Meat+Poultry - October 2020 - 71

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lean ingredients are the new baseline
for today's shoppers, according to the
"2020 US Grocery Shopper Trends," a
report produced by FMI - The Food Industry
Association, Washington, DC, in collaboration
with The Hartman Group, Bellevue, Wash.
Shoppers are reevaluating their purchasing
criteria and product assortment needs. They
have a sharper focus on health, a heightened
awareness of the environmental consequences
of consumption and a desire for a deeper
connection to food, according to the study.
Ingredient legends matter.
Today's shoppers bring a broader, more
sophisticated range of criteria with them
when shopping for groceries, including meat
and poultry. They want foods to be as close
to natural as possible, and that means no
artificial ingredients. For meat and poultry,
that means no synthetic colors, flavors
or preservatives.
"We have meat and poultry customers that
traditionally sold into school and hospitality
sectors," said Jane Quartel, executive
director, food protection, Kalsec, Kalamazoo,
Mich. "Those sectors are more tolerant of
lengthier labels and synthetic inclusions.
These customers are now switching gears and
wanting to capture additional growth seen in
the consumer markets, but the consumer is
choosier and wants shorter, cleaner labels."
Travis Krause, sales director, Kemin Food
Technologies-Americas, Des Moines, Iowa,
said, "Consumers are reaching for simpler,
free-from and clean-label meat and poultry
products, but taste is still at the top of their
shopping list. Clean label meats resonate with
consumers and their perceptions of quality,
health and value."

Daniel Rönneberg

CLEAN IS THE FUTURE
Clean label is not a passing trend, it's a
movement that is here to stay. This is something
that is proving to be even more valued during
these uncertain times, as consumers are taking
control of their health by being selective with
what they put into their bodies.
Solutions based on vinegar and certain
plant extracts - namely rosemary, green tea,
acerola and celery - possess the unique ability
to assist with extending the shelf life of meat
and poultry by naturally preserving color,
flavor and quality

"They have come a long way in recent years
in rivaling the efficacy of traditional synthetic
ingredients," said Garrett McCoy, research and
development manager, Corbion, Lenexa, Kan.
"They make effective curing agents and provide
antioxidant activity that delays rancidity and
protects product color and flavor."
The pandemic changed the way consumers
shop, cook and eat. In addition to increased
retail purchases, consumers were looking for
products with longer shelf lives to decrease the
number of trips to the store.
"At the same time, there is also increased
demand for convenience and heat-and-eat items,
as working from home while maintaining school
schedules and juggling children and spouses
at home increases the volume and number
of meals being made per day," Krause said.
"Meat manufacturers have had to quickly pivot
and determine the best business decisions to
utilize inventory that wasn't running through
foodservice and in many cases look for
ingredients to formulate for the longer shelf life
demands required by retail."
They discovered that vinegars and certain
plant extracts are label-friendly options for
extending the shelf life and safety of protein
products. That's what consumers want.
Research shows that natural product
shoppers are not abandoning their focus
during COVID-19, according to new research
from Chicago-based IRI and SPINS. The study
shows that consumers are doubling down on
their food choices. They are widening their
preferences through strategies such as seeking
and avoiding various ingredients and carefully
studying label claims and certifications. This
has resulted in consumers purchasing more
natural products in 2020, both pre-COVID-19
and during the current pandemic.
"Dollar sales for natural products
continue to grow over one year ago, as much
as an astounding 78% in the middle of March
during consumers' initial stock-up period and
continuing in the high teens at present," said
Steve Ramsey, executive vice president and
general manager of strategic accounts for
IRI. "Given that natural products represent
more than 8% of total store sales year-todate and are outpacing sales of conventional
products, there are significant opportunities
for manufacturers and retailers alike to show
support for consumers."

Vinegars and
certain plant
extracts are
label-friendly
options for
extending the
shelf life and
safety of protein
products.

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