Mar 17, 2008 12:00 PM, By MATTHEW ENIS

By: By MATTHEW ENIS

NASHVILLE, Tenn. — Supermarket retailers may be overlooking opportunities to position their meat departments as health and wellness destinations, Mary K. Young, vice president of nutrition for the National Cattlemen's Beef Association, said during a presentation here at the 2008 Annual Meat Conference.

To emphasize the positive health attributes of beef, pork and poultry, Young suggested three approaches. First, retailers could develop a section in their meat cases for “lean” cuts and products. Suppliers and retailers could also emphasize U.S. Food and Drug Administration-approved structure/function claims on-pack, such as zinc in beef, which supports a healthy immune system. Finally, Young said, the industry should be emphasizing meat's role in a balanced diet as an all-natural, nutrient-rich source of protein.

This article is part of SN's Premium content and requires registration. If not already a member, subscribe to Supermarket News today! Your subscription includes:

• Full access to the website, including over a decade of archives.
• The print magazine, delivered weekly, plus the Refresh supplement every quarter.
• More in-depth coverage of the supermarket industry than any other source.
• Surveys and industry data.
• Insight and commentary from industry insiders.

Registered Users	Subscribe Now!
User Name: Password: Remember Me	SAVE with a print/online combo or online-only options.
Already a Print-Only Subscribers? Upgrade to access Supermarket News' premium online content. Call 866-834-1247 to include premium access as part of your subscription!