Meat+Poultry - February 2017 - 28

BY THE NUMBERS

Sausage stats

Consumption
of sausage in US
(number of
consumers)

according to the 2016 Simmons Profile
Report from marketing services
company Experian and the US Census
Bureau. Statistics company Statista.
com projects the number of sausage
consumers to hit 260.49 million by the
year 2020 based on the figures of the last
five years.
Technomic's latest MenuMonitor
numbers support the steady growth in
sausage consumption across multiple
categories of the menus at the top 500
restaurant chains.
Breakfast and dinner sausages are
especially substantial in foodservice.
According to the global information, data
and measurement company, Nielsen,
2015 dinner sausage sales were $3.85
billion, an increase of 2.5 percent.
Breakfast sausage/ham sales grew 3.6
percent at $578.2 million.
Consumption among demographics
differs slightly. Lower income families
consume the most breakfast sausage
while dinner sausage consumption is
more consistent throughout various
income levels. Also, larger families
eat the most breakfast and dinner
sausage, as well as younger families, and
sausage consumption tends to taper off
considerably for senior citizens.
Also, seasons play a role in when
sausages are consumed. During the
summer months, dinner sausage sales
peak with dollar sales accounting for
nearly one-third of annual sales while
breakfast sausage sales peak during

Adobe Stock

According to a September 2016 Harris
Poll conducted for the National Hot
Dog and Sausage Council (NHDSC), a
majority of Americans favor sausage.
Almost nine out of 10 respondents (89
percent) said they enjoyed sausage,
including 93 percent of men and 85
percent of women. Links, patties, loose
and for breakfast, lunch and dinner,
the US loves sausage. The poll found
a wide variety in the types of sausage
that American diners prefer - Italian
and patties tied for favorite among
respondents at 20 percent each with
breakfast links at 15 percent and
bratwurst at 12 percent.
Preferences for favorite types of
sausage vary across the US. According
to the Harris Poll, Northeasterners
are most likely to say Italian is their
favorite (33 percent). Southerners enjoy
breakfast patties (26 percent), while
Midwesterners are most likely to prefer
bratwurst (19 percent).
Regardless of type, this passion for
sausage is reflected in the numbers.
From 2011 to 2016, sausage consumption
in America steadily rose from 231.88
million consumers to 246.81 million,

SAUSAGE ON THE MENU

24.6%
APPETIZERS
The amount, in the last five
years, sausage mentions grew in
appetizers at the top 500 chains.

4.3%
SOUPS
The amount, in the last five
years, soups with sausage have
increased at the top 500 chains.

21%
PIZZA TOPPING
Proportion of the top 500 restaurant
chains that offer sausage as a
pizza topping on their menus.

2016

28

MILLION

246.81

231.88

MILLION

2011

MEAT+ POULTRY | 02.17 | www.meatpoultry.com

Links, patties, ground and for breakfast,
lunch and dinner, the US loves sausage.


http://www.meatpoultry.com

Meat+Poultry - February 2017

Table of Contents for the Digital Edition of Meat+Poultry - February 2017

Meat+Poultry - February 2017
CONTENTS
COMMENTARY - Carnivore camp
BUSINESS NOTES - SANDERSON FARMS OPENS NEW POULTRY PLANT
TYSON OFFICIALS TO LEAD NC COLLEGE CLASS
PILGRIM’S FINALIZES ACQUISITION OF GNP CO.
SMITHFIELD’S HOUSING CONVERSION ON SCHEDULE
JENNIE-O LAUNCHES ‘CLEAN LABEL’ RECIPE
CLOUGHERTY PACKING SALE A DONE DEAL
JTM FOOD BREAKS GROUND ON NEW MANUFACTURING PLANT
WASHINGTON - Food safety rollback?
PLANT PROFILE - Up to speed and into the future
BY THE NUMBERS - Sausage stats
COMPANY PROFILE - Hofmann heads West
EXECUTIVE SPOTLIGHT - Sausage sophistication
SPECIALTY PROCESSING - Keeping it kosher
SMALL BUSINESS MATTERS - Competitive edge
INGREDIENT ISSUES - Inviting inclusions
TOOLS OF THE TRADE - Automated efficiency
FOOD SAFETY - The blockchain gang
CULINARY TRENDS - The entrepreneur's way
SHOW PREVIEW - ProFoodTech debuts in Chicago
FROM THE CORRAL - Keeping audits real
SHOWCASE
CALENDAR
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - February 2017 - Meat+Poultry - February 2017
Meat+Poultry - February 2017 - 2
Meat+Poultry - February 2017 - 3
Meat+Poultry - February 2017 - CONTENTS
Meat+Poultry - February 2017 - 5
Meat+Poultry - February 2017 - 6
Meat+Poultry - February 2017 - 7
Meat+Poultry - February 2017 - COMMENTARY - Carnivore camp
Meat+Poultry - February 2017 - 9
Meat+Poultry - February 2017 - SMITHFIELD’S HOUSING CONVERSION ON SCHEDULE
Meat+Poultry - February 2017 - JENNIE-O LAUNCHES ‘CLEAN LABEL’ RECIPE
Meat+Poultry - February 2017 - JTM FOOD BREAKS GROUND ON NEW MANUFACTURING PLANT
Meat+Poultry - February 2017 - 13
Meat+Poultry - February 2017 - WASHINGTON - Food safety rollback?
Meat+Poultry - February 2017 - 15
Meat+Poultry - February 2017 - PLANT PROFILE - Up to speed and into the future
Meat+Poultry - February 2017 - 17
Meat+Poultry - February 2017 - 18
Meat+Poultry - February 2017 - 19
Meat+Poultry - February 2017 - 20
Meat+Poultry - February 2017 - 21
Meat+Poultry - February 2017 - 22
Meat+Poultry - February 2017 - 23
Meat+Poultry - February 2017 - 24
Meat+Poultry - February 2017 - 25
Meat+Poultry - February 2017 - 26
Meat+Poultry - February 2017 - 27
Meat+Poultry - February 2017 - BY THE NUMBERS - Sausage stats
Meat+Poultry - February 2017 - 29
Meat+Poultry - February 2017 - 30
Meat+Poultry - February 2017 - 31
Meat+Poultry - February 2017 - COMPANY PROFILE - Hofmann heads West
Meat+Poultry - February 2017 - 33
Meat+Poultry - February 2017 - 34
Meat+Poultry - February 2017 - 35
Meat+Poultry - February 2017 - EXECUTIVE SPOTLIGHT - Sausage sophistication
Meat+Poultry - February 2017 - 37
Meat+Poultry - February 2017 - 38
Meat+Poultry - February 2017 - 39
Meat+Poultry - February 2017 - 40
Meat+Poultry - February 2017 - 41
Meat+Poultry - February 2017 - SPECIALTY PROCESSING - Keeping it kosher
Meat+Poultry - February 2017 - 43
Meat+Poultry - February 2017 - 44
Meat+Poultry - February 2017 - 45
Meat+Poultry - February 2017 - SMALL BUSINESS MATTERS - Competitive edge
Meat+Poultry - February 2017 - 47
Meat+Poultry - February 2017 - 48
Meat+Poultry - February 2017 - 49
Meat+Poultry - February 2017 - 50
Meat+Poultry - February 2017 - 51
Meat+Poultry - February 2017 - 52
Meat+Poultry - February 2017 - 53
Meat+Poultry - February 2017 - INGREDIENT ISSUES - Inviting inclusions
Meat+Poultry - February 2017 - 55
Meat+Poultry - February 2017 - 56
Meat+Poultry - February 2017 - 57
Meat+Poultry - February 2017 - 58
Meat+Poultry - February 2017 - 59
Meat+Poultry - February 2017 - TOOLS OF THE TRADE - Automated efficiency
Meat+Poultry - February 2017 - 61
Meat+Poultry - February 2017 - 62
Meat+Poultry - February 2017 - 63
Meat+Poultry - February 2017 - 64
Meat+Poultry - February 2017 - 65
Meat+Poultry - February 2017 - FOOD SAFETY - The blockchain gang
Meat+Poultry - February 2017 - 67
Meat+Poultry - February 2017 - 68
Meat+Poultry - February 2017 - 69
Meat+Poultry - February 2017 - 70
Meat+Poultry - February 2017 - 71
Meat+Poultry - February 2017 - 72
Meat+Poultry - February 2017 - 73
Meat+Poultry - February 2017 - 74
Meat+Poultry - February 2017 - 75
Meat+Poultry - February 2017 - 76
Meat+Poultry - February 2017 - 77
Meat+Poultry - February 2017 - CULINARY TRENDS - The entrepreneur's way
Meat+Poultry - February 2017 - 79
Meat+Poultry - February 2017 - 80
Meat+Poultry - February 2017 - 81
Meat+Poultry - February 2017 - SHOW PREVIEW - ProFoodTech debuts in Chicago
Meat+Poultry - February 2017 - 83
Meat+Poultry - February 2017 - FROM THE CORRAL - Keeping audits real
Meat+Poultry - February 2017 - 85
Meat+Poultry - February 2017 - SHOWCASE
Meat+Poultry - February 2017 - 87
Meat+Poultry - February 2017 - CALENDAR
Meat+Poultry - February 2017 - 89
Meat+Poultry - February 2017 - NAMES IN THE NEWS
Meat+Poultry - February 2017 - 91
Meat+Poultry - February 2017 - CLASSIFIEDS
Meat+Poultry - February 2017 - 93
Meat+Poultry - February 2017 - 94
Meat+Poultry - February 2017 - 95
Meat+Poultry - February 2017 - 96
Meat+Poultry - February 2017 - ADVERTISERS
Meat+Poultry - February 2017 - THE INSIDER
Meat+Poultry - February 2017 - 99
Meat+Poultry - February 2017 - 100
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