Content related to the topic: consumer-insight

5 October 2026

Long-term protein trends explored

Long term, red meat has lost share to white meat and convenience products.

12 February 2024

Hierarchy level 2 – Inform on provenance and assurance

After shoppers have been tempted by inspiration on pack, they look to make informed choices around provenance.

10 May 2024

Hierarchy level 3 – Reassurance on environment and farming

Within the hierarchy of information, sustainability and animal welfare specifics were seen as nice to have rather than essential on packs.

12 February 2024

Hierarchy level 1 – Inspire with imagery and cooking details

Shoppers want to be inspired by red meat labelling, with tasty food imagery and cooking details a key driver of purchase.

12 February 2024

Hierarchy level 2 – Inform on health

After shoppers have been tempted by inspiration on pack, they look to make informed choices around health.

12 February 2024

Optimising Meat Labelling - Label format

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

Consumer insights: Optimising red meat labelling

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.

5 October 2026

Trust in British agriculture and consumer perceptions on the environment

Consumer positivity around British agriculture increased over the last year and trust in agriculture remains strong.

5 October 2026

Understanding red meat buying behaviours in the Middle East

Middle East consumer analysis reveals that Quality, Halal Assurance and Taste are vital components for red meat buying decisions.

2 January 2024

Shoppers against meat and meat-free products being displayed together in store

60% of shoppers agreed meat-free products should be displayed in a different place to meat products.

2 January 2024

Part 1 - Get the menu and dish choices right for your diner

A strong menu is vital to get people into a pub/restaurant, with 75% of consumers looking at the menu in advance

2 January 2024

Part 3 – The positive impact on red meat and other opportunities

Descriptions on menu improve red meat perceptions