In situ production of γ-aminobutyric acid in breakfast cereals

► Enrichment of breakfast cereals with relevant levels of γ-aminobutyric acid (GABA). ► By enclosing glutamic acid (GA) and/or GΑΒΑ rich ingredients into the recipe. ► By enclosing an exogenous enzyme converting GA to GABA into the recipe. ► By a strict control of temperature/time profile of the production steps.