Breakfast Innovation Heats Up at Summer Fancy Food
Exhibitors at the Summer Fancy Food Show showcased modern takes on the morning meal with a focus on nutrition and convenience.
New York-based startup Joyffles debuted its range of dairy-free, gluten-free, fiber-packed frozen waffles, crafted with oat flour, rolled oats, chickpea flour, ground flax seeds and chia seeds. Flavors include Banana Chocolate Chip, Apple Cinnamon, Apple Cranberry and Banana Walnut.
The grab-and-go selections were created to offer the “flexibility modern life demands,” according to founder and president Joyce Friedmann. A serving of two waffles contains 7 grams of protein and 9 grams of fiber.
Elsewhere on the show floor, Darien, Conn.-based Maja showcased a line of allergen-free breakfast options, including a pancake and waffle mix and plant-based protein overnight oats. Available in Cacao & Coconut and Banana Bread varieties, the overnight oats combine pea, pumpkin seed and hemp seed protein plus maca root, flax and chia seeds.
The products are packed in single-serve, resealable pouches designed for portable preparation and consumption. Founder Mackenzie Varthi said she launched the line because many gluten-free and plant-based items on the market were “bland, unhealthy and sugary.”
Gamsa Foods featured its savory, Korean-inspired oatmeal at the Fancy Food Show. The product blends oats, quinoa and rice and is flavored with garlic, miso, tamari, coconut sugar, dried wakame seaweed, furikake, sesame seeds and freeze-dried scallions.
The vegan offering has 8 grams of protein and 4 grams of fiber per serving. Founder Sarah Hwang, a Korean American aiming to recreate her mother’s home-cooked comfort foods in a convenient format, launched the venture while attending Columbia Business School.
While it might seem that everything has already been done in the frozen breakfast burrito set, Richmond, Va.-based Sous Casa is bringing a new take to the convenience store staple with innovative packaging.
The brand’s packaging was developed after founder Michael Larkum saw a similar design in a sunglasses case and thought it could be the differentiator in the category. The plastic-free, single-serve cardboard containers are microwaveable and fold down to make the burrito easily handheld.
The burritos not only offer a convenience-forward packaging but were also formulated by Jim Hamilton, Phish’s touring chef. Hamilton has developed nuanced flavor combinations like Saag Paneerito and a Frito Pie Burrito.
