Turkey increasing in popularity over past several years in U.S., moving from holiday staple to part of consumers' everyday menu

Nevin Barich

LOS ANGELES , November 25, 2011 (Industry Intelligence) – Turkey has increased in popularity over the past several years in the U.S., moving from a holiday staple to part of consumers’ everyday menu, Nation’s Restaurant News reported Nov. 23.

According to statistics from the National Turkey Federation, as recently as 1970, 50% of turkey was consumed during the holidays. Today, the number is 31%. Also, per-capita turkey consumption has increased by 102% since 1970, to 16.4 pounds per person in 2010.

The popularity has to do with perceived healthfulness surrounding turkey, especially its lower fat count than other proteins, said Tom Beckmann, Sodexo’s general manager at Tulane University.

In addition, Beckmann said, turkey is a cost-effective protein with a high satisfaction rate.

The primary source of this article is Nation’s Restaurant News, New York, New York, on Nov. 23, 2011.

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