Breakfast cereal
Cereal[edit]
Cereal, often referred to as breakfast cereal, can be further delineated into two main categories: cold cereal and warm cereal. It is a customary breakfast food derived from processed cereal grains. Predominantly in Western societies, cereals are consumed not only as part of the breakfast routine but also as a popular snack choice.
Historical Background[edit]
While warm cereals such as porridge and grits boast a more extended historical significance, the emergence of ready-to-eat cold cereals traces back to the late 19th century.
Consumption Methods[edit]
Ready-to-eat cereals are typically combined with milk (traditionally from cows), though alternatives like yogurt are also prevalent. For those desiring an added touch of flavor and nutrition, toppings such as fruit or nuts are often introduced.
Production Process[edit]
A significant number of cereals undergo a process called extrusion during their production.
See Also[edit]
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