A new survey by the Grains & Legumes Nutrition Council (GLNC) has revealed that one in five Australians eat their morning meal outside of the home, either on their daily commute or at work, reflecting the growing on-the-go trend.
The study, which examined breakfast habits across Australia, was carried out alongside the University of Wollongong and encouragingly found that 80 per cent of respondents made time for breakfast every day. Despite many Australians juggling busy lifestyles, most reported choosing nutritious staple foods.
Wholegrain toast, fruit, cooked hot breakfasts and yoghurt emerged as the most common breakfast food choices, with avocado and peanut butter the clear favourite toast toppings.
Interestingly, the survey showed that we are also creatures of habit when it comes to breakfast, with our favourite breakfasts not varying much from everyday choices toast, avocado, porridge, muesli, and eggs all featured in the respondents top five.
One in five Australians eat their morning meal outside of the home.
GLNC nutrition manager Felicity Curtain says these options explain why research backs breakfast as a healthy start to the day.
Our go-to breakfast foods are nutrient and fibre-packed, and global research tells us breakfast is a meal high in minerals like thiamine, riboflavin, folate, calcium, potassium, and magnesium, and low in sodium, with intake of these nutrients predominantly coming from our preference for breakfast cereals across Australia, she says.
Ms Curtain says it appears that on-the-go eating habits are encouraging food innovation, with the GLNCs recent breakfast cereal audit capturing 47 convenience breakfast products such as biscuits, snacks, and single-serve, portable porridges and muesli to suit demand, many of which are also wholegrain.