Meat is Moving - Kemin 2020 - 3

the meat purchase along with it," says AnneMarie Roerink, President, 210 Analytics LLC, San
Antonio, Texas. "Throughout the nonstop evolution
of shopping patterns, there has been one constant:
the meat and poultry department has been the
undisputed sales leader of the perimeter."
So far during the pandemic, starting March
15 through August 2, meat department dollar
sales were up 33.7% and volume sales increased
20.7%, versus the same period in 2019, according
to IRI,1 Chicago. This translates into an additional
$8.1 billion in meat department sales during the
pandemic, which includes an additional $3.7
billion for beef, $1.1 billion for chicken and $851
million for pork.
A growing number of these products are
value-added items, such as grill-ready marinated
pork loin or trimmed and seasoned beef roast for
the pressure cooker. Ground meats now include
taco seasoning while better-for-you burgers are
blended with whole vegetables and grains.

Deli department random-weight and sliced-toorder meat sales also increased during this same
five-month time period, albeit somewhat slower
at the beginning of the pandemic. That's because
many stores had to get better equipped with
protective gear. On the other hand, dollar sales
of pre-packaged luncheon meats experienced an
almost 50% growth during the first few weeks
of quarantine.1 Prior to the pandemic, sales were
down in both categories.
"Entering August, food retail sales continued
to track ahead of the 2019 baseline," says Ms.
Roerink. "During the week ending August 2, deli
department sales were up 10.7% versus the same
week a year ago. Sales gains were more than
double those of pre-packaged lunch meat from the
refrigerated area, which grew 3.9%.1"
Economical family-sized packages appeal to
larger families, while snack-sized items, such as
fully cooked and seasoned chicken cubes attract
young professionals who live alone and are now

Explore the science behind preventing fat oxidation

The "Antioxidants in Action" animated video explains how meat and poultry products lose color and flavor over time
because of the oxidation process. Kemin's experts discuss the antioxidant solutions available to help manufacturers
overcome these challenges and ensure products meet go-to-market goals.


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Meat is Moving - Kemin 2020

Table of Contents for the Digital Edition of Meat is Moving - Kemin 2020

Meat is Moving - Kemin 2020 - 1
Meat is Moving - Kemin 2020 - 2
Meat is Moving - Kemin 2020 - 3
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