Published May 01, 2014 in Food Product Design
PrintHow many times have we heard that breakfast is the most important meal of the day? Moms have been using that line for decades to get kids to sit down to a nutritious morning meal. Many of us, myself included, gobbled down some quick eggs, a bowl of cereal or even a Pop-Tart (brown sugar cinnamon was the bomb!) to appease mom. Yet, science keeps proving mom was right all along.
According to market research firm Technomic, 63 percent of Americans agree that skipping breakfast is unhealthy. Even more compelling though are studies showing that eating a nutritious breakfast offers many benefits—improved concentration, better weight control and increased strength and endurance.
Incorporating many types of healthy foods into your breakfast is an easy way to ensure your meal provides adequate energy and a healthy balance of nutrients, such as protein, carbohydrates, vitamins and minerals. A recent study published in the journal American Journal of Clinical Nutrition reported that missing even just one breakfast per week increases the risk of developing type 2 diabetes by 20 percent. Another study in the American Heart Association’s journal Circulation found men who reported skipping breakfast had a 27% higher risk of heart attack or death from coronary heart disease compared to those who did eat breakfast.
The American Egg Board’s second installment of its Incredible Breakfast Trends—Simply Nutritious—examined research supporting the nutritional value of eating breakfast and its contribution to well-being and overall health, as well as diners’ ongoing desire for high-quality protein.
What they found was protein is good for us, and consumers are craving it in different forms, not just eggs. The research found that while protein is getting a lot of attention, consumers both young and old understand the value of a high-protein breakfast and are seeking it out.
“There’s so much more awareness today among consumers about nutrition. They understand the value of protein and are deliberately seeking high-quality, lean sources to fuel their lives," said Elisa Maloberti, AEB director of egg product marketing. “Real eggs fit this trend perfectly. They’re highly nutritious and easily digested. This is important for consumers of every age, but can be particularly important for both the young and the elderly."
But our fast-paced schedules make eating a good breakfast even more important and difficult than ever. And while the classic American breakfast of protein-rich eggs and with a side of bacon and toast is still enjoyed today, there are many more options than a few years ago.
Luckily, food manufacturers have hurried to satisfy consumer demand and are developing protein-rich options for health-conscious consumers. Mintel data shows the percentage of new food and beverage launches making a high protein claim in 2013 was almost three times higher in the United States (23 percent) than in any other country. Beyond traditional protein choices, there’s been a surge in new products offering bacon, sausage or chorizo made of either turkey, chicken or tofu.
What’s more, consumer health concerns and desire for convenience and portability are driving new product offerings in the packaged breakfast baked goods market that’s estimated to grow to $5 billion by 2017, according to Packaged Facts. Manufacturers have responded with single packs, minis and bite-size products and other items to make breakfast easier, as they try to compete with breakfast and nutritional bars, handheld breakfast sandwiches, and other portable options
Food manufacturers are creating healthier options of the breakfast foods consumers are demanding. Check out“Building a 21st Century Breakfast" in Food Product Design’s Content Library to take a look at fiber, sodium reduction, dairy and fruits and vegetables as healthy options for the breakfast-food formulator. For waffles, pancakes and other grain-based offerings, “Formulating With Whole Grains" provides food formulators with guidelines and ingredient suggestions.
Incorporating many types of healthy foods into your breakfast is an easy way to ensure your meal provides adequate energy and a healthy balance of nutrients, such as protein, carbohydrates, vitamins and minerals. A recent study published in the journal American Journal of Clinical Nutrition reported that missing even just one breakfast per week increases the risk of developing type 2 diabetes by 20 percent. Another study in the American Heart Association’s journal Circulation found men who reported skipping breakfast had a 27% higher risk of heart attack or death from coronary heart disease compared to those who did eat breakfast.
The American Egg Board’s second installment of its Incredible Breakfast Trends—Simply Nutritious—examined research supporting the nutritional value of eating breakfast and its contribution to well-being and overall health, as well as diners’ ongoing desire for high-quality protein.
What they found was protein is good for us, and consumers are craving it in different forms, not just eggs. The research found that while protein is getting a lot of attention, consumers both young and old understand the value of a high-protein breakfast and are seeking it out.
“There’s so much more awareness today among consumers about nutrition. They understand the value of protein and are deliberately seeking high-quality, lean sources to fuel their lives," said Elisa Maloberti, AEB director of egg product marketing. “Real eggs fit this trend perfectly. They’re highly nutritious and easily digested. This is important for consumers of every age, but can be particularly important for both the young and the elderly."
But our fast-paced schedules make eating a good breakfast even more important and difficult than ever. And while the classic American breakfast of protein-rich eggs and with a side of bacon and toast is still enjoyed today, there are many more options than a few years ago.
Luckily, food manufacturers have hurried to satisfy consumer demand and are developing protein-rich options for health-conscious consumers. Mintel data shows the percentage of new food and beverage launches making a high protein claim in 2013 was almost three times higher in the United States (23 percent) than in any other country. Beyond traditional protein choices, there’s been a surge in new products offering bacon, sausage or chorizo made of either turkey, chicken or tofu.
What’s more, consumer health concerns and desire for convenience and portability are driving new product offerings in the packaged breakfast baked goods market that’s estimated to grow to $5 billion by 2017, according to Packaged Facts. Manufacturers have responded with single packs, minis and bite-size products and other items to make breakfast easier, as they try to compete with breakfast and nutritional bars, handheld breakfast sandwiches, and other portable options
Food manufacturers are creating healthier options of the breakfast foods consumers are demanding. Check out“Building a 21st Century Breakfast" in Food Product Design’s Content Library to take a look at fiber, sodium reduction, dairy and fruits and vegetables as healthy options for the breakfast-food formulator. For waffles, pancakes and other grain-based offerings, “Formulating With Whole Grains" provides food formulators with guidelines and ingredient suggestions.
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