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According to Technomic Inc.’s 2013 Volumetric Assessment of Pork in Foodservice, Pork has been the fastest growing protein over the past two years. The 2013 foodservice pork category totals 9.25 billion pounds, a record high, reflecting a volume increase of 462 million pounds over 2011.This 2.6 percent increase outpaces the protein growth average of 0.8 percent and the total foodservice industry growth of 1.5 percent.
Over the past two years, fresh pork has driven growth of the total pork category, increasing by 3.5 percent annually. Processed pork has grown as well, up 2.3 percent, driven by ham, breakfast sausage, and bacon, which represent 56 percent of the carcass weigh equivalent. In categories where both uncooked and pre-cooked offerings exist, both options are growing at almost the same rate. In categories where bone-in and boneless formats are available, both versions have increased in volume since 2011, with boneless growing at a slightly faster rate.
Twenty-two of the 24 pork product categories reviewed exhibited positive growth. On a pound basis, bacon grew the most between 2011 and 2013, up 102 MM pounds. Carnita meat, shoulder/butt and pulled pork grew the fastest by percent with a compound annual growth rate of 8 percent, 6.6 percent, and 6.4 percent respectively. Notable growth was also seen in ground pork, Canadian bacon, whole loin, Italian specialty meats, and ribs.
“We are pleased to see such positive growth in foodservice, especially carnita meat, shoulder/butt, and pulled pork,” says Stephen Gerike, National Pork Board director of foodservice marketing. “The volumetric study shows that operators are leveraging the versatility of pork. These cuts can be used across the menu as a basis for many on-trend global flavors, as center of the plate items or as an ingredient, and as a protein offering in all dayparts.”
When it comes to the three major dayparts, pork has almost equal volume representation, but its volume is growing most aggressively within breakfast and snacks. Pork is also menued across all segments, with full service restaurants and limited service representing about two-thirds of all pork volume.
Menuing pork presents many opportunities for operators to grow their business and be profitable. For further information on the volumetric study or to find out how pork can work harder on your menu, please contact that National Pork Board at 1-800-456-PORK or email@example.com. Valuable information can also be found at porkfoodservice.org.