In a recent survey, among those who said they were avoiding carbohydrates, 37% said they choose whole grains whenever they are available, which compared to 26% for all respondents.

According to proprietary Cargill research, 63% of consumers want to know more about the who, what, where, and how behind the food they buy.

Many private label offerings in the marketplace are perceived as premium or distinctive. 

By 2032, consumption is projected to grow by 15% for poultry, 11% for pork, 10% for beef and 15% for lamb around the world.

The desire and willingness to pay for local and sustainable foods has become a mega-trend.

Emphasizing the combination of price and quality in seafood offerings, food retailers can appeal to the shopper focus on value.

Give consumers the world — and let them define it.

Pork tends to be a planned purchase – more so than poultry or beef.

St Pierre finds that those consumers who upgrade to a quality bread product from St Pierre often go on to spend more on quality meats and cheeses, too.

Fresh Express’s new salad kits tap into surging consumer demand for new ethnic and other flavors.