General product overview

Cereals are monocotyledonous plants belonging to the grass family. The main sources used to make breakfast cereals are mainly wheat, rice, corn, barley, and oats, but buckwheat, rye, sorghum, and millet are also used.

Wheat is the most widely used cereal, particularly for its nutritional profile. Rice benefits from being gluten-free, which is in line with current dietary restrictions. Corn remains a safe bet in terms of availability and affordability. As for barley, it is rich in fiber and has the ability to lower cholesterol levels.

The growing demand for healthy and nutritious options is a major driver of the market. With greater awareness of health issues, many consumers are now turning to cereals that offer...