A recent study suggests that using on-pack labels with recipes, serving suggestions and preparation tips for pork and beef products may increase product sales at retail.

The study was managed and funded by the National Cattlemen’s Beef Board, National Pork Board and Yerecic Label.

The study found that on-pack labels with helpful preparation information encouraged consumers to try unfamiliar cuts and were likely to encourage spur-of-the-moment purchases.

The new research fits with changing consumer demands, says Karen Boillot, director of retail marketing at the Pork Board.

“We’re building on the research that was conducted in the late 1990s,” she says. “We think it’s critical that we maintain a constant dialogue with consumers to ensure that we’re delivering the kind of information that they really need.”