FDBusiness.com

The classic ‘full English’ fry up could soon be off the British breakfast menu due to cheap air travel and growing multi-culturalism in the UK. According to a new report conducted for Kellogg, a breakfast of muesli and bacon and eggs could soon be toast.

The future gazing report into breakfast and flavour trends predicts that in the next two decades British consumers will have ditched today’s breakfast classics and be sitting down to dishes such as savoury crab porridge, seaweed flakes, and a distinctly fishier cooked breakfast including sardines, fish fingers and potted herring. According to experts, breakfast will also be taken as seriously as dinner is today and become the main meal of the day with people sitting down to up to three courses in the next 10 to 15 years.

British tastes are also predicted to change thanks to a variety of influences such as low cost air travel making holidaymakers more adventurous and introducing flavours they want to replicate at home. Emigration and immigration will also have a major impact on the British palate with the main influences predicted to come from Poland, China, the Middle East and Scandinavia.

The greatest change, however, will see a move towards hot, spicy and savoury breakfast products. In China, this is the norm and it is predicted that cold winter mornings will soon be warmed with ‘crab porridge with seaweed’.

In the future Middle Eastern spices such as the brightly coloured Sumac and hot chillies will also be used to add flavour to foods – with people initially shaking them on to their cereals and resulting in Sumac or Fiery breakfast cereal products on shelves. An increasing focus on health will also drive new ‘superfood’ flavours and experts predict the next ‘superfood’ fad will be seaweed – with seaweed breakfast flakes a real possibility.

The report also reveals that Scandinavian influence will make fish a more popular breakfast choice and coupled with the need for a convenient and microwaveable cooked breakfast. Consequently, consumers will move away from traditional sausage, bacon and black pudding to products such as kedgeree, kippers, sardines, fish fingers, devilled kidneys and potted fish in their ‘full English’.

The Kellogg’s report was produced by an independent panel of food experts, top chefs and food stylists.