A national consumer survey conducted by market research publisher Packaged Facts found that nearly three out of four consumers (74 percent) think that fast food restaurants should monitor food safety more closely. The survey was conducted during the November to December 2015 timeframe when Chipotle’s ongoing problems with E. coli outbreaks received heavy mass-media coverage. Full details from the survey are featured in the new Packaged Facts report Consumers and Food Safety in the U.S.: Implications for Marketers, Retailers, and Foodservice.
Schweid & Sons, a family-owned and –operated, fourth-generation ground beef company, has released its predictions for trends in the burger market in 2016.
Using data compiled from Schweid customers across the country — predominantly single-unit operators and independent restaurants — the company identified the following trends for the next year:
better beef, using DNA technology and breeding techniques to render beef with the most marbling;
growing demand for “natural” and “all-natural” ground beef;
“meat on meat”, ordering bacon and other meats on top of the burger itself;
more use of sauces including bacon jams;
continued popularity of American cheese; and
with increased cattle levels, prices are expected to moderate.
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