Consumers are increasingly seeking meat and other food products that are free from additives and preservatives, such as nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, the absence of these ingredients can lead to quicker spoilage and increased food waste, as noted by Iowa professors. MacDonald highlighted that some preservatives have natural alternatives; for instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. Nonetheless, she pointed out that the protective qualities against foodborne illnesses may not match those of their artificial counterparts.
Label-conscious consumers should also be wary of products boasting “no high fructose corn syrup,” as this does not necessarily imply that the product is sugar-free, according to the professors. Food manufacturers might replace it with other sweeteners such as tapioca syrup, derived from cassava, which can raise production costs. MacDonald remarked that there is no evidence suggesting that high fructose corn syrup is detrimental to health or less natural. The food industry is exploring various alternative sweeteners like beet syrup, fruit sugars, and agave syrup, yet they all contain sugar—just with more appealing names.
Recent data from Label Insight shows that 67% of consumers struggle to determine if a product meets their needs merely by examining its packaging, and nearly half feel uninformed after reading product labels. As transparency gains importance, consumers are increasingly loyal to brands that genuinely commit to clean labeling.
Roger Clemens, the associate director of the University of Southern California School of Pharmacy’s regulatory sciences program, discussed the challenges companies face while attempting to simplify labels for American consumers, who often wish to avoid chemical-sounding ingredients. “The U.S. population wants it both ways,” he stated. “They desire clarity, affordability, nutrition, benefits, and safety—all at once. It’s intriguing that they embrace technology in all other aspects of life except food, which seems somewhat contradictory.”
Meat producers are acutely aware of these trends and are striving to provide consumers with products that have the cleanest possible labels, as reported by Meatingplace. More labels are claiming attributes like “hormone-free” and “antibiotic-free.” However, meat producers must carefully consider the potential financial advantages of these “free-from” claims against the costs associated with implementing them. This may involve changes in farming practices, land use for livestock grazing, and other operational adjustments, which can make such meats more costly for processors and their suppliers.
While the food industry is undeniably responding to consumer demands for cleaner labeling and greater transparency, these changes come with costs that extend beyond producers and manufacturers. Consumers may face higher prices at checkout and potential food safety risks, including the side effects of calcium citrate in some formulations. The balance between clean, safe food and affordability remains a complex challenge that all stakeholders must navigate.