Less Meat – More Choice – How can the Producers Respond?

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Food is part of our daily lives. What we eat is important, and consumers are nowadays seeking more information about their food, including questions about their origin – where it comes from and how it is produced. In fact, it would be entirely relevant to say that food is becoming less of a commodity and more of a specific, individual choice.

Producers and processors are responding to these evolving demands by offering more choices and niche products. There are also increasing choices on where food can be purchased – from smaller-footprint neighborhood shops to big-box stores.

Increasing Choice – How are Producers Responding?

The challenge becomes balancing the costs of choice and the value that decision brings forth. Retailers, food services, processors, and producers need to determine which products and services to develop and offer, as well as asking the question: “How much choice do consumers want?”

There are significantly positive and negative implications on supply-chain, arising from providing more variety but then the question arises: Do consumers want more choice of standard food products, or do they want entirely different foodstuffs?

Antibiotic Use in Meat Production

The World Health Organization has emphasized on the reduction of the use of antibiotics in meat production, particularly in making the animals healthy. What needs to be considered is the fact that it requires a lot of care to strike the right balance among human health needs, consumer preference and animal health.

The Alternate to Proteins

It is seen as a trend, that a considerable number of consumers are trying to get more plant-based proteins into their diet – It might not just have come alongside the news of antibiotic use in production, but because, people have their minds-set more towards consuming vegetarian products as they contribute well towards a healthier lifestyle. However, there is still a chunk of the audience which is obsessed with flavors and aromatics of the cuisine they eat.

These are the primary receptors of the food market. The producers should be able to communicate directly with; through personal interactions, mass marketing, and social media as they are the most-used platforms which are playing a significant role in molding consumer choices and their thinking about food or what they buy at the grocery stores.

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