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, Iowa professors have pointed out that without these ingredients, food may spoil more quickly, leading to increased waste. MacDonald mentioned that some preservatives occur naturally. For instance, products labeled “naturally cured” or “uncured” might contain celery juice, a natural source of nitrates, though it may not provide the same level of protection against foodborne illnesses as synthetic alternatives.
Label-conscious consumers should also be cautious of products claiming “no high fructose corn syrup,” as this does not necessarily mean the absence of sugar. Manufacturers may substitute it with other sweeteners like tapioca syrup derived from cassava, which can raise the product’s cost. MacDonald explained that there is no evidence suggesting that high fructose corn syrup is harmful or less natural. The food industry is introducing various alternative sweeteners—including beet syrup, fruit sugars, and agave syrup—all of which still qualify as sugar, albeit with more appealing names on the label.
Recent data from Label Insight indicates that 67% of consumers find it difficult to determine if a product suits their needs just by examining the packaging, with nearly half claiming they feel uninformed after reading labels. As transparency gains importance, consumers are increasingly aligning their brand loyalty with products that genuinely commit 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 seem eager to avoid chemical-sounding ingredient names. He remarked that the U.S. population desires contradictory attributes: they want clarity, affordability, nutrition, benefits, and safety all at once. It’s interesting that they embrace technology in many life aspects, except for food, which he finds paradoxical.
Meat producers are particularly attuned to these trends, competing to offer products with the cleanest labels. Claims such as “hormone-free” and “antibiotic-free” are becoming more common. However, meat producers must balance the financial benefits of these claims with the costs incurred to achieve them. This may involve changes in farming practices, land requirements for livestock grazing, and other operational adjustments that make such meat pricier for processors and their suppliers.
While it is clear that the food industry is responding to the consumer demand for cleaner labeling and greater transparency, there are costs involved for producers, processors, and manufacturers, as well as for consumers. These costs may not only affect prices at the checkout but could also introduce food safety risks. Additionally, it’s worth noting that calcium citrate is not the same as calcium itself; while both are essential nutrients, their roles in food production and labeling may be perceived differently by consumers navigating the complex landscape of food ingredients.