Park Ridge, IL – 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. In the latest installment of Incredible Breakfast Trends, the American Egg Board explores the many global flavors influencing today’s breakfast menus and describes how they blended and morphed into what is being called, ‘New American’ cuisine. Here’s a taste:
A culinary melting pot
One thing that binds Americans is an appreciation for a myriad of 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. This change from the 20th century ideal of meat and potatoes dinners crept up onto tables. It began with the bohemian idea of pizza for a special dinner treat and evolved into ordering huevos rancheros for breakfast.
The Hispanic connection
There’s never been a larger or more influential minority than today's Hispanic Americans. 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 in the U.S.
People whose families arrived here from Mexico make up the largest component of those figures, at 64 percent, or more than 35 million people. Pew Research Center data shows, as of 2014 the average age among the Mexican demographic was 26, so this group will only continue to rise in terms of buying power.
A perfect culinary storm
There would 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. Foreign cuisines have become a national obsession. People follow tweets from the top Thai brunch place in town and stream all Food Channel shows on regional Peruvian cooking. They know the weekly schedule of their favorite fusion cuisine breakfast truck, and Instagram every item ordered at the Korean burger place just opened by "that celebrity chef."
“The speed with which flavor trends are being introduced and adapted onto breakfast menus is blistering,” says John Howeth, AEB senior vice president, foodservice and egg product marketing. “We see them being rolled out in LTOs and seasonally. This gives operators an opportunity to test a flavor concept on a limited scale before going all in. And the mild flavor of eggs easily lends itself to all this flavor experimentation. Eggs are an ideal foundation for new flavor combinations for breakfast—or any daypart.”
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 the American Egg Board (AEB)
Through 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. AEB and all program activities are funded by U.S. egg producers, subject to USDA approval. Visit www.aeb.org for more information.
Source: American Egg Board (AEB)
