Changing consumer dining preferences and attitudes along with shifting demographics are boosting the potential for larger and more diverse holiday sales for meat and poultry merchandisers.

A continued emphasis around fresh foods at lunchtime and throughout the day is a big reason why salads, which could be made with or without meat, are the No. 1 growing item at lunchtime.

Snacking is becoming a way of life for younger consumers, and is affecting menu development and product choices.

While turkey remains the dominant center of the plate protein for Thanksgiving, consumption of such alternatives as pork, lamb, beef and chicken are on the upswing as more consumers seek variety, novelty and affordability when preparing for seasonal gatherings.

Breakfast has several consumer needs to meet ranging from being appealing, delicious and nutritious to being quick and easy to eat.