Even the protein industry has taken notice, helping turn commodity cuts of protein into value-added propositions that delight consumers’ palates and cravings.
“With consumers eating at home more now because of the economy, they’re looking for a wider variety of products that match the restaurant quality they’re used to and can be kept in the freezer,” explains Billy McPherson, vice president, sales & marketing, for Edmond, Okla.-based Advance Brands LLC. Yet, not every protein segment or processor has experienced the skyrocketing success of fully cooked, with poultry dominating much of the fully cooked landscape.