Meat+Poultry - October 2018 - 23

higher pork belly market prices moving forward.
Today, bacon maintains a 79.8 percent household
penetration in 97,935 US households. Coupled with a
growing appeal for animal-protein options abroad, including
full-flavor versions like bacon, the global demand for animal
protein is reaching new highs, according to Packaged Facts
Breakfast Retail Opportunities in the US, Second Edition.
Rapid population growth, rising disposable income levels
and urbanization will further magnify world demand to
around 340 million tonnes by 2022, according to Mordor
Intelligence. For bacon, Mintel predicts a bright future
that includes inducements of portion control options and
single-serve and resealable packaging designed to entice
consumers to purchase bacon over other lunch meats.
Steady consumption of bacon will continue in North
America, although high prices in Canada could negatively
impact market growth. Overseas, the highest growth will
occur in the Asia-Pacific region, with the most global
pork consumption in China. South America and Europe
should also see increases in the 2017 to 2022 time frame.
Market expansion in developing countries will continue
to create opportunities for manufacturers, according to
BusinessWire, but continuing vegan trends and the rising
cost of raw feed materials pose on-going restraints.
Here in the US, health concerns of heart disease and
high blood pressure from older demographics could temper
demand for high-sodium animal proteins like bacon. Mintel
attributes bacon's stagnant sales, accounting for inflation, to
health concerns but said lower-sodium and more flavorful
options have the potential to boost the category, according
to Bill Roberts, senior food and drink analyst, Mintel.
The North American Meat Institute also anticipates
opportunities in bacon and sausage for manufacturers who
offer products with "no" claims such as no added hormones,
gluten free, no GMOs, no artificial ingredients or colors,
uncured and lower-sodium options. While America's love
affair with all things bacon isn't quite at 2016 levels, Mintel
anticipates continuing appeal through 2021 with 2020
bacon sales anticipated to reach the $5 billion mark,
according to Mintel's "Bacon & Lunch Meat US Oct.
2016" report. Plus, many consumers still believe
bacon can be part of a healthy diet and will
be looking for options that are easier and
more convenient to prepare in the oven,
microwave, convection oven or smoker.

Finding
the cure
IMMERSION-CURED BACON
Bacon is placed in a brine
containing nitrite, salt and
flavoring for two to three
days. Sweeteners such as
maple syrup, honey or
sugar may also be added.
Meat hangs until cured.
DRY-CURED BACON
A pre-measured amount of
cure mixture is rubbed or
applied to the surface of
the bacon belly, completely
covering the surfaces.
Manufacturers can add
additional cure, but the
amount of added sodium
nitrite can't exceed 200
ppm. Following curing,
bacon hangs for up to
two weeks to draw out
moisture. Smoking requires
less time. Dry curing is
typically more expensive
than pumped bacon.
PUMPED BACON
Requires the injection of
curing ingredients directly
into the meat to speed the
curing process and add
bulk. Pumped bacon cures
six to 24 hours before
being heated. Without
proper draining, pumped
bacon can exude white
liquid during frying.

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