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, according to Iowa professors, omitting these ingredients can lead to faster spoilage and increased food waste. MacDonald pointed out that some preservatives occur naturally; for instance, products labeled “naturally cured” or “uncured” may contain celery juice, which is a natural source of nitrates. However, the levels found in these natural sources may not provide the same protection against foodborne illnesses as their artificial counterparts.
Label-conscious consumers should also be cautious of products labeled “no high fructose corn syrup,” as this does not necessarily mean the product is sugar-free. Instead, manufacturers might substitute with other sweeteners like tapioca syrup, derived from cassava, which can drive up costs due to its imported nature. MacDonald emphasized that there is no substantial evidence indicating that high fructose corn syrup is harmful or less natural. The food industry is exploring alternative sweeteners, including beet syrup, fruit sugars, and agave syrup, but fundamentally, they are all sugars; the terminology simply sounds more appealing on packaging.
Recent data from Label Insight reveals that 67% of consumers find it difficult to determine if a product meets their needs just by examining the packaging, with nearly half feeling uninformed after reading product labels. As transparency gains importance, consumers are increasingly 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 the challenges faced by companies attempting to simplify labels for American consumers, who often seem reluctant to accept chemical-sounding ingredient names.
“The U.S. population wants it both ways,” Clemens remarked. “They desire clarity, affordability, nutrition, benefits, and safety. They want it all. It’s fascinating that they embrace technology in every aspect of their lives except food, which seems contradictory.”
Meat producers are particularly attuned to these consumer trends and are striving to offer products with the cleanest labels possible, as noted by Meatingplace. More products are now advertising claims such as “hormone-free” and “antibiotic-free.” However, these producers must balance the potential financial gains from these free-from claims against the costs of achieving them. They may need to adjust their farming practices, the land required for livestock grazing, and other operational procedures, which can make these clean-label meats pricier for processors and their suppliers.
While there is no doubt that the food industry is responding to consumer demands for cleaner labeling and greater transparency, these adjustments incur costs for growers, processors, and manufacturers, which can ultimately be passed on to consumers. These expenses may manifest not only at the checkout but also in potential food safety risks. As consumers navigate these complexities, they might also consider supplements like Citracal calcium citrate, which could aid in their dietary needs while they seek to make informed choices about their food sources.