Breakfast

Addressing current research (i.e. weight management, healthy eating, diet, eating patterns, food pyramid trends), product recalls, market trends (i.e., breakfast innovations, foodservice, beverages, cereal, etc.), food labeling, updates in FDA regulations, morning meal ideas, and news on fast food, restaurants and food product companies.

Eating Eggs For Breakfast Keeps Hunger At Bay

Breakfast is the most important meal of the day, and people who eat eggs for breakfast are more likely to feel full during the day compared to those opt for a bowl of cereal, according to new research presented during the 19th European Congress on Obesity in Lyon, France. ...More
May 15, 2012
Posted in News, Bakery / Cereal
Fast-Food Morning Sandwiches Ranked

Consumer Reports recently tested the nutritional and culinary merits of the breakfast egg sandwiches available in QSR. Only six rated as “very good” in terms of nutrition—and all six came from Subway. ...More
May 2, 2012
Posted in News, Bakery / Cereal
Low-Glycemic Breakfast Controls Blood Sugar

Consuming a low-glycemic index (LGI) breakfast may help prevent a spike in blood sugar throughout the morning and after the next meal of the day, according to research presented last month at the Institute of Food Technologists' Wellness 12 meeting. The findings also ...More
April 30, 2012
Posted in News, Bakery / Cereal
Latin Sandwiches on the Rise

U.S. culinary culture is hungry for more Latin American sandwiches like Brazil’s Bauru, the Puerto Rican–inspired jibarito, and Mexico’s cemita poblana and myriad torta iterations. ...More
April 24, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
ConAgra to Acquire Frozen Breakfast Maker Odom's Tennessee Pride

ConAgra Foods, Inc., has agreed to acquire Odom's Tennessee Pride, a leading producer of frozen and refrigerated breakfast sandwiches and sausage, for an undisclosed amount. The acquisition of would build ConAgra Foods' capabilities in frozen breakfasts, a key adjacency to ...More
April 17, 2012
Posted in News
First Things First: Building a 21st-Century Breakfast

When it comes to breakfast, product developers have to think outside the cereal box and build breakfasts that are convenient and packed with healthful, whole-food ingredients. ...More
April 17, 2012
Posted in Articles, Bakery / Cereal, Fiber
Protein-Rich Breakfast Increases Satiety, Reduces Caloric Intake

Individuals who eat a protein-rich breakfast have increased satiety and decreased caloric intake at later meals, according to new research presented at IFT Wellness 12. The findings are especially important for children who tend to skip nutritious breakfasts. ...More
April 11, 2012
Posted in News, Bakery / Cereal
Grains, Fiber May Hit $27.6 Billion

The global market for whole-grain and high-fiber foods is projected to reach $27.6 billion by 2017, with hot and cold cereals remaining strong, and energetic growth from baked goods. ...More
April 3, 2012
Posted in News, Bakery / Cereal, Fiber
A Taste of the Tropics

New menu items and retail product launches are inspired by foods from tropical countries like Hawaii, Brazil, the Philippines, Indonesia and Vietnam. ...More
March 26, 2012
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Factors Impacting Consumers’ Morning Food, Drink Choices

From the time they awake in the morning until 11 a.m., U.S. consumers ages 2 years and older consume food and beverages in a variety of eating and drinking occasions, according to NPD’s new Morning MealScape 2011 study that examines situational and attitudinal drivers ...More
March 26, 2012
Posted in News