DISCOVER THE 2019 DATA
For those retailers that do offer breakfast items, the options have extended beyond the traditional bacon, eggs and toast. Although avocado toast had its moment, and many retailers are now seeing success with toasted house-made breads topped with yogurt spread, cured fish, cheese, and purées made from ingredients like sweet potatoes and seasonal vegetables or herbs, it’s not unusual now to see modern takes on biscuits, doughnuts, waffles and pancakes on supermarket foodservice menus as both chefs and consumers express their more creative sides in regard to food.
In Packaged Facts’ “Breakfast and Breakfast Foods All Day” report, several trends emerged that grocers need to be aware of. Some of the products encompassing these trends include Asian breakfast options (banh mi, congee, morning fried rice, bao and jianbing); breakfast bowls for champions; next-generation breakfast burritos in the forms of chilaquiles and migas; doughnuts with a difference; eggs benedict; frittatas as open-faced omelets; juiced-up juices; breakfast sausage; shakshuka (Middle Eastern-style poached eggs); breakfast sandwiches and waffles; and French toast and pancakes.
Some of what’s driving these trends are the changes in the U.S. population. According to Packaged Facts, the overall population is expected to rise between 2018 and 2020, with the fastest-growing age group being seniors. Hispanics, who numbered 60 million in 2018, are expected to grow 9.3 percent through 2020, which will require grocers to appeal to culturally specific demands.