The US foodservice market is booming. According to a report published by the National Restaurant Association, it accounts for more than half of all sales in the overall food and beverage industry. The growth is driven by a combination of factors—the emergence of new chains and concepts, evolving dietary and health trends, and an influx of technology and innovation. As a result, the demand for breakfast foods in the US market is growing. Breakfast foods must not only abide by the current trends in the industry, but also come with the right flavor and texture to appeal to a wide variety of consumers.
It’s important for foodservice distributors, restaurateurs, and other food professionals to pay attention to the latest trends in breakfast foods. Doing so can help them stay ahead of the competition and focus their products and services on the latest consumer preferences. To help, here are the top 10 things you should consider regarding breakfast trends in the US foodservice industry:
1. Plant-Based Options: In recent years, a growing number of consumers have shifted to eating more plant-based meals. This is especially true when it comes to breakfast foods. There has been an increase in the availability of plant-based proteins such as soy, lentils, and seitan. Furthermore, plant-based milks such as almond, coconut, and oat milk continue to gain popularity in coffees and cereals.
2. Gluten-Free Options: As awareness of food allergies and sensitivities increases, more people are looking for gluten-free alternatives. Many traditional breakfast foods are naturally gluten-free, such as eggs, most fruits and vegetables, and yogurts. However, there is also a growing number of gluten-free breads and other breakfast items that are made with rice or other gluten-free flours.
3. nut Free-Options: allergens are also becoming a significant concern, and more consumers are looking for nut-free alternatives to traditional food items. Oat-based products are especially popular, as they provide a healthier protein and fiber-rich alternative to nuts. They are also low in saturated fat and sugar, making them an attractive choice for breakfast-lovers.
4. Paleo-Friendly Items: The paleo diet has been gaining traction over the past few years, and more food industry professionals are catering to this demographic by offering a variety of breakfast options. Popular items include grass-fed meats, sweet potatoes, and eggs.
5. Savory and Ethnic Offerings: Savory breakfasts are becoming more popular, and items such as savory oatmeals, chia puddings, and overnight oats are becoming breakfast staples. There is also a growing trend in international cuisine, with more consumers embracing traditional breakfast dishes from other cultures such as shakshuka and ajiaco.
6. Keto Options: Low-carbohydrate, high-fat diets such as keto are becoming increasingly popular, and dishes like keto pancakes, muffins, and waffles are becoming common additions to breakfast menus.
7. Variety of Seeds and Nuts: Seeds and nuts are increasingly being added to breakfast dishes due to their nutrient-rich content and crunchy texture. Popular examples include hemp, chia, and flax seeds, as well as almonds, walnuts, and cashews.
8. Vegan Alternatives: While plant-based and vegan diets may not be as popular as gluten-free and keto diets, they are gaining traction in the food industry. Consumers are often looking for vegan alternatives to traditional breakfast foods such as omelets and quiches.
9. Healthy Alternatives: In general, many consumers are looking for healthier breakfast items, and some of the most popular include oats, whole-grain breads and cereals, Greek yogurt, and avocado toast.
10. Superfoods: Superfoods are becoming increasingly popular due to their nutrient-rich content and are being incorporated into breakfast dishes more frequently. Popular superfoods include acai, chia seeds, blueberries, and quinoa.
As the US foodservice industry continues to grow and evolve, so too do breakfast food trends. Being aware of the latest trends can help foodservice distributors, restaurateurs, and other food professionals stay ahead of the competition. With this knowledge, they can better understand consumer preferences and focus their efforts on producing products and services that meet those demands.
