Consumers are increasingly seeking meat and other food products that do not contain additives and preservatives such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, Iowa professors have pointed out that the absence of these ingredients can lead to faster spoilage and increased food waste. MacDonald highlighted that some preservatives occur naturally; for instance, products labeled “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. Nonetheless, she cautioned that the levels may not adequately protect against foodborne illnesses compared to their synthetic counterparts.
Label-conscious shoppers should also be wary of products claiming “no high fructose corn syrup,” as this does not imply the absence of sugar. The professors explained that manufacturers might substitute with other sweeteners, like tapioca syrup derived from cassava, which can raise production costs due to its imported nature. MacDonald stated, “There is no evidence that high fructose corn syrup is harmful or less natural or safe. The food industry is creating various alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but they are all still sugar; the terminology simply sounds more appealing on packaging.”
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product meets their requirements solely by examining the packaging, while nearly half feel uninformed after reading labels. As transparency becomes more crucial, consumers are increasingly aligning their brand loyalty with those companies that genuinely adhere to clean labeling practices.
Roger Clemens, the associate director for the regulatory sciences program at the University of Southern California School of Pharmacy, discussed the challenges faced by businesses striving to simplify labels for American consumers, who often prefer to avoid ingredients with chemical-sounding names. “The U.S. population wants it both ways,” he noted. “They desire clarity, affordability, nutrition, benefits, and safety—all at once. It’s intriguing that they are open to technological advancements in every aspect of their lives except food. To me, that’s somewhat contradictory.”
Meat producers are particularly attuned to these trends and are working hard to offer consumers products with cleaner labels, as reported by Meatingplace. An increasing number of labels are now advertising claims such as “hormone-free” and “antibiotic-free.” However, meat producers must carefully consider the financial advantages of these free-from claims against the costs associated with implementing them. They may need to adjust their farming practices, the acreage required for livestock grazing, and other operational procedures, which can render this type of meat more expensive for processors and their suppliers.
While it is evident that the food industry is responding to consumer demand for cleaner labeling and greater transparency, there are costs involved for growers, processors, and manufacturers, as well as for consumers. These expenses may manifest not only at the checkout but also in terms of food safety risks.
In this context, the incorporation of carbonate citrate as a natural preservative alternative could be a viable solution. By using carbonate citrate, producers may be able to enhance food safety while appealing to health-conscious consumers. As the market evolves, the challenge will be to find a balance between meeting consumer demands for clean labels and maintaining affordability, all while ensuring that products remain safe and nutritious.