January is more than half over! At the end of the previous year there are always countdowns, predictions and trends, but what happens in the next year? Late in 2012 the breakfast experts at the American Egg Board teamed up with trend authorities at NPD Group to compile the following list of top egg trends for 2013. In addition, leading health expert and well-known registered dietitian Kathleen Zelman predicted the role protein will play in healthy eating next year.
Protein Powerhouse
Protein at all meals, especially breakfast will be the power play of 2013. High-quality protein, found in foods like eggs, is the secret to staying fuller longer, helping people trim calories and their waist lines. In fact, several studies have shown that 25-30 grams of high-quality protein eaten at each meal may be best when it comes to maintaining healthy muscles and bones for adults. With breakfast still being the most important meal of the day, here’s what a power-packed one could look like: one whole egg and egg white, a slice of Canadian bacon and low-fat cheese on an English muffin, fruit, tomato and non-fat milk – all for approximately 350 calories. (Source: Kathleen Zelman)
Eggs on the Go
In 2013, expect to see increased growth in the restaurant breakfast category, with quick service restaurants (QSR) continuing to lead the way. QSR’s have increased their share of breakfast overall over the past five years by 8%, and QSR egg breakfast menu items have increased by 20%. Today almost 85% of all breakfasts eaten away from home are consumed at QSRs, and that means that much of the breakfast innovation that is driving consumer eating habits is bubbling up from QSRs. Families are also starting to use QSRs as family sit down restaurants, so expect to see more platters, bowls and skillet dishes rising to the top of their menus. (Source: The NPD Group/CREST®, year ending August 2012)
Fry It Up
As the QSR breakfast boom continues, expect more chains to add fried egg creations to keep customers satisfied with new and innovative breakfast menu items. Fried egg menu items increased 20% over the past year at chains like Dunkin’ Donuts and ‘wichcraft. Whether at QSR’s or casual dining restaurants, plan to see upgraded quality and ingredients paired with eggs like avocados, mushrooms, flavored sausages, upscale cheeses (look at Panera Bread’s sausage and gouda baked egg soufflés), as well as upgraded prep techniques like toasted breads and frying eggs. (Source: Datassentials Egg Menuing: Breakfast and Beyond Volume 9)
Keep On Trucking
Food truck menu offerings with eggs will be on the rise as more and more food trucks focus on breakfast as a way to break into the category without competing in the saturated lunch day part. To differentiate themselves, these trucks are not only changing the breakfast terrain, but driving innovation. From egg sandwiches on brioche and flatbreads to meat proteins like pork belly and pulled pork being paired with eggs, to crepes, indulgent pancakes (red velvet, maple bacon) and donuts, consumers love the culinary exploration, and so do restaurant chains, who often get their inspiration from these trucks. (Source: Datassentials Egg Menuing: Breakfast and Beyond Volume 9)
Going Global
Chefs and home cooks will continue to create innovative egg dishes using fresh vegetables, ethnic flavors and spices. In fact, Mexican-influenced preparation styles are on the rise at home, in restaurants and at QSRs. Case in point: the Chorizo and Egg Tortas from Celebrity Chef Rick Bayless’s newest restaurant XOCO and Taco Bell’s breakfast debut with the Grande Skillet Burrito and their AM Crunchwrap. Bruegger’s Bagels has added a Santa Fe Sandwich with eggs, sausage and jalapeño cream cheese on a bagel. (Source: Datassentials Egg Menuing: Breakfast and Beyond Volume 9).
Oldies, But Goodies
While innovative egg preparations are taking over restaurants, we predict Americans are going to keep it old school at home when it comes to preparing eggs in 2013. According to Google Trends, hard-boiled eggs, deviled eggs and scrambled eggs are still among the top searched egg recipes on Google. (Google Trends – Search Term, “Eggs.” October 12, 2012.)
Have you seen any of these trends so far in 2013? Any favorites?
As you can see some of these trends are more indulgent, so remember to enjoy these as well as balancing more nutritious choices. Using MyPlate as a guide can help you balance your meals and snacks. Also starting your day off with breakfast, as discussed in a previous post, is an easy trend to start and encourage your clients to do the same. Also here is a post from Kathleen Zelman about designing your power packed breakfast.
