Bundle: Breakfast Trends and Opportunities (3 Reports)

This bundle is ideal for anyone seeking an in-depth, panoramic examination of the American market for breakfast products at retail and breakfast culinary trends at foodservice. Featured in this collection are three Packaged Facts reports published in 2018:

• Breakfast: Retail Product Trends and Opportunities in the U.S., 2nd Edition (July 2018)
• Breakfast and Breakfast Foods All Day: Culinary Trend Tracking Series (May 2018)
• Eggs: Culinary Trend Tracking Series (May 2018)

Combined the reports offer 300+ pages of trends, insights, market analysis, estimates, projections, charts, and graphs. All this and more is available at a discounted price of $4,495—a savings of $2,000 compared to purchasing all three reports individually.

Breakfast: Retail Product Trends and Opportunities in the U.S., 2nd Edition

As analyzed and quantified in this report, several factors frame the market prospects for breakfast foods. Although the total population is expected to increase from 2018 to 2020, the fastest-growing age group are seniors, so breakfast players will need to be mindful of the habits and preferences of the older consumer to ensure market stability. Accounting for more than 60 million in 2018, Hispanics represent 18.5% of the population, and this group is set to grow 9.3% through 2020, requiring appeal to culturally specific values and priorities. While the child population will remain fairly static between 2018 and 2020, children wield significant influence in household food purchases, particularly in the case of breakfast cereal. Health and wellness trends have significant impact on consumer attitudes and behaviors when food shopping, and current trends include a greater focus on low/no sugar or low/no added sugars, which can challenge many breakfast food segments. Notably, breakfast believers—those who agree breakfast is more important than lunch or dinner—are more apt to shop Walmart for groceries. Additionally, combining portability and health in breakfast products is a key innovation trend.

This report details market opportunities in breakfast-oriented foods grouped into six categories: cereal, frozen breakfast, breakfast breads, breakfast proteins, yogurt & smoothies, and “other” breakfast foods. By retail sales cold cereal (at $9.5 billion), bacon, and cup yogurt are the leading product types, but refrigerated yogurt drinks/smoothies take the lead by projected compound annual growth rate through 2022.

Report Methodology

Breakfast: Retail Product Trends and Opportunities in the U.S. covers consumer usage patterns, market innovation, and marketing strategies by category across this market. Data sources include a proprietary December 2017 consumer survey, based on national online research panels that are census representative on the primary demographic measures of age, gender, geographic region, race/ethnicity, and household income. Also featured are consumer demographic, attitude, and trend data derived from Simmons Research national consumer surveys, which are booklet-based surveys of a large and random sample of consumers who in aggregate represent a statistically accurate cross-section of the U.S. adult population.

Breakfast and Breakfast Foods All Day: Culinary Trend Tracking Series

Breakfast and Breakfast Foods All Day: Culinary Trend Tracking Series tracks the rising profiles or fresh incarnations of the following menu items along with retail counterparts:

• Asian Breakfast in the A.M.
• Breakfast Bowls of Champions
• Chilaquiles and Migas: Beyond the Breakfast Burrito
• Donuts with a Difference
• Eggs Benedict
• Frittatas as Open-Faced Omelets
• Juiced Up Juices
• Breakfast Sausage Breaks Out
• Shakshuka: Poached Eggs Middle East Style
• Toast and Breakfast Sandwiches
• Waffles, French Toast, and Pancakes

The analysis provides various types of market research and menu/product development information, including a menu data-supported introduction to these trending dishes and ingredients; a generous listing of current menu items and images; detailed, on-target trend translation tips for menus and retail food; and fresh, relevant insights for tying substantive innovation to culinary and consumer market trends.

Breakfast doesn’t need to be a perfunctory meal best served in the morning. To capitalize on consumers’ free-form dining ways, many restaurants are creating single menus that work all day, incorporating everything from morning coffee to midnight snacks. All-day breakfast selections that can shape-shift their way through the day, multipurposing for breakfast, lunch, post-work drinks and takeout, dinner, and midnight snacks. Breakfast food menus and retail products can appeal to all budgets, all levels of appetite, and all food preferences and dietary requirements.

With the erosion of three squares a day and a clear distinction between light meals and heavy snacks, the percent of U.S. adults who agree that breakfast is the most important meal a day has notched down somewhat from 57% in 2007 to 52% in 2017. Even so, breakfast still beats the pancakes out of lunch (18%) or dinner (19%) by this measure. Beyond eggs, bacon, and toast, new incarnations of biscuits, donuts, and batter dishes such as waffles and pancakes have all hit the bigtime, born again as artisanal expressions of a new generation’s creativity. There are also specialty functional juices, signature breakfast sausage sandwiches, and fruit/grain food bowls to quell thirst or hunger any time of day. At the same time a widening range of global breakfast specialties continue to hit the trendwaves: Asian heritage bao, breakfasty versions of banh mi, and congee; spicy Mexican chilaquiles and migas; Italian-style fritatas; and Middle Eastern shakshuka. Several key drivers propelling these food trends are also discussed throughout this report.

Eggs: Culinary Trend Tracking Series

Eggs have always been a restaurant and home kitchen workhorse, but they have garnered new levels of respect.

As Eggs: Culinary Trend Tracking Series notes, consumers are seeking higher levels of protein in their diets—a movement favorable to eggs, with their six grams of high-quality protein. A single egg does contain 62% of the currently recommended daily intake for cholesterol, but the new nutritional consensus is that the cholesterol level in foods should not be of special dietary concern. And though growing consumer attention to livestock animal welfare presents a business and ethical challenge, specialty brands and product offerings are at least addressing these issues, as are related trends in the meat, poultry, and dairy cases.

While fresh eggs as grocery products have held a high and steady 93-94% usage rate over in U.S. households, according to national consumer survey data from Simmons Research, the percentage choosing to buy organic eggs notched up from 22% in 2010 to 26% in 2017. At the same time, Simmons data show that specialty egg offerings draw a significantly high share of health-conscious food shoppers, while store brands do the reverse. Dedicated vegetarians, for example, are nearly twice as likely to buy Land O’ Lakes, a brand line featuring organic eggs, cage-free eggs, and brown eggs with ALA Omega 3.

Eggs are also the menu-maker’s best friend: they are relatively inexpensive proteins, super-adaptable, and play well with a multitude of other ingredientsꟷfrom breakfast to late-night, and for carnivores and vegetarians alike. This report tracks the rising profiles or new incarnations of the following menu items:

• Chilaquiles and Migas (Hispanic breakfast egg dishes)
• Deviled Eggs
• Eggs Benedict
• Frittatas
• Okonomiyaki Japanese Pancakes
• Meringues
• Shakshuka (Middle Eastern poached eggs in savory sauce)
• Sous Vide/Slow-Cooked Eggs
• Egg Yolks

Eggs: Culinary Trend Tracking Series provides various type of market research and menu/product development information, including a menu data-supported introduction to these trending dishes and ingredients; a generous listing of current menu items and images; detailed, on-target trend translation tips for menus and retail food; and fresh, relevant insights for tying substantive innovation to culinary and consumer market trends.