Kellogg's All-Bran is highlighting this fall season's "comfort food moderne" trend through partnerships with three Canadian chefs. Culinary experts Craig Harding, Connie DeSousa and Alexandre Gosselin are now apart of the initiative which is focusing on healthy, fiber-rich meals.
Central to upscale classics now highlighted by Kellogg's All-Bran are dishes featuring ricotta gnocchi, Cornish hen and polenta. As each dish includes nutritious products such as All-Bran Buds cereal, the foodie activations are focusing on the importance of low cholesterol and body weight.
At Campagnolo restaurant in Toronto, Harding expanded on a preference for upscale classics through the use of hearty ingredients. Pairings between bran clusters, stewed chickpeas and crusted fish delivered on Kellogg's call for nourishing autumn experimentation in the kitchen.
Branded Comfort Food Activations
Kellogg's All-Bran Partners with Canadian Chefs Via New Classics
Trend Themes
1. Comfort Food Moderne Trend - There is an opportunity for disruptive innovation in the comfort food industry by creating healthy, fiber-rich versions of classic dishes.
2. Nutritious Food Activations - Brands can tap into the growing trend of promoting nutritious meals through partnerships with chefs and highlighting the use of wholesome ingredients.
3. Low Cholesterol and Weight Focus - The focus on low cholesterol and body weight in foodie activations presents an opportunity for businesses to develop innovative products that cater to health-conscious consumers.
Industry Implications
1. Food and Beverage Industry - The food and beverage industry can benefit from creating and promoting nutritious comfort food options to meet the demands of health-conscious consumers.
2. Restaurant Industry - Restaurants can leverage the comfort food moderne trend by incorporating healthy, fiber-rich ingredients into their classic dishes, attracting customers who seek a balance between indulgence and nutrition.
3. Health and Wellness Industry - The health and wellness industry can explore opportunities to collaborate with food brands and chefs to develop and market new products that prioritize low cholesterol and weight management.