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"Meat-ing" Consumer Demand In New Ways

by 5m Editor
8 August 2007, at 2:35pm

US - Meat trends mean new business and more consumer choices, according to Meat: Culinary Trend Mapping Report, a new study from Packaged Facts and the Center for Culinary Development.

The meat industry is responding to consumer interest in health and wellness, ethical consumerism and indulgence, with more center of the plate choices. New animals, new cuts, re- discovered breeds, premium and ethically produced versions of most meat, poultry and seafood are now available.

Trends the report identifies include:

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"By substituting new styles, cuts and types of meat, conventional products can be updated to deliver added value"

Kimberly Egan, CEO of CCD.

Get Your Meat and Wellness Too - Nutrient-dense, grass-fed selections (including beef, buffalo and even goat) are higher in Omega-3 fatty acids and conjugated linoleic acid (CLA), a polyunsaturated fatty acid that some scientists believe fights cancer, are lower in fat and are hormone- and antibiotic-free.

Healthy Protein from Happy Animals - Concern for the environment and food safety influences growth of natural and humanely raised choices like heritage breed pork raised on family farms, buffalo, American Waygu (Kobe) beef and grass-fed cattle. Even Quick Serve Restaurant giants now offer humanely raised, hormone- and antibiotic-free niche pork.

Affordable Indulgence - Superior marbling, full-flavor and melt-in-your- mouth tenderness describe why choices like pork belly, Berkshire pork and American Waygu beef are worth the splurge. Waygu appears more on restaurant and steakhouse menus, as hamburger chains distinguish themselves with Angus.

"In many ways, these trends are very simple to translate because meat is already such a central part of the American diet. By substituting new styles, cuts and types of meat, conventional products can be updated to deliver added value," notes Kimberly Egan, CEO of CCD.

The Culinary Trend Mapping Report is a thematic bimonthly trends examination along five stages - from fine dining through chain restaurants to grocery shelves. Strategic implications for manufacturers and food service included. Individual issues and annual subscriptions available at www.packagedfacts.com.

More Packaged Facts - Packaged Facts publishes research reports on consumer industries including consumer goods, foods and beverages, and demographics. For more information visit www.PackagedFacts.com or contact Tom Ehart at 240-747- 3014.

The Center for Culinary Development - CCD, a strategic and creative food and beverage development company, celebrates 15 years of successful new product solutions.

5m Editor