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NEW YORK -- Breakfast just isn’t for, well, breakfast anymore. This is one major trend pinpointed in new research about what is often referred to as the most important meal of the day.
According to the "Breakfast Trends: Culinary Trend Mapping Report" from the Center for Culinary Development (CCD) and market research publisher Packaged Facts, foodservice retailers should be offering consumers breakfast options that are healthier, come in portable forms and sizes, and have new flavors and higher-quality ingredients. And breakfast needs to be available at any time of the day.
"Breakfast continues to transcend into an any-time-of-day meal," explained Kimberly Egan, chief executive officer of CCD. "Leveraging breakfast’s warming comfort, its ease of eating and memory-laden flavors and marrying them with current consumer needs opens up breakfast to new horizons."
Through research, the CCD highlighted seven hot trends. Those trends are: artisan breakfasts (traditional dishes with a flair), Third Wave Coffee (high-quality coffee roasted in micro batches), new whole grains, waffles transformed into lunch or dinner meals, breakfast pizza, eggs all day and breakfast in a bowl.