The rising popularity of alternative proteins and desire for transparency in animal welfare are affecting consumers’ preferences for beef and pork, according to Technomic’s 2019 Center of the Plate: Beef and Pork Consumer Trend Report.
"While demand for beef and pork still remains strong, consumers report a slight decline in consumption of these proteins over the past two years due to the growth in health and sustainability concerns," explains Anne Mills, senior manager of consumer insights at Technomic. "Adjusting to consumers' evolving approach to beef and pork consumption will be vital to growing sales. Focus should be placed on innovative and unique cuts or flavors that meet the demand for high-quality, natural products."
Key takeaways from the report include:
- 50 percent of consumers who often eat beef say it's important they eat beef that came from animals treated humanely
- 44 percent of consumers who often eat pork say it's important they eat pork that came from animals treated humanely.
- 42 percent of beef consumers would like restaurants to offer beef entrees with new, unique flavorss
- 38 percent of pork consumers are interested in trying pork made with new, unique flavors
The report compiled findings from more than 1,700 consumer responses, as well as menu and industry data from the Ignite database. It serves as a guide for foodservice operators and suppliers to help them understand how consumer consumption, attitudes and preferences toward beef and pork menu items are evolving and to identify opportunity areas.
Source : Meatingplace