Breakfast food trends in 2025
Overview
2025 is set to be a year when consumers prioritise the health of the planet as well as their own when they choose what to eat for
breakfast. How can catering teams customise these food trends to provide a sustainable breakfast option for their customers?
Over 60% of consumers are trying to eat more sustainably
According to Euromonitor, the data analytics and market research provider, more than 60% of consumers say they’re trying to adopt more planet-positive habits, increasing their intake of plant-based dishes and reducing their consumption of ruminant meat.
Global influences hit the kitchen table
Theo Kuehn, allmanhall’s sustainability manager, recommends “Rather than offering a traditional meat-heavy breakfast, swap to Turkish shakshuka – a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs, served with flatbread. It’s delicious and has a much lower carbon footprint than a full English!
A move towards simpler breakfast ingredients
In 2025 consumers will prioritise transparency from their food providers, with a move away from ultra-processed foods to simpler ingredients with clear provenance. You can read more about the risks of ultra-processed foods in our recent blog here. The focus will be on dishes that demonstrate a clear health benefit such as high protein or high fibre.
Plant-based choices are an easy win for a high-fibre breakfast
As well as hitting the sustainability requirement highlighted earlier, plant-rich choices provide a great opportunity to eat more fibre at breakfast. This is really important when the majority of the UK population are only getting 19g of fibre a day compared to the recommended 30g.
According to Tess Warnes, our Registered Dietitian, “73% of those asked in a recent survey by Bidfood said they knew it was good for their gut health. It’s easy to boost your fibre intake in the morning – two slices of wholemeal toast with baked beans provides more than a third of an adult’s daily fibre intake”. In a dine-in operation, this makes an easy win for a high-fibre breakfast, or it could be made more indulgent by creating a smoky BBQ bean dish such as the one featured in our latest Hero Recipes.
Packed full of fibre and great for the gut microbiome, beans and pulses are being hailed as one of the ‘superfoods’ of the moment. A corn or wholewheat tortilla wrap filled with black beans, brown rice, fresh tomatoes and avocado makes the ultimate on-the-go breakfast burrito.
With the Government committing to provide free breakfast clubs across primary schools in England, the Food & Drink Federation is keen to promote higher fibre breakfasts across the education sector, helping caterers with menu ideas. through their webinar during Fibre February.
The Fibre February campaign aligns with the government’s public health goal of consuming 30g of fibre per day for adults over 16 years old. In fact, we’ll have plenty of great, fibre-rich menu ideas throughout February to support this campaign and inspire our clients with sustainable lunch and dinner recipes.
Coming back to healthy breakfast ideas for schools, budget-friendly options include sugar-free muesli or Greek yoghurt offered with a selection of seeds, dried and fresh fruit. Tess says that “primary schools can set up a pick-and-mix bar of chia, pumpkin or sunflower seeds alongside banana chips, dried apricots, raisins and grated fresh apple as toppings for natural yoghurt”.
What does 2025 hold for the British breakfast?
This year, consumers will prioritise the health of the planet as well as their own when they choose what to eat for breakfast. They are seeking simple, sustainable ingredients which benefit their bodies whilst exciting their taste buds with global flavours.
The team at allmanhall will continue to bring you the latest food trends and nutritional research to enable you to make great menu choices for your customers whilst maintaining great value for money from your ingredients.