Technologies Behind Sumptuous Ready to Eat Breakfast Cereals

Breakfast cereals are type of processed food made from grain and intended to be eaten as main course.

- Dr Preethi Ramachandran

In most cases, these breakfasts item are served with milk or cream, but it's not rare for people to consume it with yoghurt or plant-based milk (almond milk). Sometime, they are served sweet by adding sugar, syrup or fruits. Breakfast cereals are classified as Ready-to-Eat and Hot breakfast cereals. Ready-to-Eat (RTE) breakfast cereals are formulations that are exclusive of any additional food preparation or in other words, requires no further cooking. These products are light in weight, shelf-stable and well-situated for transportation and storage. RTE breakfast cereals differ from hot breakfast cereals in terms of cooking, as later requires cooking before they are ready for consumption, but now some varieties are pre-processed so that they are ready for consumption with the addition of either hot water or milk. Ready-to-Eat breakfast cereals are primarily made from corn, wheat, oats, or rice. They contain added flavours and fortifying ingredients.

The modern concept of RTE cereals originated in the United States in the latter part of the nineteenth century. In the early stages of development, they were used as healthy vegetarian food in a clinical context. Soon they caught the interest of general public, and the entire industry spawned. The first breakfast industry was established in Battle Creek, Michigan, by the Kellogg brothers. Dr John H Kellogg filled a patent for production of flaked cereals in 1894, and soon CW Post invented the first prototype of the Grape Nuts that are still manufactured and sold. As technology improved, a wide range of RTE breakfast cereals evolved from traditional corn and oat flakes to more sophisticated products.