Selling Meat to Millennials

nina | April 28th, 2011 - 7:00 pm

The “millennial” generation (those now 19 to 30 years old) will surpass baby boomers as spenders, making their eating and food-buying habits well worth noting for meat processors.  They’re the largest generation in history, and they’re hungry!

There are several things for processors and retailers to keep in mind as this crowd graduates from college, embarks on careers and starts families, including:
*Millennials are more ethnically diverse themselves, in their friendships and in their palate preferences.
*This group shops low-priced food retailers.  Though they are still the largest group of restaurant diners, they have cut back a lot over the past two years.
*They like energy-producing foods.  They are more likely to rely on consuming a lot of protein as a healthy eating strategy.
*As a whole, they tend to avoid saturated fat, cholesterol, sodium, caffeine and processed foods.
*Millennials are the fastest-growing group of grillers, including everything from roasts, appetizers and even pizzas to whole-birds on the grill.
*Millennials are cooking more at home.  There is over a 20% increase in cooking at home regularly from two years ago.
*When cooking at home, they want to make restaurant-quality meals.  This makes them interested in value-add meat products like kabobs, fajita seasoned meat, BBQ and marinated meats and poultry.
*Millennials are big sandwich eaters, with a much broader definition of a sandwich.  They are also big buyers of breakfast sandwiches and would prefer to have breakfast foods available all day.

Source:   Meatingplace.com Daily News, 4/15/11

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