Indeed, one or more of the cereal grains or milled fractions thereof indeed major constituents of all breakfast cereals, approaching 100% in the case of cereals for cooking.
The portions drops well below this in many ready to eat cereals, and less than 50% in presweetened products having nutritive sweeteners )sucrose, or fructose, dextrose, and other corn-based products) as substantial constituents.
In broad terms , then, breakfast cereal ingredients may be classified as:
1) grains or grain products,
2) sweeteners, caloric or otherwise
3) other flavoring or texturizing macro ingredients
4) microingredients for flavor or color, micro ingredients for nutritional fortification and shelf life preservation.
What is breakfast cereal?
