‘Meat’ Consumer Needs

Global per-capita consumption of meat in the United States averages 102 pounds per year. Americans eat more meat per capita than consumers in almost any other country, a hefty 271 pounds per year, states “Meat and Poultry Trends in the U.S.,” an April 2013 report from the Packaged Facts division of Rockville, Md.-based MarketResearch.com. But changing demographics could require retailers to make some changes if they want to keep meat sales going strong.

Trends with traction

Consumers continue to seek out “fresh” and “clean” foods, especially from their meat, states “Trends 2014: Key Forces Shaping How Food is Bought and Consumed,” an article in the fall issue of Beef Issues Quarterly, a publication of the Beef Checkoff-funded Research Program. In 2013, between 25 and 28 percent of consumers reported wanting minimally processed, locally grown value-added meat products made with a short list of ingredients that they could easily recognize. Desired changes include the elimination of nitrates and nitrites from processed meats. Substituting celery juice and spinach could be one way for meat manufacturers to do this.

Trends on the horizon

As retailers look ahead to the future, blending flavor profiles to create unique and interesting “fusions” is a current small trend that could become even more popular in the near future, says Tom Fillippo, president and CEO, Devault Foods, Malvern, Pa. One example he gives is adding fruits to meat products. Craft beer is another trend that could influence value-added meat. With craft beer’s increasing popularity, sandwiches and meals could be influenced to change in some way so that they complement its flavor profile. Smoked meats will continue to be popular as well.

And ethnic heritage flavor profiles will become even more mainstream product flavor profiles, Fillippo says. Today’s consumers, regardless of ethnic background, want to try a variety of foods and flavors from cultures around the world.

Data prove that Americans are not afraid to try something new. Beef Issues Quarterly states that 60 percent of foodservice eating occasions now include a wide variety of global preparations and flavors such as chutney, ponzu, tahini, chimichurri and others. This trend is largely driven by Americans themselves, a group that is rapidly diversifying. According to U.S. Census data, 13 percent of the U.S. population is foreign-born; 15 percent of marriages are interracial; and less than 50 percent of the student population in America is white.

Packaging will also evolve in the near future as a tool for sales instead of simply being a container that holds a product, Fillippo says. Cooking, heating and storage instructions could also play a larger role on the package.

With the increase in single-person households, smaller or even single-serve packaging of meats could become popular in the near future, Beef Issue Quarterly states. Currently, few beef options are available in single-portion sizes, requiring consumers to split and repackage the meat.

In 2013, between 25 and 28 percent of consumers reported wanting minimally processed, locally grown products made with a short list of ingredients that they could easily recognize. Desired changes include the elimination of nitrates and nitrites from processed meats.