Bacon: the cure for the common case: for a mature category, the bacon market is hardly (pork) belly up these days.(2004 MEAT AND DELI RETAILER NPR NEW PRODUCTS REVIEW)

National Provisioner's Meat & Deli Retailer, The, April, 2004 by Petrak, Lynn

Traditional cured and smoked and natural uncured bacon continue to grow in popularity, as processors complement existing products with more varieties and formats, from consumer-friendly resealable packages to fully cooked strips and crumbles to more interesting flavors and seasonings.

From a sales perspective, it may come as a surprise to some that bacon is enjoying double-digit growth. Linked perhaps to the trend of high-protein diets or to the influx of new products and savvy marketing, the upswing reached 10.15 percent from January 2003 to January 2004, based oil research conducted by the Chicago-based Information Resources, Inc. (IRI). Total bacon sales reached nearly $2.2 billion in the past year, while unit sales also jumped, up 3 percent to just over 677...

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