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LINCOLN — Pork is having a moment — not just on the plate, but in the lab.
New research shows this everyday favorite is more than a flavorful indulgence — it’s a performance powerhouse.
A recent National Pork Board-funded study conducted with the Texas A&M Corps of Cadets found that cadets who ate pork-based meals for three days experienced less muscle soreness, lower fatigue and higher appetite satisfaction compared with those eating plant-based meals. The findings highlight pork’s role as a high-quality, flavor-forward protein that helps fuel recovery and endurance under intense physical and mental training conditions.
This new research builds on the National Pork Board’s “Taste What Pork Can Do” campaign, which continues to position pork as a nutrientdense, versatile, and culturally adaptable food. Ongoing human nutrition studies have identified more than 110 distinct flavor nuances in pork — from umami and hazelnut to subtle floral notes — confirming that flavor is more than a sensory perk. It’s a motivator that keeps people eating well.
As researchers point out, when food tastes good, people are more likely to maintain healthy eating habits.
To share these insights, the National Pork Board presented its “Taste What Pork Can Do” message to more than 2,600 scientists and nutrition leaders during a sponsored session at Nutrition 2025, the world’s largest gathering of nutrition experts.
The session, titled “Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence,” featured award-winning chef Yia Vang — a three-time James Beard Award winner and host of PBS’s “Relish” and “Iron Chef” competitor.
The presentation emphasized how pork can help diverse populations meet U.S. dietary guidelines and serve as a “carrier food” that brings balance and flavor to multicultural meals. Key takeaways included how pork’s umami intensity enhances traditional dishes and makes nutritious eating both enjoyable and sustainable.
The message resonated strongly with nutrition professionals: more than 90% of attendees said they enjoyed the session, and 71% said they plan to share pork-related nutrition information with their audiences.
Beyond academia, the “Taste What Pork Can Do” campaign has already reached over 140 million people this year through chef collaborations, culinary influencers, and registered dietitians who are helping tell pork’s “sensory story.” The campaign is also gaining traction with younger audiences through major lifestyle media. For instance, Prevention magazine — which reaches 6.3 million readers monthly — recently featured pork in a story naming it among the top 24 foods to build muscle, echoing the campaign’s core message.
