Yves Veggie’s meat alternatives sales up 26% in last 52 weeks
Americans firing up their barbecues
this summer are increasingly
turning to safe and healthy meat alternatives,
according to Yves Veggie
Cuisine’s latest survey results conducted
by Nielsen Ratings.
“The recent meat recalls, combined
with growing health concerns of
Americans, have stimulated sales of
our Yves Veggie burgers and patties,”
says Maureen Putman, Vice President
of Marketing, The Hain Celestial
Group. “Yves’ sales in this popular
category have grown 26 percent in the
last 52 weeks and we expect this figure
to climb even higher in response
to the latest recalls.”
The US Agriculture Department
announced a recall of 18.6 million
pounds of suspected E.coli-tainted
beef on Friday.
“While meat that is properly inspected
and cooked is safe, meat alternatives
definitely provide a safe
option,” says Dan Glickman, former
U.S. Secretary of Agriculture and a
Member of the Board of Directors for
The Hain Celestial Group.
A recent Time Magazine article
shows that ten million Americans
consider themselves to be vegetarian
while another twenty million have
flirted with vegetarianism in their lifetime.
Yet North America’s leading
maker of soy- based fresh meat alternatives
says its products increasingly
appeal to consumers who simply
want a safe and tasty option.
“Our customers have changed
from what once was a predominantly
vegetarian base. They’re now made
up of families concerned about safety,
the health conscious looking for
foods high in protein and low in fat,
women wanting to include soy in
their diets and baby boomers watching
their cholesterol levels,” continues
Putman. “Our foods make it easy for
people to eat safe and healthy but still
indulge in foods they love like burgers.”
Yves Veggie Cuisine produces a
full line of more than 20 tasty, easy
to use and nutritious soy-based fresh
meat alternatives available in the produce
section of supermarkets across
the U.S. Barbecue favorites include
The Good Burger, Veggie Chick’n
Burger and The Good Dog.
(PR Newswire 25 July 2002)
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