For Iowa State University meat specialist Joseph Cordray, it all comes down to Americans’ changing demands for dinner.
Evolving societal preferences have created new opportunities for Iowa food companies, Cordray believes. Firms just need to innovate—or, if necessary, to find someone who’s willing and able to help them do it.
“Your spouse’s definition of a homecooked meal I guarantee is not the same as your grandmother’s definition of a home-cooked meal,” Cordray, a professor of animal science in the College of Agriculture and Life Sciences (CALS) at Iowa State University, said of the changing consumer demand. “Your grandmother used to spend all day in the kitchen making it.”