Ham Trends
Provided by:
National Pork Board
Contents
Ham definitions
Ham nutritional profile
In-home ham consumption
In-home ham intake development indices
Ham sales at retail
Away-from-home ham consumption
2
Ham definitions
Ham defined
Hind leg of a hog
Types: Wholes, halves, portions, boneless,
bone-in, semi-boneless skinless shankless,
spiral sliced, steak/slices, country hams,
canned
Formats: Fresh, cured, cured-and-smoked,
ready-to-eat (fully cooked hams, canned and
prosciutto), luncheon and deli ham
Source: www.fsis.usda.gov
4
Ham label designations
Ham
contains no added water is at least 20.5% protein
Ham with Natural Juices
contains at least 18.5% protein
Ham - Water Added
contains at least 17% protein, with 10% added
solution
Ham and Water Product
may contain any amount of water but the label must
state the percent of “added ingredients”
5
Butt end, half or portion
Upper, meatier part of whole leg
Butt portion has some center slices removed
for sale separately as ham steaks or center cut
ham slices. The half includes this meat.
Semi-boneless Ham
Source: www.fsis.usda.gov; www.cooksham.com
6
Half Ham
Portion Ham
Spiral sliced
Bone-in ham that is pre-sliced
Honey Baked Ham had exclusive patent on
spiral slicing process (expired in 1981)
Source: Business Courier, June, 2001; www.cooksham.com
7
Skinless, shankless
Skin and shank removed
Leg bone and hip bone remain
Source: www.fsis.usda.gov; www.cooksham.com
8
Curing solutions
Addition of salt, sodium nitrate, nitrites and
sometimes sugars, seasonings, phosphates and
ascorbates
For preservation, color development and flavor
enhancement
Nitrate and nitrites contribute to cured flavor and
reddish-pink color of cured pork
Nitrite and salt inhibit bacteria growth
Can be added by injection by needle or
tumbling/massaging/soaked
Source: www.fsis.usda.gov
9
Dry curing
Country hams and prosciutto
Fresh meat is rubbed with a
dry-cure mixture of salt and
other ingredients
Process draws out moisture and results in more
concentrated ham flavor
Aged from a few weeks to more than a year, six
months is common
Can be injected with curing solutions or placed in
curing solutions but they may not be smoked
Source: www.fsis.usda.gov
10
Wet curing or brine cure
Brine curing is most popular way of producing
hams
Wet cure whereby fresh meat is injected with a
curing solution before cooking
Smoke flavoring (liquid smoke) may also be
injected
Source: www.fsis.usda.gov
11
Smoking and smoke flavoring
After curing, some hams are smoked
Process where hams are hung in a smokehouse
and allowed to absorb smoke from smoldering fires
Gives added flavor and color, slows development
of rancidity
Flavor depends upon what
wood is used
Source: www.fsis.usda.gov, Albuquerque Journal, December, 2001
12
Ham nutritional profile
Nutritional Profile
Ham is a lean protein
3.4-ounce serving of roasted extra-lean ham
145 calories
5.5 grams fat
21 grams of protein
53 milligrams cholesterol
Significant amount of thiamin (vitamin B-1) and
vitamin B-12
Low and reduced sodium products available
Ham steaks 94 % lean
14
Source: www.cooksham.com
In-home ham consumption
24% of individuals consume entree ham at
least one time in an average two week
period
S IZ E O F M A R K E T
H a m (E xc l L u n c h m e a t)
% o f In d ivid u a ls C o n s u m in g a t L e a s t O n c e in T w o W e e k s 2 0 0 6 /2 0 0 7
76
24
C onsum e
D o N ot C onsum e
P e rc e n t o f In d ivid u a ls C o n su m in g a t L e a s t O n c e in T w o W e e k s b y Y e a r
Y r. E n d in g F e b .
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
H a m (E x cl L u n c h m ea t)
1 9 .3
2 0 .9
1 9 .5
1 7 .0
1 8 .8
1 9 .2
1 7 .8
2 2 .0
2 4.1
2 4 .0
A ll d a ta is fo r ye a r e n d in g F e b ru a ry.
16
Page 5
And, almost 30% of individuals
consume ham lunchmeat regularly at least one
time in an average two week period.
S IZ E O F M A R K E T
H a m L u n c h m e a t (P o rk B a s e d )
% o f In d iv id u a ls C o n s u m in g a t L e a s t O n c e in T w o W e e k s 2 0 0 6 /2 0 0 7
72
28
C onsum e
D o N ot C onsum e
P e rc e n t o f In d ivid u a ls C o n s u m in g a t L e a s t O n c e in T w o W e e k s b y Y e a r
Y r. E n d in g F e b .
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
H a m L u n c h m e a t (P o rk B a s e d )
3 5 .7
3 8 .8
3 7 .5
3 8 .0
3 7 .5
3 6 .9
3 8 .1
3 2 .4
2 6 .8
2 8 .4
A ll d a ta is fo r ye a r e n d in g F e b ru a ry.
17
Page 5
Ham entrée consumption has rebounded
from 2004.
T R E N D IN P E R C A P IT A C O N S U M P T IO N
H am (E xcl Lunchm eat)
An n u al E atin g s P er C a p ita
12.89
10.31
10.07
9.10
8.48
9.29
8.02
7.46
1998
1999
A ll data is for year ending F ebruary.
18
12.42
11.17
2000
2001
2002
P age 6
2003
2004
2005
2006
2007
Ham consumed most at
dinner meal; lunchmeat at midday
Ham entrees - % of Eatings
In-Hom e Dinner
41
In-Hom e Lunch
38
In-Hom e Breakfast
12
Carried From Hom e
In-Hom e Snack
8
Ham lunchmeat - % of Eatings
1
53
In-Hom e Lunch
20
Carried From Hom e
19
In-Hom e Dinner
7
In-Hom e Breakfast
In-Hom e Snack
Two Years Ending February 2007
Source: The NPD Group, Inc. National Eating Trends
19
2
Entrée ham consumption
skews to holiday months
W E E K P A R T V S . S E A S O N A L IT Y P R O F IL E
H a m (E x c l L u n c h m e a t)
% o f E a tin g s 2 0 0 6 /2 0 0 7
69
27
S p rin g
(M AM )
22
22
Sum m er
(J JA)
F all (S O N )
In d e x to S a m p le In d s : E a tin g s
10 8
88
A ll d ata is fo r ye ar en d in g F e bru a ry.
20
88
29
31
W in te r (D J F )
W e e k en d (S S)
1 16
Page 8
10 8
W e e kd ay
(M -F )
97
Ham lunchmeat consumption skews
to spring/summer; weekday meals
W E E K P A R T V S . S E A S O N A L IT Y P R O F IL E
H a m L u n c h m e a t (P o rk B a s e d )
% o f E a tin g s 2 0 0 6 /2 0 0 7
74
30
24
23
F a ll (S O N )
W in te r (D J F )
23
S p rin g
(M A M )
Sum m er
(J J A )
In d e x to S a m p le In d s : E a tin g s
92
120
A ll d a ta is fo r ye a r e n d in g F e b ru a ry.
21
96
92
Page 8
26
W e e k e n d (S S)
91
W eekday
(M -F )
104
s5
Vegetables served most
often with ham entrees
% of In-Home Ham Entree Meals Which Include
49.9
Vegetables
Potatoes
Eggs/Omelettes
Bread
Salads
Fruit
Buns/Rolls
Macaroni & Cheese
Rice (Plain)
Cheese
Cakes
Biscuits
Pies
Baked Beans/Pork & Beans
Cookies
Corn Bread/Muffins
Stuffing
37.5
16.0
15.2
12.9
12.6
11.3
6.4
4.6
3.9
3.7
3.4
3.3
3.2
3.0
2.5
2.4
Source: The NPD Group, Inc. National Eating Trends 2006
22
Corn
13.0
Green Beans
12.6
Peas
5.8
Mixed/Combo
4.0
Slide 22
s5
NOT UPDATED
schafers, 3/27/2007
55% as ingredient ;
43% eaten as an entrée
U S A G E P R O F IL E
H a m (E xcl L u n ch m e a t)
H o w U se d ?
% o f E a tin g s
2006/2007
55
2
43
B a s e D is h
A ll data is for year ending F ebruary.
23
In g re d ie n t
P age 10
Ad d itive
C o o k in g Aid
Most ham entrees prepared
in oven or on the stove top
A P P L IA N C E B Y P R E P A R A T IO N M E T H O D
H a m (E x c l L u n c h m e a t)
% o f E a tin g s 2 0 0 6 /2 0 0 7
T o p A p p lia n c e /P re p a ra tio n M e th o d s
N o A p p l/N o P re p M e th o d /N r
40
M ic ro w a v e
11
O v e n : B a k e d /R o a s te d
9
S to v e T o p : F rie d /P a n B ro ile d
7
S to v e T o p : W a rm e d /H e a te d
N o A p p l: C h ille d /F ro z e n
5
O v e n : W a rm e d /H e a te d
5
4
S to v e T o p : B o ild /S te w e d /S im m r
N o A p p l: U n c o o k e d /R a w
A ll d a ta is fo r ye a r e n d in g F e b ru a ry.
24
Summary
No Appliance (leftover):
Stove Top:
Oven:
Microwave:
8
3
Page 11
40%
19%
14%
11%
Ham Entree
consumption skews to…
In-Home - Based on Index to Total Sample >120 – 2006/2007
HH Income:
Under $10k, not $60K-$69K
HH Size:
Not 1 member
Age of Female Head:
55+
Employ. Of Fem. Head:
All averages
Occupation of HH Head:
Out of the Work Force
Race:
Black, not Asian
Census Regions:
Mid Atlantic… not New England, E.N. Central, Pacific
Life Cycle Segments:
Empty Nesters, Single Active Seniors, and Married
Active Seniors…not Affluent Trad. Families
Age/Sex of Eater:
Adults 55+ … not kids <6
Source: The NPD Group, Inc. National Eating Trends 2006
25
Ham Lunchmeat consumption
skews to...
In-Home - Based on Index to Total Sample >120 – 2006/2007
HH Income:
All income breaks are average
HH Size:
Not 1 member households, remainder are average
Age of Female Head:
Not <34 … others average
Occupation of HH Head:
Blue collar…not professional
Race:
Hispanic … Whites are average … not Asian, Black,
or Other
Census Regions:
Mid-Atlantic….not New England or Pacific
Age/Sex of Eater:
Low/Mid Income Empty Nesters not kids <6
Source: The NPD Group, Inc. National Eating Trends
26
Entrée consumption
skews to South Central
R E G IO N A L P R O F IL E
H a m (E x c l L u n c h m e a t)
% o f E a tin g s In d e x e d to S a m p le 2 0 0 6 /2 0 0 7
146
128
112
100
110
93
75
71
63
N ew
E n g la n d
M id A tla n tic
E a s t N o rth
C e n tra l
W e s t N o rth
C e n tra l
% o f S a m p le
3 .9 %
1 5 .1 %
1 6 .3 %
9 .2 %
1 8 .7 %
6 .8 %
9 .7 %
7 .7 %
1 2 .7 %
% o f E a tin g s :
2 .8
1 5 .1
1 5 .2
1 0 .3
2 0 .5
9 .9
1 2 .5
5 .7
8 .0
N O T E : A n in d e x o f 8 0 - 1 2 0 is c o n s id e r e d a v e r a g e
A ll d a t a is f o r y e a r e n d in g F e b r u a r y .
27
Page 15
S o u th
A tla n tic
E a s t S o u th
C e n tra l
W e s t S o u th
C e n tra l
M o u n ta in
P a c ific
Ham lunchmeat consumption skews to
Mid-Atlantic and West North Central
REGIONAL PROFILE
Ham Lunchmeat (Pork Based)
% of Eatings Indexed to Sam ple 2006/2007
115
113
103
99
109
108
92
74
66
New
England
M id Atlantic
East North
Central
W est North
Central
% of Sam ple
3.9%
15.1%
16.3%
9.2%
18.7%
6.8%
9.7%
7.7%
12.7%
% of Eatings:
2.5
17.5
16.1
10.4
19.2
7.4
10.5
7.1
9.4
NO TE: An index of 80-120 is considered average
All data is for year ending February.
28
Page 15
South
Atlantic
East South
Central
W est South
Central
M ountain
Pacific
Ham is the number
one sandwich
Percent of In-Home Lunches That Include Sandwiches
8
Ham
7
6
Poultry
5
4
3
Salad*
2
1
0
85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 '00 '01 '02 '03 '04 '05 '06 '07
*Includes: Ham Salad, Chicken Salad, Egg Salad, Tuna Salad etc.
Source: The NPD Group, Inc. National Eating Trends 2006
29
In-home ham intake
development indices
Intake development indices
An econometric analysis conducted by Texas
A&M University provided insight on
consumption of meats over a six year period,
among individuals 18 years and older
Results showed the likelihood of consumption,
measured as “intake development indices”
31
Intake development indices
“Intake development” represents the
relationship between intake (in grams over a 2week period) and individuals (both eaters and
non-eaters)
Above average development is when the share
of intake is greater than the share of individuals
(index >100) and translates to a percent
advantage
For example smoked ham development is 12%
higher with “at most high school” than the
average across education levels
32
Intake development
demographic differences
Canned ham and smoked
ham development is
highest with “at most high
school”
Canned ham intake is
highest at lower incomes
Smoked ham intake is
highest at mid-income
levels
Ham intake is highest for
individuals over 50
Intake Development Indices:
= High Development
= Low Development
Source: Texas A&M Econometric Analysis 2003
33
Smoked
Ham
Canned
Ham
At Most High School
112
132
Some College
93
82
At least Undergraduate Degree
92
73
Smoked
Ham
Canned
Ham
Less Than $10,000
74
177
Between $10,000 and $20,000
92
177
Between $20,000 and $30,000
104
76
Between $30,000 and $40,000
97
82
Between $40,000 and $50,000
112
83
Between $50,000 and $60,000
114
101
Between $60,000 and $70,000
104
66
Between $70,000 and $100,000
111
89
Between $100,000 and $150,000
81
34
Greater than $150,000
65
51
Education
Income
Intake development
demographic differences
Ham intake is highest for
individuals over 50
Ham, and overall pork
intake development, is
greater in males
Age
Smoked
Ham
Canned
Ham
18 TO24
78
48
25 TO 29
86
84
30 TO 39
83
73
40 TO 49
95
83
50 TO 59
105
125
60 TO 64
123
111
65 AND UP
127
150
Gender
Smoked
Ham
Canned
Ham
Male
121
106
Female
82
95
Intake Development Indices:
= High Development
= Low Development
Source: Texas A&M Econometric Analysis 2003
34
Intake development
demographic differences
Hispanic intake strong for
canned hams
Canned hams have high
development among
African Americans and low
development with
Caucasians and Orientals
Smoked ham intake is
above average in rural
areas
Ethnicity
Smoked
Ham
Canned
Ham
Hispanic
58
121
Non Hispanic
102
99
Race
Smoked
Ham
Canned
Ham
White
103
84
Black
101
305
Oriental
29
65
Other
34
67
Urbanization
Smoked
Ham
Canned
Ham
SMSA
94
101
NONSMSA
117
97
Intake Development Indices:
= High Development
= Low Development
Source: Texas A&M Econometric Analysis 2003
35
Ham sales at retail
Ham dollar sales are back up
after a slight decline in 2006
This was driven by increased tonnage (+1.2%) and a slight increase in price
Ham Dollar Sales - % Change
2005
2006
2007
2.0%
2.0%
-0.9%
2005 vs. 2004
2006 vs. 2005
Source: Fresh Look syndicated data; calendar year 2007 vs. prior years
37
2007 vs. 2006
In 2007, entrée hams continued to
generate the greatest sales
Total Ham $ Sales
RFG
Dinners
1%
Entrée Hams $ Sales
All Other
4%
Ham
Steaks
14%
2007 % Share
Entrée
Hams
81%
Whole
17%
Ham
Steaks
8%
Halves
57%
Within Entrée Hams
Portion
19%
Total Ham Pounds Sold
RFG Ham
<1%
Quarter
7%
Entrée Ham Pounds Sold
Quarter
4%
All Other
4%
Whole
18%
Entrée
Hams
87%
Within Entrée Hams
Source: Fresh Look syndicated data; calendar year 2007
Portion
27%
38 Note: RFG dinners are refrigerated ham-based prepared dinners (e.g. maple brown sugar ham entrees)
Halves
51%
Note: Within Entrée
hams, whole hams
have lost share (-2
share points versus last
year) to more
convenient halves,
portions and quarters
Most ham segments show
good growth
Entrée hams sales (dollars and pounds) are up after a slight decrease in 2006
Ham steak sales continue to grow
Refrigerated ham-based dinners (RFG dinners), although a small segment, are
showing continued growth
Two Year Trend - % Change
2006 (2006 vs. 2005)
2007 (2007 vs. 2006)
506%
$ Sales
Pounds Sold
143%
165%
123%
1%
1%
6%
1%
-2%
-1% -7%
Entrée
Ham(1)
Note:
Ham
Steaks
RFG
Dinners(2)
-1%
-3%
-6%
All Other(3)
(1)
Entrée
Ham(1)
Ham
Steaks
RFG
Dinners(2)
Entrée Ham = whole hams, portions, halves and quarters
RFG Dinners = refrigerated ham-based prepared dinners- exceptionally strong growth due to very low base
(3) All Other = cubes, ends and pieces, fat and bones, hocks, skins, etc.
(2)
39
2% 7%
Source: Fresh Look syndicated data; calendar year 2007
All Other(3)
Within entrée hams, spiral cuts show
continued strength
While spiral cuts have experienced strong growth over the past several
years, non-spiral hams still represent largest share of sales
Calendar Year 2007
Share of
$ Sales
Spiral
35%
Two Year Trend - % $ Sales Change
NonSpiral
Hams
65%
11%
6%
Share of
Pounds Sold
Spiral
31%
5%
-1%
NonSpiral
Hams
69%
-5%
Spiral
2006 vs. 2005
Source: Fresh Look syndicated data; calendar year 2007. Note: This represents share of spiral
cuts WITHIN entrée hams.
40
-6%
Non-Spiral
2007 vs. 2006
2 year growth
Bone-in hams represent largest
share of volume…
…yet boneless hams are more profitable
Calendar Year 2007
Sem i-BL
6%
Share of
$ Sales
Boneless
27%
Bone-in
67%
Boneless “profit per
pound” Advantage
106%
Sem i-BL
9%
Share of
Pounds Sold
Boneless
20%
Bone-in
71%
Vs. Bone-In
Source: Fresh Look syndicated data; calendar year 2007
41
Source:NPB Composite Database
Ham sales are strongest
during the holiday months
Index of Ham $ Sales vs. Average Month in 2007
327
208
174
Average Month
Index = 100
67
Jan
66
Feb
77
Mar
Apr (Easter)
45
45
46
May
Jun
Jul
Aug
54
58
Sep
Oct
Nov
Dec
(Thanksgiving) (Christmas)
Note: An index over 100 means the month is out performing vs. the average month. An index below 100
means the month is under-performing. For example: January ham sales are 33% less than the average
month and April sales are 108% more than the average month.
Source: Fresh Look syndicated data; calendar year 2007
42
47
Ham feature activity mirrors key
sales periods
Index of # of Ham Features vs. Average Month in 2007
330
244
175
Average Month
Index = 100
52
Jan
70
Feb
87
Mar
Apr
42
46
50
May
Jun
Jul
61
64
Sep
Oct
32
Aug
Easter
Source: Leemis Promo Data ad activity analysis across 169 Grocery Accounts/Market combinations; calendar year 2007
43
Nov
Thanksgiving
Dec
Christmas
Holiday sales are driven by
entrée hams*
Index of Entrée Ham $ Sales vs. Average Month in 2007
376
234
189
Average Month
Index = 100
61
Jan
56
Feb
72
Mar
Apr
38
34
34
34
May
Jun
Jul
Aug
*Entrée Hams = wholes, quarters, portions and halves
Source: Fresh Look syndicated data; calendar year 2007
44
42
46
Sep
Oct
Nov
Dec
However, seasonality has less
impact on ham steaks…
…making them a great year-round meal option
Index of Ham Steaks $ Sales vs. Average Month in 2007
Average Month
Index = 100
108
96
89
Jan
110
106
98
100
Jun
Jul
Aug
99
101
Nov
Dec
88
Feb
Mar
Apr
Source: Fresh Look syndicated data; calendar year 2007
45
96
111
May
Sep
Oct
Away-from-home
ham consumption
Trends in Operators Menuing Ham
Overall, Category Incidence Rising
# Ham Items/Operator Menuing
(Category Incidence is % Operators Menuing):
▲Chains: Casual, Fast Casual, QSR
▲ Chains: Casual, Fast Casual, QSR
Indep: Cut Edge
▼Family Dining Chains, Cut Edge
▼ Family Dining Chains
Category Incidence
Ham, All Menu Parts
Market Sectors
Casual Chains
Fast Casual Chains
Family Dining Chains
QSR Chains
Cutting Edge Independents
Casual Independents
Midscale Independents
QSR Independents
Non Commercial
** No earlier data available
47
MenuMine,
Foodservice Research Institute
Ham Items/Operator
2007
2004
2001
2007
2004
2001
%
44
53
73
49
43
50
58
43
74
%
42
53
74
48
39
50
60
na**
74
%
37
47
71
40
34
na**
na**
na**
na**
#
2.3
4.6
7.5
5.2
1.9
2.7
6.5
5.5
3.2
#
2.1
4.0
7.9
4.6
1.9
2.6
6.4
na**
3.6
#
2.2
3.2
7.8
4.8
2.0
na**
na**
na**
na**
Ham menuing is increasing
19% of pork menu mentions are ham
Ham menu mentions increased 21% from 2000
to 2005
Source: The NPD Group, Inc. CREST 2005
48
Ham entrees served most at
breakfast meal
Distribution of Ham Entrée Servings
YE Dec 2007
PM Snack
2% +% PCYA*
Supper
18%
-5% PCYA
Morning Meal
Lunch
Supper
PM Snack
Lunch
17%
15% PCYA
Morning Meal
63%
9% PCYA
49 Source: The NPD Group / CREST
*Low Sample = Cannot Trend
Ham sandwiches served most
at lunch meal
Distribution of Ham Sandwich Servings
YE Dec 2007
Morning Meal
PM Snack
7%
7%+% PCYA*
+% PCYA*
Morning Meal
Lunch
Supper
PM Snack
Supper
26%
-5% PCYA
Lunch
60%
0% PCYA
50 Source: The NPD Group / CREST
*Low Sample = Cannot Trend
Ham entrée served equally at chains and
independents
Distribution of Ham Entree Servings
YE Dec 2007
Major Chains
42%
Independents
46%
17% PCYA
1% PCYA
51 Source: The NPD Group / CREST
Major Chains
Small Chains
Independents
Small Chains
12% 4% PCYA
Half of ham sandwiches served
at chains
Independents
30%
-5% PCYA
Major Chains
53%
5% PCYA
Major Chains
Small Chains
Independents
Small Chains
17%
7% PCYA
Source: The NPD Group, Inc. CREST 2005
52
.
Ham - Product Profiles
Demographic and Regional Indices* - Yr. Ending Nov. '07
Demographics
Dist.
Census Regions
Index
Yr Ago
Dist.
Index
Yr Ago
Index
East
Central
16%
25%
87
117
87
112
South
West
37%
22%
99
94
102
95
Index
Gender
Male
Female
57%
43%
119
82
117
84
Age of Eater
<18
13%
18-24
25-34
7%
14%
47
76
53
72
35-49
24%
98
114
102
107
50-64
65+
25%
17%
141
146
144
141
Under $25,000
$25-$44,999
18%
20%
85
95
88
97
$45-$59,999
$60-$74,999
13%
12%
111
104
96
104
$75-$99,999
15%
105
113
$100,000 and more
22%
109
106
HH Income
*Indexed to Panel. Index of 100=Average Usage
Source: The NPD Group/NPD Foodservice®/CREST®. For the exclusive use of CREST subscribers.
53
.
Ham Sandwich - Product Profiles
Demographic and Regional Indices* - Yr. Ending Nov. '07
Demographics
Dist.
Census Regions
Index
Yr Ago
Dist.
Index
Yr Ago
Index
East
Central
19%
26%
100
114
104
119
South
West
35%
19%
103
81
98
82
Index
Gender
Male
Female
51%
49%
106
94
105
95
Age of Eater
<18
19%
18-24
25-34
10%
18%
83
138
78
107
35-49
25%
121
107
130
110
50-64
65+
19%
9%
103
63
110
75
Under $25,000
$25-$44,999
19%
19%
80
96
94
94
$45-$59,999
$60-$74,999
12%
12%
95
104
93
101
$75-$99,999
16%
111
120
$100,000 and more
22%
120
103
HH Income
*Indexed to Panel. Index of 100=Average Usage
Source: The NPD Group/NPD Foodservice®/CREST®. For the exclusive use of CREST subscribers.
54