KANSAS CITY, MO. – For Tyson Fresh Meats, the beef and pork subsidiary of Tyson Foods Inc., identifying future food and flavor trends remains a future.
Ozlem Worpel, the director of fresh meats marketing, takes pride in discerning between fads and long-term trends in meat consumption in the United States.
In this week’s MEAT+POULTRY Podcast, Worpel laid out how Tyson identifies new cuisines that consumers are starting to try, including Korean barbecue and Middle Eastern cuisines and how regionalized trends continue, such as Mexican cuisine.
Worpel also highlighted some additional foodservice trends including how takeout will become a major part of diners’ lives even after the pandemic, adding underutilized beef and pork cuts to menus and how more convenient and customizable options will be available for consumers in the future.
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