Breakfast products could see sales of $5 billion in 2017.
February 20, 2014
Products have been formulated to reduce sodium, sugar and fat, be more natural, organic, gluten-free, and deliver higher levels of fiber, among other nutritional concerns.Read More
Prepared Foods talks breakfast taste trends with Christopher Hansen, corporate executive chef for OSI Group LLC, a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
February 17, 2014
Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.Read More
As Number Employed in the U.S. Increases So Does Carried-From-Home Breakfasts, says NPD
January 21, 2014
Up until 2008 and the Recession carried-from-home breakfasts were on the riseRead More
When creating new breakfast items, look for ideas from different cultures, groups and demographics.
November 21, 2013
There are seemingly an infinite number of prepared breakfast items available in today’s marketplace, yet breakfast appears to be the one meal many processors, outside those who focus exclusively on breakfast formulations, agree is the weakest category in their line-up.Read More
Prepared Foods talks breakfast with Amanda Zimlich, CEC, director of Culinary, Research & Development at Hillshire Brands, Chicago.
November 20, 2013
The grab-and-go culture -- fueled by the lightning speed at which we all move -- has transformed almost all breakfasts into portable products.Read More
Satiety is just one of the benefits researchers found from a high-protein breakfast.
March 27, 2013
The consumption of the high-protein breakfast led to increased fullness or "satiety" along with reductions in brain activity that is responsible for controlling food cravings. Read More
January 31, 2013
From breakfast selections to family favorites to flavorful veggie options, Kellogg Company is introducing a variety of on-trend frozen food options.Read More
December 10, 2012
The egg experts at the American Egg Board (AEB) and Egg Nutrition Center (ENC) teamed up with trend authorities at NPD Group and Research Chef Walter Zuromski, CEC, CCE, BS, who is AEB culinary advisor, to compile the following list of top egg trends for 2013.Read More
October 10, 2012
According to a new survey in New Zealand, four out of five Generation Z youths -- those born since 1990 -- do not use any fresh ingredients in their daily evening meals.Read More
September 4, 2012
A recent study of 656 schoolchildren in Winterthur, Switzerland, showed that children who skip the most important meal of the day are less fit.Read More