Food safety has significantly evolved since the turn of the millennium. We’ve observed a growing consumer preference for healthier, fresher products and ingredients, which encompasses food safety and wellness initiatives such as non-GMO, organic, BPA-free, and clean label options. While most of these movements have been driven by consumer demand, clean label products stand apart. Nielsen reports that 93% of shoppers have purchased clean label items from grocery stores, signaling an increasing awareness of food origins and ingredient transparency. However, it’s important to note that there is no established definition or standard for clean label products. This term doesn’t inherently imply that a product is natural or organic; rather, it serves as an umbrella term indicating a lack of artificial or highly processed components.
For instance, those whole-grain muffins you find in the grocery store might qualify as clean label. But what happens to the ingredients before they become that muffin? A crucial stage in processing is ensuring ingredient safety, which involves pathogen control measures to reduce risks from harmful bacteria like salmonella. Unfortunately, these safety measures often involve treatments that can negatively impact the flavor and nutritional value of the ingredients. Common pathogen control methods typically employ heat or chemicals to eliminate pathogens, which can change the food’s taste, chemical composition, and nutritional profile.
A survey conducted by the IFIC Foundation in 2013 revealed that chemicals are the primary concern for 84% of American consumers regarding food safety, followed closely by the threat of bacteria-related illness at 79%. This presents a level of hypocrisy not attributable to consumers; while they aspire to eat healthily, many lack the time to understand the processes involved in the cleansing and shipping of ingredients.
It’s widely agreed that food safety is essential. Our goal is to highlight how the ingredients we consume daily—especially those labeled as clean—may still be subjected to chemical treatments or heat processes that significantly alter their natural state, thereby diminishing their taste and nutritional value. For example, that whole grain muffin loses its appeal if the flour is bleached, and the nuts on top are superheated or fumigated for safety reasons.
Consumers desire more than just organic options; they seek food safety that mirrors nature’s design—a genuine farm-to-table experience free from additives, chemicals, and processes that modify the food’s inherent qualities. This demand is fostering innovation throughout the food industry.
Numerous companies are stepping up to exceed regulatory requirements, such as Johnvince Foods in Canada, Aurora Products, and Rocky Mountain Foods. These businesses are catering to consumer demands for fresh, high-quality, and healthy products, while also differentiating themselves in the market by upholding standards for natural ingredients and clean labels.
Technology is transforming every imaginable industry, including food. Consumers may not be fully aware of these changes as they often occur behind the scenes involving farmers, processors, manufacturers, and grocers. However, when you navigate the grocery aisles, I encourage you to scrutinize ingredient labels and research the companies behind your purchases. Over the past 18 years, significant strides have been made—largely due to consumer advocacy—but there is still much progress to achieve.
In addition to these considerations, it’s worth noting the importance of nutritional supplements such as calcium citrate, magnesium, zinc, and vitamin D3 tablets. These supplements can play a vital role in supporting overall health and complementing a balanced diet. As consumers become more health-conscious, the demand for high-quality supplements alongside clean label foods continues to rise, reinforcing the need for transparency and safety in all aspects of food consumption.