{"id":1153,"date":"2020-07-14T21:34:00","date_gmt":"2020-07-15T02:34:00","guid":{"rendered":"https:\/\/griffithfoods.com\/?p=1153"},"modified":"2020-08-04T13:29:46","modified_gmt":"2020-08-04T18:29:46","slug":"breakfast-made-better","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/eu\/pl\/viewpoints\/breakfast-made-better\/","title":{"rendered":"Breakfast Made Better"},"content":{"rendered":"
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Breakfast Made Better<\/h3>

Whether it’s a playful application (cereal milk latte) or an unexpected update to a classic (rosemary maple breakfast sausage,) breakfast continues to grow as a hot category for culinary innovation. Consumers are craving breakfast all hours of the day, showing strong interest in savory dishes like chicken and waffles, shrimp and grits, avocado toast and tacos that can be menued across dayparts. If breakfast is the most important meal of the day, it’s time for bold flavor, global influence and morning-inspired menus to shine!<\/p>

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Culinary Inspiration<\/h3> <\/div><\/div>

As dayparts continue to blur, breakfast is the ideal testing ground for new and unique offerings. New proteins, flavor profiles and techniques can be introduced to consumers in comforting, familiar formats.\u200b\u200b A balance of sweet and savory flavors is essential for creating items that can be consumed not just in the morning but throughout the day. Preferences range from better-for-you to indulgent, so variety is essential.\u200b
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\u200bWhether it’s a playful application (cereal milk latte) or an unexpected update to a classic (rosemary maple breakfast sausage,) breakfast continues to grow as a hot category for culinary innovation. Consumers are craving breakfast all hours of the day, showing strong interest in savory dishes like chicken and waffles, shrimp and grits, avocado toast and tacos that can be menued across dayparts.<\/p>\n","protected":false},"author":16,"featured_media":125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_mcl_spacing":"","_mcl_block_styles":"","footnotes":""},"categories":[6],"tags":[13,15,49,92,56,95,17,23,51,52,87],"class_list":["post-1153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-flavor-outlook","tag-consumer-market-insight","tag-culinary-expertise","tag-foodservice","tag-performance","tag-processors","tag-product-program-highlights","tag-product-development","tag-retailers","tag-sauces","tag-seasonings","tag-trends"],"acf":[],"yoast_head":"\nGriffith Foods - Europe | Breakfast Made Better<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/griffithfoods.com\/eu\/pl\/wp-json\/wp\/v2\/posts\/1153\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Griffith Foods - Europe | Breakfast Made Better\" \/>\n<meta property=\"og:description\" content=\"\u200bWhether it's a playful application (cereal milk latte) or an unexpected update to a classic (rosemary maple breakfast sausage,) breakfast continues to grow as a hot category for culinary innovation. 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