Leave us a message

Breakfast Cereals

For a healthy and balanced breakfast full of fibres, try our range of amazing, heart-friendly cereal brands renowned for their knowledge and high-quality ingredients.

For a pleasant breakfast

The idea of using processed cereals for breakfast arose in the late 19th century in the United States, when oatmeal began to be eaten there.

At the start of the 20th century, Will Kellogg, brother of Dr. John Kellogg, the inventor of cornflakes, decided to create the Kellogg Company, which will experience the success that can be seen today.

There are 4 kinds of cereals:
- The petals: the grains are flattened and dried before being toasted and sometimes coated (sugar, chocolate, honey).
- Bursts: cooked rice grains mixed with malt, sugar and salt before being toasted.
- blown: the grains are puffed then coated with sweet material before being dried.
- Extruded: cereals obtained from flour, the dough formed is then cooked.

These different varieties of cereals are often very processed and have a fairly high glycemic index. We noticed an increase in the consumption of cereals in the 1980s, a trend that has been decreasing since the 2010s.

Sometimes considered too sweet, it is advisable to consume industrial cereals in a reasonable way like all foods that are too fatty, sweet or salty. A bowl of cereal every now and then won't hurt you.

For a less sweet alternative

As an alternative, we can turn to oatmeal, they are indeed less processed and rich in fiber, which makes them a good food intake. Not very sweet, you can eat them as is or in muesli accompanied by seasonal fruits or dried fruits. Different oatmeal recipes are available on our blog.

The British brand Moma offers different types of muesli as well as gluten-free porridges with various tastes. Perfect to enjoy with a good tea to start your day in the best possible way.

Top of the page