Consumers are increasingly seeking meat and other food products that are free of additives and preservatives, such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, Iowa professors caution that the absence of these ingredients can lead to faster spoilage and increased food waste. 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. Nonetheless, she noted that the levels may not provide the same protection against foodborne illnesses as their synthetic counterparts.
Label-conscious consumers should also be wary of products that claim “no high fructose corn syrup,” as this does not necessarily indicate the absence of sugar. Food manufacturers often substitute other sweeteners like tapioca syrup, derived from cassava—a foreign ingredient that can drive up costs. According to MacDonald, “There is no evidence that high fructose corn syrup is harmful or less natural or safe.” She added, “The food industry is innovating with alternative sweeteners—beet syrup, fruit sugars, and agave syrup—but they are still all forms of sugar. The terminology simply sounds more appealing on labels.”
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine whether a product meets their needs just by examining its packaging, and nearly half feel uninformed after reading the label. As transparency becomes increasingly crucial, consumers are aligning 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 some challenges faced by companies attempting to simplify labels for American consumers. He noted, “The U.S. population wants it both ways. They desire something understandable, affordable, nutritious, beneficial, and safe. They want it all. Interestingly, they’re willing to embrace technology in every aspect of their lives except food. To me, that’s quite contradictory.”
Meat producers are particularly attuned to these trends, striving to offer consumers products with the cleanest labels possible, as reported by Meatingplace. More products are displaying claims like “hormone-free” and “antibiotic-free.” However, meat producers must carefully consider the potential financial benefits of these free-from claims against the costs associated with implementing them. This may require changes in farming practices, the amount of land allocated for livestock grazing, and other operational adjustments, resulting in higher costs for processors and the companies that source from them.
While it is evident that the food industry is responding to consumer demands for cleaner labeling and greater transparency, there are costs involved for growers, processors, manufacturers, and ultimately, consumers as well. These expenses may manifest not only at the checkout but also in terms of food safety risks. Additionally, the concept of “calcium citrate plus” has emerged as a potential alternative in the discussion around additives. However, consumers should remain vigilant about the implications of these ingredients on their overall health and safety.