Tag: Cereal processing

According to the Food and Agriculture Organization (FAO), cereals provide up to 70% of the daily energy intake in some developing countries. However, the effects of processing on the nutritive value of cereals can dramatically alter their nutritional profile, with some methods causing significant nutrient loss while others enhance bioavailability.

Food fortification programs have significantly reduced nutrient deficiencies worldwide since their widespread adoption, with manufacturers often adding vitamins to cereal to boost nutritional content. Many people wonder, "Are vitamins sprayed onto cereal during this process?" The answer is more complex than a simple yes or no, as manufacturers use several techniques, with spraying being a common method for heat-sensitive nutrients.