Keeping Meat and Poultry Safe and Affordable During Uncertain times

Fear of tariffs, labor shortages, and looming ingredient bans have made food manufacturers more concerned than ever, in terms of how to deal with rising costs and eroding margins. Kemin offers clean label ingredient solutions to assist with the bottom line while at the same time making sure consumers are satisfied.

Rising Prices and Ingredient Bans are Impacting Food Manufactureres

The U.S. Department of Agriculture (USDA) predicts that grocery prices will rise by 2.7% in 2025. This increase is slightly above the historical average rate of growth. In contrast, prices for dining out (food-away-from-home) are expected to increase by 3.7%. Food manufacturers and retailers are bracing for a challenging 2025.

The meat and poultry industry has unique concerns as a result of the recent ingredient bans proposed by state legislators. Bans on antioxidants, such as BHA, have left manufacturers looking for clean label alternatives to protect their products from oxidation. But this will come at an added cost. In response, meat and poultry processors are investing in ingredient technologies and cost-effective production methods to keep their products fresh and affordable. Such technologies help balance quality with affordability, ensuring that brands remain competitive in a price-sensitive market.

Clean Label Meat Ingredients for Meat and Poultry Processors

“At Kemin, we can solve formulators’ most difficult oxidation challenges to keep the color of meat looking fresh while protecting the appealing taste that will bring consumers back for more.

We offer food safety solutions including several solutions that address microbial spoilage and yield enhancement solutions such as Proteus® and InnoBLQ™.” 

In application work, Proteus improved formulation costs of beef frankfurters; thereby offering a positive return on investment. In the study, Proteus® B010 was used to replace phosphates and beef 90s (at a 1:1 ratio) to help reduce raw material cost and improve yields.¹

Download all-beef frankfurters study -->

InnoBLQ is a functional protein for breaded or battered fried foods. InnoBLQ helps reduce oil uptake, improve breading adhesion, and increase moisture retention for an improved organoleptic profile. It can be used with Proteus in applications like breaded and fried chicken to help improve overall bite, texture, moisture retention, and yields.

Consumers are Concered about Tariffs and Inflation

“Consumer sentiment dropped substantially in February 2025 over concern regarding inflation, tariffs, and unemployment. Consumer concern typically leads to meals moving to the home,” said Anne-Marie Roerink, president, 210 Analytics LLC, San Antonio, Texas. “The meat department generated $8.2 billion in February, up 8.8% in dollars and 4.4% in volume. Beef, chicken, and lamb all gained substantially in fresh meat. Bacon, processed chicken, and sausage drove gains in processed meat. Breakfast sausage is strengthening fast, perhaps as a substitution to eggs.

“Frozen food sales continued to show a slow and steady gain in dollars and units of about 1%,” added Roerink. “Deli prepared continued to grow with success in deli entrees and prepared meat.”

How Meat and Poultry Consumers are Coping with Rising Costs

Many consumers have learned how to curtail spending on food and may continue with their new shopping habits, even as inflation slows. Kemin has played an active role in helping meat and poultry processors keep their offerings safe and affordable, and purchased.

Kemin's ingredient technology solutions have been proven to extend shelf life and reduce input costs.² “We can help solve color, flavor, microbial and yield challenges,” said Courtney Schwartz, Marketing Director at Kemin. “We understand proteins and how different processing techniques and packaging affect them. We offer solutions that are tailored to individual needs, from simple one-ingredient solutions to more complex blends. Not only does our experienced technical team understand the synergies of these ingredients, they can offer recommendations on the best point of application.”

Kemin Brings Over 50 Years of Meat and Poultry Expertise

“Our Technical Services Team has over 50 years of experience in formulation, processing, and operations, providing guidance and support through testing and the scale-up process,” said Ms. Schwartz. “And our Customer Laboratory Services team provides dedicated support throughout all phases of testing, using a combination of analytical techniques and accelerated oxidation tests to provide customized shelf-life solutions that help achieve label claims that meet today’s consumer demands.”

References

1. Internal Study SD-24-26533
2. Case Study MC-23-21087

Subscribe to Our Blog

This article has been adapted from our original sponsored piece in Meat and Poultry Magazine, April 2024 Issue.