MINNEAPOLIS — Americans are eating more protein than ever before, according to a report from Cargill Inc. The company’s 2025 Protein Profile revealed that, in 2024, 61% of US consumers increased their protein intake compared to 48% in 2019.

Cargill’s third annual protein trends report was compiled by the company’s North American Food Business Marketing and Insights team to provide a comprehensive look at protein consumption trends.

This year’s report found that animal proteins like beef, chicken and eggs are preferred sources of protein for most consumers due to their taste, nutrition and versatility. On average, three out of four people will include animal protein in their evening meals, with 74% saying meat is an important part of their diet.

“How consumers think about and engage with protein is evolving, and that presents new opportunities across the food industry,” said Gonzalo Petschen, group president at Cargill North American Food Business. “Whether it’s developing high-protein snacks, offering convenient meal solutions, or tapping into social media-driven food trends, our goal is to help our customers stay ahead of what’s next while delivering on consumer demands.”

Social media is one factor driving change in the sector. Inspired by influencers, consumers are gaining interest in food experimentation from secret menus at foodservice chains to high-protein diets like the trending “carnivore diet.” Cargill found that over half of consumers are trying new foods as seen on social media.

Meanwhile, GLP-1 users are shifting portion sizes in favor of smaller, high-protein meals that satisfy without excess calories.

“Staying ahead of emerging trends by monitoring social media platforms allows brands to quickly adapt and incorporate these trends into their offerings, attracting trend-conscious consumers,” said Glendon Taylor, marketing director at Cargill. “Providing educational content about the nutritional benefits of and layering with other benefits like ‘food on the run’ and ‘LTO flavors’ further builds excitement, trust and credibility.”

Inflation is reshaping how consumers define value. With rising food costs, Americans are prioritizing affordability without sacrificing on taste. They are buying more premium cuts to recreate restaurant-style experiences at home. When they do go out, they are looking for unique menu items that they can’t or don’t want to make at home.

Cargill’s report pointed out a shift from premium cuts like steak to more affordable options like ground beef and chicken. Beef accounts for 57.4% of all fresh meat dollars. However, 43% of consumers have switched to lower-cost protein cuts like chicken.

Although several Americans are buying in bulk and freezing portions to manage costs, 30% prefer smaller packages for the immediate savings. When Cargill asked beef consumers how retailers can better serve their needs, offering smaller 1-2 person packs was among the top 20% of responses, while offering larger packs was among the top 15%.