It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.
“Many meat processors are looking at gums, fibers and starches as a substitute for inorganic phosphates and as a way to reduce salt in their products,” says Lynn Knipe, Ph.D., extension processed meats specialist at The Ohio State University, based in Columbus, Ohio. “For either application, carrageenan, fibers and starches often typically work well on clean labels.”