The greater willingness by consumers to consider new meat and poultry options during the holidays creates expanded sales opportunities for retailers and suppliers.
Changing consumer dining preferences and attitudes along with shifting demographics are boosting the potential for larger and more diverse holiday sales for meat and poultry merchandisers.
“Fresh” changes abound in the lunch daypart, as retailers, foodservice operators and consumers seek out protein options that are perceived healthier without sacrificing taste or quality.
A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.
The popularity of barbecue across the country has allowed a surge in products catered toward new, experimental and often regional-based flavor profiles.
More shoppers are purchasing a wider variety of proteins and cuts for their holiday dinners as they aim to make the meals less cumbersome and more dynamic.
While turkey remains the dominant center of the plate protein for Thanksgiving, consumption of such alternatives as pork, lamb, beef and chicken are on the upswing as more consumers seek variety, novelty and affordability when preparing for seasonal gatherings.
It’s estimated that Americans eat 300 million sandwiches a day, or roughly one per person, but are they popular enough to keep proteins top of mind for consumers at lunchtime?
Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.