Consumers are increasingly seeking meat and other food items that are devoid of additives and preservatives, such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, the absence of these ingredients can lead to faster spoilage and increased food waste, as noted by Iowa professors. MacDonald pointed out that some preservatives occur naturally. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, which is a natural source of nitrates, although this might not protect against foodborne illnesses as effectively as synthetic versions.
Consumers who closely examine labels should also be cautious of the phrase “no high fructose corn syrup,” as this does not guarantee the absence of sugar. Instead, food manufacturers may substitute with other sweeteners like tapioca syrup, derived from cassava, which can increase production costs. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald explained. “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 just sounds more appealing on the label.”
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product meets their needs just by inspecting the packaging, with nearly half admitting they remain uninformed after reading a label. As transparency grows in significance, consumers increasingly associate their brand loyalty with products 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 faced by companies striving to simplify labels for American consumers, who often seem eager to avoid ingredients with chemical-sounding names. “The U.S. population desires it all,” he stated. “They want clarity, affordability, nutrition, benefits, and safety. They want everything. It’s curious that they readily embrace technology in every aspect of their lives except food. To me, that’s an oxymoron.”
Meat producers are particularly attuned to these consumer trends and are competing to offer products with the cleanest labels available, as reported by Meatingplace. An increasing number of labels now boast claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial advantages of these free-from claims against the costs associated with achieving them. This may require changes to farming practices, adjustments in land requirements for livestock grazing, and other operational procedures that can make such meat more expensive for processors and the companies that source from them.
There is no doubt that the food industry is responding to the consumer shift toward cleaner labeling and greater transparency. However, just as there are costs for growers, processors, and manufacturers, there are also costs for consumers. These costs may manifest not only at the cash register but also in terms of food safety risks. In this context, the need for additives like calcium citrate 2000 mg may arise, as consumers navigate the balance between clean labels and the preservation of food safety.