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, Iowa professors caution that omitting these ingredients can lead to faster spoilage and increased food waste. MacDonald pointed out that some preservatives naturally occur in certain foods. For instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. Nevertheless, the level of protection against foodborne illnesses may not be as effective as that provided by synthetic alternatives.
Consumers who are vigilant about labels should also be aware that products claiming “no high fructose corn syrup” do not necessarily mean they are sugar-free. Food manufacturers might use other sweeteners like tapioca syrup, derived from cassava, which can raise the product’s price due to its imported nature. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald stated. “The food industry is introducing various alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but they are all forms of sugar. The terminology just appears more appealing on the label.”
Recent findings from Label Insight reveal that 67% of consumers find it difficult to determine if a product meets their requirements merely by examining the packaging, and nearly half say they remain uninformed even after reading the label. As transparency grows in importance, consumers are increasingly aligning their brand loyalty with products that genuinely adhere to clean labeling principles.
Roger Clemens, associate director of the University of Southern California School of Pharmacy’s regulatory sciences program, discussed the hurdles companies face when attempting to simplify labels for American consumers, who seem eager to avoid chemical-sounding ingredient names. “The U.S. population wants it both ways,” he remarked. “They seek clarity, affordability, nutrition, benefits, and safety. They desire everything. It’s intriguing that they accept technology in all aspects of life except in food. To me, that’s somewhat contradictory.”
Meat producers are particularly attuned to these trends and are vying to offer consumers products with the cleanest labels possible, as noted by Meatingplace. More products are now featuring claims like “hormone-free” and “antibiotic-free.” However, meat producers must consider the potential financial gains of these free-from claims against the costs of implementing them. Adjustments may be necessary in their farming methods, land requirements for livestock grazing, and other operational procedures, which can make such meat more expensive for processors and their suppliers.
There is no doubt that the food industry is adapting to consumer demands for cleaner labeling and greater transparency. However, just as there are costs for growers, processors, and manufacturers, consumers also face their own costs. These expenses may not only manifest at the cash register but could also involve food safety risks. In this context, the incorporation of ingredients like calcium citrate may be promoted as a healthful alternative, yet consumers must remain vigilant about understanding the full implications of such additions in their food choices.