Park Ridge, IL — A decade or two ago just eating breakfast was considered healthy. Everyone knew, “breakfast was the most important meal of the day,” because their mother told them—simple as that. Fast forward. Today attitudes toward what constitutes a ‘healthy’ breakfast have evolved. More than ever, consumers are aware of the link between the food they eat and their health.
The latest installment of Incredible Breakfast Trends from the American Egg Board examines how American consumers define a healthy breakfast and what it looks like on breakfast menus around the country. Here’s an overview of the articles:
Consumers’ view of healthy breakfasts
There’s no single way to have a ‘healthy breakfast,’ so American consumers use a wide variety of personal parameters. For some, ‘healthy’ food must be high in fiber, meatless, organic or gluten-free. Others use food as a pharmacy, seeking items rich in protein, iron or calcium. Locavores view foods grown nearby as being healthier. Still others demand only non-GMO, antibiotic-free or sustainably raised foods on their plate.
Dishing up healthy consumer trends
Recognizing ‘fresh’ and ‘clean’ are not fads but growing trends, the industry is moving toward simpler foods, cleaner labels and fresh rather than premade or processed. Consumers equate fresh with healthy, so progressive menus emphasize seasonal produce, house-made ingredients and made-to-order signature items. The sweet spot in the morning is the convergence of consumers' desire for convenience, clean nutrition and social responsibility, with the operators' ability and willingness to provide it. Successful operators will add new patrons to their drive-thru lane.
East meets West
The New York vs. California breakfast menu 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 consumers' 37 percent. This small gap remains when drilling down into segments. As for those dining at fast-casual outlets in California, we see a 46 percent order rate, with 41 percent in the Northeast. So perhaps East and West are not so far apart in their eating habits after all.
“Because of their versatility, great taste and innate nutrition,” says John Howeth, senior vice president, foodservice and egg product marketing, American Egg Board, “eggs fit naturally into healthy menu items. Simple, high in protein—often cited as Nature’s perfect food—eggs meet consumer desires for a fresh, nutritious, clean ingredient that can easily be made to order. And because eggs can be prepared in so many different ways, chefs have a lot of room for creativity.”
For complete analysis of these Incredible Breakfast trends, go to http://www.aeb.org/foodservice/breakfast-trends
To request an interview or photos, please contact Kitty Kevin at 815-398-6860 or kkevin@quietlightcom.com
About Incredible Edible Eggs
Available in refrigerated, frozen, liquid or dried forms, as whole eggs, yolks, whites or tailored to meet preparation or recipe specifications, there’s a real egg ingredient to suit any requirement. For more information about including real eggs in foodservice recipes or to find a supplier of real egg ingredients, visit the American Egg Board website at www.aeb.org.
About the American Egg Board
Through the American Egg Board (AEB), U.S. egg producers come together, in accordance with statutory authority, to establish, finance and execute coordinated programs, on research, education and promotion—all geared to drive demand for eggs and egg products. The Board consists of 18 members and 18 alternates from all regions of the country, nominated by the egg industry, and appointed by the U.S. Secretary of Agriculture. AEB and all program activities are funded by U.S. egg producers, subject to USDA approval. AEB is located in Park Ridge, Ill. Visit www.IncredibleEgg.org and www.AEB.org for more information.
Source: American Egg Board
