America’s $3 Billion Meat Stick Obsession? We Can Do Better

Meat sticks have become an undeniable force in the snack industry, with consumer demand skyrocketing. The category is no longer just gas station Slim Jims; sales of dried meat sticks hit more than $3 billion last year, according to Marketplace. These include sugar-free, low-sodium, and even grass-fed options. 

Convenience, high-protein claims, and aggressive marketing strategies have propelled the category to new heights, making it the fastest growing snack category, Jennifer Williams of The Wall Street Journal told Kai Ryssdal of Marketplace.

Slim Jim

The surge in popularity of meat sticks is part of a broader shift toward protein-forward snacks. Brands like Jack Link’s, Old Trapper, and Chomps have capitalized on this trend, positioning their products as convenient, on-the-go sources of protein.

“People love their meat sticks. Some love the protein. Some like the convenience of that versus reaching into a bag for, say, jerky. And some just really think [meat sticks are] healthier than, say, a bag of potato chips,” said Williams.

Is the convenience worth the cost?

Despite their popularity, meat sticks raise significant health concerns. Many products in this category are heavily processed and high in sodium, saturated fat, and preservatives like nitrates and nitrites, which have been linked to increased cancer risk. According to the World Health Organization, processed meats fall into Group 1 carcinogens—the same category as tobacco and asbestos.

A 2023 study published in The American Journal of Clinical Nutrition found that frequent consumption of processed meats was associated with a 20 percent higher risk of cardiovascular disease. Additionally, the Dietary Guidelines as set by the US Department of Agriculture recommend limiting saturated fat intake to less than ten percent of daily calories, yet many meat sticks contain over five grams of saturated fat per serving.

Chomps

RELATED: We Asked an Expert: Is Saturated Fat Really Bad for You?

Recent research has also linked processed meat to an increased risk of dementia. “The main takeaway from our study is that higher intake of red meat, particularly processed red meat, was associated with a higher risk of developing dementia and worse cognition,” Yuhan Li, MS, research assistant at Channing Division of Network Medicine in the Department of Medicine at Brigham and Women’s Hospital and the first author of the study, told Medical News Today. “Replacing processed red meat with healthier options of protein sources could help to reduce this risk.”

According to Frank Hu, MD, PhD, MPH, Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health, current evidence suggests the higher [the] intake of processed meat, “the higher the risk of chronic diseases and mortality.” 

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Previous studies have linked the inflammatory nature of ultra-processed foods to chronic inflammation and certain types of cancer, likely a result of the higher intake of sugars, salt, saturated fats, and trans fatty acids. But plant-forward diets, like the US News & World Report’s top-ranking Mediterranean diet, are routinely linked to reduced risks of health issues common in diets high in processed foods, including processed meat.

“It is important for researchers to continue exploring how what we eat impacts brain health because diet is a modifiable risk factor that offers significant potential for dementia prevention and cognitive health improvement,” Li said.

The environmental toll of processed meat snacks

Beyond health implications, the environmental impact of meat stick production is also significant. Beef production, which supplies the majority of these snacks, is one of the leading drivers of deforestation, water consumption, and greenhouse gas emissions. According to the Food and Agriculture Organization of the United Nations, livestock accounts for 14.5 percent of global greenhouse gas emissions, with beef contributing nearly two-thirds of that total.

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A report from the Environmental Working Group found that beef production emits over 27 kilograms of carbon dioxide per kilogram of meat produced—far higher than plant-based alternatives. Additionally, meat production consumes vast amounts of water. The Water Footprint Network estimates that it takes 1,800 gallons of water to produce just one pound of beef.

“Consumers are increasingly aware of the impacts their food choices have on both their health and the environment. However, the gap between awareness and action remains significant,” Lauren Hoffman, MBA, RD, Vice President of Healthy, Sustainable Food Systems at FoodMinds, said in a statement last year. According to the World Health Organization, at least 65 percent of consumers want to make spending choices that support both a healthier and more sustainable life.

Alternative snacking: where do we go from here?

As the conversation around meat sticks continues, health-conscious and environmentally-aware consumers are exploring better options. The plant-based snack sector is expanding, with brands introducing high-protein alternatives that offer convenience without the health and environmental drawbacks.

According to sales data released last year, plant-based snack sales increased by 20 percent year-over-year, driven by innovations in legume-based, nut-based, and fermented protein snacks. Products like roasted chickpeas, lentil crisps, and seaweed-based protein bars provide comparable protein levels to meat sticks while avoiding some of the processed additives.

Biena Snacks

The shift toward better-for-you snacking is evident in changing consumer behavior. Data published last year found that more than 45 percent of consumers now check ingredient labels and 59 percent are more concerned about what’s in their food, signaling a growing preference for whole-food-based snacks over highly processed options.

According to Nandini Roy Choudhury, Client Partner at Future Market Insights, consumers today are not just looking for food products that are labeled as healthy, “they want scientifically backed, functional nutrition that supports overall well-being.”