The Healthiest way to Start a Day is with Breakfast Cereals

 

Breakfast Cereals

Breakfast cereals are grains that have been processed for human use and are sold as ready-to-eat (RTE) or hot cereals (HC), both of which require cooking before consumption. RTE cereals are made by cooking, shaping, and drying them in a specific order, then adding flavourings, sweeteners, vitamin and mineral fortification, and particle additives before packaging. Whole grains or sections of grains like corn, wheat, rice, or oats are used to make flaked, puffed, shredded, and extruded RTE cereals. Rolling oats in various forms, farina and other wheat fractions, and corn grits are the main sources of HC. All are sold in packaging that is both protective and allows the product's nutritional and sensory qualities to be displayed.

The global Breakfast Cereals Market is estimated to be valued at US$ 46,811.17 million in 2021 and is expected to exhibit a CAGR of 4.1 % over the forecast period (2021-2028). Breakfast cereals are highly fortified food products that incorporate various nutritional values such as minerals, vitamins, iron, zinc, etc. These breakfast cereals are processed into flour, mixed with other ingredients, cooked, dried, and shaped into different size. They are available in different forms such as flaked, puffed, and shredded with an excellent source of fiber and minerals. Breakfast cereals are easily available across supermarkets and hypermarkets, departmental stores, pharmacy, convenience stores, and others.

Breakfast cereals have long promised good nutrition in the morning and, increasingly, on other occasions, such as snacking, since their introduction. Many others before them, such as John Harvey Kellogg and Charles W. Post, saw morning cereal as a way to promote health. Cereals were healthier in many ways before Alexander P. Andersen invented gun puffing (Kim Severson, 2017) and, later, extrusion (Anderson, 2017). They were made with whole grains and were just lightly processed. Vitamin and mineral supplements, for example, have had a good influence. Some people, particularly youngsters, may consume breakfast cereals every day for an extended length of time, and they can be either nutritious or deficient in nutrient density.

RTE breakfast cereal consumption in the United Kingdom has steadily increased from a low level before World War II to around 4.2 kg/person/annum in 1972, rising to 5.0 kg/person/annum in 1978, and 6.5 kg/person/annum in 1988. In the United Kingdom, consumption of oat products for hot cereals was 0.6 kg/person/annum in 1984, but climbed to 0.9 kg/person/annum in 1988, probably in reaction to the assertion that oat bran lowers blood cholesterol.

The Breakfast Cereals market is predicted to develop due to changing consumer lifestyles and consumption patterns in the Asia Pacific region, as well as an increasing population. The rise of the middle class and the expansion of the region's economy are also contributing to the growth of the breakfast cereal sector. According to the World Economic Forum, India's middle-income households will account for 80% of all households in 2030, up from approximately 50% today. In 2030, the middle class will account for 75% of all consumer spending.