ROCKVILLE, Md., Nov. 21, 2016 /PRNewswire/ -- The new golden rule in the U.S. food industry: "An informed consumer is a satisfied consumer." This extends not just to the information printed on labels for products such as frozen or shelf-stable foods, but also increasingly includes fresh meat and poultry sold both at retail and featured on foodservice menus, according to market research firm Packaged Facts in the report Meat, Poultry and Seafood: Restaurant Trends and Opportunities.
For more information on Meat, Poultry and Seafood: Restaurant Trends and Opportunities visit: http://www.packagedfacts.com/Meat-Poultry-Seafood-10096197/. "Perhaps more than ever before, consumers want to know about what's in their meat and poultry, how it was raised and where it came from. This need to know taps a breadth of concerns related to food healthfulness and sustainable practices," says David Sprinkle, research director, Packaged Facts. For many consumers, choosing a meat and poultry dish revolves around keeping it real: they seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process. Packaged Facts' survey data reveals that more than 6 in 10 restaurant meat and poultry eaters say that "all natural" is important to them when selecting meat/poultry dishes at a restaurant. Animal welfare and sustainability also play a role in their decision, as does how the animal is fed—grass or vegetarian, for example. In this respect, consumers are likely weighing the effect of feeding choice on the quality, taste and healthfulness of the dish. And local is more important than ever. The percentage of consumers who make an extra effort to buy local should crack 50% within the next couple of years, in the face of widening concerns about where food comes from.