People want protein-packed breakfasts, so much so that when building breakfast sandwiches, they want buns that deliver protein even before adding eggs, bacon, or a sausage patty—and Queen St. Bakery's Superfood English Muffins deliver. This nutrient-dense, fiber-rich, gluten-free twist on the classic English muffin is made with a base of white bean and sorghum, and one Superfood English Muffin boasts five grams of protein. Additionally, these vegan-friendly English muffins are a source of fiber, iron, and calcium thanks to nutritious alternative flours.
Fueled by only all-natural ingredients, the school-safe English muffins crafted in Canada avoid common allergens like dairy, peanuts and tree nuts, sesame, egg, and wheat.
At Natural Products Expo West 2025, Queen St. Bakery's Superfood English Muffins won the NEXTY Award in the Breads and Bakery category.
What's Driving This Trend
- Protein-enhanced Baked Goods
- The integration of high-protein ingredients like white beans into bakery staples represents a shift toward nutrient-dense foods that cater to health-conscious consumers.
- Gluten-free Innovation
- Utilizing alternative flours such as sorghum exemplifies innovation in the gluten-free market, appealing to individuals with dietary restrictions seeking nutritious options.
- Vegan-friendly Breakfast Options
- The rise of plant-based and vegan-friendly breakfast choices showcases an industry trend towards inclusivity and eco-conscious food production.
Who This Affects Most
- Functional Foods Industry
- As consumer demand for foods with health benefits grows, the functional foods industry is ripe for disruptive innovation through nutrient-rich, convenient products like superfood muffins.
- Gluten-free Industry
- Exploring unique, nutrient-rich gluten-free ingredients is essential for brands aiming to make impactful strides in a rapidly expanding industry.
- Plant-based Food Industry
- The creation of vegan-friendly products devoid of common allergens advances opportunities within the plant-based industry, catering to diverse dietary needs.
