According to recent research by The NPD Group, more and more consumers are demanding protein in their diets. One quarter of adults are looking for protein on nutrition labels, up from 18 percent in 2004, and most everything else on nutrition labels is declining in viewership, such as calories, whole grains and dietary fiber.1
There are a variety of reasons more consumers are looking to fill their diets with more protein. Some use protein for muscle building and energy. Some use protein for satiety and weight loss management. Protein is also used as a healthy alternative to other foods with “bad” ingredients.
Popular cuts of pork such as bacon, pork belly, pork tenderloin, and ribs continue to be featured on breakfast, lunch and dinner menus. The rising popularity of the new fad paleo diet has also had a helping hand in raising bacon consumption across the country. Bacon complements the diet, as the paleo diet guidelines suggest to eat protein that is ‘high in fat, moderate in animal protein and low to moderate in carbohydrates.’2
Pork tenderloin has primarily been featured as a dinner entrée, but this cut has been increasingly used as protein on sandwiches. Pork belly is a perfect cut to be featured in any type of cuisine. Whether the menu features barbecue and comfort foods, or Vietnamese and Mexican cuisines, this cut of pork can be the star of any menu.
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1. NRN, “Consumers want more protein.” March 10, 2015.
2. Yahoo Finance, “Bacon’s big moment, low prices and soaring demand.” May 19, 2015