The Rise of the Better Burger:
Healthier Proteins Go Mainstream

©2013 Cargill, Inc.
Consumers are eating more burgers than ever
before.
According to new research from Technomic’s
Burger Consumer Trends Repo...
Where’s the beef? No really. Where is it?
Healthy proteins like veggie, turkey and bison are
gaining ground on their tradi...
Above all, quality and customization are critical.
•

51% of consumers say it’s important that their burgers are from neve...
BEEF
Okay, beef is still the king of burgers. In fact, it was offered on 28.8% of QSR menus in 2012, an increase
of 20.5% ...
VEGGIE
Veggie burgers are the second most popular burger at QSRs, reaching 22.4% of the market. Consumers
who crave a juic...
TYPES OF VEGGIE BURGERS
Recently, QSRs have taken the standard veggie burger on the grocery shelf—typically made with soy
...
TURKEY
Health trends are definitely affecting restaurant menus. Take turkey burgers, for example. They can now
be found on...
STEAK
Steak burgers aren’t going anywhere. In fact, they are now on 9.6% of menus, an increase of 18.5% from
2010. Steak i...
ANGUS
This spring, McDonald’s dropped its pricey Angus Burger, possibly signifying a shift in fast food away
from premium ...
BUFFALO
Containing both linoleic and linolenic fatty acids (also known as omega-3 and omega-6), Bison is
recommended as a ...
SIRLOIN
Lean and clean sirloin was the only type of burger protein to decrease in popularity from 2010, by 5.9 %. In a
Tec...
KOBE
In 2012, Kobe beef was allowed back into the United States (after the USDA had initially banned it during a
foot-and-...
Sources
•

Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service
Restaurants, August 2013

•

Technomic...
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  • Better Burgers

    1. 1. The Rise of the Better Burger: Healthier Proteins Go Mainstream ©2013 Cargill, Inc.
    2. 2. Consumers are eating more burgers than ever before. According to new research from Technomic’s Burger Consumer Trends Report, 95% of consumers eat at least one burger a month. As the burger category evolves, consumer demands are also changing. ©2013 Cargill, Inc. 2
    3. 3. Where’s the beef? No really. Where is it? Healthy proteins like veggie, turkey and bison are gaining ground on their traditional hamburger counterparts at Quick Service Restaurants (QSRs). ©2013 Cargill, Inc. 3
    4. 4. Above all, quality and customization are critical. • 51% of consumers say it’s important that their burgers are from neverfrozen beef (an increase of 8 percent in two years). • Also, they want to know what type of beef was actually used (55%, up from 48%). • These burger connoisseurs are going to fast casual restaurants, not just the nearby fast-food joint, once a month for burgers (51%), and almost two-thirds approve of the build-your-own-burger concept. • Younger consumers, specifically, and other diners are interested in gluten-free (23%), vegan (23%) and vegetarian (22%) alternatives. Source: Technomic, Burger Consumer Trend Report, 2013 ©2013 Cargill, Inc. 4
    5. 5. BEEF Okay, beef is still the king of burgers. In fact, it was offered on 28.8% of QSR menus in 2012, an increase of 20.5% since 2010, reported Packaged Facts. However, consumers also have the option to try grassfed beef containing omega-3 fatty acids, which may have heart-healthy benefits. Source: Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 5
    6. 6. VEGGIE Veggie burgers are the second most popular burger at QSRs, reaching 22.4% of the market. Consumers who crave a juicy burger – hold the meat – can order a plant-based patty completely free from animal proteins. Indeed, according to Packaged Facts’ The New Healthful: Culinary Trend Mapping Report, these meatless burgers have now reached mainstream status at restaurants and grocery stores. Source: Packaged Facts’ The New Healthful: Culinary Trend Mapping Report, 2012 ©2013 Cargill, Inc. 6
    7. 7. TYPES OF VEGGIE BURGERS Recently, QSRs have taken the standard veggie burger on the grocery shelf—typically made with soy beans—to a new level. Popular veggie burgers are now made with chickpeas, black beans, white beans, potatoes, lentils, or pretty much any other vegetable, and interesting options today are glutenfree; made with nuts, veggies and quinoa; encrusted in hazelnuts; or made with portobello mushroom caps, amongst other combinations. Source: Daily Bites, ―Super Healthy Veggie Burgers,‖ www.dailybitesblog.com ©2013 Cargill, Inc. 7
    8. 8. TURKEY Health trends are definitely affecting restaurant menus. Take turkey burgers, for example. They can now be found on 30.9% more menus than in 2010. Burgerville, Café Express, Hardee’s, MOOYAH and STACKED are among the early adopters of this healthy protein. Source: Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 8
    9. 9. STEAK Steak burgers aren’t going anywhere. In fact, they are now on 9.6% of menus, an increase of 18.5% from 2010. Steak is still a high-quality form of beef that can elevate the final product and promote a premium image. Source: Packaged Facts’ The New Healthful: Culinary Trend Mapping Report, 2012; Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 9
    10. 10. ANGUS This spring, McDonald’s dropped its pricey Angus Burger, possibly signifying a shift in fast food away from premium burgers, which have to compete against dollar-menu alternatives and fast casual competitors like Five Guys and Smashburger. These new competitors also offer quality foods without table service. Angus burgers are currently offered on 9.2% of menus, an increase of 17.9%. Source: Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 10
    11. 11. BUFFALO Containing both linoleic and linolenic fatty acids (also known as omega-3 and omega-6), Bison is recommended as a lean meat option by the American Heart Association as one way to obtain a healthier lifestyle and improve cardiac health. Buffalo meat is also packed with essential vitamins and minerals such as iron and protein. Healthy or better-burger restaurants like Twisted Root Burger Co. and Energy Kitchen are among those offering buffalo burgers. So far, they are on 3.3% of menus. Source: Kansas Buffalo Associattion, ―Nutritional Information,‖ 2013; Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 11
    12. 12. SIRLOIN Lean and clean sirloin was the only type of burger protein to decrease in popularity from 2010, by 5.9 %. In a Technomic study just four years ago, 71% of consumers rated burgers made with a high quality of meat, such as sirloin, as premium. It remains to be seen if this downward trend is a fluke or an indication that consumers are favoring other lean, high-protein burgers. Source: Packaged Facts’ The New Healthful: Culinary Trend Mapping Report, 2012; Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 12
    13. 13. KOBE In 2012, Kobe beef was allowed back into the United States (after the USDA had initially banned it during a foot-and-mouth disease outbreak in Japanese cattle), and sales went up accordingly at QSRs to 0.2% of restaurants. Tender, flavorful Kobe beef doesn’t come cheap, however, at either high-end or casual dining restaurants. Red Robin is currently tinkering with a $15 Kobe and bison burger, and The Cheesecake Factory offers an American Kobe beef burger for $13.95. Source: Packaged Facts’ The New Healthful: Culinary Trend Mapping Report, 2012; Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 ©2013 Cargill, Inc. 13
    14. 14. Sources • Packaged Facts’ Foodservice Landscape in the U.S.: Chain Limited-Service Restaurants, August 2013 • Technomic’s Burger Consumer Trend Report Update, 2013 • Packaged Facts’ The New Healthful: Culinary Trend Mapping Report, September 2012 ©2013 Cargill, Inc. 14

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