consumer purchase trends | The National Provisioner

Video | 2021 Meat Conference

2021 Meat Conference: Q&A with Tyson Fresh Meats' Kent Harrison

April 28, 2021

Kent Harrison, Tyson Fresh Meats, offers his thoughts on the effects that the pandemic had on the meat and poultry markets and how processors like Tyson Fresh Meats are responding in order to keep consumers craving meat and poultry even as normalcy returns.

2021 Outlook

2021 Outlook: Full speed ahead into 2021

After an unpredictable 2020, processors will still have to navigate COVID-19 and its aftereffects in 2021.

Sam Gazdziak

February 15, 2021

No Comments

As chaotic and tumultuous as 2020 was, it did bring some good news to the meat processing industry. Consumers did not lose their appetite for meat when the Coronavirus pandemic closed down restaurants.

2016 consumer trends report, consumers want the facts behind the meat and poultry they eat

2016 Consumer Trends Report: Searching for a story

Meat and poultry still play an important role in the American diet, but more consumers — particularly those in the younger generations — want the facts behind the meat they eat.

Sam Gazdziak

November 13, 2015

No Comments

The simple act of buying food at a restaurant or a grocery store has never been more challenging, thanks to an overload of online data, news reports and opinions widely available to every consumer.

Business Strategies

Dashboard dining: a permanent part of the American lifestyle

Dan Emery

October 20, 2014

No Comments

While dashboard dining may seem like a term that was heard more often at the beginning of this century, it nonetheless has become a lifestyle for more and more people through the years.

State of the Industry: Pork

Pork plows though ‘interesting’ year

Patrick Fleming, the National Pork Board

October 9, 2014

No Comments

This year has been an interesting year for the fresh pork category

The 2014 Bacon Report: Bacon goes ‘boutique’

With bacon’s popularity, there are plenty of processors thinking outside the box and creating unique bacon products that complement the standard, beloved pork belly.

Sam Gazdziak

March 25, 2014

No Comments

Not all bacon is created equal. Sure, the consumer love affair with bacon shows no sign of relenting, so any bacon product that reaches the marketplace stands at least a decent chance of finding an audience.

Meat Science Review

Aging time vs. retail consumer perception

The effect of extended postmortem aging periods on the shelf-life and eating qualities of beef intended for retail sale.

Keith E. Belk J. Daryl Tatum, Colorado State University Dale R. Woerner, Colorado State University Erin D. Karney, Colorado State University

December 4, 2013

No Comments

Even though postmortem aging has been widely accepted as the predominant technique for improving the tenderness and overall eating experience of beef, retailers are hesitant to age beef for extended time periods prior to placing it in the retail case because product “freshness” is reduced and a shorter display life may be realized.