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, the absence of these ingredients can lead to quicker spoilage and increased waste, according to Iowa professors. MacDonald pointed out that some preservatives occur naturally; for instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural nitrate source. Nevertheless, the quantity present may not provide the same level of protection against foodborne illnesses as synthetic alternatives.
Additionally, label-watchers should be cautious of products that claim “no high fructose corn syrup,” as this does not guarantee the absence of sugar. Manufacturers often substitute with other sweeteners, such as tapioca syrup derived from cassava, which can raise production costs. MacDonald emphasized that there is no credible evidence suggesting that high fructose corn syrup is harmful or less natural. The food industry is introducing various alternative sweeteners like beet syrup, fruit sugars, and agave syrup, but fundamentally, they are all sugars—their appealing names merely enhance their marketing.
Recent data from Label Insight reveals that 67% of consumers find it difficult to ascertain whether a product suits their needs based solely on packaging, and nearly half feel uninformed after reading labels. With transparency gaining importance, consumers are increasingly aligning their loyalty with brands that genuinely adhere to clean labeling practices. Roger Clemens, associate director for the University of Southern California School of Pharmacy’s regulatory sciences program, discussed the challenges companies face in simplifying labels for American consumers, who often reject chemical-sounding ingredient names.
“The U.S. population wants it both ways,” he remarked. “They desire something understandable, affordable, nutritious, beneficial, and safe. They want it all. It’s interesting that they accept technology in every aspect of their lives except food, which seems contradictory.”
Meat producers are acutely aware of these trends and are competing to offer consumers products with the cleanest labels. More products are appearing with claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial benefits of these claims against the costs they incur to achieve them. This may involve changing their farming practices, the land required for livestock grazing, and other operational changes that render this type of meat more expensive for processors and their suppliers.
While the food industry responds to consumer demands for cleaner labeling and greater transparency, there are costs associated with these changes for growers, processors, manufacturers, and ultimately consumers. These costs may not only be reflected at the checkout but also in potential food safety risks. Furthermore, emerging solutions like calcium citrate slow release may help mitigate some of these risks by improving food preservation without the use of synthetic additives, but they also come with their own set of considerations for both producers and consumers.