A brief, concise, easy-to-read newsletter with news on breakfast trends
Vol. 31 | December 2015
Sunny days, crashing surf, and the easy availability of fresh produce and seafood of every variety create the spirit of West Coast dining. Add in the infuences of Asian and Hispanic populations and you have what is known as California cuisine. Examples found in San Francisco illustrate better-for-you breakfasts with indulgent twists:
Great reasons to go out for breakfast!
Egg-topped dishes seem to be everywhere these days. Side dishes, pastas, pizzas – everything benefits from a crown of eggs.
Salads and eggs have enjoyed a symbiotic relationship forever, but there’s exciting news on that front: recent research shows that cooked whole eggs improve nutrient absorption from a salad’s raw ingredients.
Published in the American Journal of Clinical Nutrition, the study was led by Wayne Campbell, a Purdue University professor of nutrition science who focuses on understanding how dietary protein and exercise influence health as adults age. His team found that adding whole eggs to salads made of raw vegetables improves the absorption of carotenoids, fat-soluble antioxidants that help reduce inflammation.
Participants ate mixed-vegetable salads with no eggs; 1½ eggs; and 3 eggs. Absorption of all carotenoids was 3.8X higher when the salad included three eggs versus no eggs. Absorption of lutein and zeaxanthin, carotenoids contributing to eye health and guarding against age-related macular degeneration, was shown to be 4-5X higher.
Eggs: better for you and taste good too!
In September of 2015 the National Restaurant Association surveyed nearly 1,600 American Culinary Federation chefs to predict 2016 trends in food, cuisines, beverages and culinary themes. The survey asked chefs to rate a list of 221 items to determine which ones would be hot trends in the coming year.
The biggest influences on breakfast trends centered on ethnic flavors. Ethnic condiments and spices like sriracha, harissa and chimichurri were clear winners, having gone from 83rd place in 2014, to 47th in 2015 and landing at #11 in 2016.
Ethnic-inspired breakfasts popped into the top 20 hottest trends in 2011 and have remained there for the past 4 years. African and Middle Eastern flavors were rated as the hottest 2016 flavor trends, putting items like Portland’s Tasty N Sons’ Shakshuka, a baked egg and tomato stew with merguez sausage, cumin and harissa, right on trend. The Breslin in NYC has been ahead of the curve for years by offering its popular Poached Eggs with curried lentils, yogurt & cilantro.
A majority of consumers are more interested in the food they eat than ever before. Diners search for new flavors and ingredients, often trying them for the first time in familiar formats like sandwiches or burgers.
International chains have ready-made forums for cross-pollinating popular culinary preferences from their U.S. to their foreign operations, and vice versa. McDonald’s is one chain that’s adapted well to foreign markets, offering items unlike any found here. The following shows how the chain speaks to local breakfast consumers:
Coming to a menu board near you?