How does ‘kitchen fatigue’ steer consumers’ meat choices?
As the pandemic slogs on, I find myself tired of being in the kitchen. Really, really tired of it. Life before COVID-19 included a lot of weeknight activities, and with them great opportunities (and excuses!) to eat out. I don’t have any of those right now. Haven’t...
Technologies That Will Impact The Meat Case In The Next Five Years
The science fiction genre has long been predicting the technologies and foods of the future. In the 1970s and ‘80s, 2021 was a far-off world ripe for narratives. Lucky for us, few of the stories provided an accurate picture of our reality – we aren’t eating wafers of...
The vultures are circling: Address negative perceptions of the meat industry now
Shock. Fear. Panic. Frustration. These emotions have been coursing through Americans since mid-March and have been especially acute for those of us in the meat business. I know I experienced the first two, then was too busy supporting crisis communication to ever have...
2021 Top Trends to Watch
If those of us in the meat industry have learned anything from 2020, it’s that even the most thoughtful predictions go out the window in the face of a pandemic. But it’s precisely that pandemic that has irrevocably altered how we do business and exponentially...
5 things you should demand from your sales partner
For most of the country an in-person sales call is a faint memory. We all went into lockdown in March assuming it was going to last only a few weeks. Now, here we are getting ready to flip the calendar to a new year and we’re still waiting to resume in-person...Turn The Pandemic’s Unforeseen Changes Into Future Business Growth
2020 has been a year for the history books. Just inside the grocery store walls, we have experienced panic buying, supply chain disruptions, hero pay, out of stocks, price increases, new cleaning regimens and customer mandates, and – maybe finally, a sense of what our...
Cultured Meats: Who, How and When?
Cultured Meats: Who, How and When? In October, team members from Midan Marketing attended the virtual Cultured Meat Symposium to learn more about the cultured meat and poultry products which promise (or threaten) to turn our industry on its head. As a food scientist,...
Use Brand Power To Grow Revenue And Loyalty In Fresh Meat
Historically, fresh meat – especially beef – has been sold as a commodity with no brand labeling. Today, the meat case has more brands in it than ever – national brands (like Tyson, Hillshire or Perdue), private label brands (including store-branded products) and...The Evolution of Online Meat Shopping During the COVID-19 Pandemic
Midan’s seventh COVID-19 study revealed key insights about how online shopping has evolved since the pandemic began in March. Download the Infographic Get additional COVID-19 Insights here. Questions about our research? Contact...
Meat Consumer Shifts Creating Prime Opportunities
The pandemic has made an indelible imprint on American behavior: We don’t socialize the same way, we don’t work the same way, we don’t shop the same way. And we definitely haven’t been consuming meat like we did before COVID-19. As Anne-Marie Roerink has been...
Meal Solutions Offer Options for Consumers and Opportunities for Retailers
The past several months have created millions of more confident home cooks, many by necessity. With restaurants and office buildings closed, American consumers have been spending more time at home and in the kitchen. According to Midan’s July COVID survey of meat...
The “Future of Foodservice” Series: Influencer Partnerships Offer Win-Win Opportunities
In this multipart blog series, Midan team members are sharing how restaurants, retailers, distributors, producers and chefs have had to rethink foodservice — and what we believe the meat industry can do to match that creativity to find new ways of doing business....
Data Shows Consumers Reaching For Fewer Meat Snacks
The coronavirus pandemic has upended how consumers eat as well as what they are eating. For most retail categories, this has been a boon – with significantly more dollars being spent on groceries to offset the decrease in dining out. But one category has lagged behind...