Here we look at the fastest-growing ingredients in breakfast beverages on Canadian menus over the latest year-over-year period.
With over a third of consumers (38%) expressing that restaurants should offer healthier beverages, it is no surprise that vitamin-rich vegetables, beets and spinach, grew 15.0% and 6.7%, respectively. Operators are highlighting beets’ earthy flavour in health-forward juices that often contain other superfoods, such as carrots and apples. For instance, Jugo Juice menus its Max Veg fresh-pressed juice, featuring beets, carrots and cucumber. And, spinach is commonly spotlighted in energy-rich smoothies.
Another nutrient-rich ingredient on the rise is Japanese matcha (+24.0%). Offering both antioxidants and an ethnic twist, matcha is popping up in a variety of drinks, including regular and iced lattes, teas, smoothies and as shots. Despite matcha’s versatility, only 12% of consumers state that they would consider ordering it from restaurants if it were available. To boost this percentage, concepts should better educate their customers on both the flavour profile and immense health benefits of matcha through social media or in menu descriptions.
Cinnamon and white chocolate also increased 14.3% and 12.0%, respectively. With over a quarter of consumers (26%) stating their beverage preferences tend to change depending on the season, it’s interesting that these cold-weather flavour favourites are persisting in the second quarter. Operators are featuring these traditionally fall and winter flavours in cold drinks for summer appeal. For example, Blenz Coffee menus its Chocolate MochaChillo, made with white chocolate.