Healthier breakfast items are the order of the day as breakfast sales at restaurants rebound.

The most important meal of the day has been a challenge for restaurants over the past few years, faced with economic uncertainty and reduced consumer spend. In order to lure back customers to an already over-crowded breakfast marketplace, restaurant operators will need to give consumers what they want—and according to latest research from Mintel, that’s a healthy breakfast, as 66% of restaurant-goers say they are interested in healthier breakfast options.

Promisingly, Mintel’s research shows breakfast sales are expected to rebound in 2011, resulting in 4.1% growth, and the healthy-eating message is echoed by the 39% of restaurant diners who say breakfast options at their local eateries are too unhealthy. Regardless of the day of the week, two-fifths of consumers who eat breakfast out (39% on weekdays and 40% on weekends) say healthy breakfast options are the most important factor when selecting a breakfast spot.

Older Americans consume less sodium than Millennials, but all generations consume more than recommended, particularly according to the new USDA guidelines.

The updated dietary guidelines, recently released by the United States Department of Agriculture, suggest a daily sodium intake of 2,300 milligrams for the average person, and 1,500 milligrams for ages 50+, but according to a new report from The NPD Group, a leading market-research company, all generations consume above those recommendations.

Seniors, born before 1946, and older Boomers, born 1946-1955, are on average consuming 2,912 mg. and 3,199 mg. of sodium daily, respectively, according to the report entitled “Sodium Concerns and Opportunities.” While still above the guidelines, these are the lowest levels seen among the generations. These age groups, which have a higher incidence of high blood pressure and other heart-health-related issues, also commonly check nutrition labels for sodium levels in the products they buy.

Lovers of ethnic foods are exhibiting a greater taste for exotic flavors.

Consumers love tickling their taste buds with Italian, Mexican and Asian cuisines—so much that all three have become so mainstream, they’re hardly considered ethnic anymore. According to Mintel’s Global New Products Database (GNPD), however, lesser-known ethnic fare has enjoyed robust product growth in recent years, as ethnic-food lovers and their palates are hungry for more exotic ingredients and flavors.

Retailers continue to expand prepared food offerings while gaining ground on restaurants.

Consumers taking part in a recent survey conducted by Chicago-based trend-tracker Technomic say they are sourcing prepared meals from a wider range of retail foodservice operations than they were two years ago, many times at the expense of restaurants. Traditional supermarkets, convenience stores and mass merchandisers have been able to grow their share of the food-away-from-home market as they expand their foodservice platforms and build upon consumer desire for convenience, quality and variety of offerings in retail locations.

Chefs desire global cuisines, whole grains, versatility and U.S.-grown.

According to proprietary research conducted by the Arlington, Va.-based USA Rice Federation among 500 chefs and operators, U.S.-grown rice usage continues to trend upwards on menus because of growing demand for ethnic cuisines, increased appeal of whole grains, rice’s versatility and chef/operators’ support of America’s farmers and the economy. Nearly 90% of chefs and operators report that they currently menu rice, and more than half say their usage of rice will increase in the coming year.