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It's a testament to the resilient economy and steady consumer demand that the U.S. protein industries have held steady during trade uncertainties, new tariffs and extra production. Barring an unexpected crisis, 2019 portends more of the same resilience.
While all three major protein categories — chicken, beef and pork — have interesting narratives heading toward the traditionally strong summer selling season, none is more compelling than the broiler industry.
Photo-friendly food, Middle Eastern cuisine and mushroom-infused coffee are on the menu for 2018, as Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center selects the hottest food trends for the upcoming year.
Sausage benefits today as a platform for consumers’ desire for more protein, indulgence in moderation and strong flavors. It’s also seeing growth from an unlikely source — the clean-label, health crowd.
America’s pig farmers produced a record-breaking number of market hogs in 2016, resulting in ample supplies of pork at the retail meat case and in restaurants.
Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.
Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.