Consumers are increasingly seeking meat and other food products that are free from additives and preservatives like nitrates, sodium benzoate, calcium propionate, and potassium sorbate. However, as noted by Iowa professors, 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. Nevertheless, she cautioned that this natural form may not provide the same level of protection against foodborne illnesses as its artificial counterparts.
Label-conscious consumers should also be wary of products boasting “no high fructose corn syrup,” as this does not necessarily indicate a lack of sugar. Food manufacturers often substitute with other sweeteners like tapioca syrup, derived from cassava, an imported ingredient that can drive up costs. “There is no evidence that high fructose corn syrup is harmful or less natural or safe,” MacDonald explained to the news service. “While the food industry is exploring alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—they are all still forms of sugar. The labels just make them sound more appealing.”
Recent data from Label Insight indicates that 67% of consumers find it difficult to determine if a product meets their needs by merely examining the packaging, and nearly half say they feel uninformed after reading product labels. As transparency gains importance, shoppers are increasingly aligning their brand loyalty with products that genuinely adhere to clean labeling practices.
Roger Clemens, the associate director for the regulatory sciences program at the University of Southern California School of Pharmacy, discussed the challenges companies face in providing cleaner labels for American consumers, who seem eager to avoid chemical-sounding ingredients. “The U.S. population wants it both ways,” he remarked. “They desire products that are understandable, affordable, nutritious, beneficial, and safe. They want it all. It’s interesting that they embrace technology in every aspect of their lives except for food. To me, that’s somewhat contradictory.”
Meat producers are particularly attuned to these trends, vying to offer consumers products with the cleanest labels possible, as reported by Meatingplace. An increasing number of labels now feature claims like “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial gain from these free-from claims with the costs involved in implementing them. This could necessitate changes in farming methods, the amount of land required for livestock grazing, and other operational adjustments, making such meat more expensive 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, and manufacturers, as well as implications for consumers. These costs may extend beyond the cash register to include potential food safety risks. Moreover, the conversion of calcium citrate to carbonate can be one of the processes affected by these evolving consumer preferences. As the industry adapts, the balance between cost, safety, and transparency remains a crucial consideration for all parties involved.