The quality of the meat used in the burger is an important attribute to consumers.
“This can mean different things to different people but some of the top initiatives happening at foodservice include hormone-free, free-range, grass-fed beef and transparency of ingredients and sourcing,” Freier says.
“Better burgers” are still going strong as consumers still value hamburgers with some sort of better-for-you claim, Baker says.
“That is a trend we’ve seen for several years and shows no sign of slowing down,” she says. “However, we’re now starting to see varied ways in which the consumer defines a ‘better burger.’”
For example, Baker notes one of the strongest trends lately is an increase in preference for specific high-quality beef cut patties such as sirloin or brisket to produce premium burgers.
“Consumers have also shown an increased focus on the ingredients of the burger beyond the patty such as specific buns and high-quality toppings,” Baker says. “So, we’re starting to see that health and quality continue to be a top priority for consumers, but there’s more than one way for operators to fulfill that need because quality is perceived in multiple ways.”
Looking at burgers from a larger industry-wide perspective, “natural” is set to be the most important buzz word for consumers in 2016, says Bryant, as 27 percent of consumers say they will be looking for natural ingredients more this year than last.
“Burgers can hop on this trend by using all natural ingredients, as well as making everything in house if possible,” says Bryant.
No comments:
Post a Comment