Breakfast Cereal

Remember to eat some breakfast cereal for a healthy start to your day!

Breakfast cereal, also known as ‘cereal’, is a processed grain-based food, usually eaten during the morning, often as the first dish of the day.
Breakfast cereal can be eaten both cold or hot, with milk, fruit, yoghurt and sometimes sweeteners added, and it is generally considered as a healthy breakfast option, however, some ready-to-eat cereals are high in sugar.
Read-to-eat breakfast cereal has been the subject of a constant increase in popularity, and over 500 cereals or variations have been manufactured throughout the world.
Porridge, a type of breakfast cereal, has been eaten since ancient times, and is made of ground, chopped or rolled oats, rice, corn, barley, semolina, wheat or other grains.
It is likely that the 1863 Granula breakfast cereal produced by a nutritionist from the United States, James Jackson, was the first to be invented, although the item required a period of soaking before consumption, making it impractical.

Breakfast cereal was originally scooped from large barrels for each customer, and around the late 1800s it started to become prepackaged in boxes that helped to increase its popularity.
Breakfast cereal was popularised around the late 1800s by the American, John Kellogg, a physician and the cofounder of Kellogg’s, along with his brother William, as well as Charles Post, a salesman who became a cereal manufacturer after visiting Kellogg’s sanitarium.
Breakfast cereal is available in a wide variety of shapes and colours, but is typically flaky or grainy in texture, and is generally brown to orange in colour, depending on the ingredients.
Breakfast cereal often has a high content of fibre, as well as many added vitamins, although some cereals contain a substantial quantity of sugar.
Breakfast cereal can be targeted specifically towards adults or children, and is often more sophisticated and healthy for adults, but sweeter, bright and more colourful for children.

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