Phosphates in Meat Products: Are They Really That Bad?

Phosphates, alongside salt, are crucial ingredients in meat products, contributing to better texture, water retention, and flavor stability. Despite their benefits, there’s been a trend to remove them from food labels over the past decade. But why? Phosphates are naturally occurring compounds in our bodies, and phosphorus, a component of phosphate, is vital for our bodies, playing a role in everything from DNA to muscle function. The concern usually comes from the sodium that accompanies phosphates in foods, which could slightly increase dietary sodium levels.
For most people, phosphates in food pose no health risk. However, for those with specific conditions like kidney disease or low calcium intake, managing phosphate levels is crucial. Yet, in the grand scheme of things, phosphates add more value to meat products than they pose risks. They enhance the product’s quality by improving meat protein functionality, such as water retention and texture.
So why the push to remove phosphates? It comes down to the clean-label movement, where consumers prefer fewer and more recognizable ingredients. Replacing phosphates isn’t easy—no single ingredient can replicate all their benefits. Manufacturers often use a blend of alternatives like starches, fibers, and plant extracts to mimic phosphate functions, but these substitutes don’t quite match up. The bottom line: while there’s a shift away from phosphates in response to consumer demand, they remain a key player in maintaining the quality of meat products.

By Wes Schilling, Ph.D.
Food Science Innovation Hub, Mississippi State University

Courtney Crist, Ph.D.
Food Science Innovation Hub, Mississippi State University