In the past five years, beef jerky/meat snack consumption has climbed 18 percent, according to NPD Group. Snacking accounts for one in five eating occasions, says the group’s “Snacking in America” report. So more companies are entering the category and manufacturers are updating existing products to convey a healthier image with a wider selection of flavor options, particularly in the hot and spicy area.
No longer just a convenience-store favorite, savory meat snacks are touted as a good source of protein, are low in fat and usually are portion-controlled. Meats other than beef are being used with international flavors that are resonating with consumers, says KaiYen Mai, CEO of Fusion Jerky, South San Francisco, Calif. Fusion produces Asian-style jerky in turkey, chicken and pork versions as well as beef. Food trends are becoming more global, Mai says. “People like flavors that mix different cultures.”
Jerky’s popularity is allowing new companies like Chef’s Cut Real Jerky, New York, to get in on the action. Chef’s Cut started in 2009 with chef-inspired flavors and premium, hand-cut steak and white breast chicken and turkey. Founders and golf buddies chef Blair Swiler and Dennis Riedel were “tired of buying terrible jerky when they played a round of golf.” So they began smoking and selling tender, low-fat Chef’s Cut to golf courses and country clubs across the country, using Swiler’s smoking and marinating recipes.
Packed with 30g of protein, the snack is gluten- and nitrate-free. The beef varieties are Original Recipe and Chipotle Cracked Pepper; Buffalo Style and Honey Barbeque are made with chicken; and turkey jerky comes in Teriyaki. Chef’s Cut is launching a bacon jerky line in Maple, Applewood and Sriracha varieties. “Bacon has been one of the most popular foods for decades, and it’s only becoming more of an obsession,” adds CEO Bart Silvestro.