Richard Mitchell

Significant expansion opportunities await operators providing meat and poultry selections that meet shoppers’ growing interest in portion control. 

Lower-salt meat and poultry products may attract the expanding base of older and wellness-focused shoppers, but retailers may have a tough time marketing them.

With shoppers seeking newer barbecue flavor and cuts, retailers should provide the necessary products, recipes, in-store expertise, price points, and information to maximize activity. 

More processors are injecting marinades into meat and poultry to create higher-margin items with added flavor, but operators must adhere to strict guidelines if they are to sustain quality and shopper interest. 

Attractive pricing, a prominent health halo, and the popularity of chicken sandwiches puts poultry on solid footing. 

Food safety is typically top of mind when processors spray antimicrobials on meat and poultry, but protecting workers also is essential. 

The popularity of both traditional and health-oriented proteins requires a juggling act by meat and poultry merchandisers. 

 Changing American eating habits in response to COVID-19 create stronger sales opportunities for breakfast meat merchandisers.

Technologies that cut producers’ operating expenses while enhancing product quality are increasingly attractive. 

Binders and emulsifiers are essential for enhancing taste, appearance, and stability in meat products, but finding the right combination can be tricky.