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Tag: Meat Institute

  • Power of Meat Analysis Marks 20th Anniversary at Annual Meat Conference

    Meat sales hit a record high of $104.6 billion in 2024, pounds sold increased 2.3% compared to 2023, and consumers, on average, purchase meat more than once per week (Circana) – keeping meat the largest fresh department in grocery, according to the 20th annual Power of Meat report released at the Annual Meat Conference by the Meat Institute and FMI—The Food Industry Association.

    Nearly all (98%) of American households purchase meat (Circana), and 73% of Americans view meat as an overall healthy choice. Getting enough protein is very/somewhat important to 90% of Americans, and animal proteins, including eggs (83%), chicken (82%) and beef (76%), top the list of foods that most consumers view as protein-rich foods.

    Other priorities among meat shoppers include preparing comfort meals, having quick prep options, and getting creative with ingredients. The average American shops for meat 54 times per year and spends $16.12 on meat per trip (Circana).

    Rick Stein, Vice President of Fresh Foods for FMI commented:

    “As shoppers’ definition of value has expanded to include price, quality, relevance, convenience and experience, they are including meat in 90% of home-cooked dinners and looking for various options to suit their schedules, tastes, and interests. Whether shoppers are looking for the convenience of new ground meats or incorporating semi-prepared options in their meal prep, the meat department delivers.”

    Meat Institute President and CEO Julie Anna Potts added:

    “With most Americans (74%) so confident in meat as a nutrient powerhouse that is top of mind for protein needs, it’s no surprise people are buying more meat than ever. Meat Institute members are committed to making the nutrient-dense meat Americans need and keeping America’s farm economy thriving, today and for generations to come.”

    The Power of Meat study was conducted by 210 Analytics on behalf of FMI—The Food Industry Association and the Meat Foundation and sponsored by CRYOVAC® Brand Food Packaging. Sales and purchase dynamics data are provided by Circana for the 52 weeks ending 12/29/24.

    For summary of key findings, see:

    Media may contact FMI or Meat Institute representatives for a complimentary copy of the full Power of Meat 2025 report.

    About the Meat Institute and the Meat Foundation:

    The Meat Institute represents the full community of people and companies who make the majority of meat American families rely on every day. The Meat Institute’s hands-on regulatory and technical expertise, proactive advocacy, unique convening power, collaboration within and beyond animal agriculture, and sector-leading continuous improvement initiatives drive relationships and resources that ensure meat continues to be a vital, trusted pillar of healthy diets and thriving communities for generations to come.

    The Meat Foundation is the Meat Institute’s research and scholarship arm, investing in critical areas such as food safety; nutrition, health and wellness; environment; animal welfare; and labor and human rights and supporting education and professional development in each of these areas, fostering the meat industry’s future leaders. To learn more, visit: MeatInstitute.org.

    About FMI—The Food Industry Association: As the food industry association, FMI works with and on behalf of the entire industry to advance a safer, healthier and more efficient consumer food supply chain. FMI brings together a wide range of members across the value chain — from retailers that sell to consumers, to producers that supply food and other products, as well as the wide variety of companies providing critical services — to amplify the collective work of the industry. For more information, visit: www.FMI.org.

  • Why Dietary Guidelines for Americans Should Include Meat as Part of Healthy Diet

    The Meat Institute called on the US Departments of Health and Human Services (HHS) and Agriculture (USDA) to include meat and poultry as part of a healthy American diet noting flaws and contradictions in the 2025 Dietary Guidelines Advisory Committee’s Scientific Report (Report).

    “The Committee’s Scientific Report contains contradictory and confusing findings,” said Meat Institute President Vice President of Regulatory and Scientific Affairs, Susan Backus. “Meat and poultry products are nutrient dense foods that help Americans meet their essential amino acid and nutrient requirements and yet the Report recommends a reduction in red and processed meats. When 95 percent of Americans eat meat, it is important to provide clear dietary guidance to consumers on how they can include the meat products they love in their diets and also produce a positive, measurable health impact.”

    The Meat Institute’s detailed analysis of the Report’s findings can be found in the full comments submitted for the comment period here. Following the comment period, the Departments will use the 2025 Report as a key resource when developing the Dietary Guidelines for Americans to provide meaningful dietary advice for the American population.

    Meat and poultry products provide consumers with a convenient, direct, and balanced dietary source of all essential amino acids. Per serving, meat, poultry, and fish provide more protein than dairy, eggs, legumes, cereals, vegetables, or nuts. Protein is critical for developing, maintaining, and repairing strong muscles; is vital for growth and brain development in children; and is essential to prevent muscle loss during aging.

    At issue is the Committee’s Report recommendation for modifications to healthy dietary patterns which emphasizes dietary intakes of beans, peas, and lentils while reducing intakes of red and processed meats.

    The Report excludes meat and poultry as part of healthy dietary patterns, the Meat Institute is extremely concerned that consumers will inaccurately perceive meat and poultry products as poor dietary choices, which may lead to a variety of unintended consequences, including nutritional deficiencies in certain sub-populations.

    In addition, the Report found that iron is a nutrient of public health concern for adolescent females, women ages 20-49 years; and individuals who are pregnant. The Committee also found that many individuals over the age of one year consume below the nutrient intake requirements for dietary protein, dietary fiber, calcium, potassium, magnesium, iron, zinc and more.

    A recommendation to reduce, limit or avoid nutrient dense products like meat and poultry will have significant unintended nutritional consequences across all life stages, especially in those subpopulations of concern.

    “A modified Healthy U.S.-Style Dietary Pattern risks the potential for unintended consequences for nutrient and energy intakes. Americans need to improve their eating patterns to promote health,” said Backus. “Considering dietary choices based on taste and cultural preferences, health and economic status, and food availability will be key to improving the dietary habits of Americans. A recommendation to reduce, limit or avoid nutrient dense products like meat and poultry will have significant unintended nutritional consequences across all life stages.”

    The Meat Institute made the following arguments in the comments:

    • Meat and Poultry, Which Includes Red and Processed Meats, Are Part of Healthy Dietary Patterns.
    • Protein Foods Are Consumed Within Recommended Ranges
    • The Proposed Dietary Pattern Omits Key Nutrient Dense Foods: Meat and Poultry
    • Reducing Animal-Based Protein Foods Will Result in Significant Nutrient Impacts
    • Dietary Recommendations Based on Level of Processing is Not Appropriate and May Result in Unintended Consequences
    • Context and Clarity around Dietary Patterns is Critical
    • Dietary Guidance Should Be Practical, Affordable, and Achievable
    • HHS and USDA Must Develop Final Policy with the Expertise of Food Scientists and Consumer Behaviorists
    • Updates to the Existing Guidelines Must Be Clear and Consistent
    • Additional Scientific Disciplines, Including Food Scientists, Should be on the 2030 Advisory Committee

    “For guidance to be adopted, information must be communicated so it is understandable and easily translatable,” said Backus. “Guidance should focus on improving dietary habits within the foods Americans already consume; not the idealistic recommendations that will likely never be implemented because they may not be achievable or may be too confusing or expensive.”

    About the Meat Institute
    The Meat Institute represents the full community of people and companies who make the majority of meat American families rely on every day. The Meat Institute’s hands-on regulatory and technical expertise, proactive advocacy, unique convening power, collaboration within and beyond animal agriculture, and sector-leading continuous improvement initiatives drive relationships and resources that ensure meat continues to be a vital, trusted pillar of healthy diets and thriving communities for generations to come. To learn more, visit: MeatInstitute.org.

  • Meat Institute Expands Legislative Affairs and Marketing Teams with New Hires

    The Meat Institute has announced the expansion of its legislative affairs and marketing teams with the addition of two new employees.

    Chris Chaffee joins the Meat Institute as Director of Legislative Affairs working with Vice President of Legislative Affairs Nathan Fretz advocating for the meat and poultry industry with members of congress and federal officials. Chaffee will also help manage the Meat Institute’s Political Action Committee, MeatPAC.

    “Chris Chaffee has extensive experience in advocacy, as well as serving in various roles across state and federal government,” said Meat Institute President and CEO Julie Anna Potts. “He will be an excellent representative of the industry with lawmakers and with the Trump Administration as we look to roll back burdensome regulations and address other concerns.”

    Previously, Chaffee led efforts to promote the leadership of American agriculture as Director of Industry Relations with the U.S. Farming and Ranching Foundation. Prior to that, he served as Associate Director of the White House Office of Public Liaison in the Trump Administration, where he led outreach to the food and agricultural community and coordinated policy communications across multiple federal agencies. In addition, Chaffee has served at the state government level, including for Iowa’s economic development agency and the governor of New Jersey. A Kansas City native, Chaffee graduated from the University of Kansas with a degree in finance and international business.

    Brian Peteritas has been hired as Marketing Manager for the Meat Institute to oversee the Institute’s email marketing and social media efforts with a focus on integrated marketing campaigns for events.

    “The Meat Institute is always looking for ways to share educational events and networking opportunities with our membership and beyond,” said Julie Anna Potts. “Brian’s expertise in digital marketing will help us to better promote the programming our generous sponsors provide for our members’ continuous improvement.”

    Peteritas has worked in the association world for nine years and was previously with the American Frozen Food Institute and the National Apartment Association. He earned his B.A. in Communications from Penn State University and also holds a Digital Marketing Professional certificate from the Digital Marketing Institute and the American Marketing Association. Brian resides in Fort Lauderdale, FL.

    About the Meat Institute
    The Meat Institute represents the full community of people and companies who make the majority of meat American families rely on every day. The Meat Institute’s hands-on regulatory and technical expertise, proactive advocacy, unique convening power, collaboration within and beyond animal agriculture, and sector-leading continuous improvement initiatives drive relationships and resources that ensure meat continues to be a vital, trusted pillar of healthy diets and thriving communities for generations to come. To learn more, visit: MeatInstitute.org.