Meat&Poultry -- April 2014 - 30

Poultry Processing

Talkin' turkey

bUrGErS
Foodservice
operators are
jumping on the
turkey-burger
bandwagon
by larry aylward

meatpoultry@sosland.com

H

190 calories with 9 fat grams and 16

firm. Twelve percent of US restau-

grams of protein. But in rolling out the

rant operators offer turkey burgers.

FUSE burger, Hormel is also capital-

According to research analyst Min-

izing on the turkey burger's mount-

tel, the number of turkey burger op-

ing popularity.

tions increased 53 percent from 2009

The turkey burger is no spring

to 2011.

chicken. It has been available on res-

"The established restaurant chains

taurant menus and has been avail-

all have turkey burgers," says Norma

able at retail and foodservice for many

Farrell, consumer education specialist

years. But turkey in the role of a burger

for the National Turkey Federation.

was perceived as "unusual" when it
ormel Foods knows a good thing

came on the scene in the 1990s, says

Along for the ride

when it sees it. That's why the

Scott Hume, editor of burgerbusiness.

The turkey burger has benefitted from

Austin, Minn.-based company has

com, a website providing news, opin-

the gourmet burger explosion of the

been in business for almost 125 years.

ions and insights about burgers and

past several years, Hume says.

It's also why Hormel recently in-

restaurants that serve them.

"The way the burger category has

troduced the FUSE Burger, a fully

"But that thinking has changed,"

exploded, burger concepts have had to

cooked turkey burger that combines

Hume adds, noting that turkey burgers

differentiate themselves," Hume ex-

spinach, brown rice, roasted onions,

"have taken off" in the past five years.

plains, noting that burger joints and

celery, dried cherries and seasonings.

Turkey burger offerings grew 2.2

restaurants began offering weekly or
monthly specials to do so.

Hormel is touting the healthy-for-

MenuMonitor, an online resource for

When those places realized they

which many marketers do with turkey

in-depth menu tracking from Tech-

could source ground turkey regular-

burgers. The FUSE burger contains

30

percent in 2013 alone, according to

you angle with its FUSE Burger,

nomic, a food marketing research

ly and reliably, they kept the turkey

* Meat&Poultry * April 2014 * www.MeatPoultry.com



http://www.MeatPoultry.com

Meat&Poultry -- April 2014

Table of Contents for the Digital Edition of Meat&Poultry -- April 2014

Meat&Poultry -- April 2014 - 1
Meat&Poultry -- April 2014 - 2
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Meat&Poultry -- April 2014 - IPPE-1
Meat&Poultry -- April 2014 - IPPE-2
Meat&Poultry -- April 2014 - IPPE-3
Meat&Poultry -- April 2014 - IPPE-4
Meat&Poultry -- April 2014 - IPPE-5
Meat&Poultry -- April 2014 - IPPE-6
Meat&Poultry -- April 2014 - IPPE-7
Meat&Poultry -- April 2014 - IPPE-8
Meat&Poultry -- April 2014 - IPPE-9
Meat&Poultry -- April 2014 - IPPE-10
Meat&Poultry -- April 2014 - IPPE-11
Meat&Poultry -- April 2014 - IPPE-12
Meat&Poultry -- April 2014 - IPPE-13
Meat&Poultry -- April 2014 - IPPE-14
Meat&Poultry -- April 2014 - IPPE-15
Meat&Poultry -- April 2014 - IPPE-16
Meat&Poultry -- April 2014 - IPPE-17
Meat&Poultry -- April 2014 - IPPE-18
Meat&Poultry -- April 2014 - IPPE-19
Meat&Poultry -- April 2014 - IPPE-20
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