Seven Sundays Oatcakes have been developed by the clean label food brand as a series of hybrid products that incorporate the benefits of oatmeal in a pancake format to achieve something completely new.
The product is crafted with a blend of 11 plant-based ingredients and boasts 10-grams of upcycled plant-based protein, while also delivering 20% of the recommended daily intake for fiber. The product mix is made with a free-from recipe that has not gluten, refined sugar, artificial flavors or glyphosate to work well for consumers seeking out a better-for-you alternative to traditional pancakes. The product only requires water to be prepared from home.
Seven Sundays Oatcakes come in three flavor options to start including Original, Double Chocolate and the limited-edition Pumpkin Spice variety.
Image Credit: Seven Sundays
What Makes This Trend Stand Out
- Hybrid Breakfast Staples
- Blending familiar formats like pancakes with oatmeal-style nutrition creates space for convenient products that reframe indulgent morning meals as functional staples.
- Upcycled Protein Foods
- Food brands are incorporating upcycled plant-based protein into everyday mixes, signaling potential for waste-conscious nutrition to become a mainstream product attribute.
- Free-from Convenience Mixes
- Ready-to-prepare mixes without gluten, refined sugar, artificial flavors or glyphosate reflect growing demand for clean label shortcuts that fit restrictive and wellness-oriented diets.
Sectors Adopting This
- Packaged Foods
- Shelf-stable breakfast mixes with added fiber and plant-based protein indicate opportunities for legacy packaged food companies to modernize pantry staples around health and sustainability.
- Plant-based Foods
- The use of diverse plant-based ingredients in familiar breakfast formats shows how the sector can expand beyond meat and dairy alternatives into daily meal occasions.
- Breakfast Foods
- Better-for-you pancake formats with simple preparation requirements highlight a shifting breakfast category where convenience, comfort and nutrition are increasingly combined.
