Popeyes reports higher net income, market share in Q3

Popeyes Louisiana Kitchen gave an upbeat picture of the company’s progress during the third quarter of fiscal year 2015, citing an increase in net income, an increase in same-store sales and a gain in domestic market share among U.S. quick service restaurants (QSRs) that specialize in chicken.
The company on November 11 reported a net income of $10.6 million for the quarter, up from the $9.8 million recorded during the third quarter of fiscal year 2014. The fiscal year ended October 4.
The Atlanta-based company also reported a 6 percent increase in global same-store sales so far in 2015. Domestic same-store sales are up 5.6 percent, while international same-store sales are up 9.1 percent. This follows a trend of growth established a year ago, as global same-store sales grew by 7.3 percent in 2014.
"We are pleased to report another quarter of strong sales and earnings. Our combination of innovative menu offerings, media, and messaging delivered global same-store sales of 6 percent and continued market share gains. Going forward, increasing cash flows give us the opportunity to invest in key organic growth strategies, including people initiatives, technology and international expansion. We believe the execution of these strategies will help ensure strong, sustainable financial performance for all of our stakeholders. The board approved a $200 million dollar share repurchase authorization to replace the current authorization," commented Cheryl Bachelder, Popeyes CEO.

Popeyes gains market share among chicken QSRs

Citing independent data, Popeyes reported that its domestic same-store sales have outpaced the chicken quick service restaurant (QSR) segment for 30 consecutive quarters, and the  overall QSR segment for 16 consecutive quarters, according to independent data.
According to the company, Popeyes has increased its domestic market share of the chicken QSR category to 26 percent, compared to 23.7 percent in 2014.

Wingstop’s net income soars in third quarter

Wingstop, a growing quick service restaurant chain specializing in chicken, reported a significant growth in net income during its third quarter of fiscal year 2015. The quarter ended September 26.
The chain achieved a net income of $3.2 million during the quarter, up dramatically from the $2 million reported in the same period during fiscal year 2014.
Wingstop, founded in 1994 headquartered in Dallas, now has 807 locations worldwide, 756 of which are in the United States. The chain also has branches in Mexico, Russia, Singapore, the Philippines, Indonesia and the United Arab Emirates.
"We delivered another solid quarter driven by robust top and bottom line growth attributable to effective execution of our growth strategy. So far this year we have opened 95 net new franchised restaurants and are on track to increase our annual restaurant count by 125-130 restaurants, representing approximately 18 percent unit growth. In addition to our unit growth we had another strong quarter of same store sales growth and are on track to deliver our 12^th consecutive year of positive same store sales. We are also proud to have opened our 800^th restaurant this past quarter as we continue our growth towards our 2,500 unit domestic potential."

CEO: Hain Pure Protein segment ‘is on fire’

Hain Celestial President and CEO Irwin Simon indicated less than two month ago that he expects the company he oversees to become a growing player in the U.S. poultry industry. Speaking again during the company’s quarterly earnings call on November 5, he backed up those words, revealing that plans for a new poultry plant are in the works.
The organic and natural foods company recorded record revenues and sales during the first quarter of fiscal year 2016, and Simon pointed out that Hain Pure Protein, the company’s poultry segment, had a lot to do with that success, with its FreeBird and Plainville Farms brands growing 27 percent.
“We’ve had unbelievable demand from many, many retailers,” said Simon. “Here is a category that is on fire.”

New poultry plant to be added

To meet the demand for its poultry products, Hain Pure Protein is planning to build a new broiler plant. This would help the company increase its capacity by 25 percent, Simon said. Simon said he expected to have the plant online in the third quarter of 2016, but did not elaborate further about the plant. When contacted after the conference call, company officials said more information regarding the potential plant would be coming soon.
Simon is confident the 25 percent increase in capacity will be easily met, stating, “The demand is there. We can sell all we can get.”

Holiday turkey sales expected to be high

With the growing demand for antibiotic-free (ABF) turkey, Simon is anticipating a surge in sales for its Plainville Farms turkey brand during the Thanksgiving and Christmas holidays. “We’re entering our biggest turkey and ABF meat season with the up and coming holiday in November and December. This year, we will sell over 1.8 million turkeys for this year’s Thanksgiving,” he said.

Boneless chicken wings return to SONIC

Back by popular demand, SONIC^® Drive-In has announced the return of Boneless Wings with a lineup of exciting flavors for the ultimate wing experience. Tossed with sauces infused with bold ingredients like ginger, spicy habanero sauce, lemongrass, garlic and honey, these fan favorites will please any wing lover.
Sonic's Boneless Wings are made with 100 percent all white-meat chicken and are available in six mouth-watering sauces, each loaded with bold flavor: Garlic Parmesan, Honey Barbeque, Asian Sweet Chili, Buffalo, Island Fire™ and Extreme Habanero Heat. Wing lovers across the nation can also spend their Monday nights at Sonic for Wing Night in America! Every Monday night until Dec. 20, from 5 p.m. to close, Boneless Wings are buy one, get one free.
"Our guests' response was incredibly positive last year when we first introduced our Boneless Wings as a limited time offer. Our team of culinary experts developed a host of exciting new flavors we cannot wait for our fans to try," said Todd Smith, chief marketing officer for Sonic Corp. "Our new lineup elevates sauces to the next level in a way you won't find anywhere else."

Maple Leaf Farms introduces roasted duck legs

Adding duck to the menu just became easier as Maple Leaf Farms, North America’s leading producer of quality duck products for foodservice and retail markets, recently introduced Roasted Duck Legs for chefs and caterers. The White Pekin duck legs are lightly seasoned and oven roasted until tender and juicy. They are ideal served whole as an entrée with a signature sauce and can be shredded for use in sandwiches, salads, soups and pastas. The fully cooked Maple Leaf Farms Duck Legs bring consistency to a menu with minimal kitchen effort.
 

Duck is a major culinary trend according to Food Navigators Hottest Trends report and a platform for creativity. Duck’s sophisticated and unique flavor profile brings excitement to a menu and appeals to today’s adventuresome diners.
 

“The oven roasting process locks in flavor and juices and reduces prep time significantly, allowing chefs to focus on creativity and signature presentations,” said Scott Swaidner, R & D manager about the new roasted duck legs.

7 factors that influence how consumers purchase chicken

There are seven key considerations that U.S. consumers look for when purchasing chicken products.
A recent U.S. chicken consumption survey, commissioned by the National Chicken Council (NCC), conducted online by ORC International, and funded by WATT PoultryUSA and Elanco, took a look at the top reasons that influence chicken purchasing decisions.
Ranked from most important to least important, here are the top seven factors that affect consumer decisions to purchase chicken:
1. Freshness – Thirty-four percent of survey respondents stated freshness was the most important factor considered when making purchases, while another 27 percent ranked it second in importance.
2. Price – Economics play a large part in a consumer’s purchasing decisions. About 27 percent of respondents said price was the most important consideration, while another 20 percent said it was the second most important thing to take into account.
3. How chickens are raised – Animal health and welfare was rated the most important factor to consider when buying chicken products by 13 percent of respondents. However, another 39 percent of those surveyed considered it the least important of the seven factors listed in the survey.
4. Taste – Taste was rated the most important thing to consider when buying chicken products by 13 percent of respondents, while another 20 percent of respondents considered it the second most important aspect to look for.
5. Brand – A fair number of consumers look for specific brands of chicken when making purchases. Six percent of those surveyed said that is the most important consideration.
6. Quantity – How much chicken is in a package does play a role in consumer purchasing decisions. Four percent said quantity is the most important, while another 14 percent of people surveyed said it was the second-most important consideration.
7. Packaging – The packaging of chicken products ranks the least important among consumers. Only 3 percent of consumers surveyed stated that was the most important factor to consider.

9 things you should know about US chicken consumption

Freshness, price and taste are the attributes most likely to influence likelihood to purchase chicken 
Here are 9 things you should know about U.S. chicken consumption, based on the results of a survey commissioned by the National Chicken Council (NCC) and conducted online by ORC International June 22-24 among 1,019 adults.


See highlights from this survey in the infographic “U.S. Chicken Consumption.”


1. 85% of consumers have eaten a chicken meal or snack from a supermarket in the past 2 weeks
   
2. 3.3 is the average number of times consumers have eaten a chicken meal or snack from a supermarket in the past 2 weeks
   
3. 23% of consumers anticipate eating more chicken from the supermarket in the next 12 months
   
4. Freshness, price and taste are the attributes most likely to influence likelihood to purchase chicken
   
5. 55% of consumers are more likely to purchase locally raised chicken
   
6. 26% of consumers are more likely to purchase chicken treated with animal-only antibiotics
   
7. 67% of consumers have eaten a chicken meal or snack from a food service establishment in the past 2 weeks
   
8. 1.8 is the average number of times consumers have eaten a chicken meal or snack from a food service establishment in the past two weeks
   
9. 14% of consumers anticipate eating more chicken from food service establishments in the next 12 months
Funding for the study was provided by WATT PoultryUSA and Elanco. View the full chicken consumption survey presentation.

Shake Shack chain adds chicken to its menu

Quick service restaurant chain Shake Shack will at least temporarily add chicken to its menu, as the company is testing a chicken sandwich known as the Chicken Shack.
The new sandwich – the chain’s first chicken sandwich -- is being introduced in three of the Shake Shack locations in Brooklyn, New York. The chicken sandwich campaign began on July 7, and the company stated that the sandwich will be offered for a limited time.
The Chicken Shack sandwich includes a crispy all-natural and antibiotic-free chicken breast with lettuce, pickles and buttermilk herb mayonnaise. 
Shake Shack, founded in 2004 and headquartered in New York, has multiple locations in 12 U.S. states and in the District of Columbia. The chain also has an international presence, with locations in major cities including London, Istanbul, Dubai and Moscow. The company’s mission, according to the Shake Shack website, is to “Stand for Something Good.”
A publicly traded company, Shake Shack is listed in the New York Stock Exchange under the symbol SHAK.

Chicken consumption in US remains high, survey shows

National Chicken Council
Chicken consumption remains high in the United States, according to the results of a survey commissioned by the National Chicken Council and funded by WATT PoultryUSA  and Elanco. 
U.S. chicken consumption remains high in 2015 in the two primary purchase channels – supermarket and food service establishment, according to new research presented July 13 at the 2015 Chicken Marketing Seminar.
Eighty-five percent of consumers ate a chicken meal or snack purchased from a supermarket and 67 percent ate a chicken meal or snack from a food service establishment in the two weeks leading up to the survey. These numbers are at parity with those seen in 2014.
The survey was commissioned by the National Chicken Council (NCC) and conducted online by ORC International June 22 – 24, 2015, among 1,019 adults. Funding for the study was provided by WATT PoultryUSA and Elanco. A copy of the full presentation of the chicken consumption survey can be seen online.
“Chicken remains America’s favorite protein and consumers’ affinity for it shows no signs of waning,” said NCC senior vice president of communications Tom Super. “This latest data confirms that, but it also presents some opportunities and challenges in the year ahead.”
In the next 12 months, 23 percent of consumers anticipate eating more chicken from the supermarket and 14 percent anticipate eating more from a food service establishment.


Highest chicken consumption levels among young people, ethnically diverse
Consumers with the highest consumption levels tend to skew younger and more ethnically diverse, with larger households.  Noteworthy also is that consumer purchase is highest in the Northeast, Midwest and South.


What consumers look for in chicken
As part of the survey, consumers were asked to consider their most recent chicken purchase and rank various factors in order of importance.  Basic, functional benefits including freshness, price and taste were ranked highest as influencers in consumers’ purchase decision making.
Consumers were also prompted to see if various claims would increase, decrease, or have no effect on their likelihood to purchase their favorite chicken products.  Though all tested claims pique purchase interest, consumers said they are most interested in knowing if the product was locally raised. 
While 29 percent of consumers have no concerns about purchasing chicken, other consumers are most likely to be concerned about product freshness and health/safety.  Concerns regarding product freshness and health/safety are top of mind for approximately one in four consumers.
Eighty percent of consumers state that they would seek out information to assuage their chicken concerns.  Consumers are most likely to use the USDA website or a brand/company website to find more information about the chicken they buy.
Even though federal law prohibits their use, 55 percent were extremely or very concerned about hormone and steroid use in chicken production.

Poultry tops Arabic trade list at Brazil supermarket fair

Representatives from four Middle Eastern supermarkets are in Brazil this week attending the Sao Paulo supermarket association trade fair APAS 2015, reports the Arab Brazilian Chamber of Commerce. Poultry meat would appear to be at the top of their shopping lists.
Saudi Hypermarkets Company, which primarily buys poultry products from Brazil, says that it is looking to expand its trade links in the country, while Al Maya Distribution, which already sells Brazilian poultry meat in its home market of Saudi Arabia, is looking to start selling Brazilian poultry meat and pork in the other five markets where it operates.
Ibrahim Issa, supermarket manager at Kuwait’s Sultan Center, explained that his business had been trading with Brazil for two years and that he was attending the event to explore additional opportunities.
“I’m here to expand our business and to look for new possibilities, especially for beef and poultry,” he said. 

Eating chicken, eggs could slow climate change

A diet in which the protein comes from poultry, rather than beef, is a smart and inexpensive to reduce our impact on the climate, research from Sweden’s Chalmers University of Technology suggests.
“Cattle ranching is already responsible for 15 percent of the greenhouse gas emissions that humans cause. The diet we are accustomed to in wealthy countries is not consistent with our climate goals,” says Chalmers researcher David Bryngelsson, who recently presented his doctoral thesis on land use, food related greenhouse gas emissions, and climate change.
His work found that, over the past 20 years, Europeans have increased their per capita consumption of beef by over 50 percent, and while they may not have caught up with Americans, the trend worldwide is for an increasing number of people eating an increasing amount of beef, running counter to the goal of limiting the temperature increase to 2 degrees C.
“Since around 70 percent of all agricultural land is currently used to raise cattle, converting to more energy-efficient poultry would free up land for cultivation of, for example, bionenergy,” he adds.
Production chain technical improvements can, to an extent, also reduce the food industry’s climate impact, but cattle remain the biggest problem. It is difficult to change the fact that they need a lot of feed and release methane as they ruminate. Furthermore, forests are being devastated to make room for ever more cattle, which also impacts the climate.


Poultry offers more benefits
The studies show that a vegan diet is the most climate friendly, as plant based food is more efficiently produced than livestock, but the greatest gains are to be had by discontinuing cattle products. The benefits to the climate when moving away from a poultry diet to a vegan diet are relatively minor compared to moving from cattle to poultry.
The difference between chicken and beef as regards area requirements and greenhouse gas emissions is so great there is no doubt that the chicken leaves a smaller carbon footprint, regardless of production method.
This is because a hen can produce around 150 chicks annually, compared to a cow that can give birth to not quite one calf per year. Chicks grow extremely quickly and absorb a significantly greater proportion of their feed than calves. Furthermore, cows belch large amounts of methane while chewing on the cud.
The intensity of emissions is basically the same for eggs and chicken meat, making them also climate smart compared to beef and diary products.
The study also found that becoming vegetarian would not slow climate change, because to the large volume of dairy products in vegetarian diets. Substituting beef for chicken would be more beneficial and still allow consumers to eat meat.
“You could say that chicken is like an electrical car – it is a better alternative, yet still very similar to what we are accustomed to,” Bryngelsson said.

Burger King brings back Chicken Fries permanently

Burger King is again bringing back its popular Chicken Fries, but this time, their return will be permanent. The quick service restaurant chain announced its decision on March 23.
Chicken Fries, a variation of chicken strips that are shaped like French fries, were first rolled out in 2005, and remained on the menu until 2012. That's the year Burger King made mass menu changes. The company had brought back the popular menu item in August 2014, for what the company described as a temporary offer.
However, Chicken Fries turned out to be so popular with Burger King customers, the company decided to put them back on the menu permanently.
“The conviction of Chicken Fries fans never ceases to amaze us," said Eric Hirschhorn, chief marketing officer North America, Burger King Corporation. “Chicken Fries have taken over their brains, not to mention, their appetites. So we’re happy to tell devoted fans, and newbies alike, that we’re giving them exactly what they asked for: Chicken Fries are back for good.”
Chicken Fries are now available at participating Burger King restaurants nationwide at the recommended price of $2.89 for nine pieces per order. Fans can also find them on the menu paired with fries and a drink as a combo meal.

Chicken Selects to return to McDonald's menu

• 

  WATT Global Media

  McDonald's is bringing Chicken Selects back to its menu after having discontinued the chicken tenders item in 2013.

  From WATTAgNet:
  McDonalds is bringing back Chicken Selects, a chicken tenders menu option that it discontinued in 2013. Chicken Selects will begin appearing at McDonald’s restaurants for at least a limited time, beginning in early March.
  According to McDonald’s spokeswoman Terri Hickey, the move not only makes economic sense as beef prices continue to be high, but it also is a response to customer demand.
  “We are always listening to our customers and evolving our menu offerings to reflect their tastes and preferences, and we are excited to bring back this item that customers told us they enjoyed,” Hickey said.
  Chicken Selects had been on the McDonald’s menu for 10 years, before the company decided to trim down its menu offerings. The move comes in spite of a McDonald’s decision made two months earlier to further streamline its menu.
  One analyst believes McDonald’s decision to reintroduce chicken tenders in its restaurants will be good for the poultry industry, as it should raise demand for chicken, therefore driving up prices and stabilizing the supply.
  “It’s a good thing for the chicken industry,” said Brett Hundley, an analyst for BB&T Capital Markets. “Continuing limited-time offers are definitely a positive for keeping supply and demand aligned.”

South Africa's RCL Foods relies less on frozen chicken sales

• 

  Andrea Gantz

  RCL Foods is shifting away from frozen chicken sales and relying more on smaller birds.

  From WATTAgNet:
  South African company RCL Foods has significantly reduced its reliance on low-profit frozen chicken by producing smaller birds that can be sold at higher prices to restaurants.
  Individually quick frozen (IQF) chicken products, sold to supermarkets, yield thin margins for domestic poultry producers, partly thanks to what the industry sees as "dumped" imports of cheap portions, the company said. Poultry producers make more money selling to fast-food chains, though they can only supply those customers with smaller birds that fit specific weight requirements.
  RCL Foods CEO Miles Dally said February 18 that his company, which produces poultry under its Rainbow Chicken brand, had reduced IQF volumes by about 40 percent by ensuring its birds were the right size.
  IQF now makes up less than 25 percent of Rainbow’s total volumes of about 5-million birds a week. Dally said RCL was producing lower volumes and smaller chickens, but with higher margins. "We’ve made massive strides" in terms of margins, he said.
  Margins in IQF would improve if import tariffs became effective and when the government enforced caps on the amount of brine water that can be injected into frozen chicken, Dally said.
  "We took a decision a while ago to cap our injection at a level that we thought was appropriate. We haven’t even felt the benefit of that yet, so we’ve had to try to do other things while we wait for the government to enforce this cap that they’ve agreed to," said Dally.

Yum! Brands reports net loss of $86 million in Q4

• 

  Julie Graber

  Yum! Brands, parent company to KFC, experienced drops in net income for fiscal year 2014 and its fourth quarter of 2014.

  From WATTAgNet:
  Yum! Brands reported a net loss of $86 million for the fourth quarter of fiscal year 2014, but for the year, the company experienced a net income of $1.05 billion. Both are down from the company’s performance in 2013, when Yum! Brands posted a net income of $321 million for the fourth quarter and $1.09 billion for the year.
  Yum! Brands, the parent company of KFC, Pizza Hut and Taco Bell, aims to recover after it experienced a loss in sales when consumer confidence was down in 2014 after an incident in China where a supplier to KFC and Pizza Hut locations in China allegedly repackaged expired meats with false expiration dates.
  Also cutting into the company’s net income was a $361 million charge related to Little Sheep, a Chinese fast-food chain the company acquired in 2012. The company stated the Little Sheep business has performed below expectations since it was acquired. Yum! Brands previously took a charge of $258 million related to Little Sheep in 2013, and the company said the remaining carrying value of the business is about $100 million.
  The company said system sales in its KFC division rose 6 percent in 2014; Pizza Hut system sales rose 1 percent, and Taco Bell system sales rose 4 percent.
  Greg Creed, CEO of Yum! Brands, said the company anticipates "a strong second half of 2015 as the turnaround gains momentum."

Perdue launches antibiotic-free chicken products for schools

Perdue Foodservice has launched seven no-antibiotics-ever chicken products for school lunch programs, including favorites such as a nugget, sandwich patty, chicken rings and chicken popcorn. Perdue Foodservice has also committed to converting additional school lunch products, sold under the Kings Delight, Clux Delux and Perdue labels, to no-antibiotics-ever meat over the remainder of the 2014-2015 school year.
The products meet the School Food FOCUS – The Pew Charitable Trust Standard to Minimize the Use of Antibiotics in Poultry, as well as the standards of the Urban School Food Alliance. Together, these purchasing initiatives include many of the largest school districts in the U.S., serving more than 4 million students.
“We’ve been providing consumers with the option for no-antibiotics-ever products since Perdue launched the Harvestland brand in 2007,” said Jennifer Armstrong, Director of Sales, K-12 for Perdue Foodservice. “As a leader in no-antibiotics-ever production, it made sense for us to bring the same choice to school lunch programs. These include the kinds of chicken products most popular with students, and we’re now making them from chicken raised with absolutely no antibiotics ever.”
“We were the first chicken company to give consumers the added assurance of USDA Process Verified Programs,” said Armstrong. “Now, school lunch programs carrying our no-antibiotics-ever USDA Process Verified products can offer these important attributes to their students, while at the same time reassuring parents that their kids are eating responsibly-raised chicken.”
The Urban School Food Alliance requirements also include USDA Process Verified Programs to verify the no-antibiotics-ever claim, along with raised on an all-vegetarian-diet with no animal by-products. “We were the first chicken company to give consumers the added assurance of USDA Process Verified Programs,” said Armstrong. “Now, school lunch programs carrying our no-antibiotics-ever, USDA Process Verified products can offer important attributes to their students, and reassurance to their parents.”
For those school districts that are not using no-antibiotics-ever chicken, Perdue follows a minimal use policy for its other products that excludes the use of antibiotics for growth promotion or the continuous of antibiotics used in human medicine.
Perdue Foods, the parent of Perdue Foodservice, received widespread praise from groups concerned about the overuse of antibiotics in animal agriculture for its September 2014 announcement that is has reduced overall use of human antibiotics by 95 percent over a 12-year-period and does not use antibiotics for growth promotion or in its hatcheries. “We recognized that the public was concerned about the potential impact of the use of these drugs on their ability to effectively treat humans,” said Dr. Bruce Stewart-Brown, Senior Vice president of Food Safety, Quality and Live Operations for Perdue Foods.
As part of Perdue’s animal welfare commitment, should animals become ill – including those raised as no-antibiotics-ever or organic – they will be treated as medically appropriate. However, if antibiotics are used, those animals are not marketed as no-antibiotics-ever or organic.

Americans to eat 1.25 billion chicken wings for Super Bowl

With the second biggest eating day of the year after Thanksgiving upon us – Super Bowl Sunday – there's no hotter time of year for chicken wings, which have become a staple food on Super Bowl menus.
According to the National Chicken Council's 2015 Wing Report released on January 22, 1.25 billion wings will be eaten during Super Bowl XLIX, as fans watch the Seattle Seahawks and New England Patriots battle for the Lombardi Trophy, matching the record tied last year when the Seahawks defeated the Denver Broncos.
To put that into perspective, if 1.25 billion wing segments were laid end to end, they would stretch back and forth from CenturyLink Field in Seattle to Gillette Stadium in Foxborough, Massachusetts… almost 28 times.  With the Super Bowl being played in Arizona, 1.25 billion wings would circle the Grand Canyon 120 times. That is enough wings to put 572 wings on every seat in all 32 NFL stadiums, according to the council.
In terms of weight, 1.25 billion wings would weigh 5,955 times more than the weights of the Seahawks and Patriots entire 52-man rosters combined.
"Although the total amount of pounds of chicken produced last year rose by about 1.8 percent, the total number of chickens processed was virtually the same in 2014 as is was in 2013," noted National Chicken Council Vice President of Communications Tom Super.  "A chicken only has two wings; therefore, the supply of wings is limited by the total number of chickens produced."
The average price (wholesale, not retail) of whole wings is currently $1.71/lb, up from $1.35/lb at the same time last year, according to the Daily Northeast Broiler/Fryer Report by the U.S. Department of Agriculture's Agriculture Marketing Service.  This is down significantly from when wing prices hit a record high of $2.11/lb in January, 2013.
Wing prices traditionally go up in the fourth quarter of the year as restaurants and supermarkets stock up for the Super Bowl, and prices usually peak in January during the run-up to the big game.
Wing eating among NFC-AFC championship cities
While Seattle is known for many things, including its coffee, fish tossing and Fortune 500 companies, chicken wings aren't one of them.
Residents of Seattle tend to punt on chicken wings, as they are 17 percent less likely to eat chicken wings in general than the average resident of the top 42 U.S. markets, according to The NPD Group's Local Market CREST Restaurant database;two years ending September 2014.  While faring a bit better, but still below average, Patriots fans in Boston are 8 percent less likely to consume wings from a restaurant than the average resident.
But the Seahawks-Patriots matchup was the best possible scenario out of the four remaining NFL playoff teams/cities for wing eating.  Here' a look at how the four stack up:


• Boston: 8 percent less likely to eat chicken wings in general than the average resident
• Seattle: 17 percent less likely to eat wings
• Indianapolis: 32 percent less likely to eat wings
• Green Bay: 39 percent less likely to eat wings
"The good news is, fans will try more wings if their team gets in the Super Bowl," noted Harry Balzer, The NPD Group's chief industry analyst and vice president. "We know wing consumption increases more than other foods during the Super Bowl.  It did in Seattle last year after they won.  While the citizens of Seattle still eat wings less often than the average eater, our research indicates that order incidence for wings rose considerably last year in that market."
Added the Chicken Council's Super, "With the Patriots in the game, we're hopeful this trend will continue and we'll see 'inflated' wing consumption this year in New England."
Super Bowl fans choose sides
The data shows that more than four in five U.S. adults (81 percent) eat chicken wings, holding steady from last year.
More than half (56 percent) of U.S. adults who eat chicken wings say they typically like to eat their wings with ranch dressing, according to a new National Chicken Council poll conducted online in January 2015 by Harris Poll*.  Ranch is once again the #1 side or sauce typically eaten with wings, up from 51 percent last year but shy of the record of 57 percent two years ago.  Only about one-third (36 percent) like to eat their wings with blue cheese dressing.  This is up from 32 percent last year.  Barbecue sauce even topped blue cheese, coming in at 42 percent.
The survey asked which dipping sauces or snacks chicken wing eaters typically like to eat with their wings. They could choose more than one option.
Northeastern wing eaters are significantly more likely to prefer blue cheese dressing (49 percent) than those in the Midwest (36 percent), South (30 percent) and West (30 percent), while those regions are more likely to prefer ranch dressing.
"I was shocked to see Blue Cheese go down by this margin, again," noted Super.  "Although, I'm from the Northeast – for me, putting Ranch on wings is like putting ketchup on a hot dog."
After ranch dressing at the top:  42 percent of wing lovers choose barbecue sauce as a typical snack or dipping sauce; 36 percent said blue cheese; 36 percent hot sauce; 35 percent celery; and 20 percent choose carrots. Ten percent of wing lovers describe themselves as purists who eat nothing with their wings.
Bone-in or boneless? 
With the growing popularity of "boneless wings," NCC asked wing eaters if they prefer to eat traditional, bone-in wings or boneless wings.  According to the survey, 54 percent of wing eaters prefer traditional, bone-in wings while 46 percent chose their boneless cousin.  Boneless wings are typically white, boneless chicken breasts cut into strips, breaded or floured and tossed with Buffalo sauce.
The drumette, flat or whole wing?
The vast majority of wings, especially those destined for restaurants, are disjointed, with the third joint (the thin part known as the wing tip or flapper) being exported to Asian countries and the meatier first and second joints being sold domestically.  The wing is usually split into two parts – or segments – known as the "drumette" and the "flat" and sold to restaurants or retail grocery outlets.
According the survey, of those who eat chicken wings, 46 percent prefer the drumette, 25 percent the flat and 10 percent prefer their wings whole.  Nineteen percent say they don't have a preference, they like them all. 

What are poultry, meat consumers looking for in the future?

Lynn Dornblaser, director, innovation and insight, Mintel, speaking on new products and consumer trends at IPPE 2015. 
As consumers become increasingly knowledgeable about the foods they eat, meat and poultry companies are presented with opportunities to introduce new products to the market that highlight the health benefits of consuming animal proteins. This was the message from speakers Lynn Dornblaser, director, innovation and insight, Mintel, and Jerry Kelly, national retail account manager, Sealed Air’s Food Care division, at the “Best New Products & Consumer Trends” session on Tuesday, January 27 at the 2015 International Production and Processing Expo (IPPE). 
According to Dornblaser, new product introductions in the U.S. for meal and meat categories have been steady in the last five years, with some growth in meat products, especially in the further processing category (see figure). In 2015, private label will account for almost 25 percent of the new product introductions as “retailers are more and more active in private label,” said Dornblaser. This leaves much opportunity for poultry companies to try entering the market with new products that meet consumers’ changing demands. 
Consumers continue to define what “healthy” means to them, and the industry must respond with products that meet these criteria. Dornblaser said consumers don’t want “less” in their food because they aren’t on a diet; instead, they want to be provided with “more” food that provides the needed health benefits for their lifestyle. Dornblaser pointed out that this leaves opportunity for meat and poultry companies to help consumers understand what is in their food package.
For example, the advantages of protein consumption are being talked about around the world. But while foods that contain animal protein substitutes promote these on the label with buzzwords like “high in” and “added,” the meat and poultry industry has not followed suit in advertising the protein benefits in their products.
A survey by Mintel found that 80 percent of consumers look for some type of nutritional information on the packaging, making it key for companies to be transparent with “clean” labels. These consumers want to know exactly what is in their food, where it came from and what nutritional benefits it contains. This is leading to growth in the number of companies talking about the ingredients in their products. Examples given by Dornblaser show that potential for meat and poultry companies may lie in promoting “less processed” ingredients, explaining each ingredient in the product and why it is there, or showing exactly from which country or region each ingredient is sourced.

New product introductions have been steady, but have seen some growth in meat products over the last five years. 
Further, Dornblaser noted that consumers are looking for convenience in their meal preparation but still want a home-cooked taste. Consumers who would rather enjoy meal time than settle for ready-made substitutions are looking for complete meal products that help save preparation time but still provide full flavor. Meat and poultry companies must recognize the value in not only offering a discount product, but also in providing a premium product for a premium price; for example, meal-prep kits that include nearly all ingredients, cut or chopped up, or products with packaging that is easily resealable and keeps food fresh as long as possible.
Kelly re-emphasized this, saying that an average of 3.8 meals per week feature a meat or poultry item. Among consumers who changed their meat and poultry purchasing habits within the last year, 36 percent increased their spending – meaning consumers are willing to purchase at a higher price point if it means getting a high-quality product with the nutritional benefits and taste they desire.
Although there are many opportunities for new products in the meat and poultry industry, Dornblaser noted it can be a challenge to get buyers to embrace these new products and make them successful when they come to market. The industry can, however, engage consumers in research and development to introduce new products that successfully meet consumers’ demands. The Internet presents an excellent opportunity for companies to find out exactly what consumers are looking for, as well as to market the new products and their advantages. Social media channels offer the possibility of not only crowd sourcing, but also providing valuable content that supplements new products, such as cooking demonstration tutorials. Further, online sales can help companies in a very niche market reach their desired customers worldwide.
Dornblaser offered this summary for meat and poultry companies: “Healthy or not, low-cost or not, adaptable or not: Consumers actually do want it all. Your challenge is to offer them choice.”

Cherkizovo introduces new line of ready-to-cook chicken products

Russian meat and poultry company Cherkizovo Group has launched unique line of ready-to-cook chilled chicken products that can be prepared in a steamer or slow cooker. The new products, under Cherkizovo’s Petelinka brand, are designed for consumers who prefer healthy food and natural taste.
Consumers can choose from a wide range of healthy meals prepared from chilled poultry meat, including chicken patties, chicken patties with cheese and spinach, chicken croquettes with tomatoes or cheese, chicken rissoles, chicken patties with broccoli, fillets with vegetables, and chicken meatballs with tomatoes and cheese.
Each product perfectly combines three components: Cherkizovo’s traditional quality, a balanced mix of products without high-fat, high-calorie ingredients, and low salt content. Steamed chilled chicken meals turn out juicy and really appetizing. They retain most water-soluble minerals and vitamins, preserve the flavor of fresh products, and capture the true original taste, the company stated.
In commenting on the launch of the new Petelinka product line, Alexander Kostikov, head of communications of Cherkizovo Group, said: “We always aim to make products that are both delicious and as healthy as possible for the consumer. That’s why our experts have chosen the finest ingredients and created unique recipes. The special packaging also helps distinguish the Healthy Eating line from other Petelinka products on store shelves. It’s brighter and has a detailed description of the health benefits of steamed food and the product’s ingredients without using E-components. We’re confident that our customers will enjoy the new products.”

Hain Pure Protein extends relationship with Panera Bread

Hain Pure Protein Corporation (HPPC), a subsidiary of the Hain Celestial Group, has entered into a new supply agreement with Panera Bread to provide its Plainville Farms brand turkey breast meat, raised without antibiotics, to the restaurant chain. HPPC has been supplying Panera Bread with turkey raised without antibiotics on family farms since 2011.
"Plainville Farms has worked closely with Panera to feature turkey that has been humanely raised, fed a vegetarian diet and never given antibiotics," said Irwin D. Simon, founder, president and CEO of Hain Celestial. "I am pleased Panera Bread will continue to serve Plainville Farms turkey as we work on several other initiatives to provide organic and natural product offerings from Hain Celestial's portfolio of brands."
"More than ten years ago, Panera became one of the first restaurant chains to offer chicken that received no antibiotics ever," said Blaine Hurst, executive vice president, chief transformation and growth officer of Panera Bread. "By working closely with leading suppliers like Plainville Farms, we've been able to extend this commitment to our roasted turkey. For us, poultry raised without antibiotics tastes better and is consistent with our Food Policy and our commitment to have a positive impact on the food system."