Clearing the Health Perception Hurdle
Here’s a fact that all of us in the pork industry need to stand up and take note of: An omnibus study conducted by Nielsen revealed that the majority of consumers (55 percent) say protein is important in their food choices, yet 63 percent of consumers do not believe pork tenderloin is high in protein — and this number is growing.
Now, many of us in pork marketing already know that the fresh, lean cuts of our preferred protein have a number of health benefits. It’s high in protein, low in fat, and a couple of cuts – the tenderloin and the sirloin – bear the American Heart Association’s “Heart Healthy” certification.
Tonight, about one in eight homes in America will have a Quick, Healthy Adult Meal. The cook in this occasion wants dinners that are light and healthy, not to mention a meal that’s on the table as quickly as possible. Lean, fresh pork and its nutrition profile would seem to be a natural fit for these cooks, but it’s not often considered. These diners reach for chicken, fish, and turkey to build their nutritious meals.
Why? Misconceptions about health and simplicity.
While those who eat Quick, Healthy Adult Meals rank “wanted something healthy” (80 percent) and “wanted a lighter meal” (45 percent) as critical influences on their meat choices, they don’t view pork chops as meeting these needs.
A larger percentage views pork tenderloin as meeting these needs – more so for this occasion than others – but pork tenderloin still lags ground turkey and salmon for fit.