Page 51 - Deli Business June/July 2020

FEATURE
case sales of pre-sliced bacon and cus- tom-thickness sliced-from-slab bacon have also steadily increased over the past five years.
Cibao Meat utilizes its social media platform to show the different ways its products can be prepared, and also as a way to introduce its products in different ways in the deli.
Impact of Plant-Based Demand
Despite the recent trend toward plant- based eating, per capita consumption of meat is expected to increase over the next five years.
“Plant-based consumers tend to pre- fer meat that is sustainably sourced and memorable,” says Rodriguez. “These pref- erences have helped to bolster demand for deli products, given the variety and quality of products available.”
Bocchini believes the plant-based move- ment has make a very small impact so far in the deli meat category.
“There are some options available, but the level of quality still needs refinement,” says Bocchini. “However, cleaner labels are very strong at the moment, Organic
has been popular, and natural and low sodium are really making their way into more mainstream distribution. Better-for- you products are making their way into the retailworld.”
Looking ahead, Bocchini sees the salami and dry cured deli meats category evolving and growing into an important market for the deli area.
“If we just look back a few years ago, we were not able to find some of the spe- cialty meat that we produce in regular supermarkets; it was only in specialty stores,” says Bocchini. “Today, the sce- nario has changed dramatically, and we can find high-end dry cured items in your every- day supermarket without the need of searching specialty stores for it. The growth in popularity creates a curi-
osity effect in consumers and
the willingness to try some-
thing different.” DB
JUN/JUL 2020 DELI BUSINESS 51