Breakfast Cereal

Some historians say that the birth of breakfast cereal in America actually pre dates Granula, Granola, Granose, and Grape Nuts by at least a hundred years – citing that colonial housewife frequently served popcorn, sprinkled with sugar and doused in cream as a morning meal.

Breakfast cereals can be a modest but significant source of protein, especially in those products containing protein additives, for which the cereal products are excellent carriers.

The nutritive value of breakfast cereals, as compared with that of the raw materials from which they were made, depends very much in the processing treatment involved, and all heat treatment processes cause some modification or loss of nutrients.

The breakfast cereal market has grown and now is categorized into ready-to-eat cereals and hot cereals.

Ready to eat breakfast cereals have become well established on breakfast tables almost all over the world. They have been defined as ‘processed grain formulations suitable for human consumption without further cooking in the home’.

Hence, the most important raw material in any breakfast cereal is grain. Over 75%of breakfast cereal are ready to eat cereals type made from corn, wheat, oats, rice and barley.

New cereal products are continually being introduced into the market by food companies.
Breakfast Cereal