Global travel and population diversification has influenced the types of foods British consumers eat, according to AHDB.
It’s a long-term trend that continues to affect the farming industry. With more and more choice, AHDB have explained that consumers 'need inspiration' to keep industry products 'relevant'.
British consumers are still most likely to opt for traditional British meals or protein-centered dishes (like meat, potatoes and vegetables) over ethnic/world cuisines.
But the lines are blurring and there are new traditions.
An AHDB Pork spokesperson said: "Beef and chicken have no doubt benefited from both long-term and more recent changes in cuisine preferences. However, beef’s strong association with these types of dishes isn’t replicated for a meat like pork."
AHDB Pork has said this is something the pig sector ought to strive for, positioning it as a direct alternative to chicken.
Meryl Ward, AHDB Pork Chair said: “Research shows consumers value origin and ethics after price and appearance when considering meat, so AHDB Pork will continue to defend and promote the image and uniqueness of English pig farming on topics such as production systems and antibiotic use. We will also develop the collection and communication of Real Welfare assessment data further building the industry’s reputation for high welfare across all production systems.”
