“Consumer Protein Market Opportunities” was presented at the 2016 Protein Trends & Technologies Seminar by David Sprinkle, MBA, Research Director, Packaged Facts.
Abstract: This presentation charted the evolving views of the American consumer on protein, as evident in nutritional attitudes, food purchasing behavior, food and beverage product innovations at retail, and menu trends. Packaged Facts research data show that 70% of consumers prefer protein from animal sources, but over 30% are eating more meatless meals, and plant proteins are increasingly prominent in the marketplace. With the retail and foodservice arenas under pressure to adopt a more progressive role in relation to public health and environmental sustainability, this discussion honed in on the key meat and plant protein trends reshaping the food industry.
Excerpt of the written summary of this presentation: Emblematic of the continued demand for traditional, even retro, proteins are the top gainers as seen in menu penetration, when it comes to sandwich proteins. Datassential MenuTrends shows egg (often in the form of egg white) is among the highest gainers in this arena, along with pork and sausage, each with more than 5% growth in sandwich menu penetration over the past decade. Plant proteins, meanwhile, haven’t yet gained robust presence on menus, with less than 10% including menu items with lentils, edamame, chickpeas, flax, chia or pumpkin seeds.
Click here to view the written summary “Consumer Market Opportunities in Protein” of this presentation.
Click on the button below to download a PDF of Sprinkle’s PowerPoint presentation “Consumer Protein Market Opportunities.”