On the go breakfast trends favour yogurt and eggs
A consumer behaviour study by Packaged Facts revealed that on-the-go breakfast preferences are changing for more protein-laden options.
The market research company revealed that trends in pantry service vending and convenience vendors would want to stock up on drinkable yoghurts and have a supply of egg-based offerings, such as egg-and-muffin sandwiches.
The study, “Breakfast: Retail Product Trends and Opportunities in the U.S.,” cited the upswing of diet trends that focus on reduced carbohydrates, such as keto, paleo and Whole30, as among those that have been linked to the downturn in single serve breakfast cereals and grain-based breakfast foods.
Vending machine suppliers and office coffee service vendors may want to consider stocking up on yoghurts and hard boiled eggs to satisfy customers between the ages of 30 and 50. Millenials and younger still consume breakfast sandwiches which may or may not contain wheat.
However, the study did state that there is a popular breakfast that bridges the generational gap in dietary habits. The popularity of “overnight oats” has been noted as a growing trend.
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