Breakfast cereals

Description of product

The term "breakfast cereals" describes different cereal products that are usually eaten with milk or juice for breakfast. In the production, the cereal (maize, rice or wheat) is puffed, pressed or roasted. Flavourings, colourings, sugar and vitamins are added to many cereals.

Due to the multitude of varying products, no general references may be given to possible applications of gene technology. Please search for individual ingredients or additives.

• See also: cornflakes, muesli

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in breakfast cereals. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• maize flakes /maize flour
• sugar
• vitamin C (antioxidising agent, added vitamin), vitamin B2
• vitamins
• glucose syrup
• citric acid
• flavourings
• modified starches, maltodextrin
• dietary products: e.g. sugar substitutes such as sorbitol and aspartame