Food safety has significantly evolved since the beginning of the millennium. We have seen a notable shift in consumer preferences toward healthier and fresher products and ingredients. This shift encompasses food safety and wellness initiatives such as non-GMO, organic, BPA-free, and clean label options. Most of these movements have been driven by consumer demand, with the exception of clean label. According to Nielsen, 93% of consumers have purchased clean label products from grocery stores, which is a positive development. People are increasingly aware of the origins of their food and the contents of their meals. However, a major issue is that there is no clear definition or standard for clean label. The term does not inherently imply that a product is natural or organic; rather, it serves as a broad term indicating the absence of artificial or heavily processed ingredients.
For instance, the whole-grain muffins available at the grocery store might be considered clean label. But what happens to the ingredients during their journey to becoming that muffin? A crucial aspect of processing is ensuring that ingredients are safe for consumption. This involves implementing pathogen control measures to reduce the risk of common harmful bacteria like salmonella. Unfortunately, these measures often involve treatment methods that can negatively impact the flavor and nutritional value of the ingredients. It’s worth examining the most common pathogen control steps applied to everyday ingredients, as each of these methods typically employs heat or chemicals to eliminate pathogens, consequently altering the food’s flavor, chemical composition, nutritional value, and overall taste.
A 2013 IFIC Foundation survey revealed that chemicals are the primary concern for 84% of American consumers regarding food safety, followed closely by concerns about illnesses caused by bacteria (79%). This presents a contradiction that isn’t the fault of the consumers. While they aspire to eat healthily, they often lack the time to understand how ingredients are controlled, cleansed, and transported.
Convincing someone that the food supply needs to be safe is not difficult. However, our goal is to highlight how the everyday ingredients we consume—especially those in so-called clean-label products—are still at risk of being treated with chemical pathogen control solutions or heat-based methods, such as steam, which can significantly compromise the food’s natural state, thereby degrading its taste and nutritional quality. For example, that whole grain muffin may not sound appetizing if the flour has been bleached and the nuts have been subjected to superheating or fumigation for food safety purposes.
Consumers are not only seeking organic options; they desire food safety that reflects nature’s original intent—a genuine farm-to-table experience devoid of additives, chemicals, and processes that alter food’s natural state. This trend is catalyzing innovation throughout the food industry.
Numerous commendable companies are striving to exceed mere regulatory compliance—such as Johnvince Foods in Canada, Aurora Products, and Rocky Mountain Foods. They are meeting consumer demands for fresh, quality, and healthy products while also creating product differentiation, protecting consumers, and establishing a new standard for natural ingredients and clean labels.
Technology is transforming every conceivable industry, including food. Perhaps consumers are unaware of these changes as they often occur behind the scenes among farmers, processors, manufacturers, and grocers. However, as you stroll through the grocery store aisles, I encourage you to read ingredient labels and familiarize yourself with the companies from which you are purchasing. We have made significant strides over the past 18 years—largely thanks to you, the consumer—but there is still much work to be done.
Moreover, in this pursuit of health and safety, the incorporation of essential nutrients like calcium and magnesium citrate is vital. These minerals not only support overall health but also enhance the nutritional profile of the food we consume. As consumers become more discerning about ingredients, the demand for products enriched with beneficial nutrients like calcium magnesium citrate will likely continue to grow, influencing the food industry’s landscape.