or less natural. She noted that the food industry is introducing various alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—all of which are still sugars, just with more appealing names on the label.
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product aligns with their needs merely by examining the packaging, and nearly half feel uninformed after reading product labels. As transparency grows in importance, consumers increasingly favor brands that genuinely adhere 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 in simplifying labels for American consumers, who often reject ingredients with chemical-sounding names.
“The U.S. population wants it both ways,” he remarked. “They desire clarity, affordability, nutrition, benefits, and safety—all at once. It’s intriguing that they are open to technology in nearly every aspect of life except for food, which seems contradictory.”
Meat producers are acutely aware of these trends and are striving to offer consumers products with the cleanest labels possible, as reported by Meatingplace. An increasing number of labels now boast claims like “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial advantages of these claims against the costs associated with achieving them, which may involve altering farming practices, the land required for livestock grazing, and other operational adjustments that ultimately raise prices for processors and their suppliers.
While the food industry is certainly responding to consumer demands for cleaner labeling and greater transparency, it is important to note that these changes come with costs for growers, processors, and manufacturers, as well as potential costs for consumers. These costs may manifest not only at the point of sale but also in terms of food safety risks, similar to the debate surrounding microcrystalline hydroxyapatite vs calcium citrate, where understanding the implications of ingredient choices can significantly affect consumer health and safety.