The American Association of Meat Processors (AAMP) Convention in Milwaukee, Wisconsin, July 9 – 11, brought out a professional crowd that was focused, ready to learn, and eager to find what’s next in meat & seafood seasonings at the industry’s premier trade show.

“60 new plants signed up to attend AAMP this year that haven’t been here before,” says Scott Werner, Excalibur Sales Consultant. “It’s a terrific opportunity to highlight our new developments.”

Attendees packed the Excalibur booth on the exhibit floor during the three-day event, providing positive feedback on the latest flavor developments and trending profiles.

“Our new products like the Cajun Smoke House BBQ on chicken breast and our Hot Honey Flavored snack sticks created the most buzz,” said Rick McLimans, Excalibur Sales Consultant. “The Buttery Rosemary, Thyme and Sage Flavored Patty also generated rave reviews.”

Spicy, sweet, and savory flavors remain the trend with hot honey and dill running high.

“Our customers are pushing us to move forward with even better products,” says Johnny Cotilla, Excalibur Sales Consultant. “We’re also seeing innovation in our popular Al Pastor and Carne Asada blends. Even traditional concepts are getting a new take as a seasoning blend, such as our recent development of a Thanksgiving-inspired sausage.”

Consumer Trends Reshaping the Meat Case

Leveraging meat’s momentum was the focus of AAMP’s Keynote Speaker Anne Marie Roerink. Roerink is with 210 Analytics, LLC, a research company that specializes in quantitative and qualitative research for the grocery and food retail industry.

“Among fresh meat, beef is still king of the castle,” Roerink said. “Meat has become a priority despite inflation. 58% of consumers prioritize meat and poultry at the store.

“People love meat and think it’s healthy. Meat and poultry are nutrition dense, and a vast majority believe meat belongs in the diet.”

Roerink says the biggest growth in the meat industry is among consumers under 45-years old. Millennials are forecast to become the largest meat generation in the next three years, so processors must speak to Millennials and Generation Z.

“What’s unique about these generations is they are really starting to understand what they want to buy,” adds Cotilla. “And I feel they are choosing different options. They keep us on our toes and running after those swicy (sweet and spicy) flavor profiles.”

“With the younger generation, it’s how they’re raising themselves as far as what they want to eat, how they want to eat, and what flavor profile they want,” Werner maintains. “Those are the flavor profiles we are trying to follow.”