John Cleaver writing in Meating Place noted the report from market survey company 84.51 Inc. relating to the purchase protein foods. The survey determined that 37 percent of consumers are downgrading meat purchases according to unit cost. This has impacted sales of higher-priced organic meat. Approximately 40 percent of consumers surveyed were stretching their protein expenditure by purchasing soups and products to extend inclusion of meat in home-prepared food. Unnecessary food purchases including snacks and high-priced discretionary items are avoided in an attempt to reduce expenditure on food now rising at an annual inflation rate of two percent.
Given that demand for eggs after Easter has not fallen as in previous years it is possible that consumers recognize their nutritional value and are opting for egg dishes as eat-at-home lunch and dinner servings. This is consistent with shoppers searching for value including the use of coupons, buying in bulk from club stores and taking advantage of promotions and discounts.