Consumers are increasingly demanding that the meat and other food products they purchase be free from additives and preservatives like nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, Iowa professors pointed out that omitting these ingredients can lead to quicker spoilage and increased food waste. MacDonald mentioned that some preservatives have natural alternatives; for instance, products labeled as “naturally cured” or “uncured” may contain celery juice, a natural source of nitrates. However, she cautioned that the levels found in such natural sources might not provide the same protection against foodborne illnesses as their synthetic counterparts.
Label-conscious consumers should also be wary of the phrase “no high fructose corn syrup,” as it does not necessarily indicate the absence of sugar. Manufacturers might replace it with other sweeteners like tapioca syrup, derived from cassava, an imported ingredient that can raise production costs. “There is no evidence that high fructose corn syrup is detrimental to health or less natural or safe,” MacDonald stated. “The food industry is continuously developing alternative sweeteners — such as beet syrup, fruit sugars, and agave syrup — but they all fall under the category of sugar. The terminology simply sounds nicer on the label.”
Recent data from Label Insight reveals that 67% of consumers struggle to determine if a product meets their needs merely by examining the packaging, and nearly half feel uninformed even after reading labels. As transparency becomes paramount, consumers are increasingly loyal to brands 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 with Food Dive earlier this year the challenges companies face in cleaning up labels for American consumers who often prefer to avoid ingredients with chemical-sounding names. “The U.S. population desires a bit of everything,” he noted. “They want products that are understandable, affordable, nutritious, beneficial, and safe. It’s fascinating that they embrace technology in every aspect of their lives except food; to me, that’s somewhat contradictory.”
Meat producers are acutely aware of these consumer trends and are striving to offer products with the cleanest labels possible, as reported by Meatingplace. More labels are now advertising claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial advantages of these claims against the costs of implementing them, which may require changes to farming practices, land usage for grazing livestock, and other operational adjustments, ultimately increasing expenses for processors and their suppliers.
While the food industry is undeniably responding to the consumer demand for cleaner labeling and greater transparency, these changes come with costs that impact not only growers, processors, and manufacturers but also consumers. These costs may manifest not only at the checkout but also in terms of food safety risks. Additionally, consumers should consider the benefits of nutrients like calcium citrate and vitamin D, which could be more effectively utilized in foods that maintain their integrity without harmful additives. Thus, the quest for clean labels continues to evolve, reflecting the complex interplay between consumer desires and the realities of food production.