Wake up to a savoury cereal
The popularity of superfood powders, such as kale, spirulina, matcha tea or açai, has been growing as a 'non-sweet' breakfast topping.
But some brands are going one step further.
German brand Verival has an organic pumpkin and tomato porridge that is high in protein and made with whole vegetable pieces, herbs and spices. Also available in leek and onion, Verival describes them as “ideal for breakfast, a light lunch or dinner or as a side dish”.
UK brand Primrose's Kitchen has a courgette and cacao granola while French firm Catherine Kluger has a savoury granola with fennel and spices, hazelnuts, squash grains, sunflower seeds, linseed and amaranth seeds.
Marcia Mogelonsky, global analyst at Mintel told FoodNavigator: "It is noteworthy that there are really two different types of savory cereals - one tends towards sweeter profiled vegetables (such as carrot and pumpkin) and uses the vegetables as ingredients in flakes or other more familiar preparations. These cereals tend not to be really savory, but less sweet'.
"But there are also porridge and muesli that is a bit more 'hard core savoury' with more strongly vegetable-flavored vegetables such as leek, onion and fennel. These cereals can really be considered as 'savoury' preparations."
According to Mintel research manager Jodie Minotto, savoury cereals may still be in their infancy but they have potential to grow.
“Savoury flavours are yet to make an impact in breakfast cereals, but is likely to be on the horizon given the use of vegetables in breakfast cereals, and launches of savoury flavours in other traditionally sweet categories,” she said.