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Innovation
12 February 2024
Shoppers want to be inspired by red meat labelling, with tasty food imagery and cooking details a key driver of purchase.
12 February 2024
After shoppers have been tempted by inspiration on pack, they look to make informed choices around health.
12 February 2024
To try and reduce clutter on labels but still provide all the information shoppers may be looking for, QR codes are a good option.
13 January 2026
As the fourth instalment of our Reinventing Retail series, AHDB has undertaken research with the aim to understand how red meat packaging and labelling can be optimised.
2 January 2024
Sales of ice creams through peak in the summer months, and volumes were up last summer versus 2021
2 January 2024
Menu composition has changed but opportunities exist amidst the cost-of-living backdrop
2 January 2024
Online shopping is growing and red meat sales increased 57% on year. However, there are barriers to shopping for red meat online and it doesn't achieve its fair share of the market.
17 January 2024
What are the opportunities for meat and dairy within flexitarian consumers?
7 July 2021
With the COVID-19 pandemic, have Added Value ranges maintained their relevance? and what are the opportunities going forward?
7 December 2021
A lack of inspiration, rather than a conscious reaction to trends such as veganism, was at the heart of the pre-Covid-19 reduction in meat, fish and poultry consumption, new AHDB research has suggested.
15 July 2021
Growing by 20% in value over the past five years, the Added Value category is now worth almost £900m. It has therefore been an important contributor to growth for the meat industry, as can command a premium with shoppers. Understand how innovation can help address health and quality concerns, as well as how clear signalling of its areas of strength – taste and convenience – can help in-store conversion.
20 July 2020
Lockdown has led to a surge in interest in consumers buying direct from suppliers, including food boxes and meal kits.