New Foodservice Products: Breakfast Items
New breakfast foodservice products entering the marketplace in July 2018
Prepared Foods showcases new breakfast products entering the foodservice marketplace in July 2018.
In advance of the 2018-19 K-12 school year, General Mills Convenience & Foodservice, Minneapolis, introduced YoGo Coffee Coolers, described as “coffee shop-inspired twist on yogurt smoothies.”
“More middle and high schools are adding coffee shops on campus or serving coffee drinks to offer a similar experience and the menu items that teens enjoy outside of school,” notes Kari Teigen, marketing communications planner. “We developed YoGo Coffee Coolers recipes—with inspiration by Yoplait ParfaitPro—to give schools a coffee shop-inspired menu item that would be easy to prep and serve, appeal to kids and offer a source of dairy. The coolers, which can be another option for kids who don’t like milk, credit as 1 cup milk and 1 meat alternate in each 13oz serving.”
There are two varieties, Mocha and Caramel. Additional recipes—with and without coffee—will be available later this summer. They deliver an excellent source of protein with 11g per smoothie serving. General Mills Foodservice and its K-12 culinary expert, Chef Monica Coulter, created YoGo Coffee Coolers for K-12 foodservice professionals. The coolers can be made with or without a blender, requiring only a few easy steps and can even be prepped in advance.
Cargill Incorporated, Minneapolis, says its latest new twist on a breakfast classic is a Sunny Fresh (brand) Fiesta Cheese Omelet for commercial foodservice operators.
Officials say the frozen 2.2oz omelet offers a combination of cheeses—including mozzarella and zesty pepper jack—for a “melty experience.” Operators simply heat or warm the product to complete it with a meal. Other Sunny Fresh omelet varieties include Western, Turkey Sausage with Cheese, Colby Cheese, and Cheddar Cheese.
Cargill’s wider Sunny Fresh Prepared Eggs line also includes frittatas, wraps, pre-cooked scrambled eggs, hard-cooked and diced eggs. The company also offers cage-free eggs, four types of liquid eggs and French Toast.
Fiesta Omelet ingredients include Whole Eggs, Monterey Jack Cheese with Peppers [Pasteurized Milk, Pepper Blend (Jalapeno, Habanero, Serrano, Red Bell), Cheese Cultures, Salt, Enzymes], Whole Milk, Low Moisture Part Skim Mozzarella Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Pasteurized Process Cheddar Cheese [Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Water, Sodium Phosphate, Milkfat, Sodium Hexametaphosphate, Salt, Vegetable Color (Paprika and Annatto)], Soybean Oil, Modified Corn Starch, Salt, Xanthan Gum, Citric Acid, Soy Lecithin (release agent).
The National Restaurant Association (NRA) presented one of its 2018 Food and Beverage (FABI) awards to Earnest Eats, a Solana, Calif., producer of oatmeals and bar products.
“The FABI Awards showcase the visionary companies helping chefs and foodservice operators innovate and drive guest satisfaction,” said Dickie Brennan, NRA Show convention chairman and owner/managing partner of Dickie Brennan & Company.
FABI award judges recognized Earnest Eats’ PRO: Protein + Probiotic Oatmeal.
“The world’s first high-protein superfood oatmeal boasts more than 15g of grass-fed whey that works with one billion heat-activated probiotics to increase protein utilization and enhance gut digestion,” the company says. “Its blend of quinoa, oats and amaranth will appeal to consumers looking for the benefits of superfoods. Restaurant operators will appreciate the ease of preparation.”
Earnest Eats’ FABI award is its third in the last four years. It won in 2016 for Hot & Fit Superfood 15lb Bulk Hot Cereal, made with non-GMO ancient grains–quinoa, oats, amaranth–for more protein, fiber, and texture than traditional oats. In 2015, the company also earned FABI distinction for its Energized Hot Cereal Cups, an oatmeal made with sustainable coffee fruit, five times the fiber of whole-grain wheat flour and a light caffeine lift—in addition to quinoa, oats, and amaranth grains.
Originally appeared in the July, 2018 issue of Prepared Foods as Plant to Plate: New Foodservice Products.