The report What’s For Dinner 2011: Trends in Center of Plate Proteins covers the ‘centre of plate’ protein market from all angles, including marketer/brand share by centre-plate fresh protein type, marketing and new product trends, retail and merchandising trends, and consumer trends, with focus discussions on topics including private label, natural, and alternative retail formats.
Continuing behaviours adopted during the recession, American consumers are eating in more, which is beneficial to the fresh protein businesses of meat, poultry and seafood alike. However, consumers are also choosing less expensive cuts of meat, stocking up on sales, and looking for deals. Moreover, in the current market landscape, where even drugstores are selling prepared foods, groceries are facing more dinnertime competition than ever before, including from supercentres and warehouse clubs emphasising fresh centre-plate options.
This report examines the proteins that U.S. consumers place centre of plate for the dinner daypart, including meats (beef, pork, lamb, etc.), poultry (chicken and turkey), and seafood (fish and shellfish). It focuses on fresh (refrigerated) protein products cooked at home, which encompasses raw products in general as well as value-added products for sale at meat and seafood counters (e.g., pre-marinated meats, pre-skewered kababs, etc.). The report examines the forces driving consumer choices, including economic factors, the healthfulness of various products, personal tastes and preferences, culinary trends, convenience, cooking skills, and environmental factors. Consumer shopping habits are also examined, as are trends among those involved in this industry, including suppliers of the centre-plate protein products and the retailers in which consumers buy them.
What’s For Dinner 2011: Trends in Center of Plate Proteins
Source: Report Buyer
