Spice is nice for breakfast sandwiches
It has long been said that breakfast is the most important meal of the day, so it stands to reason that consumers would look to extend breakfast options throughout the day.
The idea of all-day breakfast is not new, but it has been getting a lot of attention in recent years as retailers look to get a leg up on competition by offering the popular early morning items during nontraditional hours.
Americans love breakfast. National Restaurant Association research shows that 72% of adults want operators to offer breakfast items throughout the day. Classic breakfast items and those that blend breakfast and traditional lunch favorites create new and exciting meals.
Convenience is one of the biggest draws of the breakfast food trend. That is why the breakfast sandwich has been a bright spot in the food industry. Breakfast sandwiches allow consumers to have a meal on-the-go that still includes a variety of ingredients.
So we know the form of breakfast the people crave, but the question remains what options are emerging as the desired flavors. It’s important to consider that since breakfast sandwiches are often being consumed during nontraditional times, a good place to start is nontraditional breakfast flavors. In the coming year, that means plenty of spices.
According to American Egg Board, the Hispanic connection with breakfast will be rather large in 2017. At almost 17.3 percent of the United States population, the Hispanic population has a great deal of influence over food trends. The Latin effect will bring plenty of spice to menus. Sriracha has been a favorite spicy flavor inclusion for Americans for years, but more exotic spices may be used to give breakfast sandwiches a kick.
The chipotle flavor is a popular choice, as is jalapeno. Other interesting spice choices such as saffron and paprika liven up traditional breakfast ingredients.
Latin America is not the only region influencing flavor, though. The Middle East has made its way to the plate for Americans as well. Curry blends and Middle Eastern hot sauces are being used more and more in dishes, and breakfast is the next frontier for those flavors. In fact, McCormick’s flavor forecast says baharat — a fragrant Middle Eastern blend of cumin, cardamom, black pepper, nutmeg, coriander, and paprika — will be this year’s all-purpose seasoning.
Many foodservice operators see all-day breakfast as an opportunity for showcasing creativity with breakfast foods, and that makes breakfast not only the most important meal of the day but the most exciting.