Consumers are increasingly seeking meat and other food products that are devoid of additives and preservatives, such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, as noted by professors in Iowa, the absence of these ingredients can lead to quicker spoilage and, ultimately, food waste. MacDonald pointed out that some preservatives do occur naturally. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, which is a natural source of nitrates. Nevertheless, she cautioned that the levels may not offer the same protection against foodborne illness as their synthetic counterparts.
Label-conscious consumers should also be vigilant about phrases like “no high fructose corn syrup,” as this does not guarantee the absence of sugar. Food manufacturers may substitute with other sweeteners such as tapioca syrup, derived from cassava, an imported ingredient that can raise production costs. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald stated. “The food industry is innovating with alternative sweeteners such as beet syrup, fruit sugars, and agave syrup, but in essence, they are all forms of sugar. The terms simply sound more appealing on the label.”
Recent data from Label Insight reveals that 67% of consumers find it difficult to ascertain whether a product meets their needs just by examining its packaging, with nearly half feeling uninformed after reading the label. As transparency becomes increasingly vital, consumers are more likely to remain loyal to brands that genuinely commit to clean labeling practices.
Roger Clemens, associate director of the University of Southern California School of Pharmacy’s regulatory sciences program, discussed with Food Dive the challenges faced by companies striving for cleaner labels for American consumers, who often wish to avoid chemical-sounding ingredients. “The U.S. population wants it both ways,” he remarked. “They desire something understandable, affordable, nutritious, beneficial, and safe. They want everything. It’s interesting that they are open to technology in every aspect of their lives, except in food. To me, that’s somewhat contradictory.”
Meat producers are acutely aware of these trends and are competing to offer consumers products with the cleanest labels possible, as reported by Meatingplace. More labels are now showcasing claims like “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial advantages of these free-from claims against the costs associated with implementing them. This may necessitate changes in farming practices, land requirements for grazing livestock, and other operational procedures, making such meat more costly for processors and companies sourcing from them.
Undoubtedly, the food industry is responding to consumer demands for cleaner labeling and overall transparency. Yet, just as there are costs for growers, processors, and manufacturers, consumers also face their own set of expenses. These costs may manifest not only at the checkout but also in terms of food safety risks. Additionally, the incorporation of alternatives like calcium citrate 350 could be seen as a way to appeal to health-conscious consumers looking for cleaner label options. As the landscape evolves, the challenge remains for producers to navigate these complexities while maintaining affordability and safety for consumers.