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This year has seen a tremendous resurgence of breakfast meats due to the effects of the COVID-19 pandemic combined with improved quality, convenient formulations and consumers’ demands for high protein at breakfast.
Candace Cage, brand manager for Gone Rogue snacks, discusses the new flavors, the early successes and the type of consumers of Land O’Frost’s unique protein snack brand.
As much as we may hope for traditional gatherings over the holidays, this year’s celebrations will certainly look different because of COVID-19. But younger consumers were already driving changes to holiday celebrations.
Barbecue is growing moderately in restaurants, with overall barbecue menu items growing 11 percent from the fourth quarter of 2016 to the fourth quarter of 2019, according to Chicago-based Mintel International’s Menu Insights (MMI).
With more consumers increasing snacking activity, merchandisers are in position to boost meat and poultry revenues with new options and by spotlighting the proteins' attractive attributes.
The majority (64 percent) of U.S. breakfast eaters think a healthy breakfast should be high in protein, finds Chicago-based Mintel International’s Breakfast Foods — U.S. report, published in July 2018.
Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.
When McDonald's delivers, it’s pretty clear lunchtime rules don't apply anymore. Uber Eats, DoorDash and flexible delivery or pick-up policies are changing how consumers view their lunch (or snack) options. Lunch formulations are changing because lunch consumers are changing.