Mom always said, “Breakfast is the most important meal of the day!” And just about every authority from your local physician to nationally recognized health and wellness experts agree! But breakfast comes in a lot of shapes, sizes, ethnicities, flavors, locations, etc… So what’s hot? What’s emerging? What’s edgy? The folks who bring you the most popular breakfast ingredient ever — the incredible edible egg! — happen to have their finger on the pulse of what’s happening at breakfasts all over America,
On the links below you’ll find interesting trends that will help you generate great ideas to make your breakfast, or breakfast products, a tasty success.
Eggs remain one of nature’s most perfect foods — and used as a functional ingredient, they improve other foods as well! In addition to contributing more than 20 functional properties, eggs possess unique functionalities and attributes unequaled by any single egg alternative.
While the idea of all-day breakfast is not new—The New York Times reported on it 90 years ago—it’s been getting a lot of attention lately. Within the past year, McDonald's, White Castle and Golden Corral to name just a few have added all-day breakfast items to their menu offerings.
Trend 1: The breakfast counter
What happened to make eggs start wandering all over the menu? First and foremost, Americans love breakfast. National Restaurant Association research shows that 72 percent of adults want operators to offer breakfast items throughout the day…READ THE FULL TREND
Trend 2: Where’s the line?
Increasingly foodservice operators have found ways to extend the hours they serve traditional breakfast foods. It’s clear; warm, comforting morning foods attract sales well beyond the usual 10 a.m. breakfast menu cutoff... READ THE FULL TREND
Trend 3: On the menu
Classic breakfast items and ones blending favorite breakfast and traditional lunch/dinner foods create new and exciting meals. No one will argue with the concept of having what they want to eat whenever they want to eat it…READ THE FULL TREND
As a nation of immigrants, the U.S. is often referred to as a melting pot. It’s meant as a reference to the multitude of cultures that migrated here, but it could just as easily reflect the resulting stew of cuisines. Add a pinch of homegrown creativity to the stew, and you’ve got, ‘New American’ cuisine.
Trend 1: A culinary melting pot
One thing that binds Americans is an appreciation for numerous cuisines. Gone are the days of 1950s sitcom mothers sailing through kitchen doors with platters of pot roast and potatoes. On today’s dinner plates, one is far more likely to see pizza, tacos or stir-fry…READ THE FULL TREND
Trend 2: The Hispanic connection
According to the U.S. Census Bureau, the U.S. Hispanic population numbered 55.3 million in 2014. That's 17.3 percent of the total population, making it the largest, ethnic demographic group... READ THE FULL TREND
Trend 3: A perfect culinary storm
Foreign cuisines have become a national obsession. There’d be little argument with the statement, “Americans really like their food.” But it may be more appropriate to say, they really like everyone’s food. They embrace it, often adjust it, and then make it their own…READ THE FULL TREND
At one time, just eating breakfast itself was healthy. But today as the definition of a ‘healthy’ breakfast has evolved, we find these morning foods are expected to have a function, not just form. Consumers are linking food to their well-being.
Trend 1: Consumers’ view of healthy breakfasts
American consumers describe healthy breakfast foods using a wide variety of personal parameters, showing that healthy is relative. For some, the food must be high in fiber, meatless, organic or gluten-free…READ THE FULL TREND
Trend 2: Healthy consumer trends
In the 1980s and ‘90s when asked for healthier foods, foodservice operators and food manufacturers eliminated fat and sodium, which also removed most of the flavor. Lackluster sales were taken as proof consumers didn’t really want healthy items. On the contrary...READ THE FULL TREND
Trend 3: East meets West on healthy breakfasts
The New York vs. California breakfast story might be considered a tale of opposites. But is it? According to Technomic, California consumers ordered healthy options 41 percent of the time when eating out, not significantly more often than the Northeast…READ THE FULL TREND
Comfort foods satisfy our desire for the familiar. Indulgent foods offer us a reward or treat. Put them together and you have a craveable familiar treat with opportunities for foodservice operators to get creative.
Trend 1: The need for indulgence
Traditional breakfast foods like scrambled eggs, bacon and hot buttered anything have been classic American comfort foods for decades. These items have long composed the most important meal of the day, as well as the most comforting one…READ THE FULL TREND
Trend 2: In pursuit of indulgent profits
Many foodservice operators see all-day breakfast as an opportunity for showcasing creativity with breakfast foods by using more upscale ingredients later in the day when people have more time to enjoy them. These indulgent foods come to the rescue once again, reigniting customer interest and reaping profits...READ THE FULL TREND
Trend 3: Moving classics toward indulgence
Indulgent foods are appearing everywhere on menus as restaurants and chains deliver foods we view as treats, rewards or celebratory, and definitely crave-worthy. Seasonal flavors like pumpkin, eggnog and peppermint can fall into this category, as do specialty cheeses, dinner-centric meats paired with eggs and global twists on familiar dishes…READ THE FULL TREND
Competition for share of stomach has never been fiercer. For many years, fast food and sit-down restaurants were the only away-from-home dining options. Now the foodservice landscape seems to be in constant motion—literally if you consider pop-ups and food trucks. Here’s a look at two emerging foodservice competitors—convenience stores and supermarkets.
Trend 1: A convenient breakfast
C-store operators are capitalizing on breakfast’s popularity to transform people stopping for gas on the way to work into breakfast patrons. And it seems to be having an effect. Mintel’s 2015 report, Convenience Store Foodservice, found 32 percent of those surveyed had purchased a made-to-order breakfast sandwich at a convenience store… READ THE FULL TREND
Trend 2: The rise of the grocerant
Grocery stores began introducing prepared meals in the 1970s, but it would be three decades before the concept got real traction. Today, “grocerants,” defined as grocery stores selling wide arrays of prepared meals, either for eating on site or taking home, are flourishing. According to NPD, while QSR dinner sales have declined, eating dinner at grocery stores rose to...READ THE FULL TREND
Customization and healthful eating have become the new normal. Consumer behavior today reflects a growing awareness of what’s in our foods, where they come from and the best foods for our bodies. Young and old alike are interested in choosing what they want to eat with a nod to healthful options. We examine these two trends and their impact.
Trend 1: The Choice is Yours
Millennials might think they are leading the charge, but it was 40 years ago Burger King started using the slogan, “have it your way.” This mantra has caught fire, and with customization reigning as king, the more options consumers have the better—and the more successful the operator… READ THE FULL TREND
Trend 2: The Cultural Evolution of Health
“Healthy” has finally taken hold in the American psyche. Some use food as a DIY health regimen, while others practice avoidance of different foods or ingredient groups as a path to healthier foods. Breakfast poses the perfect platform to create healthy options whether the consuming public is inclusive or exclusive... READ THE FULL TREND
In 2015 the consumer landscape will change forever as Millennials replace the Baby Boomer generation as the largest in the U.S. Within this generational shift, there is the growing Hispanic population, which is adding its unique influence. This marks the beginning of a new consumer era. These three prominent demographic groups and their impact on the morning foodscape are examined here.
Trend 1: Millennial Evolution
Millennials are the first ‘foodie’ generation. They’ve grown up on a steady diet of The Food Channel. Not only do they want to have taste adventures, they want to know the journey their food took to get to the table, what’s in their food… READ THE FULL TREND
Trend 2: Boomers on a Mission
According to population numbers Baby Boomers may be giving up their seat at the head of the table, but they’re still yielding a strong influence with their spending money. In fact, Boomers spend more on away-from-home breakfasts… READ THE FULL TREND
Trend 3: Hispanic Table Stakes
As the largest ethnic group in the country, it’s unsurprising to see the expanding cultural influence of Hispanics on eating trends. Within the Hispanic demographic, traditional breakfast fare differs by culture and country… READ THE FULL TREND
What’s for breakfast truly depends on where you live. While it may seem like the country’s tastes have become homogenous, they’re actually quite diverse. Our latest trend update takes a look at breakfast foods in three areas of the country known for their dynamic food culture — New York City, the Deep South and California.
Trend 1: New York City Melting Pot
The Big Apple is a perfect microcosm of the U.S. melting pot, teeming with a variety of ethnicities. This contributes to a wonderful diversity of breakfast options unique to the area… READ THE FULL TREND
Trend 2: Southern Cookin’
Southern U.S. breakfasts go far beyond the stereotypical biscuits, gravy and grits. Morning menus from below the Mason-Dixon Line are complex and distinct, including quirky options specific to an area’s bounty as well as gourmet fare… READ THE FULL TREND
Trend 3: California Sunrise
California enjoys copious sunshine and bountiful year-round fruits, veggies and fresh-squeezed OJ. All these things play a part in California breakfasts, but the Asian and Hispanic influences make morning selections truly unique… READ THE FULL TREND
Moving into the fourth quarter all signs point to Comfort Food as this season’s Incredible Breakfast Trend. While research shows consumers seek out breakfast favorites, defining “comfort” for different audiences can prove challenging. We examine whether upscale gourmet, exotic and spicy or traditional fare answers the call for comfort food in the a.m. daypart.
Trend 1: The Evolution of Perfection
While consumers are loyal to traditional breakfast favorites, the majority are interested in unique treatments of elevated comfort foods. Omelettes and Eggs Benedict offer blank canvases ripe for culinary experimentation… READ THE FULL TREND
Trend 2: Why We Seek Comfort
When life overwhelms us, putting too much on our plates metaphorically, we fill our literal plates with comfort foods. This can lead to breakfast as an appetizer, salad or main dish. We highlight a few of the better ideas… READ THE FULL TREND
Trend 3: The Business of Comfort Food
A consistent bright spot in foodservice, breakfast sales exhibit consistent growth. With every channel competing for market share, including retail, is there room for more? The answer is yes—breakfast offers fertile ground for new entries...READ THE FULL TREND
The latest Incredible Breakfast trends impacting our morning fare all relate to the 80 million strong Millennial generation and its attitudes about food. The desire to eat whatever/whenever is blurring daypart boundaries and sparking creativity within the breakfast segment.
Trend 1: Millennials: Taking over
Millennials will soon inherit the Baby Boomers’ crown as the most important customer group for the foodservice industry...READ THE FULL TREND
Trend 2: Daypart blurring proteins
The Millennial habit of eating whatever/whenever they want is eroding daypart boundaries and moving traditional breakfast proteins along with them...READ THE FULL TREND
Trend 3: Creativity makes economic sense
A huge factor in consumers’ choice of restaurants is the ability to customize their food. That feeling of control comes with a certain satisfaction and makes consumers less price-sensitive...READ THE FULL TREND
Out of maternal instinct, your mother may have told you breakfast is the most important meal of the day. But now there’s scientific evidence to support it. Getting a jumpstart on the day, fueling body and mind with protein—lots of protein—and lean protein—is simply, nutritious.
Trend 1: Mom Was Right
Breakfast is the most important meal of the day, or so generations of American Moms told us. But even they might be surprised at how wise that was...READ THE FULL TREND
Trend 2: Protein: It’s Good for Us; We Need It; We Want It
The recognition of high protein foods as critical to improving vitality and well-being has made them one of the most sought-after nutritional choices among American consumers...READ THE FULL TREND
Trend 3: Leaning Toward Leaner Proteins
The classic American breakfast anchored by eggs with a side of bacon or sausage is still enjoyed today but with many more options than only a few years ago...READ THE FULL TREND
Today’s Breakfast Influencers are inspiring the most creativity in the morning daypart. So take a look at who’s scrambling to make breakfast a profitable endeavor via food trucks. And then check out the strong and growing impact of Latin and Asian cuisines on breakfast fare.
Trend 1: Food Trucks roll out edgy creativity
One growing category of food trucks is devoted specifically to the breakfast daypart and entrants into this area are defining their businesses with diverse types of offerings...READ THE FULL TREND
Trend 2: East meets West for breakfast
This year’s National Restaurant Association survey of American Culinary Federation chefs showed ethnic-inspired breakfast items were still among the top “hot” U.S. food trends. And Latin foods are unquestionably the No. 1 type of ethnic food Americans eat...READ THE FULL TREND
Trend 3: Latin influences spice up morning repast
In its annual survey of American Culinary Federation chefs, the National Restaurant Association found ethnic-inspired breakfast items were among the top 20 “hot” food trends at U.S. restaurants for the second year in a row...READ THE FULL TREND