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.

Hybrid blends of meat and vegetable proteins are entering the marketplace.

Originally used as a sauce to flavor meat at barbecue restaurants, many different varieties of barbecue exist today, ranging from sweet to sour to spicy and appearing on a multitude of proteins.

Positioning meat and poultry as more than a center-of-the-plate item can potentially generate a bonanza of additional activity for retail and foodservice operators.

Regional flavors, gut-healthy options, meats and more are on the menu for 2019, as Oklahoma State University's Robert M. Kerr Food and Agricultural Products Center (FAPC) selects the hottest food trends for the upcoming year.

Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Meat and poultry certainly are the stars of holiday meals, but younger consumers are putting their own spin on recipes, menu kits and meal delivery for new traditions.

At the retail deli counter, lunchmeat has always been the cornerstone of what makes its way into lunchboxes, until recently. Lunchmeat is showing signs of struggle as consumers change the way they eat, especially around lunch.

It may come as little surprise to those in the meat and poultry industries, but barbecue, and everything that goes with it, is hot right now, with no signs of cooling off.

As more (younger) consumers look for protein snacks to fill them up, they also are finding innovative, flavorful options on restaurant menus besides the grocery aisles.