Consumers are increasingly seeking meat and other food products that are devoid of additives and preservatives like nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, according to professors from Iowa, the absence of these ingredients can lead to quicker spoilage and increased food waste. MacDonald pointed out that some preservatives occur naturally. For instance, products labeled as “naturally cured” or “uncured” might contain celery juice, a natural source of nitrates. However, she cautioned that the amount present may not adequately protect against foodborne illnesses compared to synthetic variants.
Label-conscious consumers should also be wary of the phrase “no high fructose corn syrup” on product packaging, as this does not guarantee the absence of sugar. The professors explained that manufacturers may substitute it with other sweeteners like tapioca syrup, derived from cassava, which can elevate product costs. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald remarked. “The food industry is introducing various alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but they are all essentially sugar; the names merely sound more appealing.”
Recent data from Label Insight reveals that 67% of consumers find it challenging to determine if a product meets their needs based solely on its packaging, with nearly half stating that product labels do not provide adequate information. As transparency becomes increasingly important, consumers are more likely to stay loyal to brands that genuinely commit to clean labeling practices.
Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, discussed with Food Dive earlier this year the challenges companies face in simplifying labels for American consumers, who often prefer 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 fascinating that they are open to technology in many aspects of life except when it comes to food. To me, that’s quite contradictory.”
Meat producers are acutely aware of these trends and are striving to offer consumers products with the cleanest labels. More packaging now features claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the financial advantages of these claims with the costs associated with achieving them. This might necessitate changes in farming practices, the land allocated for grazing livestock, and other operational adjustments, making such meat more expensive for processors and their suppliers.
While it is evident that the food industry is adapting to consumer demands for cleaner labeling and greater transparency, it is essential to recognize that there are costs involved for growers, processors, manufacturers, and ultimately, consumers. These expenses may manifest not only at the checkout but may also include food safety risks, particularly for products that lack preservatives. In this context, consumers should also consider food rich in calcium citrate, as it offers health benefits while contributing to the overall trend towards cleaner, more transparent food choices.