BBQ beef, sriracha, and kale salad. These flavors are typically found on the lunch and dinner menu, but don’t count them out for breakfast. Breakfast has become an important mealpart for the foodservice and retail consumer packaged goods sectors. Moreover, there’s an opportunity for manufacturers to continue to expand the daypart by experimenting and introducing new tastes.
Consumers are eager for quality breakfasts. According to Datassential’s “2016 Keynote Report: Breakfast,” 80% of consumers say they’ve eaten breakfast within the past day. They tend to eat breakfast at home, usually with convenient preparations such as ready-to-eat or frozen items. Marketing new flavors and concepts is an easier sell for consumers if you offer them in products or formats that they are already familiar with, or what Datassential calls “safe experimentation” (ex. adding an ethnic flavor like kim chee to a breakfast sandwich).