Study reveals consumers increasingly skipping breakfast

3f8ee449-d347-4f17-b67c-9c242a75e460articleimage.jpg

23 Nov 2017 --- Consumers are skipping breakfast slightly more often now than in 2015, and it comes largely at the expense of at-home breakfast occasions, according to Technomic’s recently released 2017 Breakfast Consumer Trend Report.

Consumers’ breakfast attitudes are changing as they respond to the busy pace of modern life and evolving definitions of healthy eating. For example, fewer consumers now than two years ago say that skipping breakfast is unhealthy, meaning that snacks or beverages could increasingly be considered suitable replacements for a full morning meal. Operators who evolve and cater to time-crunched consumers will put themselves in the best position to steal share moving forward.

“Speedy service and craveable grab-and-go options can help operators and suppliers engrain themselves into consumers’ morning routines,” explains Kelly Weikel, director of consumer insights at Technomic. “Time also remains a key deterrent to breakfast occasions, so operators will need to push the envelope in terms of convenience. Order-ahead and delivery capabilities are likely to appeal to those who constantly feel short on time in the mornings.”

Key takeaways from the report include:

  • All-day breakfast menus remain popular, with 30 percent of consumers saying that they are purchasing breakfast fare beyond morning hours more often now than two years ago
  • There is an opportunity to grow brunch occasions, as 40 percent of consumers eat brunch at least once a week. Additionally, 31 percent of consumers say they consider breakfast to be more of a destination than they did two years ago
  • Coffee brand loyalty is down. Currently, 37 percent of coffee drinkers say they are loyal to a coffee brand or the restaurant that serves their preferred coffee, compared to 41 percent in 2015.

Related Articles

Food Ingredients News

UK: Ban sales of energy drinks to under 16s, urges Action on Sugar report

15 Dec 2017 --- A new study by campaign group Action on Sugar has revealed the sugar, calorie and caffeine content of energy drinks sold in the UK in 2015 and 2017 – and the results have reignited calls for a ban on sales to children under 16. Published in the BMJ Open by Action on Sugar based at the Queen Mary University of London, the study details how the industry has, to a certain extent reformulated some energy drinks to reduce sugar and caffeine, but the super-sized servings still remain a big problem. 

Regulatory News

LCI and Novolyze partner up to strengthen on the safety of flour products

15 Dec 2017 --- Limagrain Céréales Ingredients (LCI) has recently partnered with Novolyze to reinforce the microbiological control of its proprietary heat process for flours: Farigel. In order to confirm the effectiveness of the Farigel process, LCI chose to use the innovative products developed by Novolyze. The methodology utilizes harmless bacteria that mimic the behavior of foodborne pathogens under different kinds of stress. 

Food Ingredients News

New Naturex CSO: “A mere fraction of the plant kingdom’s potential has been explored”

15 Dec 2017 --- Last month, leader in natural specialty ingredients, Naturex announced changes to its senior management team with the appointment of Sarah Martin as its new Chief Scientific Officer (CSO). Martin, who has a wealth of high-level experience in the food science and nutrition industry, joins Naturex’s Executive committee, taking global responsibility for Naturex’s scientific and innovation programs.

Regulatory News

EU Parliament rejects calls for phosphate ban

14 Dec 2017 --- A proposal to ban the additive phosphate, a key component in kebabs and gyros, has been narrowly defeated in European Parliament following a vote yesterday (December 13).The legislature fell three votes short of reaching an absolute majority of at least 376 votes for a phosphate ban, which would have seriously impacted the kebab industry, forcing it to find alternatives rather than stop producing the highly popular fast food.

Food Ingredients News

Innovation success for alternative proteins at FiE

13 Dec 2017 --- Alternative proteins had a strong presence at FiE in Frankfurt last month. Exhibitors showed a sustained focus on alternative protein concepts, with a number of innovations and concepts creating a real buzz at this year’s show. FoodIngredientsFirst looks at a few of the offerings being exhibited at this year’s event.

More Articles