NEW YORK, NY–(Marketwire – November 30, 2010) – The secret to successful breakfast innovation is tapping into breakfast’s beloved qualities and making them more accessible and appealing to contemporary consumers, according to the Breakfast Trends: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and leading market research publisher Packaged Facts. This means offering savvy and demanding consumers creative breakfast foods in more dayparts, in portable forms and sizes, with better-for-you recipes, and with new flavors and higher quality ingredients.

“Breakfast continues to transcend into an any-time-of day meal,” says Kimberly Egan, CEO 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.”

Fierce competition to meet consumer needs for breakfast on-the-go, at all hours, and in more nutritious forms is pushing innovation and creating a dynamic set of breakfast trends to inspire new product development. CCD profiles seven hot trends using its proprietary Trend Mapping^® methodology:

• Stage 1: Artisan Breakfast — Traditional breakfast dishes are being re-made by contemporary restaurant chefs using fresh, high-quality ingredients and accented with global flavor twists.

• Stage 2: Third Wave Coffee — Post-commodity, post-espresso, Third Wave coffee redefines quality: It comes from meticulously sourced beans that are painstakingly roasted in “micro” batches and brewed with the upmost attention to maximum flavor.

• Stage 2: New Whole Grains — New grains like sorghum, quinoa, and amaranth add excitement to breakfast cereals while new styles of bread and even gluten-free products expand the A.M. offering with better-for-you options.

• Stage 3: Waffles Gone Wild — Waffles go beyond the morning daypart, into savory lunch and dinner dishes, as carriers for sandwiches and dessert concoctions.

• Stage 3: Breakfast Pizza — Pizza topped with breakfast ingredients such as eggs, bacon and fruit becomes a versatile form the consumers crave at every hour of the day.

• Stage 4: Eggs All Day — More than ever, the egg is being placed front and center as a food that is both healthful and adaptable, whether for a sandwich or wrap, to accompany a salad, on a pizza, or mixed with pasta.

• Stage 5: Breakfast in a Bowl — The flexibility of the breakfast bowl defines the appeal of this morning powerhouse, but new sweet and savory flavor combinations continue to expand the trend.

Because of its beloved nature, breakfast is welcome at any time of day in about any format. Manufacturers and restaurant operators can tap into these trends to have consumers smiling over morning comfort more often.

For more information on Breakfast Trends: Culinary Trend Mapping Report, please visit: http://www.packagedfacts.com/Breakfast-Trends-Culinary-2517248/. 

The Culinary Trend Mapping Report is co-published by the Center for Culinary Development and Packaged Facts. Individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp.

About the Center for Culinary Development — CCD is a full-service food and beverage strategic innovation company that successfully blends culinary creativity with consumer insights, trends and marketing expertise. Visit www.ccdsf.com, or contact Kara Nielsen at (415) 693-8900 x110, [email protected].

About Packaged Facts — Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.

Click here to see all recent news from this company