Meat + Poultry - February 2006 - 27
Pushing
PORK
Processors are keeping pork
vibrant with innovation in
foodservice and retail segments
By Shane Whitaker
swhitaker@sosland.com
P
ork consumption is not expected to grow much over the
next eight years, according to
the U.S. Dept. of Agriculture, Economic Research Service. According
to a baseline projects study released
in February 2005, per capita pork
consumption will remain stable at
52 pounds to 53 pounds per person
through 2014. Industry executives
like Mike Townsley, C.O.O. and
president of Owens Country Sausage, Richardson, Texas, hope the
U.S.D.A. is wrong.
Marketshare for pork stands to gain
some ground on its beef and poultry
counterparts due, in part, to consumption shifts resulting from animal
diseases such as bovine spongiform
28
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MEAT&POULTRY
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February 2006
I
www.MEATPOULTRY.com
encephalopathy and avian influenza.
However, with the high level of innovation and new products entering
the market from many of the top pork
processors, pork is positioned to exceed expectations.
Trends driving consumers' purchasing decisions are nutrition,
convenience, value-added attributes
and taste. "In today's world, with
two working parents, they are looking for items that are convenient
but still provide a decent nutritional
balance," Townsley says.
He is certain pork can meet these
consumer needs and become the protein of choice. "It is very flavorful.
People are looking for alternatives to
chicken at times and pork provides a,
http://www.MEATPOULTRY.com
Meat + Poultry - February 2006
Table of Contents for the Digital Edition of Meat + Poultry - February 2006
Contents
Meat + Poultry - February 2006 - 1
Meat + Poultry - February 2006 - 2
Meat + Poultry - February 2006 - 3
Meat + Poultry - February 2006 - Contents
Meat + Poultry - February 2006 - 5
Meat + Poultry - February 2006 - 6
Meat + Poultry - February 2006 - 7
Meat + Poultry - February 2006 - 8
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