There are five food trends Leading Food Consultants founder Nancy Kruse says the meat industry is poised to benefit from – according to Meatingplace. One is protein power. In the past five-years – Kruse says product claims about protein content have increased by 54-percent – which is an opportunity for animal-based proteins. Another trend is what Kruse calls snackification. This term describes the trend toward more snacking instead of distinct meals. Food activism is another trend – which Kruse says includes issues regarding antibiotics and animal husbandry practices. She says meat producers must get into the conversation and enlist advocates and spokespeople outside their industry to engage in this trend. Another trend is veggie chic – meaning the inclusion of vegetables with entrees. The last trend is real foods – as Kruse notes microwave cooking is decreasing as use of crock pots and toaster ovens increases. All of these trends provide excellent opportunities for the meat industry.
Source: NAFB News Service