Foodservice creativity with bacon inspires product development and home cooking.

Creative flavors and merchandising help fuel continued strong markets in the category.

Driven by the huge increase in at-home meal occasions during the COVID-19 pandemic, bacon, like numerous other proteins, has seen an upsurge in overall buyers vs. a year ago for the latest 52 weeks, ending June 14, 2020, in multi-retail outlets, excluding convenience, according to IRI, Chicago. 

Bacon is experiencing growth and diversity across all menu areas and mealtimes during the past year, including dessert and beverage offerings.

Bacon has become a bright spot in the day, all times of the day, for consumers, retailers, foodservice and processors alike.

Earlier this year, Zagat published the results of its annual Dining Trends Survey. Ten thousand diners were quizzed on their dining habits, and as part of the survey, they gave opinions about various trendy foods, including kale, Brussels sprouts, beets and bacon.