Pork is often called a “friend to all foods” thanks to its versatility and being a carrier food. As one of the most widely-consumed proteins globally, it’s a natural fit for various meals. Emily Krause, director of nutrition, health, and wellness initiatives at the National Pork Board, says pork is well-received within the industry’s health and wellness community called Pork and Partners.

“Dietitians and other healthcare professionals are gravitating towards that, because, oftentimes, when people think of healthcare professionals, they think we’re demonizing certain foods, and often that’s not the case. We want people to consume all types of foods, but make choices that they are supporting the foods that make them feel good. And so, we want to see all the foods fit on the plate.”

Younger consumers have a different approach to food than previous generations. Rather than seeing pork as the main dish, they view it as an ingredient.

“Put it into a mixed dish, then you can have all these different flavors and food groups come together, and you’re often having more fruits, vegetables, and grains, which provide more nutrients. So, we say it’s a carrier food. It’s a carrier not only for nutrition, but also flavor.”

As a registered dietitian, Krause emphasizes the importance of eating more fruits and vegetables and says incorporating pork as an ingredient is a delicious and practical way to help achieve that goal.

As a dietitian working for the National Pork Board, when I can say there’s research to show that when pork is on the plate, people consume more fruits and vegetables, that is a huge win for people who are focusing on nutrition. We also have research that shows the 111 flavor nuances of pork.”

Through the “Pork and Partners” community, health and wellness professionals can access research, educational materials, and continuing education resources. Meanwhile, consumers can explore pork dot org for various recipes highlighting pork as a tasty, convenient, and balanced protein.