The study takes an in-depth look into consumer demand for in-restaurant quality and sensory expectations of chicken on menus.
BELOIT, Wis. (May 21, 2019) — Kerry, the Taste and Nutrition Company, released today its new breakout report “Best-in-Class Chicken for Foodservice: In-store & Out for Delivery” in conjunction with the 2019 National Restaurant Association show from May 18-21 at the McCormick Place in Chicago, IL.
The report is available for download HERE.
The report is a breakout from the company’s proprietary foodservice delivery research, “Out for Delivery: New Opportunities for the Foodservice Industry,” which identified four opportunities for foodservice operators when offering delivery, including delivering on sensory expectations. In the breakout report, Kerry looks at sensory expectations of chicken on menus – one of the fastest growing categories in the industry.
“With foodservice operators competing for their share of traffic, solving for taste, texture, appearance and other sensory attributes in fried chicken is crucial—both in-store and out for delivery,” says Michelle Wetzel, Senior Director RD&A – Meat Systems. “We know the craveability of a menu item drives consumer behavior, and at Kerry, we formulate with this in mind, using research to create best-in-class poultry products.”
To understand how delivery impacts both the sensory attributes as well as the consumer liking of breaded poultry, 100 Milwaukee-area consumers evaluated both freshly fried chicken tenders on-site at six national foodservice chains and then again after 40 minutes of holding in a delivery simulation.
About Kerry
Kerry is responding to consumer demand for real ingredients with better, more authentic and nutritious taste experiences. With 40 years’ experience and 24,000 staff on six continents, Kerry has a renewed focus on Taste & Nutrition where the science of taste merges with the science of nutrition. We combine our deep understanding of taste with our in-depth knowledge of people, culture, life stage and daily nutritional needs. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about. We call this Leading to Better.
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