Breakfast trends
During a networking breakfast, IFEC editors presented on many of the breakfast trends currently shaping menus.
Thai Tae-Lime Swirl French Toast using Pillsbury Cinnamon Rolls.
Chili Lime Frittata.
Apple Bacon Mesquite Baked Beans on toast.
Watermelon spears with labneh, honey, and lime.
Longbottom & Co. Virgin Mary.
Otis Spunkmeyer Sweet Discovery Pumpkin Spice Chocolate Chip Cookie Cheesecake.
Yogurts from Nature's Fynd are crafted without a trace of dairy, nuts, or soy. This fungi-based yogurt made with Fy Protein™ boasts vanilla notes while delivering a rich and satisfying experience in every bite.
Miniature Chicago hot dogs.
Citrus-marinated chicken sliders. The plant-based SWAP Chicken can be used to swap any protein, including meat and seafood. SWAP Food is the first to create plant-based filets at scale that closely mimic meat in flavor and texture.
The acidity of pickled onions compliments the richness of whipped feta and marinated tomatoes that is paired with easy to make Biscuit Naan using Pillsbury™ Southern Style Biscuit Dough on a griddle! Photo courtesy General Mills Foodservice
