AMC Top 10 Blog

At Midan, we’re always looking for the “golden nugget.” In Midan-speak, that’s the “ah hah” moment, the light bulb realization, the kernel of truth that resonates when we learn something new. There was no shortage of golden nugget learnings at AMC this year, and we are excited to share some of our team’s top takeaways:AMC team photo

1. Meat is losing steam with youngsters

– 60% of Millennials believe they can get their daily allowance of protein without eating meat (Anne-Marie Roerink, Power of Meat Presentation)

2. Sodium is on consumers’ radar

– Sodium has taken over 1st place from total fat as the most scanned nutritional value on labels (Anne-Marie Roerink, Power of Meat Presentation)

3. The more space retailers dedicate to value-added meat, the more successful they will be

– Higher-performing retailers allocate 30% (vs. 10%) of the meat case to value- added meat, to achieve 2.2 times the sale velocity (Steven Ramsey and Chris DuBois, IRI)

4. Provide a mid-week meal solution

– Wednesday and Thursday are the most unplanned meal days (Steven Ramsey and Chris DuBois, IRI)

5. Consumers love grocerants

– Consumers rank four supermarkets (Wegmans, Whole Foods, Publix and Trader Joe’s) among the top overall foodservice experiences (Wade Hanson, Technomic, Inc.)

6. US meat production IS sustainable

– The US meat production system is the most practical and efficient system in the world (Maureen Ogle, author of In Meat We Trust)

7. Americans LOVE to talk about food

– 25% of all social conversations are about food and drink, so consider how you can engage consumers to make your brand part of the chatter (Bradley Nix, Brand Chorus)

8. Meat is unfairly under attack

– The health benefits of eating more meat are being dismissed (Nina Teicholz, author of The Big Fat Surprise)

9. U.S. export markets are critical for the meat industry

– Asian markets are especially important for US premium meat exports (Randy Blach, CattleFax & Steve Meyer, Paragon Economics, Inc.)

10. Red meat might be out, but alcohol is in?

– Proposed 2015 Nutrition Guidelines recommend limiting meat consumption from a health and sustainability standpoint, but indicate that moderate alcohol intake can be part of a healthy diet. Adding fuel to the fire is the fact that none of the committee members are food or environmental scientists (Susan Backus, Vice President, North American Meat Institute Foundation)

Let us know your thoughts! Any key learnings you’d like to share? We’d love to hear them in the comments below!

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