Despite health concerns, people still enjoy the traditional fry-up - including bacon, eggs and baked beans - particulary over weekends when they have more time to prepare and savour it
Health may be the fastest-growing factor affecting what people eat for breakfast, but enjoyment still represents the biggest sector, according to TNS, with 39% of meal occasions driven by enjoyment - 1% up on the previous year [52 w/e November 2004].
And the great British fry-up still enjoys its place at the weekend breakfast table, says John Howard, marketing director for the Danish Bacon and Meat Council. “Bacon is a major part of the weekend breakfast as people have more time to enjoy the traditional cooked breakfast or bacon sandwich. Nearly 30% of people spend between 10 and 30 minutes preparing their Sunday morning breakfast compared with just 18% mid-week.”
Chris Grantham, consultant at marketing agency Dragon, adds that the appeal of cooked breakfasts will remain strong as a weekend option.
“They tap into the trend of ‘slow food’ - people’s desire to reconnect with food, savour it and experience more of a meal occasion. Cooked breakfasts are also a good source of protein.”
While TNS data shows that bacon has declined by 5.3% as a breakfast meal, eggs - another traditional component of the fry-up - are slightly up, by 0.8%. Lion Quality egg producers are hoping to improve on that this year with a major promotional push planned for British Egg Week from October 3-10. The theme is to get kids cooking and includes sponsorship of the Cub Scouts chef’s badge, partnership with chef Michel Roux and in-store activity including an Easy Eggs leaflet detailing basic cooking techniques.
The British Egg Industry Council, which represents the UK egg industry, is also undertaking research into cholesterol and slimming. It points out: “Consumers still like to have a special breakfast, particularly at the weekend when there is more time. Eggs have become increasingly important, with a trend away from fatty fry-ups to healthier cooking methods such as boiled, poached or scrambled.”
Breakfast is also a key time for baked beans, says Heinz senior brand manager Simon Breckon. “Consumption of baked beans between 6am and midday is growing ahead of the market.”
Health may be the fastest-growing factor affecting what people eat for breakfast, but enjoyment still represents the biggest sector, according to TNS, with 39% of meal occasions driven by enjoyment - 1% up on the previous year [52 w/e November 2004].
And the great British fry-up still enjoys its place at the weekend breakfast table, says John Howard, marketing director for the Danish Bacon and Meat Council. “Bacon is a major part of the weekend breakfast as people have more time to enjoy the traditional cooked breakfast or bacon sandwich. Nearly 30% of people spend between 10 and 30 minutes preparing their Sunday morning breakfast compared with just 18% mid-week.”
Chris Grantham, consultant at marketing agency Dragon, adds that the appeal of cooked breakfasts will remain strong as a weekend option.
“They tap into the trend of ‘slow food’ - people’s desire to reconnect with food, savour it and experience more of a meal occasion. Cooked breakfasts are also a good source of protein.”
While TNS data shows that bacon has declined by 5.3% as a breakfast meal, eggs - another traditional component of the fry-up - are slightly up, by 0.8%. Lion Quality egg producers are hoping to improve on that this year with a major promotional push planned for British Egg Week from October 3-10. The theme is to get kids cooking and includes sponsorship of the Cub Scouts chef’s badge, partnership with chef Michel Roux and in-store activity including an Easy Eggs leaflet detailing basic cooking techniques.
The British Egg Industry Council, which represents the UK egg industry, is also undertaking research into cholesterol and slimming. It points out: “Consumers still like to have a special breakfast, particularly at the weekend when there is more time. Eggs have become increasingly important, with a trend away from fatty fry-ups to healthier cooking methods such as boiled, poached or scrambled.”
Breakfast is also a key time for baked beans, says Heinz senior brand manager Simon Breckon. “Consumption of baked beans between 6am and midday is growing ahead of the market.”
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