The haiku master of Datassential, a Chicago-based food insights agency, says there is a lot of untapped opportunities to increase demand for US pork
Jack Li says it all starts with flavor. “All these ethnic flavors,” he says. “If you look at the fastest growing areas for restaurants most of them are ethnic in origin. And that is pretty much an undercapitalized and underutilized space for pork currently.”
Pork, beef, and chicken are facing more competition from alternative proteins, and Li tells Brownfield if they go to war, no-one will win.
