Variété des céréales pour petit déjeuner: fabrication, ingrédients, compositions nutritionnelles et goûts

Breakfast cereals are cereals base products mainly consumed at breakfast. They are now part of the food culture and consumption habits of the French people, mostly children and teenagers. Cereal grains are the main ingredient used. There is a wide variety of breakfast cereals that can be grouped into ten families. These families bring together products with common characteristics in the manufacturing process or in the ingredients used. Nutritional composition varies from a family to another one, and it also differs within a family. In the same way, taste, shape and texture characteristics are also variable. These diversities can promote breakfast consumption.