Corn flakes

Corn flakes are a breakfast cereal made from toasted flakes of corn. They are produced by boiling corn grits, pressing them into flat pieces, and then toasting them to create a crispy texture. This process gives them their characteristic light, airy, and crunchy quality.

Corn flakes are primarily used as a breakfast cereal, often served with milk and sugar or fruit. They can also be used as a crunchy coating for fried foods or as a base for desserts like cereal bars and cookies. Their mild flavour and crisp texture make them a versatile ingredient in both sweet and savoury applications.

Corn flakes are not a food additive and are therefore not listed on the Register of Food Additive Authorisations. They are a source of carbohydrates and can contribute to energy intake. Whole grain versions may provide some dietary fibre. As with many processed foods, the nutritional content can vary depending on added sugars and salt. The NHS Eatwell Guide recommends consuming carbohydrates as part of a balanced diet.