Just breakfast. As you know, I try hard to stay on top of all things bacon. Hence this update on the bacon trend and its relevance in the new culture of restraint.
Viewed now from some small distance, the idea of putting bacon on top of everything does look a bit obsessive. I wonder if that enormously important market for pork will diminish somewhat due to the appearance of caloric overkill the way overconsumption of clothes, electronics, etc. has suddenly become passe.
Research done by Chicago-based Information Resources Inc. (IRI) relays that sales of refrigerated bacon have reached more than $2.1 billion, a 2.4 percent increase over last year. Although low-carbohydrate, high-protein diets have fizzled in the past six months or so, the sizzle from bacon hasn’t stopped: several leading bacon brands have posted gains over the past 12 months, including Oscar Mayer, Hormel, Tyson, John Morrell, Plumrose, and Wilson Corn King, among others.
Although he, too, has noted that the low-carb phase has faded, Rick Parker, director of marketing for Kansas City, MO-based Premium Standard Farms Inc., says that bacon has continued to fare well. “We haven’t seen much of a decrease, and we are bullish about demand for high-quality, great-tasting bacon,” he says of the company’s Premium Farms bacon line. [More]
Not only economic habits are changed during recessions, other behaviors are altered as well. One of them might dietary fashion with simpler, and probably healthier, meals as we rediscover the art of cooking at home.