What’s For Dinner 2011: Trends In Center Of Plate Proteins
Due to continued economic woes, Americans are still eating in the home, thereby contributing to increased retail sales of meat, poultry and seafood; in particular less expensive cuts of meat are on the rise.
According to this report, from 2006 to 2010, sales of center-of-plate proteins have been on the rise, in excess of $5 billion in 2010. During this period, sales peaked in 2010, with an increase of 4% from the previous year, above the 3% compounded annual growth rate during the period.
Sales growth is anticipated to grow 4% per annum for the next three years, as the economy recovers, slowing to about 3.5% per annum in 2014 and beyond.
Private-label products sold at the meat counter or pre-wrapped in the meat case appear to lead each of the meat, seafood and poultry categories, representing 43% of the market; 85% of consumers have purchased refrigerated raw meat, sausage, or poultry for cooking at home within the last three months. Hamburger (81%) appears to be the favorite meat/poultry of choice, with chicken parts (75%) a close second.
Grocery stores remain the primary outlet for purchase of refrigerated raw fish and seafood; 59% have made such purchases at traditional grocery stores in the last three months, with Walmart (35%) and warehouse club stores (14%) ranking second and third.