Marlen - Cutting in - May 2018 - 1

Cutting in

The technology behind today's diced and sliced proteins
requires precision and solutions-based innovation.

F

or meat and poultry processors, increased demand

lunch or dinner." In fact, they're doing this at a rate 53

for proteins in a variety of formats, from convenient

times more on a per capita basis annually than any other

snacks at retail to toppings and ingredients for foodservice

generation.

customers, size reduction technology provides opportuni-

Today's consumers crave snacks, but they also focus

ties to expand offerings and grow their base of customers.

on healthy eating and seek food that is made from organic

Today's consumers are eating on the go more than ever.

and natural food sources. Meanwhile, the expectations for

According to the latest "Future of Snacking" report from
the Hartman Group, snacking is an essential part of consumers' daily eating habits. In fact, the Hartman Group's
report concluded that 91 percent of consumers snack multiple times each day. According to David Portalatin, a food
consumption industry analyst with the market research
firm, The NPD Group Inc., snacking is at the core of Generation Z consumers' (those born since 1997) diets. Gen Z's
perception of snacking includes incorporating ready-to-eat
foods in their diets not only in-between meals, but also as
part of their meals and across dayparts.
"Snacking is just an extension of who this generation is,"
Portalatin said. "They're more likely than any other generation to incorporate snack foods as a part of breakfast,

Today's consumers crave snacks, but
they also focus on healthy eating and
seek food that is made from organic
and natural food sources.



Table of Contents for the Digital Edition of Marlen - Cutting in - May 2018

Marlen - Cutting in - May 2018 - 1
Marlen - Cutting in - May 2018 - 2
Marlen - Cutting in - May 2018 - 3
Marlen - Cutting in - May 2018 - 4
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