Purely Pinole: A New Twist to Hot Cereal

One of the objectives of The Breakfast Bowl is to observe and comment on trends affecting the cereal industry. On several occasions, including as recently as two months ago, I have probed into hot cereals, and have wondered when someone is going to truly disrupt this rather boring market segment. Occasionally there are signs of innovation, but most of what we see with hot cereal are just endless variations of oatmeal.

After my last post on the topic, I was contacted by Claudio Ochoa, one of the founders of Native State Foods, a recent startup that specializes in somewhat unusual hot cereals based on pinole. To help me understand and assess this new product, Ochoa had several samples sent to me to try.

So, what is pinole (pronounced Pih-NOL)? The company bills their product, branded as Purely Pinole, as an ancient Aztec power food. According to Ochoa, who himself grew up in Honduras eating this concoction, it originated over 500 years ago with the Aztecs, and is still a traditional food in parts of central America. Pinole is made primarily from ground wild purple maize, and then roasted alongside other ingredients such as cacao, cinnamon and allspice. It is cooked with milk, and eaten as a porridge.

For Ochoa the appeal for pinole is much greater than his desire to rediscover a comfort food from the past. Apart from its novel taste and texture, the value of this product is also found in its nutritional qualities. Most notable about pinole is that it is high in protein, fiber and antioxidants. And it addresses all kinds of other contemporary concerns such as being vegan, gluten-free, and without any artificial ingredients. One group of people who have used this formula for years is endurance runners, but Ochoa and his partner, Angela, are hoping that word gets out to many others as well.

Native State Food was founded about two years ago as a side business, but they are working hard to establish the brand and create a line of products built around this power food. The packaging and marketing are done with excellence, and the story of Purely Pinole reaching back to the ancient Aztecs adds a sense of intrigue. Distribution, however, is still quite limited. Apart from their online store, Purely Pinole is only sold in stores in California and the northeast U.S. at this time, so there is limited exposure. Over time they hope to expand beyond that, but are not in a rush. They are focusing on active weekend warriors looking for performance foods, and young moms looking for something nutritious for their families. Their product line is currently limited to three flavors (original, blueberry+banana, and tart cherry+lemon), but soon they will be launching Grab & Go Snack Cups in four additional flavors that can be prepared in the microwave and eaten on the run.

Overall, I have enjoyed my pinole experiences. Trying something unique in contrast to the many predictable hot cereal choices out there has been in itself fun. I cannot say that I would want to eat Pinole every day, but definitely as an occasional treat. The earthy flavors and spices make for a hearty breakfast, but there is flexibility to use this in other recipes. And, speaking personally, I must admit that I felt real good after eating pinole - not something that one say after eating many other cereals.

The biggest challenge that I see for Purely Pinole, is just getting people to try something new and different. And, with that, learning how to cook it, and taking the time to do so. It took me a few attempts to get the knack so that the porridge thickened just right. (One of the lessons I've learned in all this is: make sure you follow their instructions to dissolve the powder fully!) I also found that that with the basic mixes, I needed to definitely add some sweetener (i.e. sugar, honey, etc.) to make this fully palatable. I also tried mixing in some fresh fruit, which added a wonderful touch. To be honest, the tastes of the Grab & Go cups were my favorites, although the serving size is quite small. They are designed for a quick snack, but at 110 calories, not enough for a full breakfast.

If you are looking for a truly unique cereal for breakfast (or any other time), I would encourage you to give Purely Pinole a try. This is not for the sugared cold cereal fans, but for those who want something hearty and nutritious, it just might become a new favorite of yours!

Is it time for hot cereal to be disrupted?

Over the past few weeks, several tips out of Canada (including a segment on NBC's Today Show) have revealed that General Mills is experimenting with some innovations to stodgy old oatmeal. For a limited time in the Great White North consumers can buy Lucky Charms Instant Oatmeal and Cinnamon Toast Crunch Instant Oatmeal. Pairing a traditional hot cereal with an irreverent, popular cold cereal brand is powerful. I am amazed no one has thought of this before.

For years I have been observing the slow, but growing trend toward oatmeal, and porridges in general. Hot cereal is a comfort food, and with the increased convenience factors (i.e. instant and single-serve packaging) offers a nutritious alternative to the typical cold cereals that dominate the marketplace. Already there are dozens of oatmeal brands readily available in the supermarket, and many more niche varieties as well.

General Mills told NBC that their Canadian experiment is an eight-week trial, and that "there are not any plans at this time to introduce the product in the United States." Porridges are somewhat more popular in Canada (any big surprise?), so this is a good test market for them. I would love to hear what General Mills learns from this venture, but I hope they decide to expand their offerings to more brands and to the U.S. as well. At minimum it could get children hyped over oatmeal!

I have long contended that with the breakfast cereal market in decline, innovation is critical. This could be an opportunity for the big players to extend their already well-known brands to hot cereal. Kellogg has already done this with Special K, but they all could benefit from following General Mills' lead with Lucky Charms and Cinnamon Toast Crunch and try other pairings. Some naturals that come to mind for me would be Apple Jacks, Cap'n Crunch, Cocoa Puffs, and Froot Loops. What about Boo Berry, Count Chocula and Franken Berry in the fall?

What fun, new hot cereals would you like to see?

Porridge cafe

Cereal restaurants are not new, but the start of the innovative Cereal Killer Café in London last fall may have launched a resurgence of this format, at least outside the U.S. There are reports of other cereal restaurants opening in the U.K., and now in other places like Australia. And, one that has caught my attention is the Porridge Café, also in London.

Not another copycat cereal restaurant Porridge Café focuses on cooked cereals, the ultimate comfort food, and has created a creative gourmet menu that extends well beyond breakfast.

I have noted on several occasions in recent years a growing trend toward hot cereals. Perhaps a unique concept like Porridge Café might be on to something that could fuel this growth.

We'll be watching.

Is the future hot?

The western United States, where I live, is in the midst of an extreme heat wave. So, talking about "hot" may seem appropriate, except when it comes to cereal. Hot cereal is much more suitable topic for the middle of January!

Nevertheless, Kellogg recently announced a new sub-brand within its rapidly expanding Special K line of cereals and weight conscious products. Nourish is a line of hot cereals and bars "specifically designed for people who are seeking positive nutrition to help manage their weight". Although I thought this is what Special K was trying to accomplish all along, it appears that this new offering ramps up the nutrition even more. Of particular interest are the three hot cereal varieties: Cranberry Almond, Cinnamon Raisin, and Maple Brown Sugar. This is the first time in years that Kellogg has attempted a hot cereal.

While there is a niche market for hot cereals, the trend over the years has been away from this. They are generally not as convenient and sometimes, especially in the case of oatmeal, have a reputation of being mushy. Nevertheless, porridge is a perfect comfort food, especially in colder weather.

The question here is: Is there growth potential for hot cereals? Kellogg must think so to a certain degree. Could hot cereals done right be a innovative growth engine for cereal companies?

Let's talk about it more once this heat wave passes!

McDonald's joining Starbucks with oatmeal

More evidence that oatmeal for breakfast is a growing trend:

According to the L. A. Times, McDonald's restaurants will begin selling a maple-flavored oatmeal mixture for $1.99 beginning this week. The cereal will also contain apples, raisins, cranberries and cream and will be served in a cardboard cup. McDonald's has probably seen the success that Starbucks has had selling oatmeal over the several years ago. Jamba Juice has also added it to their menu.

Oatmeal is a great comfort food, and gives McDonald's a new, healthy option for breakfast guests.

Will this contribute to a further surge for oatmeal and hot cereals in general?

Technorati Tags: cereal, porridge, oatmeal, McDonalds, breakfastbowl

What's up with oatmeal?

I've been noticing a rising trend in the last couple of years, and even more so in recent months: There seems to be a resurgence of interest in cooked oat cereals. Walk down any cereal aisle and you will notice that the selection of instant oatmeals is quite significant.

Years ago preparing oatmeal from scratch using oats, especially from Quaker, was a morning staple. The advent of prepared, cold cereals has obviously changed things for the majority of people. Could it be that in the midst recession or because of a desire for things more natural that porridge in general, and oatmeal in particular, are "hot" commodities?

For a number of years now Quaker has offered convenience through its Instant Oatmeal products. Quaker certainly dominates the market as in most consumers' minds they own the word "oats". But, others are recognizing the opportunity and getting into the action. Some are obvious, like Kashi. But there are newcomers to the market place as well. These include smaller, niche companies that are focusing on being natural, such as Pro Oats and Umpqua Oats. Even cranberry specialist, Ocean Spray, has a new line of instant oatmeal. And, the company that seems to be shaking things up right now is Better Oats, a newcomer that is gaining considerable traction with almost 30 varieties covering a range of preferences and styles. Some of the innovative flavors include dark chocolate and chai spiced.

Could it be that consumers are looking for a change, and that this could continue to be a growing market? What do you think?

UPDATED 11/7/10: Some additional evidence: http://www.foodproductdesign.com/news/2010/10/oats-driving-breakfast-cereal-launches.aspx

Technorati Tags: cereal, porridge, oats, oatmeal, Quaker, Kashi, Pro+Oats, Umpqua+Oats, Better+Oats, Ocean+Spray, breakfastbowl

Hot cereals

Winter brings back memories of a hot bowl of oatmeal. In our fast-paced society, preparing a bowl of porridge seems to be a luxury. But, this itself may be why there could be a new trend toward healthy, hot cereals.

MercuryNews.com has an interesting new article, "The New Cereals: hot and healthy". With many consumers tiring of the same old packaged offerings and looking for more wholesome alternatives, a revival of hot cereal consumption seems probable.

Could this be an avenue traditional cereal companies should be exploring?

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Technorati Tags: cereal, porridge, BreakfastBowl

Hot cereal anyone?

With the growing trend of consumers toward natural products, hot cereals appear to be making a comeback. The simplicity of porridges are in stark contrast to the highly processed ready-to-eat cereals that dominate the market. The New York Times recently picked up on this with an article that highlights how Quaker is getting back to its roots by marketing hot cereals, specifically its new Simple Harvest line.

While cold breakfast cereals have an edge in convenience, the return to hot cereals are a trend worth watching.

LINK

Technorati Tags: cereal, Quaker, breakfastbowl