Meat ranks high in both consumer demand and health concerns
Parade Magazine recently released the results of its fourth biennial survey measuring American attitudes and habits toward eating and food shopping.
Meat ranked high in consumer demand in several categories. But the New York-based magazine also found that meat was highly regarded by consumers for its healthful attributes.
More than 2,000 people between the ages of 18 and 65 took part in the survey, which was conducted by Mark Clements Research Inc. Nearly 64 percent of the mailed questionnaires were returned, and the margin of error for the study was 2.2 percent.
Uncovering meat trends
The survey provided interesting facts about meat preparation and usage.
--For example, although bacon/ham/sausage were eaten for breakfast during weekdays by only 13.8 percent of respondents, nearly 40 percent consumed these meats on Saturday, and nearly 46 percent enjoyed these products on Sunday.
Of the 17 total breakfast categories, only coffee, eggs/omelets and toasts/rolls/bagels scored higher on Sunday morning fare.
--More than 35 percent of the respondents said they ate more when depressed, with pizza (24 percent) acting as the most comforting food during down times.
--Pizza ranked sixth on the nine-category totem pole for eating binges, and nearly 58 percent of the respondents said they binge whether they are happy or sad. Many find chocolate-not meat-to be the best cure for the blues.
--Steak ranked first as the food of choice to celebrate after receiving good news, and only 9 percent said they would celebrate with prime rib. Less than 1 percent said they would eat chocolate to celebrate.
--Nearly 80 percent of Americans own outdoor barbecues. More men (81 percent) own outdoor barbecues than women (77 percent), and meat was the major item used in barbecuing.
--Survey participants also answered the following when asked which of the following best describes "quality" foods: fresh, 78.3 percent; nutritional, 73.4 percent; natural ingredients, 67.6 percent; good taste, 62.8 percent; brand name, 16.4 percent; and high priced, 4.8 percent.
--When asked how likely they would be to try new food products, 14.8 percent said very likely; 67.8 percent, somewhat likely; 13.7 percent, somewhat unlikely; and 3.7 percent, very unlikely.
When asked what would entice them to try new products, 66.8 percent said coupons; 58.1 percent, a lower price; 41.2 percent, word-of-mouth; 33.7 percent, convenience; 32 percent, (effective) advertising; 26.2 percent, brand familiarity; 13.4 percent, recyclable/biodegradable; and 11.1 percent, attractive packaging.
The price is right
When asked which topics concern them the most in regards to food, 60.3 percent answered high prices; 36.8 percent, labeling of calories, fat and cholesterol; 28.4 percent, labeling of ingredients; 20.1 percent, the use of additives and preservatives; and 16.2 percent, availability of recyclable/biodegradable packaging.
Sixty-five percent of the women and 72 percent of the men who shop for food use more coupons today than two years ago.
Brand loyalty among American consumers has declined; 22 percent indicated they always buy the same brand compared to 26 percent two years ago.