Breakfast Cereal Texture Optimization

Breakfast cereal texture has to remain crisp after processing and, for many formats, after contact with milk. Expansion, final moisture, cell structure and coating all influence the initial crunch and how quickly the cereal softens during serving.

What can we help you achieve?

• Better crunch
  A clean, well-defined crunch makes breakfast cereals feel fresher and more satisfying from the first bite.

• Longer bowl-life
  Longer-lasting crunch can extend the enjoyable eating window after serving.

• Texture consistency
  The right structure can make the finished product more enjoyable and more consistent.

Our Recommended Ingredient Solution

• OryzaNAT
  This ingredient can provide texture and structure building and coating and crisping in this formulation. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.