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Measuring the Potential Impact of New and Reformulated Bread and Breakfast Cereal Products on Nutrient Intakes

Published Date July 01, 2021
Research Topic
Research Type
Authors Neal Hooker

Abstract

New and reformulated products are introduced into the U.S. food system at the rate of about 20,000 products per year. Breakfast cereals and bread products are among the more dynamic food categories with respect to the availability of whole-grain products, with hundreds of new products introduced yearly. This report studies the potential impact of new breakfast cereal and bread products on nutrients consumed by adults and children.