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, according to 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” may contain celery juice, which is a natural source of nitrates. Nevertheless, she cautioned that the levels present might not offer 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” on a product, as this does not guarantee the absence of sugar. Food manufacturers may substitute 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 harmful or less natural or safe,” MacDonald stated. “The food industry is introducing various alternative sweeteners—such as beet syrup, fruit sugars, and agave syrup—but they are all still sugar. The terminology sounds more appealing on the label.”
Recent findings from Label Insight indicate that 67% of consumers struggle to determine if a product meets their needs just by examining the packaging, and nearly half feel uninformed after reading product labels. As transparency grows in importance, consumers increasingly align their brand loyalty with companies that adhere to clean labeling practices.
Roger Clemens, associate director for the University of Southern California School of Pharmacy’s regulatory sciences program, discussed the challenges companies face in reformulating labels for American consumers, who often reject ingredients with a chemical connotation. “The U.S. population wants it both ways,” he explained. “They desire easily understandable products that are affordable, nutritious, beneficial, and safe. They want everything. It’s fascinating 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 consumer trends and are striving to offer products with the cleanest labels possible, as reported by Meatingplace. More products are now boasting claims such as “hormone-free” and “antibiotic-free.” However, meat producers must balance the potential financial gains from these free-from claims against the costs associated with achieving them. They may need to adjust their farming practices, the land required for livestock grazing, and other operational processes that could make such meats pricier for processors and their suppliers.
While it is clear that the food industry is adapting to the consumer demand for increased clean labeling and transparency, there are costs involved not only for producers but also for consumers. These costs may manifest not just at the checkout, but also in terms of food safety risks. Additionally, incorporating ingredients like calcium citrate with vitamin K2 into food products can be part of this response to consumer desires for healthier options. This compound can enhance the nutritional profile, appealing to health-conscious buyers who are looking for added benefits in their food choices. Ultimately, the balance between clean labels, safety, and cost will continue to shape the future of the food industry.