A new study commissioned by Avocados from Mexico revealed that one third of Californians already enjoy avocados for breakfast and an additional 53% would like to try avocados for breakfast
Customization in consumer food products is seen through product launches that allow consumers to take ownership and essentially tweak a product to make it "theirs." In hot cereal, a recent launch from category leader Quaker does just this.
Fresh data on prebiotics are presented in the report "Determination of the in vivo Prebiotic Potential of a Maize-based Whole Grain Breakfast Cereal: A Human Feeding Study."
Restaurant operators, hit hard by the recession, scramble to find offerings that incorporate new ingredients and presentations, an acceptable price point and previously underserved dayparts--all while trying to guess what the next hot trend will be.