Manufacturing News
Consumer Trends

Rise, shine and eat right: US consumers prefer healthy breakfast options, according to survey

Low-fat, high-fiber options rank high on Americans’ lists.

January 14, 2013
/ Print / Reprints /
ShareMore
/ Text Size+

Rise and shine—and eat healthy—seems to be the new motto for US consumers, as the majority of breakfast-eating Americans (69 percent) are likely to consider Heart Healthy or Low Cholesterol claims important when selecting breakfast foods, according to a survey by Mintel.

A similar number (65 percent) think low fat and high fiber are important health-related attributes to consider when selecting breakfast foods, while 57 percent who eat breakfast food would be happy to spend more on higher-quality prepackaged items. Forty-one percent, meanwhile, would welcome more organic prepackaged breakfast options.

Consumer demand for healthier options was strongest in three well-established market categories: pancakes, waffles and breakfast sausages. And while 87 percent eat breakfast at home on weekdays and 30 percent eat at restaurants on weekends, a slight majority of respondents (53 percent) believe restaurant foods taste better than those in a grocery store. Forty-eight percent would like to see more restaurant-style options available at the grocery store.

As a whole, the breakfast foods category has experienced stable growth in the 2007-11 recession economy, with a 20 percent increase in dollar sales from $10 billion in 2007 to $12 billion in 2011. Mintel’s report predicts further market growth of nearly 26 percent from 2012-2017.

“Eating at home to save money and the convenience of many products in the breakfast category likely aided its impressive sales growth,” says Mintel Food Analyst Carla Dobre-Chastain. “While price will continue to play an important role when it comes to breakfast foods, Mintel’s research shows that consumers are willing to pay more for higher-quality breakfast products.”

Manufacturers take note—the trend in the US is toward higher-quality, higher-priced, healthier breakfast options.

Read the full report here.                                      

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Shane O'Halloran

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Fabulous Food Plant: Paramount Citrus

Learn more about this fabulous food plant in Food Engineering's article, found here.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

What was your favorite part of FA&M 2014?

View Results Poll Archive

THE MAGAZINE

Food Engineering Magazine

Food engineering magazine 2014 april cover

2014 April

Catch a preview of the Powder and Bulk Show in this April 2014 edition of Food Engineering. Also, be sure to check out a coffee stick making a real stir and a major advancement in the the pet food industry.
Table Of Contents Subscribe

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

 

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.pnglinkedin_40px.png