by Marion Nestle
Mar 3 2015

Food Navigator’s special issue on breakfast cereals, plus additions

First see Bloomberg News on Who killed Tony the Tiger: How Kellogg lost breakfast (February 26)Next, see what’s happening to breakfast from the point of view of the food industry.

What’s for breakfast? Re-inventing the first meal of the day

On paper, breakfast cereal ticks all the right boxes. It’s quick, great value for money, and nutritious – the perfect recession-proof food. Yet US consumption has dropped steadily as consumers have sought out more convenient – and often more expensive – alternatives, and ‘breakfast’ has switched from being one of three square meals a day to just another snacking occasion. So is the future one of managed decline, or can innovation pull the cereal category out of its funk?

  • Suzanne Garrett

    We’re voting with our fork by putting down the spoon. Protein and fat at breakfast is where it’s at for satiety and stable blood sugar.

  • TR

    Perhaps, you ought to have read the articles bulleted above. BTW: There’s no glucose in protein or fat. Therefore, they do not stabilize blood sugar. You’ve been forcing your liver to break down that protein to turn it into glucose since you refused to eat any carbs for breakfast. Meanwhile, your brain has to wait a little longer to get that glucose it needs while your liver has to work harder. You didn’t study Basic Human Nutrition in college did you?