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Couple having healthy breakfast in modern restaurant. People eating out together

Today’s customers, especially the younger generations, prioritize self-care, particularly at the start of a new year. From skincare, to sleeping patterns, relaxation and meditation tools, exercise regimens—and you guessed it, dietary practices—this generation wants to live their best lives and is willing to pay for it. Wellness ingredients on breakfasts and brunch menus can draw in patrons that want to kick off the year—and morning—with delicious produce-driven dishes.

  • Veg-Centric. Pile on the fresh produce to lower overall calories and fats while increasing vitamin and mineral content. Make fruits and vegetables the center of the breakfast place, using meats and dairy products as accents only.
  • Gut Health. Studies have shown probiotic foods can help the body reduce gastrointestinal issues, brain fog, depression, sleep disturbances, and anxiety. Adding foods that can increase healthy microorganisms within the digestive tract can aid in feeling better. This includes fermented ingredients such as pickled onions and cabbage, prebiotics like tree fruits and root vegetables, and replacing sugars and processed foods with berries, bananas, mangoes, and sweet potatoes.
  • Protein Power. A surge in protein popularity started a few years ago and continues to skyrocket. Pairing animal products with plant foods rich in these compounds (think spinach, edamame, Brussels sprouts, broccoli, and even potatoes!
  • Simplicity. One way to highlight that a recipe is natural is by keeping the ingredient count low. Customers want to know what they’re eating, so dishes like fruit and yogurt smoothies, avocado toast with poached egg, omelets with spinach and mushrooms, and hot grain cereals with berries.


  • Veg-Centric: MFC Bell Peppers, RSS Broccolini, RSS Cauli Creations, MFC Red Potatoes, RSS Shredded Kale, MFC Asparagus, MFC Tomatoes, and RSS Avocado Halves.
  • Gut Health: RSS Sliced Red Onions, RSS Shredded Cabbage, RSS Peeled Garlic, RSS Carrots, MFC Trimmed Leeks, MFC Sweet Potatoes, and mangos.
  • Protein Power: RSS Halved Brussels Sprouts, RSS Triple-Washed Spinach, RSS Broccoli Florets, MFC Potatoes, MFC Mushrooms, and edamame.
  • Simplicity: RSS Baby Spinach, RSS Avocado Pulp, MFC Pears, MFC Strawberries, raspberries,
    and bananas.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.