Breakfast Ingredient Spotlight

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Sumo-CitrusSumo Citrus — This colossal piece of late-winter citrus has its origins in Japan (where it’s known as the Dekopon) and is now grown in California’s Central Valley. Beneath the easy-peeling, shaggy skin, Sumo segments are so plump and pregnant with juice, they literally pop from their translucent membrane. These are the perfect mandarins for creating orange supremes. Sumo juice is super-sweet, abundant and refreshing. Look for the distinctive top-knot crowning each rugged-looking orb.

 

 

 

 

manchego omeletManchego cheese — Manchego is made in the La Mancha region of Spain from the milk of Manchega sheep and aged between 60 days and two years. With the rising popularity of ethnic flavours, this cheese is making more appearances on breakfast menus, adding a salty, nutty flavour to new takes on old standbys such as omelettes and frittatas.

 

 

 

 

 

steel-cut-oats1Steel-cut oats — Traditionally used to make porridge, steel-cut oats, also called pinhead oats or coarse oatmeal, are whole oat groats (the hulled kernels of various cereal grains such as oat, wheat and rye), which have been chopped into two or three pieces. Nutrition-minded eaters are turning to steel-cut oats because they’re a fibre-rich whole grain with a low glycemic index, prompting restaurants across the country to feature them prominently on their breakfast menus.

 

 

 

 

Greek-YogurtGreek yogurt — Greek yogurt is strained extensively to remove much of the liquid whey, lactose and sugar, giving it its thick consistency. Compared to regular yogurt, Greek-style yogurt can pack up to double the protein, while cutting the sugar content in half. And for restaurants trying to attract today’s health-conscious diners — that’s a big deal. Booster Juice, for example, recently became the latest foodservice operator to add Greek yogurt to its menu.

 

 

 

 

timmies-turkey1Turkey — Turkey is gaining ground at breakfast as diners look for what they view as healthier alternatives to pork and beef. Technomic research confirms more consumers would consider ordering turkey for a breakfast sandwich — a trend prompting chains such as Tim Hortons to add turkey bacon and sausage patties to its breakfast menu.

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