Breakfast cereal
Cereal[edit | edit source]
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 | edit source]
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 | edit source]
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 | edit source]
A significant number of cereals undergo a process called extrusion during their production.
See Also[edit | edit source]
| Breakfast cereal Resources | |
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