5 Opportunities to Embrace Poultry
By Aimee Harvey on Apr. 25, 2017CHICAGO -- Poultry as a primary foodservice protein continues to show opportunities for innovation and growth, according to Technomic’s Poultry Consumer Trend Report for 2017.
After spotlighting emerging chicken trends for breakfast in convenience stores and uncovering the next big flavor developments using chicken as a platform for innovation, we’ve also learned several key findings that show how consumer sensibilities and preferences are shifting for chicken and turkey, and what that may mean for restaurant and retail operators for whom poultry is a core ingredient.
Here are five new menu and consumer statistics about poultry preferences and trends ...
1. Chicken consumption is up
People are eating more chicken, and not just for lunch and dinner. Technomic data shows that consumers are more frequently eating chicken during breakfast and snack occasions. Since 2014, there’s been 6% growth in consumers who say they eat chicken for breakfast, and 4% growth in consumers who say the same for snacking.
“Chicken’s adaptability will be on full display over the next few years as operators increasingly highlight this healthy protein across dayparts,” said Kelly Weikel, director of consumer insights at Technomic.
2. People are eating turkey more often
While turkey largely remains a staple during holiday dining occasions, research finds that 39% of consumers who eat turkey indicate they are more likely now than two years ago to eat turkey any time of year. This signals a burgeoning opportunity for foodservice operators to present turkey in different preparations.
“For turkey, operators will work to menu this protein in a way that is new and intriguing, but still leverages turkey’s positioning as a familiar and healthy standby,” said Weikel.
3. Transparency is a growing expectation
Nearly half of consumers surveyed (47%) said that it’s important for restaurants to be transparent about where they source their poultry. This fits into a larger food story that both restaurants and retailers are telling, which is increasingly focused on sustainability and humane treatment of animals.
4. Ethnic flavors are in demand
About half of consumers (45%) who eat chicken strongly agree that restaurants should offer more chicken entrees with ethnic flavors. Technomic recently identified bolder, globally inspired chicken flavors (including harissa and ghost pepper) as a top trend to watch throughout 2017.
5. Consumers want more variety for turkey
Beyond the typical grab-and-go sandwich or wrap, turkey is moving to the forefront as a center-of-the-plate protein. Technomic’s survey found that 38% of consumers who eat turkey would like restaurants to offer turkey as a protein choice for a wider variety of entrees.