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Increased interest in global flavors drives demand for ground pork

The National Pork Board says growing demand for ground pork provides opportunities for the industry.  

Sarah Showalter, director of consumer and business insights says pork is a versatile protein that delivers on convenience, flavor, and nutrition.  “We saw that it was relevant across generations, but we found it was especially strong for younger consumers, our Gen Z and millennials,” she says.  “Which we know are increasingly important for the long-term health of the pork category.” 

She tells Brownfield younger consumers are less focused on center of the plate proteins, and ground pork provides flexibility. “It can also be used as an ingredient in dishes like chili, pasta sauces, or cultural favorites like tacos or egg rolls,” she says.  “We know that those younger consumers are really looking for that global cuisine, and ground pork definitely delivers.” 

Will Brunt, with North Carolina-based Villari Food Group, says the research that the National Pork Board provides, gives major retailers the confidence to make a switch to a new product like ground pork.  “All through their supply chain, through their warehouse, they’ve got to remove a product, they’ve got to put a new product in,” he says. “There’s cost associated with that. There’s also risk associated with the new product, underperforming the product that was there before.” 

He says the organization started its research in 2021 and that data has been helpful for the industry in its efforts to encourage retailers and food service operators to offer more ground pork.  

By increasing the value of ground pork, Brunt says it helps increase the value of the hogs for producers.  

AUDIO: Interview with Sarah Showalter and Will Brunt