Breakfast cereals overview
In the light of scientific studies, breakfast is the most important meal of the day. So why is it so important?
cereals entered the market in 1998 for the first time in Turkey category nutritious offered to consumers of all ages, continues to grow with delicious and practical alternative.
Both children, adults as well as nutritious, tasty and practical option offers a breakfast cereal for the first time in 1998, Turkey entered the market. The breakfast cereals category took its place in the market by offering itself as an option for those who complete the breakfast table instead of a deep-rooted habit that offers diversity such as Turkish breakfast, or who want to have a nutritious start to the day without skipping breakfast. In 1998, all 400 tonnes of cereals sold in Turkey, today sold 14,500 tons and annual per capita consumption rose to 200 grams from 7 grams during this period. Now able to see the cereal in 43% of households in Turkey.
Although not included in our traditional diet, the breakfast cereals category, which continues to grow by providing an important benefit in our ever-changing and intensifying daily life, has been the subject of many studies all over the world, and many positive results have been obtained regarding health and nutritional benefits. According to these results, there are many more reasons to consume breakfast cereals. Why is breakfast so important for those who eat breakfast cereals? In its simplest explanation, we are on average 12-16 hours of hunger from the last time we eat, and our body continues to consume energy.
Our heart beats, our kidneys work, and while we sleep, millions of similar functions work in our bodies, we spend an average of 60-70kcal of energy per hour. Breakfast continues to be the most important meal of the day in the light of scientific studies. Although there is no scientific consensus on how the breakfast should be in terms of nutritional value and health, starting the day with breakfast brings many benefits for all age groups, from weight control to school performance, feeling more vigorous, and overcoming concentration-demanding tasks. . Even beyond these mental and well-being benefits, breakfast is a meal that has been shown to have a potential protective effect against diseases such as diabetes, cardiovascular disease and obesity.
Children who eat breakfast can learn more easily, focus more, increase their physical stamina, and are more prone to maintain their joyful and healthy weight. Research shows that those who start the day with breakfast cereals tend to skip breakfast less and support cereals' regular breakfast habits. Those who eat breakfast cereals are more likely to meet their daily recommended vitamins and minerals, especially if it is skipped during the hectic morning hours on work and school days. It is often not possible to meet daily recommended vitamins and minerals with other meals.
Research shows that those who consume breakfast cereals are more likely to meet their recommended daily intake of vitamins and minerals. Each serving of full-grain cereals, enriched with vitamins and minerals, provides only 4% of the daily intake of cereal, while providing an average of one-quarter of the daily recommended amount for most vitamins and minerals. Breakfast cereals support a healthier diet Breakfast cereals are typically poor in fat, and contain less sugar and salt, more fiber than other breakfast options, as they are part of a balanced and balanced diet. In addition to adequate and balanced nutrient contents, it is seen that those who eat breakfast cereals consume more milk groups, vegetables, fruits and cereals.
Whole grain cereals make it easy to reach the recommended daily whole grain consumption Our genes have been used to whole grain consumption for 25 thousand years. With the introduction of refining in our lives since the early 1900s, we have gradually lost the positive effects of whole grains on our health. Today, many national and international authorities recommend eating at least 3 servings (48g) of whole grain per day. However, nine out of every ten people in the world unfortunately cannot meet this recommended amount in their daily diet. Scientific research on whole grains proves the protective effect of 3 servings or more of whole grains per day against non-communicable diseases such as cardiovascular diseases, hormone-related or gastrointestinal cancers, diabetes, obesity.
Food consumption studies conducted in different countries of the world show that breakfast cereals are the most important category contributing to whole grain intake. Breakfast cereals help with delicious options, especially to add full grain to children's nutrition. Those who eat breakfast cereals are more likely to maintain their healthy weight Whether women, men, children or adults, breakfast cereals help to maintain your healthy weight is shown by studies for all age groups and sexes. Children who eat more than 4 portions of breakfast cereal in 14 days are at a risk of being 20% less overweight than those who consume less. For breakfast, which is the most important meal of the day, the breakfast cereals category continues to grow with new flavors, varieties and nutritional benefits.
Nowadays, it is common practice to supplement breakfast cereals with some vitamins and minerals in order to compensate for production losses in nutrients. These products, which are ready for consumption with the supplements, can even enter the class of foods rich in nutrients such as macro (carbohydrate, fat, fiber etc.) and micro (thiamine, riboflavin, niacin, folic acid, iron, zinc, manganese etc.). The processing steps for the pre-treated ingredients in cereals are mixing, cooking, pellet breaking, drying, cooling and annealing, drying, frying and packaging. Between the annealing and drying processes, there is a flaking step.
Additives are added in the mixing stage and steam and heat are applied in the cooking stage. The main difference between extruded cereal production and conventionally produced cereal production is that the cooking and pellet crushing processes employed in conventionally produced cereal production are replaced by the extrusion step. There is a variety of production in breakfast cereals. Products with different taste and content are obtained by processes such as expansion, compression and coating.
Products such as dried fruits, different cereals, honey, molasses and chocolate are added to breakfast cereals to make them more attractive and nutritious. Even if simple production is carried out, they are added externally due to the loss of vitamins and minerals that occur during the production stages. Basic raw materials and excipients used in breakfast cereal products • Corn • Wheat • Oats • Rice • Barley • Sweeteners (sucrose, corn-based sweeteners, artificial sweeteners, salt)
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