The 2026 Annual Meat Conference, hosted by FMI – The Food Industry Association and the Meat Institute, set a new attendance record, bringing together more than 2,500 food retailers and meat industry professionals at the Gaylord National Resort & Convention Center just outside Washington, D.C., in Oxon Hill, Md., last week. In addition to educational sessions and keynote addresses from food industry professionals, attendees explored trends and innovations on the exhibit floor and gained valuable insights from the much-anticipated 2026 Power of Meat report.
Here are four key takeaways from this year’s conference.
Protein is increasingly viewed as a pillar of health
U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. kicked off the event when he joined FMI President and CEO Leslie Sarasin and Meat Institute President and CEO Julie Anna Potts for the conference’s welcome and opening remarks. Kennedy discussed the impact of food on physical and mental health and the importance of protein in the recently released 2025-2030 Dietary Guidelines for Americans. He maintained that meat provides unmatched nutritional benefits and linked the importance of meat consumption to improving the health of American youth and families.
“We are doing the best that we can to make sure that protein is affordable and that it’s available for every American family,” Kennedy said.
In addition, Kennedy discussed the benefits of preparing and eating meals together as families, noting that doing so rebuilds ties with families and communities – a belief reinforced by FMI’s National Family Meals Movement.
“It’s a sacred ritual in all of our homes,” Kennedy said.
Other notable speakers and educational sessions included a “Meat: The Journey of the OG Protein – From Pasture to Basket” discussion with NielsenIQ’s Chris Costagli, Seaboard Triumph Foods’ Sid Cunningham and Schafer Farms CFO Maddie Hokanson, which explored the connection between consumer trends, sustainable livestock production and food safety processing. The session also covered the growing opportunity for brands to promote label transparency, as research indicates that 60% of shoppers are willing to pay a premium for products that meet clean-label standards.
In “Culinary Trends: Navigating Flavor, Innovation and Retail Education,” the Culinary Institute of America’s David Kamen, Circana’s Sally Lyons Wyatt and Heinens Corporate Chef James Mowcomber spotlighted a shift in the food landscape where retail foodservice is gaining ground on restaurant foodservice. That trend, then, creates opportunities for retailers to provide “edutainment” through in-store cooking presentations, AI-enabled suggestions and recipe-ready meat formats. The discussion also focused on the need for food retailers to move beyond demographic marketing to focusing on “need states”, including convenience, value and experience, to effectively capture consumer interest across all age groups.
The Power of Meat
Perhaps the most anticipated portion of the conference each year, the presentation of findings from FMI and the Meat Institute’s annual Power of Meat report spotlighted the resilience and growth of meat. More than ¾ (77%) of shoppers believe meat and poultry are part of a balanced diet, according to this year’s Circana data. That figure is up significantly from 64% in 2020, shared Anne-Marie Roerink of 210 Analytics.
More notable findings from this year’s report:
- Meat sales in the US reached a record $112 billion last year, up from $92.58 billion in 2020.
- Some 98% of US households buy meat, and 45% of shoppers are making an effort to include meat and poultry in more meals, the report reveals, highlighting that retailers who offer both value-oriented ground options and premium cuts are well-positioned to attract a broad shopper base.
- Ground beef remains the superstar in the category and ranks No. 3 in unit growth across the entire store.
- Millennials and Gen Z shoppers accounted for 67% of unit growth, and they are more likely than other shoppers to prepare more meals with meat or poultry (Gen Z: 50%; Millennials: 57%).
“Protein is front and center (for) consumers,” FMI’s Vice President of Fresh Foods Rick Stein said in an interview with SmartBrief at AMC. “We’ve seen a lot of consumers getting GLP-1s controlling their diets, but they’re leaning into protein, and the dietary guidelines are really promoting meat.”
There is also a generational shift in the purchasing habits of meat consumers, Stein said.
“Millennials buy different cuts, and they prepare them differently, so it’s going to be an exciting time for the meat department over the next five years,” he said. “And then (there’s a focus on) value (and) the K-shaped economy. I’ve heard retailers tell me this: It’s really a challenge for them to address both sides of the K. So they’re reducing package sizes. They’re trying to come up with some options for that lower part of the K, but at the same time, they want to have offerings for that more affluent or occasion-based purchasing.”
There’s also a focus on the generational shift in meat consumers.
“I think what’s really important is how the younger generations begin their journey,” said FMI Senior Manager of Industry Relations Andrew Brown. “It’s online. It’s very different from being in store. And producers and retailers are going to have to match that energy and find a way to engage the younger generations online.”
Innovations in the meat aisle
Smashed burgers, natural steaks, and versatile pork and chicken products were front and center on the exhibit hall floor this year, with brands showcasing offerings for both budget-conscious and experience-driven consumers. Here’s what shoppers can expect to see more of in the meat aisle in the coming year:
- Value-added and ready-to-cook options: There was a significant focus on convenience, particularly in the form of pre-seasoned, pre-marinated, and pre-sliced products – all created to help consumers simplify the process of making restaurant-quality meals at home.
- Label claim-stacking and transparency: Brands are increasingly combining multiple certifications — such as organic, antibiotic-free and grass-Fed — on a meat package. This trend is appealing to younger, health-conscious shoppers who are willing to pay a premium for verified animal welfare and sustainability claims.
- Sustainable and functional packaging: Meat packaging innovations include vacuum-sealed, compostable and portion-control options that reduce waste and environmental impact while also meeting shoppers’ desires to manage costs and cut down on leftovers.
- Alternative, budget-friendly cuts: In response to rising prices, many exhibitors highlighted less expensive cuts, such as pork cushion and ground beef, and offered tips for retailers on how to help shoppers prepare them so they appear more premium.
- Global and fusion flavors: International flavor profiles, including Middle Eastern spices, Korean BBQ, and Chimichurri, meet consumer demand for global exploration through home cooking.
- Traceability through technology: The use of QR codes on packaging has increased, enabling shoppers to trace the journey of their meat from farm to basket.
The meat industry leaders of tomorrow
As part of the event, FMI and the Meat Institute named 10 rising professionals as the 2026 Leaders of Tomorrow, recognizing their significant contributions to the meat and food supply chain. The honorees included individuals from companies such as Marcus Foods, Thomas Foods International USA and Tyson Foods.
“People are the key ingredient in the food industry’s recipe for success, and this program highlights the very best talent cooking up a more resilient, responsible and tasty tomorrow,” said FMI President and CEO Leslie G. Sarasin. “Their passion and professionalism give us great confidence in a well-seasoned future for the retail meat industry.”
Related stories:
- FMI’s Leslie Sarasin on what’s ahead at the 2026 Midwinter Executive Conference
- Three companies looking to transform the grocery technology landscape
- Five reasons family meals are more important than ever
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