Poultry retains its place as a consumer favorite, and the industry continues to produce more chicken and turkey products in response — but price pressures remain real, and new markets must be leveraged for the industry to take the next step.
At home, poultry holds the honor of being the most consumed protein, driven by chicken. Weekly consumption of chicken clenches 88 percent penetration, according to Chicago-based Mintel International’s Poultry U.S. report published in November 2017. At foodservice, 30 percent of consumers eat chicken at fast-food restaurants at least once a week, up from 22 percent in 2015, according to Chicago-based Technomic’s 2017 Poultry Consumer Trend Report. In addition, 24 percent of 18- to 34-year-olds order chicken from fast-food burger restaurants more often now than two years ago.
Overall, the meat department is still struggling with deflation, and as a result dollars remain flat, reports Chicago-based Nielsen FreshFacts for the total U.S. during the latest 52 weeks ending September 30, 2017. Chicken is up 2 percent in dollars, yet flat from a volume standpoint driven by sluggish chicken breast volume, says Sarah Schmansky, Nielsen Perishables Group’s director. Chicken thighs, wings, ground chicken and value-added varieties kept performance to minimal declines though, she says.