According to Susie Stannard, consumer insight manager at the Agriculture and Horticulture Development Board, the UK has witnessed an increase in “flexitarians,” or those attempting to minimize their meat intake and eat a more plant-rich diet. People often decreased their meat intake owing to misconceptions about meat’s influence on health, the environment, and animal welfare. Inflation has given customers a new motivation to cut down on meat consumption.
Increased cost, according to Stannard, has emerged as a compelling rationale for reducing meat consumption. Indeed, it is now neck and neck with health as the primary motivator for meat reduction.
Those who believe that beef and red meat now have attractive pricing and offers have fallen to 10% and 6%, respectively. High costs are especially harmful for cuts like roasting joints and steaks, where greater prices are a deterrent for many buyers. Consumers may prefer cheaper cuts like as mince, which are simple to bulk up with cheaper veggies or carbohydrates, but according to AHDB’s consumer tracker, a bigger number of consumers now perceive mince to be pricey (rising from 11 percent to 19 percent over the last 12 months).
Demand for fourth-quarter cuts is expected to fall further as inflationary pressures slow food service recovery. According to an AHDB/You Gov consumer tracker, 36% intend to eat out less than before the epidemic, with 77 percent doing so to save money.
Year on year retail sales are now being compared to 2021, which witnessed a time of pandemic limitations with above-average in-home eating. According to Stannard, AHDB anticipates a decrease in retail sales of meat and other items since last year. However, there are evidence that high costs are having an impact, notably for more luxury proteins such as lamb, which is down 13% compared to pre-pandemic levels, according to Kantar data.
Retailers, according to Stannard, will need to seek for methods to help customers get through this crisis. Meat is often viewed as a vital element of the weekly shopping list by consumers, because it supplies crucial nutrients such as B12 that plant-based diets cannot. Consumers may need to review some of the more traditional methods of making meat last longer by making creative use of leftovers and reducing food waste. She stated that promotional techniques would need to be properly thought out in order to control quantities going through the supply chain during important times such as Christmas and other significant occasions and to ensure carcase balance.
Source: The Cattle Site