Transcript
Speaker: Hello, and welcome to the Future of Poultry podcast series.
Speaker: Hello, I'm Elizabeth Duffman, the editor of Watt Poultry USA and Poultry Future. This Future of Poultry podcast is brought to you by the 2026 Chicken Marketing Summit, scheduled for July twenty seven through 29th at the Innisfrook Resort in Palm Harbor, Florida. This one-of-a-kind event will feature the theme, The Protein Moment. Attendees will discover how protein-first eating, clean label preferences, and GLP-1 drugs are transforming consumer demand and how the chicken industry can win as a result.
Speaker: Registration is now open at chickenmarketingsummit.com. with early bird savings until May 31st. In today's episode, my guest is Amber Pankonen, RDN, an award-winning nutrition educator and chef, and one of the featured speakers at the 2026 Chicken Marketing Summit.
Speaker: Thanks for joining us today, Amber. Well, thank you, Elizabeth. From your perspective as both a registered dietitian and a chef, what's driving the current obsession with high protein diets? Is this a genuine nutritional shift or more of a wellness trend with a short shelf life? I think it's a little bit of both. We've seen such a focus on weight loss recently, you know, with the increase in GLP-1s. But overall, ah you've seen this political shift too in terms of people wanting healthier food options. And protein has definitely been front and center. When we look around all of the different product offerings, you're constantly seeing high protein everywhere, right from coffee drinks to cereals to chips and cookies. So it's definitely top of mind, I think, for producers. And it's something that those of us who want to eat healthier, we are thinking about as well.
Speaker: What does a clinically meaningful high-protein diet actually look like, and how does chicken fit into those targets? Right. So it really does depend, one, on your body weight in terms of clinically significant. It depends on body weight. It depends on what your needs are. But in general, I think for most people, a good recommendation is between 20 to 30 grams of protein per meal. And I certainly think that chicken can be a really important tool in meeting those protein guidelines. One, it's accessible, it's affordable, and it is high in protein paired with a lot of other nutrients. So it's going to be really, really helpful.
Speaker: Where does chicken land in the protein picking order among consumers today? And are there any perception gaps the industry needs to address? Well, Elizabeth, you probably have some better data on this maybe than I do in terms of poultry consumption, but I do know it's going to be one of those top choices that go to protein in terms of animal protein for consumers. You know, it's seen as healthy. i think one of the issues that I see is that sometimes consumers might see it as a boring option. And that does not have to be the case, right? Because as a chef, I know creative ways to get protein on the plate. It's just hard sometimes for consumers to be able to take that step and learn more. But it's definitely a versatile and flavorful choice for protein.
Speaker: Looking ahead two to three years, where do you see the high protein trend heading? And what do you think broiler producers and marketers should be doing now to make sure chicken remains the centerpiece of that conversation?
Speaker: Right. Well, it's definitely not going anywhere in terms of our focus on protein. In fact, I think we're going to see even more of a shift looking at protein, especially with the use of GLP-1 drugs. So we now have more access to GLP-1s than we used to. Because of that, the continuation and the message that I see is protein and fiber. Always make sure you're getting your protein and fiber. So I think for our producers and marketers, it's really going to be focusing on real life usability, right? And how chicken can help people build satisfying, flavorful meals that are working from day to day.
Speaker: So since we're the Chicken Marketing Summit, I have to ask, what's your favorite chicken item to eat? You know, one of my favorite cuts of chicken that I don't see utilized as much is the chicken thigh. I love a good chicken thigh and i love searing that off and then pairing that with a sauce. That's one of my favorites. And, you know, we could talk all day long about certain dishes, but if we're going back to real life scenarios, I mean, it's just so easy to put in a saute pan, sear it, and then just let it sit for a little bit and pair that with a nice sauce.
Speaker: That's one of my favorite go-to meals, quite honestly, pair that with a vegetable and I'm good to go. oh that sounds delicious. That's all the questions I have to today. Thanks again, Amber, and thanks to you for tuning in.
Speaker: To hear more of Amber's insights and learn more about the consumer behaviors and trends impacting today's chicken consumption, register to attend the 2026 Chicken Marketing Summit at chickenmarketingsummit.com. For more episodes of the Future of Poultry podcast, please like and subscribe on wattpoultry.com or wherever you access podcasts.
