The impressive range of entries in the Best new breakfast innovation category of the World Food Innovation Awards 2015, highlights a number of important trends. Here, Claire Phoenix looks at the innovations that are driving this category.
Breakfast has changed enormously from my childhood when it was cereal, toast and coffee – today it is more likely to be a protein or smoothie shake or porridge with blueberries accompanied by a herbal fruit tea or a creamy hot chocolate”.
UP&Go and FUEL Your 10K Hours were two of the liquid breakfast entries in on-the-go cartons, while Yowk from the New Egg Company is a pouch packed egg with a ‘spooth’ utensil and instructions for the perfect soft boiled egg – every time. We always maintain that an egg is the best packaging known to man other than the banana skin and it’s the perfect protein hit to start the day with masses of energy too.
Personalised nutrition is increasing fast and for those spending time searching out the gluten free options you can now have a gluten free brioche. Other ideas include Top porridge with Nutella or a breakfast time sliced terrine with egg, sausage and mushroom (a new idea from Putog Teorata). Your choice should be dependent on your lifestyle and energy consumption – do you cycle to work or sit in traffic? – the choice is yours.
Finalists and winners in the 15 categories of the World Food Innovation Awards 2015 will be announced at a special ceremony at IFE at ExCel in London on 23 March. The IFE World Food Innovation Awards are sponsored by Tetra Pak.
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