Progressive Grocer

JAN 2017

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7 0 % 6 4 % 6 7 % of foodies actively seek out new recipes and believe that cooking allows them to show their creativity of these consumers report wanting fresh meat seasoned with international sauces indicate they would buy seasoned meat tailored for specifi c dishes C o n s u m e r s w h o S p e n d "Because we know these consumers spend more proportionally on fresh meat than any other consumer segment, it is important Cargill provides solutions tailored to their lifestyle," says Scott Vinson, Cargill Vice President of Sales and Marketing. "For foodies wanting fl avor but lacking in experience and prep time, we've created Today's Kitchen." THE F o o d i e ' s C h a l l e n g e L i f e S i m p l i f i e d . M e a l s A m p l i f i e d . "For these consumers wanting fl avor but lacking in experience and prep time, we've created Today's Kitchen™," says Scott Vinson, Cargill Vice President of Sales and Marketing. "Today's Kitchen simplifi es prep work so consumers get the experience they desire," explains Vinson. That means high-quality, seasoned, pre-portioned fresh meats across a variety of proteins like beef, pork, chicken and turkey — all ready to cook. Created with on-trend fl avors to answer the 64% of these consumers who report wanting fresh meat seasoned with international sauces and the 67% who indicate they would buy seasoned meat tailored for specifi c dishes, Today's Kitchen provides everything these consumers need to make life easier and their meals more interesting. F o r m o r e i n f o r m a t i o n o n c o n s u m e r m o t i v a t i o n a n d T o d a y ' s K i t c h e n , c o n t a c t a l o c a l C a r g i l l s a l e s r e p r e s e n t a t i v e . Today's foodies often fi nd themselves caught between making creative, interesting fl avors and the need for convenience. Nearly 70% of them seek new recipes and believe cooking shows their creativity and builds their culinary reputation, but busy lifestyles can get in the way of that. Half of foodies agree their schedules allow limited time for cooking meals. More surprisingly, 47% report having only a few meals they know how to prepare.* *2015 Cargill Proprietary Red Meat Consumer Study, n=8,000 © 2017 Cargill Meat Solutions Corporation. All Rights Reserved. A L W A Y S F R E S H , n e v e r f r o z e n , C A S E R E A D Y F U L L L I N E O F M U L T I - P R O T E I N V A L U E - A D D E D M E A T S S E A S O N E D , P O R T I O N E D , R E A D Y T O C O O K O N - T R E N D F L A V O R S

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