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The Specialty Food Association and Mintel have collaborated to produce the State of the Specialty Food Industry, 2020-2021 Edition. On Tuesday, June 30 at 1 p.m. EST, join David `Lockwood and David Browne of Mintel and Denise Purcell of SFA for a webinar where they’ll reveal highlights of this year’s research—including crucial analysis on the impact of COVID-19 on the industry.

This webinar will cover:

• Where the industry was heading into 2020, where it is now in light of the pandemic, and where it is going
• Specialty retail and foodservice sales
• Top-selling and fastest-growing categories
• Consumer survey data and insights
• COVID-19’s impact on the specialty category
• Specialty food and beverage market forecast

Register now.

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Regional flavors are trending in the food world as consumers expand their palates and experiment with flavors from around the globe. Here is a roundup of the newest seasonings to hit store shelves that will take taste buds on a world tour to places like Jamaica, Italy, Morocco, and beyond. 

Borgo de’ Medici Porcini & Garlic Sea Salt. This salt is made with porcini mushrooms, garlic, and parsley, perfect for finishing risotto and meat dishes. Other gourmet sea salts from Borgo de’ Medici include Black Truffle Sea Salt, which works well with egg and vegetable dishes, and Citrus Fruits Sea Salt, made with lemon-flavored salt with citrus peels and Sichuan pepper. Borgo de’ Medici offers products made in Tuscany according to traditional production methods, containing no chemicals, additives, or artificial colors. borgodemedici.com

Casa M Spice Co. Jerked Chain Seasoning. Casa M Spice Co.’s original blend Jerked Chain is a dry-rub Jamaican Jerk seasoning that starts with a base of Casa M Spice Co.’s Chain Reaction season-all. Then, cloves, allspice, nutmeg, and some brown sugar are added to bring out the tastes of the Caribbean. This seasoning complements chicken, fish, beef, pork, lamb, and vegetables. Jerked Chain is available in two heat levels, Original Blend, which has just enough heat to satisfy taste buds, and Uncontrolled Blend, which doubles the heat. casamspice.com

Epic Spice Napa Valley Chipotle Honey Rub. This smokey, zesty, sweet dry rub has main notes of chipotle chili, orange, and honey. The sweet taste provided by the honey combines with the smokey flavor of the ground chipotle powder and the acidity note from orange zest to create a nice balance. Use as a dry rub and apply to any meat or poultry evenly on all sides before grilling for a smokey sweet crust. Epic Spice Napa Valley offers hand-blended rubs and seasonings from selected spices and herbs from all over the world. epicspice.com (Not pictured.)

Frantoi Cutrera Natural Course Sicilian Sea Salt. Imported by Olive Oil Lovers, Natural Coarse Sicilian Sea Salt from Trapani is rich in potassium and magnesium and low in sodium. The sea salt can be used for cooking but also works well when used raw. Olive Oil Lovers is an all-service importer and bottler of premium extra virgin olive oils from the world’s top production areas and producers. oliveoillovers.com (Not pictured.)

Meat Mitch Naked Seas’ning. Naked Seas’ning is inspired by Meat Mitch’s World Championship competition-winning barbecue rub. It contains no sugar or soy, but still packs a mouthful of punch.  This seasoning can be used on fish, steak, eggs, vegetables, and more. Other Meat Mitch products include Competition Whomp! Rub, Steer Season Rub, and Char Bar Table Sauce. meatmitch.com

Momofuku Seasoned Salts. The Momofuku Group has released the seasoned salts that it uses in its restaurants for consumers to use in their home kitchens. The Savory blend mixes kosher salt with pepper, garlic, tamari, kelp, and mushroom powder, and works well on grilled steaks and popcorn. The Spicy blend combines all the ingredients of Savory, plus gochugaru pepper flakes, cayenne pepper, dried chilies, and cumin; perfect for use in the slow cooker. The Tingly blend takes the ingredients of Savory, but adds Sichuan peppercorns; great to add to raw fish dishes and grilled shrimp. Momofuku Seasoned Salts are gluten-free, sugar-free, and made from the same quality ingredients used in the company’s restaurant products. momofuku.com  (Not pictured.)

PS Seasoning Black Gold Garlic Pepper. PS Seasoning’s Black Gold Garlic Pepper has hints of garlic, herbs, and onion packed with a punch of pepper. Great on chicken or pasta, shimp or fish, roasted veggies, egg bakes, grilled corn, and baked potatoes. Founded in 1984, PS Seasoning & Spices continues to carry on old-world flavors and traditions of the past, while also creating new products and blends to meet modern-day demands. psseasoning.com

The Spice Lab Nashville Hot Chicken Seasoning. The Spice Lab’s Nashville Hot Chicken Seasoning starts out fiery but is tempered with some sweetness and a mustardy tang. It is great on chicken, pork ribs, or chicken fried steaks. Season cauliflower with this blend before roasting in a hot oven and serve it with a cooling blue cheese dip. A woman-owned and family-run business, The Spice Lab’s product line includes salts, award-winning seasonings and rubs, premium spices, peppercorns, natural sugars, loose teas, and more. spices.com (Not pictured.)

Wing-a-Lings Burger Box Set. This gift box contains full-size bottles of the Wing-a-Ling’s Bone Dust Dry Rub, Baa Baa Blackened Seasoning, and Margie’s Mesquite Dry Rub. Along with these rubs come burger recipes. The spices contain no artificial colors, no additives, and no preservatives. Other Wing-a-Ling products include Over the Moon Steak Rub, Railway Rib Rub, and Bloody Mary Mourning Rim Rub. rub-a-dub-rubs-mfg.myshopify.com

Zen of Slow Cooking Moroccan Tagine Multi-Cooker Spice Blend. For this Moroccan Tagine blend, Zen of Slow Cooking partnered with Rumi Spices, founded by a team of U.S. military veterans. Serving 4 to 6 people, this perfect portion of spices contains top-quality, sustainably farmed saffron, whole coriander seeds, cumin, cinnamon, black peppercorns, and annatto. Best for slow cooking or pressure cooking easy tagines with meat, chicken, or plant-based meats. thezenofslowcooking.com

Find more products from Specialty Food Association members in the Product Marketplace on specialtyfood.com

Arielle Feger is content associate for Specialty Food. 

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A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more.

Frozen’s Celebrity Power
Jennifer Lopez and Alex Rodriguez have teamed up to create nutritious food fast with Tiller & Hatch, their new frozen meal kit delivery service with offerings like farfalle with marsala sauce and chicken and coconut chicken stew with vegetables and rice. These superstars partnered with entertainment industry caterer Bruce Hecker to develop eight nutritious and budget-friendly recipes for families, available by subscription or per bag at Walmart. They arrive frozen so no prep is necessary. Up next will be options for vegetarians and paleo eaters.

Twist and Serve
Philadelphia’s La Colombe Cafe is waking up the RTD coffee segment with a limited-edition self-heating can that’s activated by turning the cap clockwise and waiting two minutes for the coffee to heat up. Safe and recyclable, the secret is a small patented heater built inside the shelf-stable can. Available for $5 a can; Wegmans plans to stock it soon.

Make It a Double: Upcycled Vodka
Artisan creameries have a new revenue stream—vodka. Normally derived from potatoes or rye, whey vodka, which is mildly sweet with a smooth finish, has developed a following in the Northwest. Dr. Paul Hughes, assistant professor of Distilled Spirits at Oregon State University, who has consulted with more than a dozen creameries from Oregon to Canada over the last two years, estimates “that a creamery selling cheese for around $40/pound could earn an additional $20 in alcohol retail sales for every pound of cheese, inclusive all costs but profit.” He adds, “This is a good way of significantly reducing their effluent costs.”

Without expensive equipment, a small creamery either pays a fee to have the whey transported to a landfill or uses it as fertilizer or feed. With every pound of cheese producing up to nine pounds of whey, that cost can add up. Hughes’ research shows that partnering with a distiller or independently creating whey vodka is both environmentally sustainable and cost-effective for small creameries.

Food for the Soul
Jon Bon Jovi has a calling beyond rock n’ roll: battling food insecurity. He and his wife created JBJ Soul Kitchen, a nonprofit community restaurant as part of their Jon Bon Jovi Soul Foundation, to tackle the issue. Their most recent effort is the opening of the first college location at Rutgers University, Newark. Instead of serving food with set prices, the restaurant offers a locally sourced three-course meal for a pay-it-forward donation of $12 or more—or the opportunity to volunteer in exchange for food. Tasks include folding napkins and preparing tables, with returning volunteers taking on more in-depth assignments.

“We’ve had over 200 volunteers donate their time to the Soul Kitchen since our opening. They’ve been both in-need students and support staff, and many return weekly,” notes Brian Conway, resident district manager. “The numbers on college food insecurity are staggering. This program really makes a difference.”

Farm Fare Connects the Dots
Sourcing locally can be challenging for high-volume buyers. Enter Farm Fare, an e-commerce platform that connects region-wide food hubs, food producers, and food buyers with an area’s local food products via a one-stop shopping experience and delivery service. “By providing access to the region’s inventory, food establishments have greater confidence in consistent fulfillment of orders, a hardship food establishments typically note when trying to source locally,” notes Cullen Naumoff, co-founder of Ohio-based Farm Fare.

“What’s more, when regional family farmers work together to support wholesale market channels, they’re able to more effectively plan what to plant each year based on regional demand and supply.” Farm Fare is currently developing the second version of its platform in hopes of “supporting our partners and core software customers, food hubs, in other regions of the country.” She adds, “We know that when regional food assets work together, they achieve competitive efficiencies without having to compromise their ethics and get ‘big’ to survive.”

Bag It: Non-Plastic, Dissolvable, Drinkable
The world is on a quest to end plastic bag usage. The Solubag will make it easier. Winner of the ProChile Innovative Summit’s Latin America’s innovation award, the bag is biodegradable and dissolves in water in three minutes. And it’s drinkable because it’s made from the same ingredients used to make pharmaceutical capsules. The material also can be used to make other dissolvable products like disposable clothing, garbage bags, gloves, crates, food containers, and dishes.     Available in cold or hot versions, the hot is safe to use in rainy or humid conditions because it breaks down only in hot water. If not dissolved, the bags biodegrade in 180 days, as opposed to a plastic bag that remains for 500 years. An added plus is that the bags can be made with existing machinery for flexible plastic films, so manufacturers can easily make the switch. Solubag produces the bags and sells them through distributors or directly to retailers.

High-Tech Trends on the Horizon
The next decade holds big changes for the U.S. food and beverage market, according to Mintel’s “Global Food and Drink Trends for 2030” report. Successful companies will embrace conscious consumption that improves the health of the population and the planet. Piggy backing on personal health testing kits, brands will need to offer more personalized product offerings, develop smart home solutions, and assist consumers in addressing mood and brain health. Additionally, consumers will experience a growing trust in food science and technology as they will be viewed as vital tools to save the food supply. 

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Denise Shoukas is a contributing editor to Specialty Food. 

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Whether for dipping, to accompany a cheese plate, or just to enjoy on its own, there is a specialty cracker or crisp for every eating occasion. Here are some favorites from specialty retailer buyers from across the U.S.

 

Sam Sevince, Amish Market, New York

• Carr’s Entertainment Cracker Collection
• Ka-Me Wasabi Rice Crackers
• Kii Cranberry Pumpkin Seed Artisan Crisps
• Mary’s Gone Crackers Original Crackers
• RW Garcia Organic Sweet Beet Crackers

Hunter Fike, Di Bruno Bros., Philadelphia

• Di Bruno Bros. Rosemary Crostini
• Firehook Rosemary Sea Salt Crackers
• Ines Rosales Original Olive Oil Torta
• Maine Crisps Cinnamon Maple Crisps

“Firehook has driven the growth in our cracker category over the last two years. We offer the Sea Salt, Rosemary, and Garlic-Thyme varieties, though there are many more that would sell if we had space on the shelves. Customers like that they’re sturdy, the packaging allows them to maintain their form, and they work in a variety of applications.” —Hunter Fike, Di Bruno Bros., Philadelphia

Matt Caputo, Caputo’s Food Market and Deli, Salt Lake City

• Danieli Taralli Cipolla e Uvetta
• Jan’s Farmhouse Crisps
• Mitica Fennel Taralli
• Mitica Toketti di Pane Carasau
• Sheridans Cheesemongers Irish Mixed-Seed Crackers

Sue Taub, Holbrook Cottage, Briarcliff Manor, NY

• Castleton Crackers Multi-Seed Rye Crackers
• Castleton Crackers Simply Wheat Crackers
• Kent and Fraser Cracked Black Pepper & Smoked Sea Salt Criscuits
• Potter’s Crackers Caramelized Onion Artisan Crackers
• Potter’s Crackers Cranberry Hazelnut Crisps

Mike Lederman, Joanna’s Marketplace, Miami

• 2s Company Cracked Pepper Wafer Crackers
• 2s Company Sesame Seed Wafer Crackers
• Parm Crisps Oven Baked Cheddar Crisps
• Potter’s Crackers Caramelized Onion Artisan Crackers
• Potter’s Crackers Cranberry Hazelnut Crisps
• Saffron Road Oven Baked Ancient Grain Lentil Crackers

“The cracker/crisp category is a vital and strong category. For any market that sells cheese, dips, spreads, and deli-style salads, they are the logical accompaniment. And, of course gluten-free options are a must.” —Mike Lederman, Joanna’s Marketplace, Miami

Evelyn Ignatow, Hyde Park Gourmet, Cincinnati

• Every Body Eat Sea Salt Chia Thins
• The Fine Cheese Co. Fine English Oatcakes
• Mitica Toketti di Pane Carasau
• Ritrovo L’Ultimo Forno Tarallini al Pecorino
• Ritrovo Truffle & Salt Lily Pops

“Mitica’s Toketti di Pane Carasau are satisfying, bite-sized snacks made from the traditional Sardinian flatbread called Pane Carasau. Dating back to ancient times, it is a thin and crispy bread made with semolina. Due to its long shelf life, it was common among shepherds who traversed the island with their flocks for seasons at a time.” —Evelyn Ignatow, Hyde Park Gourmet, Cincinnati

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Portable and often protein-packed, creative on-the-go breakfast foods fuel and satiate. 

Sugar-conscious and protein-aware, time-starved consumers are embracing value-added on-the-go breakfast options that play to their broad array of diets and lifestyles choices.

According to the NPD Group, consumers are shifting how, when, and where they get their breakfast fix. The Port Washington, New York-based research group says that although in the last decade the number of in-home prepared and consumed breakfasts declined, consumers aren’t skipping what some say is the most important meal of the day. Instead, they are seeking out items for function, convenience, and enjoyment.

“There has been an increase in morning snack occasions as well as restaurant meals that nearly equals the in-home decline,” notes industry analyst Darren Seifer in his Foods and Trends to Watch 2020 blog. NPD attributes this a.m. shift to increasing categories such as portable and functional—with products that reflect the need for speed and health—driving much of the consumer behavior.

Seifer notes an expected sustained growth for categories like breakfast sandwiches, juices with functional benefits such as energy, and categories with protein, like eggs.

According to the latest SFA State of the Specialty Food Industry research, produced with Mintel, more than a third (36 percent) of specialty food consumers say they buy specialty foods for breakfast, with 25-34–year-olds leading the charge, followed by those 65+

“Consumers want something fast and easy or they’ll skip it when it comes to breakfast,” notes David Browne, market research, retail, and brand consultant for the natural and specialty food industry.

“And,” he continues, “Innovators obviously are trying to answer this call.”

Browne says the last decade has seen more innovation that reduces overall preparation time and increases convenience.  At the same time, there have been advances in technology resulting in better-quality, better-tasting portable foods, and more clean labels. “Innovations like snacking brand Peckish, for example, with their hardboiled egg kits,” he points out.

In addition to reduced in-home prep time, breakfast wait time for consumers battling long lines at their favorite coffee or juice place might also diminish. Items like smoothies or coffee-bar fare once sought out in fast-casual channels are becoming more readily available at specialty retail.

“Consumers can now buy things like thaw-and-serve acai bowls at Trader Joe’s and RTD plant-based protein lattes made with oat milk at specialty retail,” says Kara Nielsen, a California-based culinary trend expert.

According to NPD’s “Future of Morning” study, easy access to food drives the decision-making process of what to eat as well as provides a solution of what to eat to bridge meals. The study says that this behavior is evidenced with the rise of mobile ordering and increased use of quick-service restaurants for a fast, grab-and-go breakfast or morning snacks.

“Consumers are looking for foods and beverages to meet their needs—not for a food that fits a specific meal or snack daypart,” says David Portalatin, co-author of NPD’s report. “Food manufacturers, retailers, and foodservice operators all have an opportunity to make breakfast and morning snack food acquisition seamless by focusing on the consumer needs and offering daily solutions, including niche nutritional needs,” he notes.

With the a.m. shift and changes in consumer breakfast behavior, coupled with the need for speedy nutritional options, doors are opening for more creative and functional portable options. Here are some trends in portable breakfast items to be on the look out for.

Breakfast Staples Reincarnated
New incarnations of breakfast standbys are disrupting certain subcategories in both innovation and portability. Manufacturers have created out-of-the-box identities for old favorites like eggs, waffles, crepes, bacon, and cottage cheese that appeal to broad demographics and satisfy the need for speed.

“Having available options of ready-to-eat or on-the-go meal solutions—whether it’s a traditional breakfast food, a healthier option, or a comfort food, is a huge time saver,” notes Jim Shankin, vice president sales & operations, Jacquet North America Corp. The French-based company makes ready-to-eat Belgian-style waffles and French crepes and has seen 20 percent average growth year-over-year for the last three years in U.S. sales.

Both the single-serve waffles and crepes are huge sellers at On the Vine Marketplace in Portsmouth, New Hampshire, because of their superior flavor and portable appeal, according to Laura Bolanger, grocery manager.

At Brighter Day Natural Foods, Savannah, Georgia, customers don’t have to worry if they don’t have time to prep pancakes at home. “Individually wrapped Bakerly Pancakes to Go do really well for us,” notes Amy Schmidt, manager.

And, with protein the draw, unconventional ways to eat eggs and meat, and even cottage cheese are intriguing customers. “On the egg front, pre-made hardboiled eggs and egg bites by Vital Farms and Organic Valley’s Good to Go Free Range hardboiled eggs are fast sellers along with high-protein meat snack Epic Bars that have bacon,” says Brighter Day’s Schmidt.

The trend toward breakfast crossing dayparts, coupled with mobility and high protein, prompted the evolution of Spēka, a thaw-and-serve sweet and savory cottage cheese bar enrobed in chocolate. “It’s the return to a traditional breakfast food with a sweet enhancement and the perfect mix of protein and fats,” says co-developer Anita Batarags.

Sip and Spoon to Go
New-to-the-scene portable granola and smoothie bowls along with the continued popularity of fresh juices are bridging the gap between breakfast and lunch. At Brighter Day, thaw-and-serve acai bowls from Sambazon, a somewhat new item for the retailer, is quickly catching on. “So far it’s doing very well,” notes Schmidt, who says plant-based is the draw along with the added protein. The Sambazon Peanut Butter Power Açai Bowl has 12 grams of plant protein housed in a bowl that is made from 100 percent plant fibers.

Both Kellogg and Kraft Heinz have jumped on the portable smoothie bandwagon. Kellogg’s Joybol, is a shelf-stable breakfast smoothie bowl with granola that offers 10-11 grams of protein and just needs the addition of milk or water, while Fruitlove, a Kraft Heinz creation, is a ready-to-eat smoothie combo of protein, fruits, and veggies and comes with a disposable spoon.

On the Vine Marketplace’s Bolanger says she doesn’t sell smoothie bowls and does better on the breakfast front with fresh juices. Pulp Kitchen Juice, a 4-ounce grab-and-go organic cold-pressed juice packed with fruits and veggies, is a huge seller. “No matter what they are buying, customers are definitely mindful of what they choose for breakfast and want both nutrition and something that will sustain them for a few hours,” she says.

Hot Cereal’s Cool Side
While cold, crunchy cereal stays relevant by becoming more healthful, reducing its sugar content, and offering smaller and re-sealable package sizes for on-the-go snacking, hot cereal like oats is seeing a resurgence. This is mostly thanks to its new portability factor and the overnight preparation phenomenon.

According to Mintel/Spins, hot cereal sales are up 13.1 percent from 2017 at $172 million, with oats leading the charge for the category.

“Oats have seen a major renaissance in the last three to five years, and at the moment, their presence across categories is getting stronger each year,” says Browne, who notes that the improvement in hot cereal cups on the specialty side with a focus on portability and wholesome ingredients, is one reason for growth in such a small subcategory. Browne says products such as Overnight Oats by Dave’s Naturals, is a good example of a convenient morning breakfast.

At Grassroots Market in Denville, New Jersey, grocery buyer Eric Voigt says tons of customers like the single-serve oatmeal cups from Bob’s Red Mill and Vigilant Eats Superfood Cereal, which come with a disposable spoon. “You can add your favorite type of milk or water to them and they are a good bang for your buck,” he says.

A Global Future
Industry insiders agree that we will continue to see plant-based innovations, clean label products, and more sweet and savory portable breakfast combos in the future. However, there is much room for growth. “I’m hoping to see more global influences that align with other cultures’ breakfast choices, things like Pho and miso,” notes Nielsen, who says currently Nona Lim has done a good job with its portable Asian-influenced microwavable broth cups. “Portable breakfast tacos and more Asian influenced items will play to the multi-cultural palates of Gen Zs and beyond,” she concludes. 

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The New Coffee Bar

Undoubtedly a portable breakfast staple, coffee (or tea) no longer needs to be sipped for a caffeine boost.

Caffeinated breakfast bars, like Clif Bar’s new Coffee Collection made with sustainably sourced organic Columbian coffee beans and containing 65 mg of caffeine, might soon substitute the a.m. trip to the barista,” notes Kara Nielsen, a California-based culinary trend expert. 

Check out these caffeinated bars and bites that will ensure your customers won’t spill their morning cup of Joe. 

Core Foods Strawberry Basil Tea Core Bar. Oat-based, with pre- and probiotics, plus 65 mg of caffeine, derived from tea. USDA Organic. corefoods.com 

Eat Your Coffee Fudgy Mocha Latte. A 1.6-ounce bar caffeinated with a full cup of antioxidant-rich, fair-trade coffee. eatyour.coffee

Jimmy Wake It Up White Chocolate Cafe Latte. Infused with guarana, a natural plant-based source of caffeine and coffee powder. jimmybars.com 

Kind Dark Chocolate Mocha Almond Bar. Made with unsweetened chocolate and coffee powder. kindsnacks.com 

Pocket Latte Lavender Vanilla Coffee Bar. Made with medium dark roast coffee and organic lavender flowers and mixed with crunchy bits of light coffee beans. pocketlatte.com 

Ritual Energy Bite Almond Toasted Coconut. These plant-based bites are caffeinated with organic green coffee beans. One bite equals one cup of coffee. ritualenergy.com 

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New & Notable Portable Breakfast Products

Chikaraka Egg-Based Yogurt Cup. This dairy-free yogurt cup contains one whole organic pasture-raised egg, coconut cream, ripe banana, fresh pureed berries, and hints of lemon and vanilla. Ten grams of protein per serving, 6 grams or less of added sugar. The yogurt line will launch this summer with Original, Lime, Strawberry, Mixed Berry, Lemon, and Raspberry flavors. handsomebrookefarm.com

Crepini, Egg Thins with Cauliflower. Can be eaten right out of the fridge, these crepes are made of eggs and cauliflower. Zero sugar and zero net carbs. Grain- and gluten-free. crepini.com

Egglife Egg White Wraps. Made with cage-free eggs, these ready-to-eat gluten-, grain–, and flour-free wraps are only 30 calories and offer 5 grams of protein. Available in Original, Italian Style, Rye Style, and Southwest Style. egglifefoods.com

Kodiak Cakes Power Cup Blueberries & Cream. Powered with 14 grams of protein from peas and whey, this oatmeal cup is ready in minutes and a source of sustained energy and whole grains. kodiakcakes.com

Les Trois Petits Cochon Sous-Vide Egg Bite With Prosciutto & Gruyère. Made with cage-free eggs, these fully cooked egg bites can be enjoyed at room temperature and contain 10 grams of protein, 1 gram carbs, and zero sugar and are gluten-free. 3pigs.com

Mush Dark Chocolate Overnight Oats. Made with plant-based Almond Mylk, rolled oats, dates, organic cacao, and sea salt, these overnight oats come with a spoon hidden under the lid for ease of eating. Ten grams of protein. eatmush.com

Peckish Eggs & Fried Rice. Two ready-to-eat hardboiled eggs are paired with a ‘fried rice’-inspired dip made with green onion, crispy quinoa, umami-rich tamari, and sweet carrot flakes; 160 calories and 12 grams of protein. perfectlypeckish.com

Purely Elizabeth Vanilla Pecan Collagen Oat Cup. Enhanced with 3.5 grams of collagen per cup, and including squeeze pack of Nutzo nut and seed butter, this instant oatmeal is an easy portable breakfast offering 11 grams of protein. Lightly sweetened with coconut sugar. purelyelizabeth.com

Slingshot Foods Rise. This yogurt drink powered by spinach, pineapple, turmeric, and ginger, has 18 grams of protein, 3 grams of fiber, omega 3s, and probiotics. It comes with a mix of oats, chia, and almonds that can be poured in for a dual on-the-go breakfast drink. slingshotfood.com

Spēka Cottage Cheese Bars. A new and sweeter way to eat cottage cheese, these snacking breakfast bars have 8 grams of protein and are enrobed in chocolate. A balanced combination of carbs, proteins, and fats. spekabar.com

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Nicole Potenza Denis is a contributing editor to Specialty Food.