Consumers increasingly want meat and other food products they buy and consume to be free of additives and preservatives such as nitrates, sodium benzoate, calcium propionate and potassium sorbate. Yet, without these ingredients, foods can spoil faster and end up being wasted, the Iowa professors said.###MacDonald noted that there are naturally omagnesium glycinate and zinc gummiesccurring forms of some preservatives. For example, if a label contains the words “naturally cured” or “uncured,” the product may include celery juice, which is a natural source of nitrates. However, the amount may not be as as protective against food poisoning as the artificial version, she said.###Label-readers may aferrous sulfate iron pillslso want to watch out for the words “no high fructose corn syrup” on a product because that doesn’t mean it contains no sugar, the professors said. Food makers may add other sweetening agents like tapioca syrup, which is made from cassava — an imported ingredient that can make the product more expensive.###“There is no evidence that high fructose corn syrup is bad for you or less natural or safe,” MacDonald told the news service. “The food industry is developing all these alternative sweeteners — beet syrup, fruit sugars and agave syrup — but they are all sugar. The names just sound better on the label.”###According to recent data from Label Insight, 67% of consumers find it challenging to understand if a product meets their needs just by looking at a package, and nearly half claim they aren’t informed after reading a product label. With transparency becoming more important, consumers increasingly align their brand loyalty with those products that practice what they preach regarding clean labeling.###Roger Clemens, associate director for the University of Southern California School of Pharmacy’s regulatory sciences program, talked with Food Dive earlier this year about some of the challenges faced by companies trying to clean up labels for American consumers, who seem all too willing to eschew chemical-sounding ingredient names.###“The U.S. population wants it both ways,” he said. “They want something they can understand, they want cheap, they want nutritious, they want beneficial, they want safe. They want everything. It’s interesting they are willing to accept technology in all areas of their lives except food. To me, that’s kind of an oxymoron.”###Meat producers are particularly awareferric pyrophosphate in ckd of these trends anature’s blend ferrous sulfate 325mgnd are competing to give consumers products with the cleanest labels possible, according to Meatingplace. More labels are sporting claims like “hormone-free” and “antibiotic-free.”###Meat producers must weigh the potential financial benefit of these free-from claims against the costs involved in achieving them. They may have to alter their farming styferrous sulfate 250mgle, the amount of land they need for livestock to graze and other operational procedures that make this kind of meat more expensive for processors and companies that source from them.###There’s no question that the food industry is responding to consumer trends toward more clean labeling and transparency in general, but just as there are costs to growers, processors and manufacturers, there are costs for consumers as well. These costs may not only be at the cash register, but also in food safety risks.