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Scroll through the graphic below for a sneak peek at some of the most compelling findings from the 2024 report, from the rise of the almighty air fryer to a growing preference for quick, convenient and budget-friendly protein options.
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What’s cooking?
The protein trends shaping 2024
By Stephanie Walden, for Cargill Protein North America
A new 2024 report from Cargill reveals consumer mindsets through the lens of protein.
The protein on your plate reflects more than just personal taste. How consumers choose to get their daily recommended doses of protein is, interestingly, often an indicator of shifting societal norms at large.
Cargill's Protein Trends Report dishes out data on how the ways in which people view and consume protein are changing in 2024. This exploration provides a glimpse into the dynamic ways that people are adapting to modern lifestyles and preferences.
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The 2024 Cargill Protein Trends Report reflects a world in transition, as dining habits evolve with changing norms and technological advancements.
From the popularity of air fryers and the shift towards smaller, more sustainable packaging, to the growing penchant for international flavors and value-driven choices, it's clear that consumers are seeking more personalization — and variety — when it comes to their protein.
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Learn more
about what these findings mean for retailers, food service companies, brands and consumers by devouring the complete report here.
1 Statista/U.S. Census Bureau 2 The NPD Group/National Eating Trends®, YE March 2022 3 FMI, “The Power of Meat” 2023 4 FMI, “The Power of Meat” 2023 5 Cargill Proprietary Research
6 Circana/NPD, “Eating Patterns in America,” 2023 7 FMI, “The Evolving Grocery Experience” 2022 8 FMI, “U.S. Grocery Shopper Trends Tracker,” July 2023 9 Circana, CREST®, YE March 2023
10 FMI, “The Power of Meat” 2023 11 Cargill Proprietary Research 12 Griffith Foods 13 Cargill Proprietary Research 14 FMI, “U.S. Grocery Shopper Trends Tracker,” July 2023
15 NielsenIQ “Consumer Outlook,” 2023 16 FMI, “The Power of Meat” 2023 17 FMI, “Opportunity to put retail foodservice on consumer’s radar,” 2022 18 FMI, “The Power of Meat” 2023
At-home dining goes bitesize
Smaller households have become the norm in many parts of the country, which has impacted the way people shop, prepare and preserve protein. In homes with just one or two people, there’s increasing demand for smaller, more convenient meat and poultry packaging options.
This shift suggests not only changes in household size, but also a growing preference for versatile preparation methods and waste reduction.
Preserving protein:
Many meat purchases involve
freezing for future use 5
[select animal to learn more]
Many meal solutions are designed with families in mind, but given the majority of households are made up of one to two people, it’s imperative that we create solutions that best suit their needs.”
– Cory Lommel, Director of Consumer Insights, Cargill
Modern life, simplified
As the pace of modern life accelerates, so does the need for quick, yet nutritious meal solutions — from meal planning and grocery shopping to product selection, storage, meal prep, eating and clean-up. Reflecting this trend, there’s been a recent surge in demand for easy-to-prepare protein options.
Today’s home cooks are also making their kitchens smarter. From app-based grocery shopping to connected appliances, technology is simplifying food choices and making cooking protein more seamless.
Globally inspired flavors and chaos cooking
Global flavors are now at our fingertips, thanks to increasing interest in culturally diverse foods.
Particularly among Gen Z, there's a notable gravitation toward protein-rich dishes from around the world, signaling a greater curiosity about different culinary heritages.
In addition, chaos cooking, a trend that has home chefs blending ingredients or leftovers from various cuisines into one innovative (and often, multicultural) dish, is taking off on social media.
Try out chaos cooking at home with this recipe specially designed by Cargill chefs:
Food service is at the forefront of fusion innovation, setting expectations for retailers and impacting the recipes that consumers cook at home.”
– Jay Furnald, Consumer Insights Manager, Cargill
The new value equation
Cargill’s data suggests a shift in consumer spending habits, with a keen focus on balancing cost with the experience factor of a meal.
For some people, that means whipping up restaurant-style meals at home or splurging on gourmet goods. For many families, it means paying close attention to deals on protein. For others still, it means dining out more selectively, ordering an entrée instead of four complete courses.
Shrinking households
Table for one
Air fryer frenzy
Bulk buyers
Economic eats
No reservations required
Deli deals
Love for store labels
64%
of U.S. households contain just one or two people, compared to 46% in 1970 1
1/3
of respondents eat dinner at home solo 2
76%
of these households use air fryers for meat and poultry,
up from 39% in 2019 3
38%
of shoppers buy meat in bulk 4
62%
of people buying chicken breast
52%
of people buying ground turkey
61%
of people buying ground beef or pork chop
57%
of people buying steak, roast, ribs or brisket
Instant eats
15%
of all meal occasions today are heat-and-eat 6
Fresh food fast-tracked
82%
of U.S. retailers are increasing space for grab-and-go meals 7
Cart to counter
63%
of shoppers place online grocery orders at least occasionally 8
On-demand dining
161%
is the increase in digital orders for food service 9
Pre-prepped protein
52%
of consumers express high purchasing intent for pre-prepared, ready-to-eat meat or poultry 10
Variety is the
spice of life
48% of millennials and 58% of Gen Z consumers chose globally inspired cuisine in the past week 11
Savor the sabor
61% of consumers are interested in Latin food, and 95% have tried Mexican cuisine 12
Cuisine
crossover
Among Gen Zers, Mexican and Chinese food are the most beloved cuisines 13
60% of consumers are dining out less often to manage expenses; 14 71% of North American consumers want to reduce spend on food and beverages, up from 54% in 2020 15
87% of people try to re-create restaurant meals at home 16
53% find deli-prepared foods to be a good value compared to eating at a restaurant or ordering delivery 17
60% increase in private label preference since 2021 18
Bulgogi Steak Enchiladas with GochuJang Mole
Your favorite steak enchilada just took a trip to Korea, with a sweet soy steak marinade, gochujang-infused mole sauce, and a toasted sesame sour cream. And of course, lots of cheese.
Yield: 8 Servings
Full Recipe >>
Korean Chicken Elote with Kimchee Aioli and Cirspy Onions
Full Recipe >>
A Latino/Asian mash up. Think Mexican Street corn with Seoul. And chicken.
Yield: 8 Appetizer Servings
Bulgogi Steak Enchiladas with Gochujang Mole
Yield: 8 enchiladas
For the steak
Ingredients :
1 pound ribeye or strip steak
1 cup bulgogi sauce
Marinate the steak in the bulgogi sauce for 1 hour.
Grill or sauté to preferred degree of doneness.
Let steak rest for 5-10 minutes and then slice thinly. Reserve.
Directions :
1
3
2
Combine sour cream, toasted sesame seeds, and sesame oil and stir well.
Adjust seasoning. Reserve.
2
1
Directions :
1 cup sour cream
2 Tablespoons toasted sesame seeds
1 Tablespoon sesame oil
Ingredients :
For the sesame sour cream
Combine mole and gochujang and mix well with a wire whip. Reserve.
1
Directions :
3 cups mole sauce
¼ cup gochujang
Ingredients :
For the gochujang mole
Spray one half pan with food release spray.
Ladle 1 cup of gochujang mole sauce to cover the bottom of the pan.
Spoon 1 tablespoon of mole sauce onto a tortilla. Add about 2 ounces of sliced steak and 2 tablespoons of shredded mozzarella.
Roll the tortilla into a tight cylinder and place in baking dish. Repeat with remaining tortillas, steak and mozzarella.
Cover the rolled tortillas with the remaining mole sauce. Sprinkle with shredded cheddar cheese.
Cover with aluminum foil and bake for 15-20 minutes, or until an internal temperature of 145F is reached and the cheese has melted.
Garnish with the sesame sour cream, diced tomatoes, sliced scallions and cilantro.
2
1
Directions :
Gochujang mole sauce
8 individual 6-inch flour tortillas
Sliced steak
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sesame sour cream
½ cup diced tomatoes
1/3 cup sliced scallions
2 Tablespoons chopped cilantro
Ingredients :
For assembling the dish
7
6
5
4
3
Spoon approximately ¼ cup of elote into serving bowl.
Add 2 ounces of shredded Korean chicken.
Garnish with 1 Tablespoon each of crumbled cotija, fried onions and julienned radishes. Finish with a sprig of cilantro.
Serve with wonton chips on the side.
4
3
2
1
Directions :
Korean chicken
½ cup crumbled cotija cheese
½ cup crispy fried onions
½ cup julienned radishes
As needed, cilantro sprigs
32 wonton skins, cut in half and fried until crispy
Ingredients :
For assembling the dish
Combine drained kimchee and mayonnaise in blender and puree.
Add lime juice and salt.
Combine charred corn and kimchee mayonnaise. Stir until well mixed. Adjust seasoning.
1
Directions :
¼ cup kimchee, strained
¼ cup mayonnaise
2 cups charred corn kernels
1 Tablespoon freshly squeezed lime juice
To taste, Diamond Crystal Kosher Salt
Ingredients :
For the elote
Empty Korean Chicken into saucepan.
Tear chicken into shreds.
Stir in chipotle in adobo. Heat to an internal temperature of 160F
3
2
1
Directions :
1 16-ounce package Charter Reserve Korean Chicken
1 Tablespoon chipotle in adobo
Ingredients :
For the chicken
Yield: 8 appetizer portions
Korean Chicken Elote with Kimchee Aioli and Cripsy Onions
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Among Gen Zers, Mexican and Chinese food are the most beloved cuisines 13
Cuisine crossover
61% of consumers are interested in Latin food, and 95% have tried Mexican cuisine 12
Savor the sabor
48% of millennials and 58% of Gen Z consumers chose globally inspired cuisine in the past week 11
Variety is the spice of life
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