Advances and challenges in breakfast cereals: nutrition, innovation, and sustainability.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-09-29 DOI:10.1080/10408398.2025.2564889

Fatma Boukid, Cristina M Rosell

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引用次数: 0

Abstract

Changing consumer lifestyles, nutritional awareness, and technological innovations have driven the evolution of breakfast cereals from simple grain-based foods to complex, widely marketed products. Modern breakfast cereals incorporate diverse ingredients, processing techniques, and formats to meet the needs of various demographics and dietary preferences. Nutritionally, they have progressed from basic starch sources to fortified products enriched with fiber, protein, vitamins, and minerals. However, their health effects largely depend on their composition and the accompaniments consumed with them. This review examines the classification, nutritional changes, and global role of breakfast cereals, highlighting the influence of technological advancements, globalization, and sustainability concerns. A comprehensive literature review of scientific publications, market reports, and consumer surveys was conducted to explore developments and trends. As plant-based alternatives, functional ingredients, and clean-label demands gain momentum, the sector is well-positioned to meet the growing demand for health-conscious and sustainable foods. The future of breakfast cereals lies in balancing innovation with consumer expectations for health, flavor, and environmental responsibility, ensuring their continued relevance in modern diets.

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早餐谷物的进展与挑战：营养、创新和可持续性。

不断变化的消费者生活方式、营养意识和技术创新推动了早餐谷物从简单的谷物食品向复杂的、广泛销售的产品的演变。现代早餐麦片包含了多种成分、加工技术和形式，以满足不同人口统计和饮食偏好的需求。在营养方面，它们已经从基本的淀粉来源发展到富含纤维、蛋白质、维生素和矿物质的强化产品。然而，它们对健康的影响在很大程度上取决于它们的成分和与它们一起食用的辅料。这篇综述考察了早餐谷物的分类、营养变化和全球作用，强调了技术进步、全球化和可持续性问题的影响。对科学出版物、市场报告和消费者调查进行了全面的文献回顾，以探索发展和趋势。随着植物性替代品、功能性成分和清洁标签需求的增长，该行业处于有利地位，可以满足对健康意识和可持续食品日益增长的需求。早餐谷物的未来在于平衡创新与消费者对健康、风味和环境责任的期望，确保其在现代饮食中的持续相关性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.